Transforming Agriculture, Perennially
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Media Coverage

Kernza and the promise of perennial grain

Publication: Food Business News

Author: Monica Watrous

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 roots that holds great promise for a sustainable food supply.

Kernza is an intermediate wheatgrass developed by The Land Institute, a non-profit organization in Salina, Kas., and is shown to have a positive impact on soil health, carbon sequestration and water retention.

“It’s a gamechanger,” said Rachel Stroer, chief operating officer of The Land Institute, during a presentation at Natural Products Expo West in Anaheim. “After four decades of rigorous research and 20 years of intensive plant breeding, the first perennial grain has hit the U.S. market.”

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