Transforming Agriculture, Perennially

Media Coverage


Local pizza shop adds new wheatgrass crust option

Publication: The Athens News

Author: Conor Morris

Athens-based business Avalanche Pizza announced Tuesday that it may be the first pizza restaurant in the country to permanently include pizza with dough made from a “perennial wheatgrass” called Kernza on its menu.

Kernza is part of what Avalanche Pizza owner John Gutekanst and some professors of soil and agriculture hope will be a revolution in the American food system.

The wheatgrass has very long roots and stays alive for years, instead of needing to be re-sewn every growing season like conventional wheat.

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