Chefs, brewers, and food makers, both independent and corporate are stepping up to try incorporating Kernza® into their food products. The Washington Post author Jane Black says this tasty new grain is not only a sustainable choice but soon it may be what’s for dinner.

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