KERNZA®

Category: Kernza® at work

NRCS Programs Available Now for Perennial Grains – Enhancement E3280

Kernza® at work

The E3280 Perennial Grain enhancement is available to new Kernza producers through EQIP and CSP programs. The enhancement provides a scenario/practice payment to the producer for the time needed to plan and implement changes to crop rotations that effectively add a perennial grain to their cropping system. The Conservation Stewardship Program (CSP) and EQIP program … Continue reading NRCS Programs Available Now for Perennial Grains – Enhancement E3280

2023 Kernza® Planting and Harvest Report Now Available

Kernza® at work

The 2023 Kernza® perennial grain Supply Report provides data related to the year’s planting, harvesting, and management, including key figures such as total Kernza acreage in the US and current grain inventory.   Download the 2023 Report   Report prepared by Hana Fancher, Market Stewardship Specialist in The Land Institute’s Crop Stewardship Program. This work … Continue reading 2023 Kernza® Planting and Harvest Report Now Available

Now Open for Enrollment: EECO Pilot Program

Ecosystems Services, Kernza® at work

For the most up-to-date version of EECO enrollment (2/2024) find the flier here or enroll here. Eligible Minnesota growers can now enroll in the Forever Green EECO Implementation Program. This program supports the early commercial success and environmental benefits of the continuous living cover crops and cropping systems being developed by the University of Minnesota … Continue reading Now Open for Enrollment: EECO Pilot Program

Kernza® Community Bake

Kernza® at work, Kernza® CAP Media

Kernza® Community Bake by Coral Weinstock and Nicole Tautges In June of 2021, the Michael Fields Agricultural Institute provided 50 home bakers around the country with 10 oz. of Kernza® flour, with instructions to experiment with the flour and explore how it tastes and bakes differently than conventional wheat flour. This report showcases the results … Continue reading Kernza® Community Bake

Podcast – Plant Once, Harvest for Years with Perennial Kernza

Kernza® at work

  The Land Institute plant breeder Lee DeHaan discusses the development and state of Kernza perennial grain with the No-Till Farmer Podcast. Listen in as No-Till Farmer contributing editor Dan Crummett and Lee DeHaan discuss the characteristics of Kernza, how to grow it, the potential of the developing markets, and more.

Meet Paul Novotny, Continuous Living Cover farmer, steward & community leader

Ecosystems Services, Kernza® at work

Article by Sylvia Bachmann, photos by Dodd Demas Paul Novotny, 51, farms nears Chatfield, Minn., pursuing a career he hadn’t even considered until about 15 years ago. While his grandfather came from a farm, Paul’s family was in the trucking business, and he also kept busy as a City Council member. But in 2006, an … Continue reading Meet Paul Novotny, Continuous Living Cover farmer, steward & community leader

Clean Water Kitchen with Lake Pepin Legacy Alliance

Kernza® at work, Recipe Roundup

As more Kernza® products become available, cooks and bakers are trying out new recipes with their communities. In May, the Lake Pepin Legacy Alliance (LPLA) staff celebrated a “Clean Water Kitchen Challenge.” Participants bought Kernza, experimented with recipes, and shared their experience. Click here to find delicious Kernza® recipes and read more about the challenge … Continue reading Clean Water Kitchen with Lake Pepin Legacy Alliance

REQUEST FOR PROPOSALS – Kernza<sup>®</sup> Stewards Alliance

Kernza® at work, Kernza® CAP Media

As part of the USDA NIFA-supported Kernza®CAP project, The Land Institute (TLI)  and UMN Forever Green Initiative (FGI) are soliciting proposals from an individual or firm to support the formation, including legal incorporation, of a multi-stakeholder association or alliance for Kernza® perennial grain  growers, supply chain partners, end-users, and other core partners. The group, tentatively dubbed … Continue reading REQUEST FOR PROPOSALS – Kernza® Stewards Alliance