Transforming Agriculture, Perennially

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How To Make Bread That Reverses Climate Change

Our friends and partners at The Perennial restaurant in San Francisco have been tirelessly supporting awareness and the benefits of perennial grains, adaptive polycultures, and healthy soil systems in a very direct way – by making and serving delicious food from Kernza® perennial grain developed at The Land Institute.

The Perennial’s pastry chef Nicola Carey demonstrates how she makes Kernza® bread, from mixing the dough to serving suggestions.

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