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Gwen Williams and Tahir Sandhu, co-owners of Artisan Naan Bakery in Saint Cloud, MN, sat down with the Agricultural Utilization Research Institute (AURI) on the Ag Innovation News Podcast to discuss the process of starting their local food business and innovating with Kernza® perennial grain in their naan as part of a pilot project with AURI. … Continue reading Naan: Garlic and cheese and berries. Oh, my!
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The USDA’s Agricultural Research Service (ARS) spoke with Dr. Peter Kleinman, a soil scientist and research leader at the ARS Soil Management and Sugarbeet Research Unit in Ft. Collins, CO, for their “Under the Microscope” series to discuss the crop’s characteristics and the push to perennialize cropping systems in the US.
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Sophia Skelly, former Upper Midwest Hub Coordinator at The Land Institute, released a blog post through ReGen Brands discussing key findings from the Kernza commercialization process over the past several years and considerations for the future of these efforts, from deeper engagement with consumer packaged goods (CPG) companies to the development of new and specific market … Continue reading 5 Lessons Learned from Commercializing Kernza®
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Nicole Tautges, an agroecologist at the Michael Fields Agricultural Institute in southeastern Wisconsin and a member of the perennial grain research community, discusses the use of Kernza in corn-soybean rotations in the Midwest to protect soil and water quality, reduce labor by growers, and increase field savings. Video courtesy of Lessiter Media
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Minneapolis’ Star Tribune released an article featuring discussions around the increasing use of Kernza® perennial grain in a diversity of food and beverage products, highlights from KernzaCon, and interviews with growers, research partners, and others to develop an understanding of Kernza’s potential and current standing in the grain marketplace.
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The Madison, Wisconsin food publication Edible Madison highlights Kernza’s ecological benefits, references its standout characteristics in brewing and baking, and interviews multiple members of the Kernza network in Wisconsin to discuss future needs that will help transition the perennial grain to more farms and create robust markets.
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Minneapolis, Minnesota-based distillery Tattersall Distilling will soon release a new whiskey made with Kernza perennial grain, which will also be the first 100% Kernza distilled spirit in the country. The Milwaukee Journal Sentinel covered the news of the release and spoke with Jon Kreidler, co-founder of Tattersall, and Tammy Kimbler, Chief Communications Officer at The Land Institute, … Continue reading Tattersall Distilling to release whiskey from new, perennial grain Kernza
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Tessa Peters, Director of Crop Stewardship at The Land Institute, recently sat down with hosts of The Forest Garden Podcast to discuss the history of perennial grain research in the US, what Kernza is, where it grows, what conditions it prefers, what hurdles perennial grains have to overcome in our current agricultural model, and more.
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The Mississippi St. Cloud Watershed Collaborative, a partnership of natural resource managers designed to communicate the importance of water to residents of the Mississippi River St. Cloud Watershed, recently spoke with Gwen Williams of Artisan Naan Bakery in their podcast titled “The Watershed Podcast.” In this episode, Williams discussed the use of Kernza® perennial grain in the … Continue reading The Watershed Podcast, Episode 29: Beer and Bread
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The publication Agri-View highlights the University of Minnesota’s role in developing supply chains with the capabilities to harvest, store, transport, and create markets for perennial crops with notable environmental benefits.