Kernza® at work
The Land Institute has long been a pioneer in agrarian reform in a movement that has gained wider attention with the growing public attention to the far-reaching effects of manmade climate change. The Intergovernmental Panel on Climate Change released a report in 2019 warning that modern farming methods are greatly contributing to climate change. In Yale … Continue reading Kernza® Eco-friendly Ag
Kernza® at work
Tim Crews, Fred Iutzi, and Rachel Stroer of The Land Institute were interviewed by Richard Gray of the BBC World News for the episode “Why Soil is Disappearing from Farms” as part of “Follow the Food,” a multimedia series exploring how agriculture is responding to the profound challenges of climate change, environmental degradation, and a … Continue reading Kernza® Saves Soil
Kernza® at work, Media
Large amounts of carbon were released from the soil when forests and prairies were plowed for agriculture. As climate change becomes more of a threat, soil’s role in releasing or sequestering carbon under agriculture is getting a hard look. With perennial plants and their long root systems, much more carbon stays in the soil than … Continue reading Kernza® and Climate Change
Kernza® at work, Product Highlight, Recipe Roundup
Anthony Myint and Karen Liebowitz, founders of San Francisco restaurant, The Perennial, have published a healthy soil guide for chefs and cooks on how they can play a role in promoting healthy soils and climate solutions. When they opened their own sustainable restaurant, Kernza® was one of the ingredients. In a Civil Eats article by … Continue reading A Soil-Friendly Guide for Cooks