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Start-up company Perennial Pantry launches crowdfunding campaign inviting home cooks and bakers to test KernzaⓇ perennial grain and flour in their kitchens
KernzaⓇ perennial grain can currently be found on restaurant menus and in consumer products such as beer, crackers and pasta.
Guest Post: Carmen Fernholz – A Farmer’s Perspective on Growing Kernza®
Growing Kernza® is a new venture for farmers in many ways. New crop, new rotation, and perhaps a new way
A First for Kernza® Processing
Another commercial first for our perennial crops: a grain processing company has assembled a production line specifically for food-grade cleaning
Perennial Progress at University of Minnesota
The University of Minnesota (UMN) Forever Green Initiative (FGI) achieved a milestone in 2019 with the release of the first
Kernza® Perennial Grain Yields are Increasing
Five cycles of selecting and breeding the best intermediate wheatgrass plants at The Land Institute increased yield of Kernza® perennial
Kernza® May Mitigate Climate Change
To avoid the worst effects of climate change, we need to try to balance the amount of carbon we cumulatively
Kernza at work
Interview with a Plant Scientist – Lee DeHaan
The Land Institute’s lead Kernza® scientist discusses his work, future goals, and the promise of perennial grains.
Can this Breakfast Cereal Help Save the Planet?
Kernza®’s long path to changing the world is discussed by NPR’s Dan Charles
Cooking with Kernza®
The Birchwood Café in Minneapolis was one of the first restaurants to put Kernza® on their menu. Beth Dooley, a
Kernza® Keeps Water Clean
Two years ago, Chatfield, MN, planted 11 acres of Kernza® near the city’s drinking water wells as part of a
Kernza at work