Bon Appetit calls Kernza® a food of the future

In the most recent edition of Bon Appetit magazine, Alex Beggs (along with scientists and sci-fi authors) imagined which foods we will be eating in the next 100 years. By 2032, Beggs predicts that Kernza® will be a relatively common ingredient in bread. You can read the article here.

We think Beggs is right. That’s why at Sustain-A-Grain we’re helping farmers grow perennial grains like Kernza® and we’re helping bakers use more sustainable grains.