Video & Audio Library

Listen to discussions about Kernza perennial grain, its position as an emerging crop, and its recent role in the brewing industry from science education outlet Science Friday.

Aubrey Streit Krug, Director of the Perennial Cultures Lab, spoke with the host of the Common Ground: A Prairie Podcast about the cultural dimensions of agriculture and how to foster resilient and perennial human and plant communities on the prairie.

Nicole Tautges, agroecologist at the Michael Fields Agricultural Institute, spoke with Spectrum News 1 to highlight how Kernza can help growers produce a grain crop while still receiving the ecological benefits associated with perennial ground cover.

Click here to read the full article and watch the video from Spectrum News 1.

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.