Media
Kernza® perennial grain cook, author and Taste contributor Beth Dooley’s cookbook “The Perennial Kitchen: Simple Recipes for a Healthy Future” (University of Minnesota Press, $27.95), working with her longtime collaborator, photographer Mette Nielsen makes the case for hazelnuts, Kernza, honey and other bounties from pioneering Minnesota food producers. Read more at the Star Tribune.
Media
The Journal reports on Belle Plaine certified organic farmer Ben Penner, who spoke with enthusiasm about Kernza, a perennial grain at the first of quarterly Turner Talks events at Turner Hall Thursday.
Media
Successful Farming article on latest CLC crops from Forever Green, including Kernza perennial grain.
Media
The Kansas City Star covers the latest on products with climate-friendly potential, like Kernza® perennial grain.
Media
Trade your bubbly for beer made with Kernza. The Washington Post explores new foods in a climate-changed future. Experiments with perennial grains such as Kernza, a domesticated form of wheatgrass developed by scientists at the Land Institute, are underway to help return carbon to the soil.
Media
The Organic & Non-GMO Report reports on Perennial Promise Growers Cooperative, and how it was formed to increase production of Kernza® as a way to build soil health, preserve water sources, mitigate climate change, and revive rural communities.
Media
University of Minnesota’s College of Food, Ag and Natural Resources reports on the new Cascadian Farm Kernza® Flakes with Honey Oat Clusters Cereal that benefits the environment with every spoonful.
Media, Product Highlight
Greenmatters explores Kernza – it isn’t just a fad food or a scientific anomaly, it’s a food product that has the potential to change agriculture forever.
Media
News outlet Newsy explores Kernza® and talks to plant breeder Lee DeHaan. WATCH VIDEO
Media
Sustainable Baker host Caroline Saunders investigates, talking with Dr. Tessa Peters of The Land Institute. And she shares a recipe for perennial-grown Kernza bread.