Travis Russell, the owner and chef of The Public at the Brickyard in Wichita, Kansas, serves local ingredients and microbrewed beers in the historic Old Town district. He spoke on a 2-minute segment on Wichita’s NPR about his experience cooking with Kernza perennial grain since 2018 and his involvement in the state-wide “Kernza® for Kansas” event to help bring this grain from research stations to farms and tables.