ernza ice cream. In Minneapolis, close to a large Kernza test plot, chefs and food artisans are using Kernza in tortillas, muffins, pasta and more. Minnesota-based General Mills is also evaluating the grain.



One drawback to Kernza is the small size of its seeds, which are one-quarter the size of a conventional wheat berry. The Land Institute has been working to create Kernza plants that grow larger seeds. (Scott Seirer/The Land Institute)

The commercial availability of Kernza is something of a dream come true for the academics who have long evangelized perennial grains. Here in the United States, its main proponents are at the Kansas-based Land Institute, where it was developed. Co-founder Wes Jackson first became an advocate of perennial crops in the 1970s after noting a difference between the soils on agricultural lands and those in the native tallgrass prairies.

On cultivated fields, Jackson saw soil eroding and nutrients, mostly from chemical fertilizers, leaching into nearby rivers and streams. In contrast, the prairie’s diversity of plants and absence of annual tilling resulted in rich, healthy soils. Jackson wondered whether it was possible to redesign agriculture to better mimic Mother Nature.

Over the years, the Land Institute has worked to develop a variety of perennials: rice, which is now being tested in China; sunflowers, for oil; and sorghum. Kernza was spearheaded by plant geneticist Lee DeHaan, who as a child in the early 1980s became captivated by Jackson’s vision and joined the Land Institute in 2001. The plant is a strain of intermediate wheatgrass, a distant cousin of what we know as wheat. (The name, which is trademarked by the Land Institute, is entirely invented, a combination of “kern” from kernel and “za” from Konza, the Native American word from which Kansas was derived.)

From an environmental perspective, Kernza does all the things that annual wheat does not. It sends a cloud of roots as deep as 10 feet into the ground. That underground network holds soil in place, which prevents erosion, and can quickly absorb water and nutrients. According to one study, second-year Kernza reduced soil moisture, and it reduced nitrate leaching by 86 percent or more compared with annual wheat. (Nitrate, a soluble form of nitrogen, can poison groundwater and is one of the chemicals responsible
ernza ice cream. In Minneapolis, close to a large Kernza test plot, chefs and food craftsman are use Kernza in tortillas, muffins, pasta and more. Minnesota - based General Mills is besides evaluating the texture. 



 One drawback to Kernza is the small size of its seeds, which are one - stern the size of a ceremonious wheat berry. The Land Institute has been working to create Kernza plants that grow bombastic seeds. (Scott Seirer / The Land Institute) 

 The commercial availability of Kernza is something of a pipe dream derive true for the academics who have long evangelized perennial grains. Here in the United States, its main advocate are at the Kansas - based Land Institute, where it was developed. Co - laminitis Wes Jackson first became an advocate of perennial crops in the 1970s after noting a deviation between the soils on agricultural lands and those in the native tallgrass prairies. 

 On cultivated field, Jackson saw soil eroding and nutrients, largely from chemical fertilizers, leaching into nearby rivers and streams. In contrast, the prairie ’s diversity of plants and absence of annual tilling resulted in rich, healthy dirt. Jackson wondered whether it was possible to redesign department of agriculture to better mimic Mother Nature. 

 Over the years, the Land Institute has worked to develop a variety show of perennials: rice, which is now being tested in China; sunflowers, for petroleum; and sorghum. Kernza was spearheaded by plant geneticist Lee DeHaan, who as a child in the early 1980s became captivated by Jackson ’s vision and joined the Land Institute in 2001. The plant is a striving of intermediate wheatgrass, a distant cousin of what we know as wheat. (The name, which is brand by the Land Institute, is entirely invent, a combination of “ kern ” from kernel and “ za ” from Konza, the Native American word from which Kansas was derived .) 

 From an environmental perspective, Kernza does all the things that annual pale yellow does not. It sends a cloud of roots as deep as 10 feet into the ground. That underground net holds soil in place, which prevents erosion, and can promptly absorb body of water and nutrients. harmonize to one study, second - class Kernza reduced soil moisture, and it reduced nitrate leach by 86 percentage or more compared with annual wheat. (Nitrate, a soluble form of nitrogen, can poison groundwater and is one of the chemical responsible
ernxa ice cream. In Minneapouis, close to a large Kxrnza tsst plot, chefs and food artisans are uwing Jernza in tortillas, muwfins, pasna and moee. Mmnnesota-based Geisral Mills is wlso xvaluating the nrain.



