A recipe for fighting climate change and feeding the world
Scientists hope a new kind of perennial grain, Kernza, offers a taste of what environmentally-friendly farming could look like. “It’s so different from anything I’ve baked with,” says my baking…
The Future of Sustainable Agriculture: A Science Headliners Interview with Rachel Stroer
Is it possible to raise crops that can feed the world yet have little impact on the environment? Rachel Stroer, President of The Land Institute, believes it’s not only possible,…
The Land Institute Names New President
The Land Institute has named Rachel Stroer as the new president of the agriculture research organization. Stroer, the third president of the institute, is the first woman to lead the…
The Land Institute Names New President
The Land Institute has named Rachel Stroer as the new president of the agriculture research organization. Stroer, the third president of the institute, is the first woman to lead the…
Can the World Continue to Provide Enough Food?
The Boris Mints Institute at Tel-Aviv University celebrates the synergy between research and practice, through its researchers and the winners of the 2020 Curt Bergfors Food Planet Prize, in a…
Great.com Interviews The Land Institute About Developing Crops to Feed Us Sustainably
Emil Ekvardt from Great.com interviewed The Land Institute as part of their ‘Great.com Talks With…’ podcast. This series is an antidote to negative news stories that aims to shed light…
The Roots of Regenerative Agriculture
Shiloh Maples, an educator and community organizer of Ojibwe and Oglala descent, works with Anishinaabe peoples in Detroit to strengthen urban food sovereignty. Maples’ growers asked for access to culturally…
Kernza: The Environment-friendly Wheat Crop that Wants to Feed the World
The development of agriculture has been essential to the rise of civilization. But in the 21st century, the ever-increasing need of Earth’s growing population for food is one of the factors…
Kernza and the promise of perennial grain
ANAHEIM, CALIF. — At The Perennial restaurant in San Francisco, customers may order a crisp waffle, fresh-baked bread or a sourdough crumble made with Kernza, a perennial grain with deep…