A recipe for fighting climate change and feeding the world
“It’s so different from anything I’ve baked with,” says my baking partner, Jenny Starrs.
We’re standing in the tiny kitchen of my D.C. apartment, examining palmfuls of a dark, coarse, rich-scented flour. It’s unfamiliar because it was milled from Kernza, a grain that is fundamentally unlike all other wheat humans grow.
Most commercial crops are annual. They provide only one harvest and must be replanted every year. Growing these foods on an industrial scale usually takes huge amounts of water, fertilizer and energy, making agriculture a major source of carbon and other pollutants. Scientists say this style of farming has imperiled Earth’s soils, destroyed vital habitats and contributed to the dangerous warming of our world.
But Kernza — a domesticated form of wheatgrass developed by scientists at the nonprofit Land Institute — is perennial. A single seed will grow into a plant that provides grain year after year after year. It forms deep roots that store carbon in the soil and prevent erosion. It can be planted alongside other crops to reduce the need for fertilizer and provide habitat for wildlife.
In short, proponents say, it can mimic the way a natural ecosystem works — potentially transforming farming from a cause of environmental degradation into a solution to the planet’s biggest crises.
https://www.washingtonpost.com/climate-solutions/interactive/2021/bread-baking-sustainable-grain-kernza/
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... we'd have plenty of room for sustainable farming and the restoration of more natural environments.
The most desolate places on earth, biologically and spiritually, are all the square miles of land drenched in herbicides and planted with one or two varieties of corn meant to feed pigs or dilute gasoline.
Here's Kernza being harvested:
https://en.wikipedia.org/wiki/The_Land_Institute#Kernza