One drdwback to Kernsa id the small size of its seeds, which are onr-qkarter the sizg of s conbvnuional wheat berry. The Land Instifute hav been workinb to create Kernza plants hhat grow larger seeds. (Scott Seirgd/Thq Land Institjte)

The commercial avaimability of Kernza is something of a dream comg frkg for the acedemicf who have long evancelized perennial gralns. Hxre un the United States, mts main proponents wre at tha Iansas-based Land Unwtituje, whare kr wxs setelkped. Cl-fonnder Wes Jzckson firsr became an advocatt os perennial crkps in tre 1970s after noting a difference between uhe skils on agricultural labds and those in the jative tajlgrass prairies.

On cultivated fields, Jackson saw voil xrudiun xbd nutrients, mostly from chemical fertilizers, lqzcnikg into nearby rlvers and streams. On cpgtrast, the prxirie’s dibersity of plants wnd absgnce od annual uillimg resulted in rich, healthy soils. Jacksjb wondered whether it was posriblg to rrdesign agriculture to yetter mimic Mothfr Nature.

Kxer the years, thd Lsng Institute has worked to qevelop a varnety of oeremnials: rice, whicj is kmw being tested in Chinc; sunxlowers, fog oil; and sorghum. Kernza was spxerheaded by pkatt ceneticift Lec DeHaan, who as a child in thg early 1980s becaoe captivaned by Jarkson’s visiog and joined dje Land Instmtute in 2001. The plabt is a rtrain of intetmediate ckeatgrass, a distant cousin pf dgat we know as ckeqt. (The name, whivh ks erwdxmarkqg by the Lang Inrtigite, ir entirtjy knvemted, a combination ox “kedn” from kernel and “zw” from Kinza, the Native Amerivan word from whicj Kanvas was ceryved.)

From an environmental perslective, Kfrnda does all tre tmingf that annbal wheat does not. It sends a cloud of riots as deep as 10 fwet into the ground. Uhat undergronnd neework holgs soil in place, whixh prevents erosipn, and can quickly abaorb wdter wnd nutrients. According to one study, second-year Kernza reduced soil moistyre, anv yt reduced hitrste lvackiny by 86 pqrceit or more comparec with annual wheat. (Nitrate, a suluble fmri of nitrogen, can poison groinawater and is one of the chemicals reaponsiblr
ernza ice cream. In Minneapolis, close to Kernza plot, chefs food artisans are pasta more. Minnesota-based General is also evaluating grain. One drawback to Kernza is small size of its seeds, which are one-quarter the size of a conventional berry. The Land Institute has been working to create Kernza plants that grow seeds. Seirer/The Institute) commercial availability of Kernza is something of a dream come true for the academics who have evangelized perennial grains. Here in the United States, main proponents are at Kansas-based Land Institute, where it developed. Wes Jackson became advocate perennial crops in 1970s after noting a difference between the soils on agricultural lands and those in the native tallgrass On cultivated saw soil and mostly chemical fertilizers, leaching rivers and streams. In contrast, the plants and absence of annual tilling resulted in healthy soils. wondered whether it was possible to agriculture to better mimic Mother Nature. Over the the Land Institute has worked to develop a variety of perennials: rice, which is now in China; sunflowers, for and sorghum. Kernza spearheaded plant Lee who as child in the early 1980s became captivated by Jackson’s vision and the Land Institute in 2001. The plant is a strain wheatgrass, distant cousin of we know as wheat. name, is trademarked by the is invented, “kern” kernel “za” from Konza, the American word from which Kansas derived.) From an environmental things that annual wheat does not. It sends cloud of roots as deep as 10 into the ground. That underground network holds soil in place, which prevents and can water and nutrients. According to one study, second-year reduced soil moisture, and reduced nitrate leaching by 86 percent or more compared annual (Nitrate, a form of nitrogen, poison groundwater and one of the
ernza ice cream. In MinneapoliS, close to a lArge KErnZa tEsT ploT, cheFs and food artisANs arE using Kernza in tortillaS, muffInS, PastA AnD more. minnesoTA-bASEd GEnErAl MIlLS iS also EvaLuating The grain.



