Skip to content

Category: Product Highlight

Cooking with Kernza<sup>®</sup> – A Citizen Science Opportunity

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

Start-up company Perennial Pantry launches crowdfunding campaign inviting home cooks and bakers to test Kernza<sup>Ⓡ</sup> perennial grain and flour in their kitchens

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

The Future of Food

Media, Product Highlight

Kernza® featured on “Future of Food” by PBS Newshour

Long Root Wit

Product Highlight

Patagonia Provisions, the food/beverage line of eco-friendly outdoor wear company Patagonia, was the first major brand to use Kernza® in a widely commercially-available product. Back in 2017, they released Long Root Ale, brewed at Hopworks Urban Brewery in Portland, Oregon. The two companies partnered to release a second Kernza beer, Long Root Wit, in 2019. … Continue reading Long Root Wit

Journey from Prairie Grass to Food

Product Highlight, Research Roundup

Madeline Ostrander writes in The Nation that Kernza® is “The Grain that Tastes Like Wheat, but Grows Like a Prairie Grass.” From obtaining seed samples from The Rodale Institute, to the breeding efforts of Lee DeHaan with Thinopyrum intermedium, to food use by early adopters such as the Birchwood Café, Madeline traces the history leading … Continue reading Journey from Prairie Grass to Food

A Soil-Friendly Guide for Cooks

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