How Patagonia Is Reshaping Sustainable Food Through Their Provisions Line
A few years ago, Birgit Cameron visited The Land Institute in Kansas to talk with founder Wes Jackson about a special grain called Kernza that the agricultural nonprofit was breeding. A cousin…
How Scientists Are Creating The Crops Of The Future
In Kansas, a small team of scientists is working on what they hope will be the grain of the future. To the untrained eye, the long-stemmed, seed-topped wheatgrass looks quite…
UW Helps Some Eastern Wyoming Farmers Test New Intermediate Wheatgrass
Some eastern Wyoming farmers nosed their tractors into fields this spring pulling drills planting a new variety of intermediate wheatgrass that may negate Wyoming’s fussy weather and bolster bottom lines…
Proposing a ‘ReToast’ to less food waste
Food science and nutrition students Radhika Bharathi, Sonali Raghunath, Steven Cak, and Brigitta Yaputri made it their mission to tackle this waste. Their work led to the development of ReToast,…
Field Work: The Promise of Perennials
Research at The Land Institute in Salina, Kansas, over the past couple of decades has advanced the concept of perennial grain crops to the point of commercially available kernza. It’s…
Perennial Wheat Could Reduce Nitrate Levels in Minnesota Groundwater
(KNSI) – A recently developed crop has the potential to reduce the impact of nitrate leaching from farm fields into water supplies. Kernza wheat, or intermediate wheatgrass, is different from other…
New kind of wheat shows promise for cleaning nitrates from soil, water
The soil and water near some of the most polluted wells in Minnesota is almost entirely clean three years after a new type of wheat was planted on the surface….
Can we drink our way to a healthier planet?
Americans have had a lot to drink about lately. From the pandemic and the election to the ongoing battle for racial justice, and, at long last, the onset of #vaccinatedgirlsummer, it’s…
Nine Ways to Eat for Healthier Planet
The food system accounts for more than one-third of global greenhouse gas emissions, according to a recent study published in Nature Food. But with every meal, consumers have the opportunity to make…
Kernza Flour Gives Irish Soda Bread an American Twist
Several summers ago, while on a family vacation to Ireland, I tried to buy soda bread, but could find none. I searched tea houses, bakeries and pubs and was offered…
Addressing Climate Change One Beer At A Time
Think about the foods and beverages you consume every day. Perhaps you start the morning off with a bowl of cereal, have a sandwich or salad for lunch and a…
UC Davis Researching New Perennial Grain Crop
University of California Sustainable Agriculture Research and Education Program is part of a recently awarded $10 million grant from USDA focusing on the adoption of a perennial grain, Kernza®. The…