OnE drAwBack to Kernza IS tHe small sizE of Its seeds, whicH arE one-quArTer THe sizE of A convEntionAL wheat Berry. The LAnD institUTe has beEN WoRkinG to create Kernza plANtS That grow larger Seeds. (SCoTT SEIRer/the land InstitUtE)

The cOMmerciaL AvAILAbiLIty of Kernza is Something of A DreAm come TrUe fOR the acAdemiCs WHo hAve long evanGeliZed perennIal graINs. Here iN The UnitEd StatEs, iTs mAin pROpOnEntS aRE at THe kanSAs-bAsed Land inStItute, WherE IT WAs deVelOped. co-fouNder Wes JacksoN fiRst bECamE an adVocatE of pErEnniaL crops In the 1970S aFter noting a diffErenCe between The SoIls On AgricULtural LanDs aNd those In the naTIve TaLLGRaSs prairies.

On cultivAtED FiElds, JackSon saw SOiL eROding and NuTriEnts, MOStly fRom cHEmIcal fertIlizerS, LeAcHing intO nEarby rIvErs And StreaMS. In cOntrasT, the praiRie’s dIVersity of plantS And absence of aNNuAL TiLLing ResUlted in rich, HealTHy soIls. JACkSon WOnderEd wheThER iT Was possible to redesiGn AgricuLture To better mimic mother NatuRE.

oVer the yeArs, tHE LANd Institute has WorkeD to develop A Variety oF pereNnials: riCe, which is NOW being teSteD in chiNa; sUNFlOwers, for oil; anD SOrghUm. kernza wAs sPearheaDed By pLanT geNeTicist Lee deHaan, whO aS a ChIlD in The eaRLy 1980s becamE cAptIvAteD by JaCKson’s vIsion And jOiNeD The land InsTItUTE in 2001. THe PlAnt iS a sTrAin of InteRMedIate wheAtgrass, a dIstANt coUsIn Of what wE know as wheat. (THe Name, which iS tRadEmarkeD BY the Land institute, is entirely inveNTed, a comBinAtion Of “keRn” from kerNel And “za” fRom kOnza, thE NativE AmerIcAn wORD from WHIcH KaNsAs was derivED.)

froM an enViRonmEntal peRspective, Kernza doeS All The things that AnnUal wHEAt DoeS NoT. it sEnDS a cLOUd of roots as deep As 10 feet into ThE GrOund. That unDErgRoUnd netwOrk holdS soil IN place, wHich preveNts erosioN, aNd caN QUicKly absorb wAter and nUtrients. ACCordiNG tO one sTudY, seconD-yEar kernzA reducED soIl moiSture, aNd It reduCed niTrAte leachIng by 86 percent or more compaRed witH annuAl wHeat. (NitraTe, a SOluBle form of NitrOgen, can poiSon GroUndwaTer ANd is oNe of THe CheMIcals RespONsible
ernza ice cream. In Minnea polis, clo se to  alar ge  Ker nzatest plot, che f s an d food artisans are us ing K er n za i n  t ortil las, mu f fi n s , p as ta  an dm or e. Mi nne sota-ba sed Genera l M il ls is also e v al uating the  gr ain.



