by David Spence, MD
I grew up in southeastern Nebraska where only a few isolated remnants of the once vast prairie still exist. One such remnant, 360 acres (1/2 square mile) of virgin native grass, was my father’s prized land. In his will, he specified that this half section of land shall never be ploughed and shall never leave the family’s control. God’s design for America’s prairie from the Mississippi to the Rocky Mountains was based on a variety of perennial grasses. But mankind broke the sod to plant annual crops, such as wheat and corn. Perennial grasses in prairie ecosystems, which don’t need to be replanted from year to year, grow extensive root structures, while annual crops, which must be replaced every year, grow shallow roots. The amazing difference in their root structures can be clearly seen in this photo comparing those of perennial Intermediate Wheatgrass (from which Kernza has been developed) and annual wheat:
These different root structures have profound impacts for the health of the ecosystems in the American heartland.
Two books, Braiding Sweetgrass, by Robin Wall Kimmerer, and Of Green Stuff Woven, by Cathleen Bascom, the Bishop of the Episcopal Diocese of Kansas, focused my attention on Kernza, a perennial variety of wheat developed over the last several decades by The Land Institute in Salina, Kansas. For nearly 50 years, The Land Institute has been co-leading the global movement for perennial, diverse, and truly regenerative agriculture. A visit to their website will illuminate the importance of getting back to perennial plants in our agricultural practices. The benefits are improved water retention, soil improvement and retention from wind and water erosion, reduced fertilizer need, reduced use of pesticides and herbicides, increased CO2 sequestration in the soil, and less fossil fuel use.
In its focus on moving toward perennial crops, The Land Institute has been working on domesticating perennial species for agricultural use. One result is Kernza, which is a domesticated perennial grain originating from a forage grass called intermediate wheatgrass. Kernza grain plants are deeply rooted, and in good conditions its seed heads can contain more seeds than an annual wheat head. It can be grown profitably at scale. and after harvest the remaining leaves and stems can be grazed by cattle. You can learn more about Kernza at kernza.org.
So after learning the positive attributes of Kernza, we, at Epiphany Church in Flagstaff ordered two pounds of Kernza flour online. After searching for recipes and some experimental baking, we now have Communion bread made from Kernza flour. If we, as Episcopalians, ask for Kernza flour at our local natural food store and supermarket, that will create demand, which in turn will encourage farmers to plant perennial Kernza rather than annual wheat. It’s one more way that we can care for God’s creation, restoring health to a vital ecosystem and ensuring that we can grow crops into the future that promote the flourishing of the land and the creatures that depend on it.
Dr. David Spence is a parishioner and former Junior Warden at Church of the Epiphany, Flagstaff, and is a member of the diocesan Creation Care Council.