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.
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
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
Ecosystems Services, Kernza® at work, Kernza® CAP Media
The work on Kernza® was highlighted this weekend in the Star Tribune. Click here to learn more about ongoing work to reduce nitrate levels in sensitive wellhead areas around Minnesota.
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
Kernza® at work, Product Highlight
Kernza® market development and R&D is picking up steam. Below are a few highlights, including new products hitting the shelves at bakeries, breweries, and school districts in Minnesota! In the photo above, Montana from River Rock Bakery (St. Peter) speaks with Christopher from Perennial Pantry. Montana has been interested in working with Kernza® for a … Continue reading Kernza® Market Development: Updates from the Upper Midwest
Event, Kernza® at work, Research Roundup
2021 Kernza® Call series rundown By Colin Cureton, Commercialization Team, UMN Forever Green Partnership A recent call series in February of 2021 for Kernza® Perennial grain stakeholders in the Upper Midwest covered a lot of ground in sharing the current state of Kernza® research, commercial activity, and Kernza®’s future direction. The calls were hosted by … Continue reading 2021 Kernza® Call Series Rundown
Ecosystems Services, Kernza® at work
Kernza® now qualifies as a “Harvestable Cover” under the Dakota County Soil and Water Conservation District 2021 Cost Share Policies. This provision is based off the grain’s ability to improve water quality in waterways with elevated nitrogen-nitrate levels. Under Dakota SWCD’s policy, harvestable covers must be a new operational practice or implemented in a new … Continue reading Dakota County Kernza® Cost Share
Kernza® at work, Network Profile
This interview is part of a series that highlights the work of various individuals and organizations within the Kernza® network. Through these interviews, we aim to share and celebrate that there is a large and ever-changing ecosystem that moves Kernza® perennial grain forward. If you would like your organization’s work to be featured in an … Continue reading Interview with Anna Westerbergh
Kernza® at work, Network Profile, Product Highlight
A team from University of Minnesota took first place in the American Society of Baking’s Product Development Contest. The theme for the competition was “Sustainability – Caring for our future” and the prompt was to develop a bakery product that highlights upcycled ingredients and is shelf-stable at room temperature for at least 14 days. … Continue reading ReToast: an Upcycled Kernza® Snack