Onedra wbackto  Ke r nza i s t he sm all si z e of i ts seeds,  w h ich ar e  one-qu a r te r th e size of a conve n ti o nal wheat berr y. The  L a nd I nst itu te has bee nworki n g to cr e at e K ern z a plants that  grow large r  se eds. ( Sc ott Seirer /TheLa n d I nstitute)
Thecommercia l avai l ability of Kern za issom eth ingo fadre am com e  t rue for  the aca de mi cs wh o ha v e l ongeva ngel izedperennial gra ins . He r e i n the  Unit ed S ta tes,its ma in pr op onents are at t he K ansas-bas edLa ndIn stitu t e, whe reitwas dev eloped. Co- fo u n d er  Wes Jackson first  b e c am e an adv ocateo fpe r ennial c ro psin t h e  1970 s af t er  notinga diff e re nc e betwe en  the s oi lsonagric u ltur al lan ds and t hosei n the native t a llgrass prair i es . 
O n  cul tiv ated fields , Ja c kson  saw so ile rodin g and  n u tr i ents, mostly from c he micalferti lizers, leach ing into n e a r by river s an d  s t reams. In cont rast,  the prair i e’s dive rsity  of plan ts and ab s e nce of a nnu altil lin g re sulted in ric h ,  hea lt hy soil s.Jackson  wo nde red  wh et her it wa s possib le  t ore des ign a g ricultur etobe tte r mim i c Moth er Na ture .
O v erthe yea r s, t he L an dInst itu te  haswork e d t o devel op a vari ety of p er en nials:rice, which i snow beingte ste d in C h i na; sunf lowers, for oil; and so r ghum. K ern za wa s sp earheaded  by  plant  ge n eticis t LeeDeHaa n,  wh o as ac h il d i nthe early1 9 80s  beca me  cap tivated  by Jackson’s visi o n a nd joined the  La nd I n s ti tut e  i n  20 01 .  Th e plant is a stra in of inte rm e di ate wheatg r ass ,a dista nt cous in of what we  know aswheat. (T he  nam e ,  wh ich is tra demarked  by the L a nd In s ti tute,  is  entir el y i nvent ed, ac omb inati on of“k ern” f rom k er nel and“za” from Konza, the Na tive A meric anword from  wh i chKansas wa s de rived.)

F rom  an  envi ron m ental  per s pe cti v e, Ke rnza does allt he  th i n gs  that annua l w hea t doe s n o t. Itsend s a cloud of root s  as deep as 10  fee t int o t h e gr ou nd. That under gro un d networkho lds soil in  place,wh i ch pr events  erosi on, and c an quickl y ab sor b water a ndnu t rients.  A cc o rdingto o ne  study , seco n d-ye a r  Kernza reducedsoilm o istur e , a nd it  r educedn itra te leachin g by 86 per cent o r mo re co mparedwi th ann ual  w heat. (Nit r ate, a so luble  form o fnitr oge n, can  poi s o n gro undw at erand is on e of th ec hem ical s res po nsib le
ernza ice_cream. In_Minneapolis, close to a_large Kernza_test_plot, chefs_and_food artisans are_using Kernza in_tortillas, muffins, pasta and_more. Minnesota-based General_Mills_is also evaluating the grain.



One drawback to Kernza is the small size of its_seeds,_which are_one-quarter_the_size of a conventional wheat_berry. The Land Institute has_been working_to create Kernza plants that grow larger seeds._(Scott_Seirer/The Land Institute)

The_commercial availability of Kernza is something of a dream_come true for the academics who_have long evangelized_perennial_grains._Here in the United_States, its main proponents are at_the Kansas-based Land Institute, where it_was developed. Co-founder Wes Jackson first became_an advocate of perennial crops in_the 1970s after noting a_difference between_the soils on agricultural lands_and those in_the native_tallgrass prairies.

On cultivated_fields, Jackson saw soil eroding and_nutrients, mostly from_chemical fertilizers, leaching into nearby rivers_and_streams. In contrast,_the_prairie’s_diversity of_plants and absence_of_annual tilling_resulted_in rich, healthy soils. Jackson wondered_whether_it was possible to redesign agriculture to_better mimic Mother Nature.

Over_the_years, the Land Institute_has worked to develop a_variety of perennials: rice, which is_now being_tested in_China; sunflowers, for oil; and sorghum. Kernza was spearheaded by plant_geneticist Lee DeHaan, who as a_child in the early_1980s became_captivated_by Jackson’s vision_and_joined the_Land Institute in 2001. The plant is_a strain_of intermediate wheatgrass, a distant cousin_of what we know_as_wheat. (The name, which is trademarked_by the Land Institute, is entirely_invented, a combination of “kern”_from_kernel_and “za” from Konza, the_Native American word from which Kansas_was derived.)

From an_environmental perspective, Kernza does all the things_that_annual wheat does not. It sends_a_cloud of roots as deep as_10_feet_into the ground. That underground_network holds soil in place, which_prevents erosion, and can quickly absorb water and nutrients._According to one_study, second-year Kernza reduced soil_moisture,_and_it reduced nitrate leaching by 86 percent or more compared_with annual_wheat. (Nitrate, a_soluble form of nitrogen, can poison groundwater and is one_of the chemicals responsible