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Perennial Grains: Kernza and Rye

We've been working with Thor Oechsner, Farmer Ground Flour, and the whole team at Matt Ryan's Lab at Cornell to develop perennial grains. These could change agriculture for the better. Check out this article from the Cornell Chronicle! And for more, try this one.



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4361 Buck Hill Rd. S.
Trumansburg, NY 14886

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