As more Kernza® products become available, cooks and bakers are trying out new recipes with their communities. In May, the Lake Pepin Legacy Alliance (LPLA) staff celebrated a “Clean Water Kitchen Challenge.” Participants bought Kernza, experimented with recipes, and shared their experience. Click here to find delicious Kernza® recipes and read more about the challenge … Continue reading Clean Water Kitchen with Lake Pepin Legacy Alliance
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
Hosting field days to showcase the latest crop research has long been an outreach and education tool for researchers and educators. The University of Minnesota Forever Green Initiative (FGI) is no exception, having hosted a number of events through the years featuring Kernza®, pennycress, hazelnuts, and winter camelina. However, the advent of COVID-19 and restrictions … Continue reading Forever Green, Fried Chicken and Flexibility
The Birchwood Café in Minneapolis was one of the first restaurants to put Kernza® on their menu. Beth Dooley, a local chef and author, helped Birchwood develop several recipes using the perennial grain. She showed PBS NewsHour Weekend how to make her Kernza pancakes.
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