Cascadian Farm™ Works to Advance Climate-Beneficial Foods with Limited-Edition, Small-Batch Honey Toasted Kernza® Cereal
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Kernza<sup>®</sup> and Climate Change
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
5 ingredients disrupting the mainstream food world
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Kernza<sup>®</sup> a Disrupter for a Good Cause
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Kernza® is listed as one of the “Five Ingredients Disrupting the Mainstream Food World” by the New Hope Network’s Todd Runestad. This intermediate wheatgrass with a sweet, nutty taste is called “the face of regenerative agriculture”. The five listed ingredients are feeding a consumer desire not just for better taste but for better health for … Continue reading Kernza® a Disrupter for a Good Cause
Breeding for a Perennial Polyculture
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BioScience magazine asked if modern agriculture could be sustainable and answered “Perennial polyculture holds promise”. Through conversations with Lee DeHaan and other staff and research partners, The Land Institute demonstrates how domesticating wild species, as it did with Kernza®, and crossbreeding perennials with annuals will lead to grains that are more climate change resistant, better … Continue reading Breeding for a Perennial Polyculture
After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer
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Kernza® a Craft Beer Ingredient
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When Patagonia Provisions first released craft beer Long Root Ale, Kernza® was touted as the sustainable secret ingredient that they wanted to let everyone know about. Long Root Ale is not available everywhere yet, but as interest in and demand for the grain grows, we hope to see more locations beyond the West Coast selling … Continue reading Kernza® a Craft Beer Ingredient
Perennial wheat is an ecologist’s dream. Soon it may be what’s for dinner
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Kernza®: It’s What’s for Dinner
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Chefs, brewers, and food makers, both independent and corporate are stepping up to try incorporating Kernza® into their food products. The Washington Post author Jane Black says this tasty new grain is not only a sustainable choice but soon it may be what’s for dinner.