KERNZA®

Regions: West

Kernza® as a Climate Adaptation Tool in the Arid West

Research Roundup

Research efforts from the USDA’s Western SARE (Sustainable Agriculture Research and Education) in eastern Wyoming looked at the potential for Kernza® to serve as a future alternative to wheat production, help growers adapt to drought conditions, improve soil health, and sequester carbon in non-irrigated fields in the arid West, where water scarcity and land degradation … Continue reading Kernza® as a Climate Adaptation Tool in the Arid West

Kernza: the climate-friendly grain enticing craft brewers and distillers in Colorado

Media

NPR for Northern Colorado’s KUNC radio met with Chris Anderson-Tarver of Denver Distillery to discuss their use of Kernza in a pilot trial of whiskey that is part of a United States Department of Agriculture study on Kernza, with a particular focus on the distinct flavor that the perennial grain brings to distilled products. The station … Continue reading Kernza: the climate-friendly grain enticing craft brewers and distillers in Colorado

2023 Kernza® Field Days Announced

Kernza® CAP Media

This summer, farmers and research partners are hosting in-person field days across Minnesota, Wisconsin, North Dakota, Colorado, New Mexico, and Sweden to showcase Kernza breeding, production, processing, economics, ecosystem services and market development. The 2023 Field Day Press Release contains more information on each field day and the schedule of events. We encourage the public … Continue reading 2023 Kernza® Field Days Announced

A Soil-Friendly Guide for Cooks

Kernza® at work, Product Highlight, Recipe Roundup

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