Regions: Midwest

Sustainable food publication FoodPrint spoke with Sandy Boss Febbo of Bang Brewing, Luke Peterson of A-Frame Farm, Todd Olander of Root Shoot Malting, Alex Heilman of Mad Agriculture, and Tessa Peters, Director of Crop Stewardship at The Land Institute, to better understand the popularity of Kernza® in craft beer and the role of breweries in showcasing … Continue reading FoodPrint Covers Breweries Innovating With Kernza and Market Development Efforts

In an article covering alternatives to corn and soybean production in the Midwest, The West Central Tribune featured discussions with Kernza growers and partners, including the University of Minnesota’s Forever Green Initiative, Perennial Promise Growers Cooperative, and A-Frame Farm, all of whom are working to build out markets for the crop and diversify agricultural landscapes … Continue reading Kernza offers an alternative for growers in the Midwest

The Star Tribune, a Minneapolis, Minnesota-based regional newspaper, published an article discussing Kernza’s status as a commercial crop, challenges in matching demand with supply, current products on the market, legislative support for the perennial grain, and collaborative breeding efforts to increase its yield, perenniality, and adoption on agricultural landscapes. Photo Credit: Angelina Katsanis, Star Tribune

Co-founder Sandy Boss Febbo of Bang Brewing was a guest on the Drink Beer, Think Beer podcast with John Holl, in which she speaks on the brewery’s symbiosis with local and regional grainsheds, the desire to establish an organic brewers alliance, collaboration with the Artisan Grain Collaborative, University of Minnesota, and The Land Institute, and their … Continue reading ‎Drink Beer, Think Beer With John Holl: Ep. 191 – Sandy Boss Febbo of Bang Brewing

Gwen Williams and Tahir Sandhu, co-owners of Artisan Naan Bakery in Saint Cloud, MN, sat down with the Agricultural Utilization Research Institute (AURI) on the Ag Innovation News Podcast to discuss the process of starting their local food business and innovating with Kernza® perennial grain in their naan as part of a pilot project with AURI. … Continue reading Naan: Garlic and cheese and berries. Oh, my!

Nicole Tautges, an agroecologist at the Michael Fields Agricultural Institute in southeastern Wisconsin and a member of the perennial grain research community, discusses the use of Kernza in corn-soybean rotations in the Midwest to protect soil and water quality, reduce labor by growers, and increase field savings. Video courtesy of Lessiter Media

Minneapolis’ Star Tribune released an article featuring discussions around the increasing use of Kernza® perennial grain in a diversity of food and beverage products, highlights from KernzaCon, and interviews with growers, research partners, and others to develop an understanding of Kernza’s potential and current standing in the grain marketplace.

The Madison, Wisconsin food publication Edible Madison highlights Kernza’s ecological benefits, references its standout characteristics in brewing and baking, and interviews multiple members of the Kernza network in Wisconsin to discuss future needs that will help transition the perennial grain to more farms and create robust markets.