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d bromated it was ground by stones using waterwheels or with mules the old ways do still occur through the unsustainable use of the earth to grow wheat we scratch at the soil with diesel plows every spring blowing up billions of pounds of dust then we plant a short rooted genetically engineered wheat for a short period in soil that is denuded of all nutrients which causes us to spray super fertilizers and pesticides that leach into our water supplies compound that with the harvest by those spewing diesels again then the long slog of winter with nothing to comfort the earth except cold and death so why should independent restaurant owners like myself care about the pollution wasted energy poisonous waterways and dust clouds that hurt our earth its all about the kids do we want them to inherit a farming system that is ruining the earth hell no is my answer three years ago i wanted to use my pizzeria and bakery to contribute in some small way to make the world a better place with that in mind i had figure out how to incorporate sustainable and non sprayed raw materials into my menu mix without going broke i knew that it had to be a real game changer and something that no one was doing yet kernza pizza alternative to conventional wheat i figured a good start would be with my most used ingredient and the base for my pizzas and breads wheat to grow industrial or conventional wheat large tracts of land get bombarded with insecticides and fertilizers the erosion created by the constant dredging and plowing of the earth can be seen from space as the clouds of dust in spring sends plumes into the air like smoke signals spelling out our ignorance here in ohio the old ways die hard so much fertilizer is used in fields that the resulting algae blooms make numerous lakes unswimmable each summer my first use of home ground kernza berries at 100 percent with no added gluten or wheat flour what to do having had first hand experience with local farmers who plant grow and harvest their bounty every year without ruining the land in the process i decided to seek some help to find a sustainable grain for my pizzas and breads i first contacted lee dehaan above at the land institute in kansas which was formed by wes jackson to promote new sustainable ways to grow foods he was an excellent contact and full of information i was looking for i even gave him and avalanche chupocabra hat lee referred me to steve cullman a brilliant professor at ohio state university in wooster ohio who showed me his fields in wooster ohio and too the time to make a short film for all the farmers with questions steve also set me up with a brilliant amount of kernza seed to mill and plant these are kernza roots on the left compared to the conventional wheat roots on the right of this picture this says it all no watering cold tolerant drought resistant and rich soil steve had been growing kernza a perennial wheatgrass that produces berries every year without tilling he explained that the roots of the kernza plant grow deep enough so that constant watering is not needed these deep roots are also highly tolerant of harsh weather as they ve found at the university of minnesota here is the 20 minute video that joe bell took of our very informative trip to one of the first fields of sustainable wheatgrass in wooster ohio i had some questions for steve from my farmer friends about how to plant and grow this grain professor cullman gave us a huge amount of kernza seed which we screened and i small batch milled in the meantime my farmer friends tried getting their kernza seed into the ground but 2015 was a very hot year and the yield was minuscule the end user after attending a conference at the university of minnesota last year i was heartened greatly at the motivation of certain bakers brewers and growers were showing toward kernza the selective growing process was making the kernza berries larger and the farmers were finding out that kernza was the best crop to add nitrogen in overused cropland i also found some great information from general mills yes the general mills their scientists had analyzed kernza flour and it had a great amount of protein but the bran in the berries was troubling for bakers the bran contributed to a less than desired rise in bread so bakers were adding other more glutenous grains to the mix to produce a more traditional looking and tasting loaf when i was in minnesota for the kernza conference i was shocked to hear that bakers were only using 15 to 20 kernza in their breads i had to use more to prove to my local farmers that i could move as much kernza as they could grow i also found that