Gene Logsdon: Pancakes From Perennial Wheatgrass Grain


From GENE LOGSDON

I hope I don’t sound too self-important when I announce an historic moment in our kitchen. Carol just made pancakes with flour from a new and startling source. Wes Jackson, the celebrated plant geneticist, author, farmer (and years ago a fairly good football player), has been experimenting for decades now with the bold idea that perennial grains can be developed to take the place of annual grains, thus revolutionizing agriculture by making it unnecessary for so many millions of acres to be cultivated annually. I raise my forkful of wheatgrass pancake and I salute you, Mr. Jackson.

This flour has the trademarked name, Kernza ™ and comes from selected strains of wild intermediate wheatgrass grain, which Jackson and his staff at the Land Institute near Salina, Kansas are crossing with annual wheat varieties to breed a commercially practical perennial grain. The flour makes a light dough and the pancakes taste just a tad sweeter than ordinary wheat flour. It is Jackson’s hope that within ten years, he and his staff can develop Kernza ™ for use in commercially manufactured foods. It is exceptionally high in some nutrients known to be important to human health and deficient in many modern diets: Omega 3 fatty acids, calcium, lutein, and betaine. It is particularly high in folate, important for preventing stroke, cancer, heart disease and infertility… More here.
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