• Forever Green Initiative at the U of M: Rethinking Minnesota’s Amber Waves of Grain

    An especially unique attribute of the Forever Green Initiative is its focus on commercialization, adoption and scaling. “Broadly speaking, we think of three areas of work: strategy, landscape, and market,” explained Colin. “We need many businesses sourcing these crops, making products and moving them to consumers, either as ingredients or as finished products.”

  • Why Kernza Crackers Matter: Perennial Pantry’s Quest for the Home Cook

    “Bringing an entirely new crop out into the world while making it something that people can easily become familiar with and start to use is fundamentally a very hopeful act,” observed Christopher Abbott of Perennial Pantry.

  • Community Sourcing: River Rock Kitchen & Baking Co Keeps it Local in St Peter

    River Rock Kitchen & Baking Co’s local community impact starts with sourcing. Under Montana’s leadership, the bakery sources their ingredients from more than a dozen farms, mills, and cooperatives in Minnesota, Iowa, and Wisconsin.

  • Beth Dooley: Cooking Perennially to Bring Sustainable Change

    “I’m not that great a cook. I’m a really good shopper,” laughs Beth Dooley, James Beard award-winning food writer, author of more than a dozen cookbooks, Star Tribune columnist, and a regular contributor to MPR.

  • Celebrating the Thorny Parts: The Okee Dokee Brothers’ Climate Challenge in “Brambletown”

    “We tried over and over and over again to write a song about climate change. It’s really hard to do that, especially for kids,” explained Joe. “In the end the song ‘Trouble in Paradise’ reflected more than just climate change. It ended up surprising us that the song was about a world that was living by the narrative of separation.”

  • Simple, Clean, and Local: Sturdiwheat Mixes Keep it Simple

    That’s how Red Wing’s Sturdiwheat sources the ingredients for their beloved pancake, bread, and dessert mixes. It’s what they’ve done for more than 80 years. Today Sturdiwheat is family-owned and operated by mother-daughter team Suzanne and Missi Blue.