As war in Ukraine strangles global wheat supplies and extreme weather hits harvests, hardy and climate-resilient wild and ancient grains could bring greater food security.
Wild boar. Kelp salad. Crickets in your pie crust. These are just a few things that may end up on Thanksgiving menus as climate change takes its toll on the planet.
Kernza — a domesticated form of wheatgrass developed by scientists at the nonprofit Land Institute — tastes like wheat but is much better for the planet.
Intermediate wheatgrass is an imported grain that has been grown in the U.S. Great Plains and Intermountain West since the 1930s; but could it be used in marginal fields in dryland areas?
With $10 million in new funding, farmers, researchers, and restaurants aim to bring the perennial grain grown for bread, cereal, beer, and more to the masses.
