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Curbing Carbon Emissions in Dining: A Conversation with ZeroFoodprint
with Peter Freed, Chef Anthony Myint and Chris Ying
Did you know?
Kernza, a new grain variety from the Land Institute, is derived from an ancient form of intermediate wheatgrass that is actually a distant relative of wheat. Kernza is a perennial, meaning it can be grown year-round, with roots that live on in the ground through winter. Corn, wheat, and most of the other grains we eat, on the other hand, are annual crops, which must be replanted anew every year, and require seeds, fertilizers, and pesticides for each planting. But Kernza’s most important difference–and the reason so many people have been waiting for its arrival–is the way it interacts with the soil.
All lecture attendees will enjoy a slice of Kernza bread provided by The Perennial restaurant in San Francisco!