Kernza regrows each year without tilling or replanting. Its roots grow nearly 15 feet deep, six times deeper than regular wheat, and help prevent erosion, filter water and sequester carbon.
Bon Appetit magazine’s Alex Beggs, along with scientists and science-fiction authors, imagined foods people may eat in the next 100 years. Beggs predicted Kernza would be a relatively common bread ingredient by 2032.
KUAF—an NPR affiliate in Arkansas—recently posted this story about the new Kernza “Restoration Ale” at Ivory Bill Brewing. Sustain-A-Grain supplied the Kernza grain and presented about Kernza’s sustainability benefits and unique characteristics as a perennial grain. Siloam Springs Brewery Taps
Brandon Kaufman is a farmer, co-founder of Sustain-A-Grain and one of the first growers to try Kernza. He leads the company’s grower engagement and helps other people grow Kernza.
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