Product Highlight
Successful Farming Magazine explores the new incentives for Minnesota farmers to change their practices, including adding Kernza perennial grain to their operations, in the state’s new Climate Action Plan.
Network Profile, Product Highlight
In the most recent article of the Agricultural Utilization Research Institute’s (AURI) “Fields of Innovation Innovator Profiles,” they interview Gwen Williams, owner of Artisan Naan Bakery. This series includes interviews with Minnesota entrepreneurs who have partnered with AURI to build capacity and successfully commercialize new and emerging crops. Click here to read more about Gwen … Continue reading Q&A with Gwen Williams, owner of Artisan Naan Bakery
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.
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
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
Product Highlight
As detailed in The Land Institute’s white paper, Perennializing Grain Crop Agriculture: A Pathway for Climate Change Mitigation & Adaption we now have actionable knowledge that perennializing the agricultural landscape provides a major carbon sequestration opportunity. Additionally, perennial polyculture grain cropping systems have the potential to substantially reduce emissions of the potent greenhouse gas (GHG) nitrous oxide … Continue reading Ecosystem Services Payment Programs
Product Highlight
This interview is part of a series which 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 Marty Christians
Product Highlight
Our partners at Friends of the Mississippi River (FMR) have announced the winners of their recent Kernza® bakeoff! Clean-water crop enthusiasts submitted a variety of Kernza® recipes, including vegan fudge brownies, apple cinnamon muffins, garden foccacia, and Kernza® cinnamon rolls. Check out FMR’s recent post to learn who took home the grand prize… If you’re … Continue reading Friends of the Mississippi River Kernza® Bakeoff
Event, Product Highlight, Recipe Roundup
If you missed your chance to purchase Kernza® flour at Prairie Festival, Perennial Pantry is excited to announce the first Kernza® flour available for use by home bakers on sale for pre-order (shipping in August)! To grow as a new food crop, Kernza® perennial grain needs ongoing research and development. Through a partnership with The … Continue reading Cooking with Kernza® – A Citizen Science Opportunity
Product Highlight
KernzaⓇ perennial grain can currently be found on restaurant menus and in consumer products such as beer, crackers and pasta. Perennial Pantry seeks to bring this delicious new grain to home kitchens as flour and whole grain. Developed by The Land Institute in Salina, Kansas in close partnership with the University of Minnesota Forever Green … Continue reading Start-up company Perennial Pantry launches crowdfunding campaign inviting home cooks and bakers to test KernzaⓇ perennial grain and flour in their kitchens