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Around the Farm Table
Kernza in Wisconsin
Season 8
Episode 3
Inga travels across Wisconsin to learn all about Kernza, a new perennial grain being used in brewing, baking and as a forage crop for livestock. Along the way she visits a brewery using Kernza to make beer, tries a loaf of bread made from Kernza grain, and learns about the grain's environmental benefits from a university professor.
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3:14
Inga visits a couple who run their own fiber mill.
3:15
Inga talks with young farmer Kalee Schaefer, who is managing a herd of dairy cows.
1:20
Inga explains why Jerseys are her favorite breed of cow.
2:01
Inga shares her method for slicing up a truckle of Wisconsin cheese.
3:28
Inga makes a pie crust from scratch for a simple, yet elegant apple tarte.
1:12
Inga answers a question about why she started about Around the Farm Table.
2:24
Roasted eggplant, tart lemon and subtle tahini shine in this recipe.
2:21
Inga whips up a tasty, trendy butter board.
26:48
Inga visits with a grassroots network of women farmers in southwestern Wisconsin.
36:10
Inga learns all about fresh cut flowers, a rare breed of goat and pumpkin seed oil.
26:47
Inga gives a tour of her farm and shows the process of making farmstead cheddar cheese.
26:47
Inga shows us how to keep life going through the cold Midwestern Winters.