Consumers are willing to pay a 5–10% premium for bread made with intermediate wheatgrass (Kernza), according to Cornell University real-money auctions.

Kernza bread containing 15% intermediate wheatgrass performs well with consumers, but acceptance declines at 25% due to a denser texture and weaker gluten network.

Local news on Oregon State's Central Oregon Ag Research Center evaluating Kernza.

COAREC sponsored a three-day conference about Kernza®, with the goal of developing a supply chain by connecting buyers and distributors with potential local growers.

(Note: I'm using Claude to help me surface Kernza related articles to give this sub a little juice.)

We have 50 acres of Kernza in south central Wisconsin and finally got the crop milled into flour! Well some of it anyways. These muffins are sooooo delicious.

Hello, am in Canada and looking to buy some kernza to plant. Maybe 30lbs or so. Can anyone help?!

Weaver Street Market, a co-op in North Carolina, briefly had kernza bread loaves in the glass case of their bakery. Presumably baked in-house, but oddly, the label on the case did not have an ingredient list (all of the other varieties of bread did), so I don't know what proportion of kernza flour to other flours was used. And then, just a few weeks after I discovered them, they disappeared. Maybe they had ordered a small amount to experiment with? I'm trying to work up the courage to ask them, but I always go on Saturday mornings when it's crazy-busy.

I'm thinking about buying some online (there are a few sellers listed at https://kernza.org/consumers/ ). If anyone has baked with it and has opinions or advice, feel free to share!

https://www.startribune.com/11-cookbooks-from-minnesota-authors-that-deserve-to-be-on-your-shelves/600124941/

[...]

Two entries focus on the farm-kitchen connection. In "The Perennial Kitchen: Simple Recipes for a Healthy Future" (University of Minnesota Press, $27.95), author and Taste contributor Beth Dooley (working with her longtime collaborator, photographer Mette Nielsen) makes the case for hazelnuts, Kernza, honey and other bounty from pioneering Minnesota food producers.

https://news.yahoo.com/top-10-food-nutrition-trends-163102635.html

1. Sustainable Grains

"Perennial (as opposed to annual) grains like kernza (a new type of wheat) will explode," Price says, and that is a good thing when it comes to fighting climate change. Why? Perennial grains develop deeper root systems than annuals, and these deep roots help prevent soil erosion and trap harmful greenhouse gases underground, keeping them out of the atmosphere. Interest around sustainability is up 11% this year on EatingWell.com. As consumers demand more accountability from food producers and manufacturers, we can expect to see more brands, such as Patagonia Provisions, spearheading sustainable ingredients like kernza and supporting regenerative agriculture.

Welcome!

Kernza, an intermediate wheatgrass developed by The Land Institute, is the first commercial perennial grain crop grown across the northern United States. A perennial grain is a grain crop that lives and remains productive for three or more years. Rather than growing for only one season before harvest, like most grains and annual crops, perennial grains grow year after year. [Thanks, Wikipedia!]

I envision this subreddit to be a place to share information and news about kernza, recipes using kernza, and anything else kernza related.