the use of kernza in the marketplace was minimal because the circle from farm to field was devoid of end users such as myself my problem was the supply of milled kernza to keep a perennial wheatgrass pizza in my menu mix luckily i found a purveyor that could get me a constant supply of organic kernza the bran impeded the strong gluten net that held carbon dioxide creating an airy crust i had found this a problem in the past when using 100 spelt flour that wasn t milled very fine so i tried something completely different i decided to go with the crunch and cracker like characteristics inherent in kernza and made a beautiful pizzza using almost 60 kernza flour these pies cooked at 600 degrees for only 4 minutes rocked i m now a true and dedicated disciple of kernza and every time i cook a kernza pizza or bread my hope for humanity ratchets up a few notches i thank lee dehaan at the land institute professor steve cullman at ohio state university the university of minnesota and all the local farmers who took the chance to grow kernza here in athens and plovgh for helping me now i challenge all my fellow bakers and pizza makers to do your part to make perennial wheat part of your menu mix tags artisan bread athens athens farmers market avalanche avalanche pizza best pizza blog italian pizza john gutekanst kernza kernza pizza lee dehaan ohio ohio state university perennial wheat pizza goon videos steve cullman the land institute university of minnesota posted in food writing local ingredients pizza and bread stories pizza goon videos uncategorized older entries welcome to pizza goon the best of the pizza blogs subscribe to our rss feed search for featured 7 30 15 kids really do make the best pizzas 5 22 15 aprils showers bring may baking posts 3 24 19 marching orders 2 18 18 paradyme shift perennial wheat pizza 12 21 17 when a fold is knot enough 12 18 17 in flight meal 12 14 17 daikon wonderland 12 14 17 olive for my arbuckle crush 11 16 17 burr bread sculpture 2 0 1 10 17 pizza and breads in goon thousand16 5 10 16 springtime ramp pizza al metro 3 14 16 pizza al nero di seppia 3 3 16 bone marrow turnip and staghorn sumac pizza 1 27 16 bumblebee batard 2 0 12 22 15 winter baking at athens farmers market 12 9 15 loaf vadar and dark side of baking 10 20 15 maitake knotted pizza on old baguette dough 9 21 15 insane in the membrane caul fat batard 8 20 15 local quality local baking 7 30 15 kids really do make the best pizzas 6 13 15 schiacciata with mozza egg and caviar 5 22 15 aprils showers bring may baking 4 28 15 amazing mozzarella egg and morel pizza 3 30 15 bresaola pizza 3 9 15 house cured bresaola perfect for pizza 2 17 15 steely pan naturally leavened sourdough pizza 1 20 15 winter wonderland of baking 1 2 15 guanciale the chuck norris of pizza toppings 12 3 14 liquid pizza 11 25 14 pizza al filo pizza napoletana with a twist or two 10 27 14 kimchi and pizza a match made in heaven 10 24 14 local spelt pulled pork and paw paw pizza 10 14 14 the incredible edible mozza paw egg 9 17 14 to kill a mockingcurd 9 8 14 two wet wild and wonderful summer cocas 9 3 14 chanterelle and rabbit pizza 8 28 14 weasel 8 21 14 insider baking summer 2014 8 7 14 nothing better than grilling pizzas with kids 8 1 14 spanish coca with peruvian purples and manchego 7 10 14 wow puglian grano arso black ash flour pizzas 5 22 14 spring beef heart pie 4 28 14 early spring baking in 2014 4 8 14 long tall sally spanish coca style pizza 3 13 14 pizza paul nyland best in the business 2 28 14 dueling kimchi yin and yang pizzas 2 3 14 sprouted lentil crusted pizza with egyptian egg pudding sausage 12 19 13 why did chicken skin pizza cross the road 12 8 13 pork heart pizza pie 11 26 13 21 killer fruit pizzas 11 15 13 bones and balls batard 9 24 13 everybody has a plan until they get punched in the face 9 9 13 bumble bee stuffed ciabatta 7 20 13 the killer black trumpet pizza 5 31 13 the morel bombe 5 22 13 the most awesome local spring pizza in the whole wide world 5 1 13 another springtime bake o rama 4 25 13 sesame batard filled with baek white kimchi 4 17 13 hug a root 3 26 13 local farmers local heroes 2 24 13 phyllis 2 11 13 cool pizzas and breads in february 1 27 13 winter butternut pide with bellwether crescenza and teleggio 1 14 13 brioche polenta roulade s and chorizo meatballs jan 12th baking 1 8 13 spinach schiacciata with crust of jeruselem artichoke bacon cilantro and ancho chili 12 27 12 dead dough walking 12 22 12 cauliflower chevre pizza with prosciutto cracklings and bosc pear 12 16 12 stalking jean paul souliet master baker of the cote d or 11 28 12 gluten quest at a snail s pace europe 2012 part one 11 8 12 my pizza story in best