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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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26:47
Inga celebrates the Dairy State, visiting the World Dairy Expo and cooking cheese fondue.
26:47
Inga visits the agricultural projects of the Oneida Nation of Wisconsin.
26:47
Inga cooks a meal made entirely of ingredients produced by local friends.
26:47
Inga saddles up and spends a day riding with some cowboys.
26:47
Inga celebrates the spring by taking a trip to the Driftless Region.
26:47
Inga explores different ways to preserve the summer’s bounty.
Inga meets with Wisconsin farmers who've found different ways to earn a living with goats.
26:47
A book club lunch with John Hildebrand, author of ‘Mapping the Farm.’
26:47
Inga enjoys the bounty of Wisconsin’s fall harvest and prepares a “Friendsgiving” feast.
26:47
Happy Hour on the farm with Blue Corn Nachos.
26:47
Korean soup is on the menu as Inga prepares a restorative lunch.
26:47
Inga and Cousin CeCe honor volunteer firefighters with a picnic at the local firehouse.