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 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 up to the development of Kernza^®, The Land Institute’s first perennial grain being commercially rolled out in the United States.