Field Notes

Kernza^® and Climate Change

Large amounts of carbon were released from the soil when forests and prairies were plowed for agriculture. As climate change

5 ingredients disrupting the mainstream food world

Kernza^® a Disrupter for a Good Cause

Kernza^® is listed as one of the “Five Ingredients Disrupting the Mainstream Food World” by the New Hope Network’s Todd

Journey from Prairie Grass to Food

Madeline Ostrander writes in The Nation that Kernza^® is “The Grain that Tastes Like Wheat, but Grows Like a Prairie

Breeding for a Perennial Polyculture

BioScience magazine asked if modern agriculture could be sustainable and answered “Perennial polyculture holds promise”. Through conversations with Lee DeHaan

After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer

Kernza® a Craft Beer Ingredient

When Patagonia Provisions first released craft beer Long Root Ale, Kernza^® was touted as the sustainable secret ingredient that they

Perennial wheat is an ecologist’s dream. Soon it may be what’s for dinner

Kernza®: It’s What’s for Dinner

Chefs, brewers, and food makers, both independent and corporate are stepping up to try incorporating Kernza^® into their food products.

A Soil-Friendly Guide for Cooks

Anthony Myint and Karen Liebowitz, founders of San Francisco restaurant, The Perennial, have published a healthy soil guide for chefs