Clemson announces 2025-26 Going Organic webinar series

The Clemson University Organic Plant Breeding Institute continues its “Going Organic” webinar series to teach growers how to produce nutritional legumes and save money.

The free webinars will be held monthly through May 2026, featuring presentations by world-renowned researchers. This series is part of a U.S. Department of Agriculture National Institute for Food and Agriculture-funded grant project.

Registration is required. For information, contact Dil Thavarajah, dthavar@clemson.edu.

Going Organic webinar series 2025-26

Speakers, topics and registration links are listed below.

10 a.m., Sept. 10 – Are drones and phenomics a good investment for crop improvement? A Texas maize breeder’s perspective

Seth Murray, plant breeding and genetics, Texas A&M University

Register: https://bit.ly/45j2vW4

10 a.m., Oct. 8 – Lessons learned from modeling genomic selection in common bean

Valerio Hoyos-Villegas, plant breeding and genetics, Michigan State University

Register: https://bit.ly/45vXyYJ

10 a.m., Nov. 12 – A multi-omic approach for genetic mapping and prediction of antagonistic traits

Nonoy Bandillo, small grains breeding and genetics, NC State University

Register: https://bit.ly/4mEHKtH

10 a.m., Jan. 14, 2026 – Organic pulse crop nutritional breeding update for South Carolina

Dil Thavarajah, professor, pulse quality and nutritional breeding, Clemson University

Register: https://bit.ly/4lrZ4RE

10 a.m., February 11, 2026 – Next generation collards

Phillip D. Griffiths, associate professor, horticulture, Cornell University

Register: https://bit.ly/4fCDSav

11 a.m., March 11, 2026 – Organic integrated management of root rot pathogens on pulses

Lyndon Porter, plant pathologist, USDA-ARS

Register: https://bit.ly/45R6qJS

10 a.m., April 15, 2026 – Agronomic management of disease in pulse crops

Audrey Kalil, plant pathologist, North Dakota State University

Register: https://bit.ly/45hbJlJ

10 a.m., May 6, 2026 – Graduate student presentations

Chamodi Senarathna, Flavor chemistry toward the palatability of dry pea-based foods

Nathan Windsor, The responsibility of genetics for dry pea quality and quantity

Register: https://bit.ly/413WnyC.

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