Kernza, a new perennial grain proven to prosper in natu-


ral grasslands like the Great Plains, is not yet widely distributed. Maria Speck, author of Simply Ancient Grains, advises, “With up to 15-foot-long roots, it can be harvested for five years and uses less fertilizer than conventional wheat. Kernza tastes almost like a cross between rice and wheat—sweet, grassy, mesmerizing.” Michael Pollan, author of Food Rules: An Eater’s Manual


and creator of the film Food, Inc., suggests we keep it simple: “Eat food, not too much, mostly plants.” Climatarians would add another guideline—eat as locally as possible.


Judith Fertig writes cookbooks plus foodie fiction from Overland Park, KS (JudithFertig.com).


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