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Kernza field day - Buffalo

Event information

Date

Add to Calendar 2021-07-27 18:00:00 2021-07-27 20:30:00 Kernza field day - Buffalo Kernza is the trademark name for the perennial grain harvested from new varieties of intermediate wheatgrass (Thinopyrum intermedium). As a perennial, Kernza is planted once and provides several years of harvestable grain. Kernza has a deep root system that provides multiple environmental benefits. This new perennial grain can increase farm income due to decreased inputs and costs from reduced tilling, pesticide requirements and nutrient runoff. Supply chain partners are turning Kernza into tasty products such as beer, bread, and baked goods. Presenters Connie Carlson, with the University of Minnesota Forever Green Initiative (FGI), will share the agronomic and environmental characteristics of Kernza. FGI, in partnership with The Land Institute (Kansas), has been engaged in research and development of Kernza for over ten years. The UMN research team includes breeders, agronomists, soil and food scientists and economists working together to improve Kernza and bring it to market. Current research is focused on increasing seed size and yields, measuring environmental benefits and building supply chains and market opportunities. Farmer Stan Vander Kooi will go over his experience planting, growing, and harvesting the crop. Attendees will have the opportunity to ask questions about growing Kernza and how to use the grain once harvested. Kristi Varner of Gather Kitchen in Buffalo will provide baked goods made with Kernza flour. Come out to enjoy an evening on a local farm and learn about a sustainable opportunity for farmers and foodies. To learn more about Kernza go to kernza.org. Questions regarding this event or growing options for farmers can be directed to Adam Austing, 320-249-5929 or aausting@umn.edu. Stan Vander Kooi Farm Stan Vander Kooi Farm Stan Vander Kooi Farm America/Chicago public

Time

Location

Stan Vander Kooi Farm
1499 30th St SE
Buffalo, MN 55313

Contact

Adam Austing, Extension educator
320-249-5929 or aausting@umn.edu

Local events

Kernza is the trademark name for the perennial grain harvested from new varieties of intermediate wheatgrass (Thinopyrum intermedium). As a perennial, Kernza is planted once and provides several years of harvestable grain. Kernza has a deep root system that provides multiple environmental benefits. This new perennial grain can increase farm income due to decreased inputs and costs from reduced tilling, pesticide requirements and nutrient runoff. Supply chain partners are turning Kernza into tasty products such as beer, bread, and baked goods.

Presenters

  • Connie Carlson, with the University of Minnesota Forever Green Initiative (FGI), will share the agronomic and environmental characteristics of Kernza. FGI, in partnership with The Land Institute (Kansas), has been engaged in research and development of Kernza for over ten years. The UMN research team includes breeders, agronomists, soil and food scientists and economists working together to improve Kernza and bring it to market. Current research is focused on increasing seed size and yields, measuring environmental benefits and building supply chains and market opportunities.
  • Farmer Stan Vander Kooi will go over his experience planting, growing, and harvesting the crop. Attendees will have the opportunity to ask questions about growing Kernza and how to use the grain once harvested.
  • Kristi Varner of Gather Kitchen in Buffalo will provide baked goods made with Kernza flour.

Come out to enjoy an evening on a local farm and learn about a sustainable opportunity for farmers and foodies. To learn more about Kernza go to kernza.org.

Questions regarding this event or growing options for farmers can be directed to Adam Austing, 320-249-5929 or aausting@umn.edu.

Audience

Farmers, food makers and sellers, and those interested in new sustainable crops and food products.

Cost

Free

Registration

Registration is encouraged to help plan for this event.

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