Video & Audio Library

Iowa-based Kernza grower Lee Tesdell met with Brownfield Ag News to discuss conservation strategies, including planting Kernza, that have helped him improve the soil structure, water quality, and row crop systems in his operation.

Channel 9NEWS out of Denver, CO spoke with Tessa Peters, Director of Crop Stewardship at The Land Institute, Todd Olander, Kernza Grower of Root Shoot Malting, and Ty Leon, Chef and Co-Owner at Restaurant Olivia in Denver, to learn about the benefits of Kernza in the future of climate-resilient agriculture and its emerging uses in the culinary and food product spaces.

The Land Institute’s work on perennial grain crop development was discussed on the Monday, July 22nd edition of NPR’s KMUW Wichita 89.1

Hana Fancher and Tessa Peters from The Land Institute’s Crop Stewardship Program provided an overview of the process of agricultural transformation from conception to consumption of perennial grain crops and a deep dive into perennial grain commercialization efforts during the Wyoming Food Coalition’s 2024 Speaker Series in June.

Brandon Schlautman, Lead Scientist in the Perennial Legumes Program, discusses insights into developing perennial legume systems and the challenges and opportunities of introducing perennial crops into traditional row cropping systems to enhance soil health and agricultural sustainability.

This episode of Combines and Coffee was recorded live from the Innovative Farmers Association of Ontario conference in Kitchener, Ontario.

Conservation and environmental protection organization Clean Wisconsin met with Russ Klisch of the Milwaukee-based Lakefront Brewery for the State of Change podcast to learn about the process of brewing and experimenting with Kernza, the unique flavor that it offers in beer, the properties of the perennial grain, and the role of breweries in promoting the use of climate-friendly grains in the beverage industry.

Flatland, the Nonprofit Newsroom at Kansas City PBS, visited The Land Institute to learn about the perennialization of grain crops and the role of perennial grains as a climate-resilient component of sustainable food systems of the future. This episode is part of the network’s “Harvesting Change” series, which reports on the region’s food and agriculture systems and is part of PBS’s larger climate programming initiative.

The Master Brewers Association of the Americas Podcast hosted Tessa Peters, Director of Crop Stewardship at The Land Institute, and other special guests to discuss recent developments with Kernza in the beer industry, the perennial grain’s distinct characteristics in malting, brewing, and distilling, its environmental benefits, and more.

Hosts of the All About Beer podcast Don Tse and Em Sauter spoke with Tammy Kimbler, Chief Communications Officer at The Land Institute, and Layne Carter, Operations Manager at Aslan Brewing (one of the 11 breweries participating in the Patagonia Provisions Kernza beer project) to learn about the perennial grain, its flavor profile in beers, the process of brewing with Kernza, and the environmental benefits that accompany its use.

Click here to listen to the episode on the All About Beer website.

In December 2023, the University of Vermont’s Institute for Agroecology held the 2023 Agroecology Summit, which hosted several speakers including The Land Institute’s Tim Crews (Keynote) and research partner Nick Jordan of the University of Minnesota’s Forever Green Initiative. The event was also co-produced by Aubrey Streit Krug, Director of the Perennial Cultures Lab at The Land Institute.

PBS traveled to The Land Institute’s Salina, Kansas headquarters to learn about the role of perennial grains in the future of agriculture for their “My World Too” series.

Aubrey Streit Krug, Director of the Perennial Cultures Lab at The Land Institute, provides an overview of the Perennial Atlas Project, a new civic science project that will engage up to 250 participants working with perennial grain crops and their annual counterparts across the US to advance perennial grain research.

Click here to learn more about this project and get involved.