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How often do we think about the food we eat and its impact on climate?

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A new food product called Kernza\xae perennial grain is part of a major effort to fight climate change by changing what we plant and eat. But can Kernza really find a place on dinner tables \u2013 and in cereal bowls \u2013across Wisconsin? In this episode, we sit down to taste a few samples and learn why changing farming systems is key to helping our climate.

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Kernza\xae is the perennial grain crop from an improved intermediate wheatgrass developed by The Land Institute in Kansas. Research partners in the US, including Wisconsin and Minnesota, and abroad continue to improve the grain.

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Thank you to our guests: Nicole Tautges, agro-ecologist with the Michael Field Institute; Valentin Picasso, associate professor of agronomy at the University of Wisconsin-Madison; and Scott Laeser, Clean Wisconsin Water Program Director

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Host: Amy Barrilleaux, Clean Wisconsin

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Background Reading:

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Agriculture is responsible for 15% of Wisconsin\u2019s total greenhouse gas emissions, and that contribution is growing.\xa0Find out how natural climate solutions like perennial agriculture can help \u2013 and why they\u2019re urgently needed in Wisconsin: cleanwisconsin.org/natural-climate-solutions

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You can learn more about Clean Wisconsin and our work at\xa0www.cleanwisconsin.org.

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