Curbing Carbon Emissions in Dining: A Conversation with ZeroFoodprint (Ticketed Event)
Schoenberg HallCurbing Carbon Emissions in Dining: A Conversation with ZeroFoodprint with Peter Freed, Chef Anthony Myint and Chris Ying Did you know? Kernza, a new grain variety from the Land Institute, is derived from an ancient form of intermediate wheatgrass that is actually a distant relative of wheat. Kernza is a perennial, meaning it can be grown year-round,...