food writing of 2012 10 26 12 natural yeasted rabbit pizza with castelveltrano olives and grapes 10 16 12 naturally leavened pizza dough from shade winery grapes 10 8 12 kimchi cured pork belly paw paw jam pizza 9 24 12 meat the candidates 9 16 12 september 15th baking many thanks to my customers 9 13 12 curried loki and chicken of the woods mushroom pizza 8 27 12 local pancetta rouqefort and chardo paw pizza 8 19 12 fabulous local cheeses from integration acres 8 10 12 chanterelle manchego pizza 8 6 12 some psycho licious fougasse 8 3 12 junior chefs school 2012 7 23 12 niall bowen old town bakery key west 6 22 12 so much baking so little time 5 23 12 nama yuba pizzette 5 15 12 groovin with a few pies at avalanche 5 1 12 ramp salsa pizza with spring watercress and applesauce 4 10 12 morel and parmesan water poached chicken pizza 3 29 12 asparagus and chitarra cut mozzarella linguine pizza 3 22 12 international pizza expo 2012 3 10 12 almond pudding stuffed cocoa ciabatta cold march baking 3 5 12 gastronomica spring issue 2 27 12 the sorghum also rises part 2 2 9 12 domenico crolla s awesome pizza video 1 22 12 the purple people eater chipotle blueberry and bacon 1 4 12 natural yeast pizza bianca 1 2 12 let them eat spaghetti 12 17 11 the sorghum also rises 12 6 11 jim lahey s fabulous pies at co pane new york city 11 17 11 sukkar bi tahin 10 31 11 late october baking 10 25 11 roman pizza bianca 10 20 11 late september baking 10 12 11 junior chefs school and pasta goon 9 29 11 slice of hope for karen mullen 9 4 11 love of eating 8 28 11 veal sweetbread pizza 8 14 11 jay schuurman world pizza champion 7 22 11 summertime baking 2011 6 22 11 tony gemignani wins the caputo cup in naples italy 6 20 11 30 mile meal pizza asparagus bacon feta and gruyere 6 12 11 the devils bidding 5 24 11 bride of wonderboy simply disgust a licous 5 8 11 morel mushroom and spring garlic pizza 5 2 11 late april superbaking 4 28 11 the pizza olympics in italy 2011 4 16 11 at the world pizza championships 4 5 11 my winning schiacciata con maiale di latte 3 22 11 spelt baguettes 3 20 11 pat miller a real pizza pro 3 16 11 pizza acrobats of 2011 2 24 11 the agamemnon now that s a big pie 2 5 11 teleggio schiacciata with mango and jamaican flower jam 1 20 11 a year in the pizza life 2010 part 2 1 9 11 bread of the week the flintstone wheel 1 6 11 pizzas places and things 2010 12 20 10 whatta blast a look at the international pizza expo 12 16 10 cilantro cassidy and the sundance ham 12 12 10 a matter of perspective 12 5 10 rabbit pizza with jerusalem artichoke carrot and persimmon 11 29 10 bakesgiving for united appeal 11 21 10 bread of the week ciabatta italian slipper bread 11 9 10 miso madness part 2 of the yakitori pizza chronicles 11 2 10 baking in the great unwashed middle of america 10 22 10 shoes of a pizza man 10 20 10 local spelt pizza crust 10 7 10 grilled freshwater scampi pizza 9 29 10 ox tail pizza with cipollini and bone marrow 9 22 10 dem bones 9 15 10 big fat turkish pide with grapes and pancetta 8 30 10 pizza margherita using wild yeast pizza dough 8 24 10 wild yeast pizza levain or starter 8 12 10 braised leek and potato pizza 7 31 10 domenico crolla s chanterelle pizza part ii 7 25 10 domenico crolla s chanterelle pizza part i 7 20 10 sandy plunkett graphic artist pizza lover 7 11 10 artisan schmartisan bread quackery 2010 7 8 10 joe bastianich portobellos and food cost 7 5 10 cowdery farms three sisters pizza 6 11 10 champion pizza acrobats of the u s a 6 6 10 starline farms shiitake mushroom pizza 5 26 10 giuseppe the mystery greens and the pope 5 17 10 asparagus stuffed fougasse 5 11 10 wild and local springtime pizza 4 28 10 the world pizza championships italy 4 26 10 et tu bruno 4 25 10 brining and curing anchovies for pizza metro il gilda 4 18 10 positano pizza prep 4 13 10 amish asparagus and serrano ham pizza 3 31 10 best pizza in mid america 2 27 10 famous joe carlucci pizza maniac 2 16 10 spanish chorizo and manchego pizza 2 9 10 desperately seeking heinz beck 1 28 10 please tip your delivery driver 1 25 10 wheatless eggless gluten free crusts 1 17 10 robin hood of athens county retires 1 11 10 a pizza champ an american icon and a coal fired oven 1 9 10 kids love making pizza 1 5 10 local corn flour for pizza and bread 12 21 09 bruno s famous clam pizza 12 10 09 coca de recapte flatbread with sardines 12 8 09 operation pizza delivery 12 2 09 the world is my oyster pizza 11 27 09 bakesgiving for our athens community 11 22 09 my great big fabulous greek turkish pide 11 10 09 people places and pizzas 11 1 09 bosc pear prosciutto di parma and gorgonzola pizza 10 26 09 operation pizza delivery 10 19 09 brown turkey fig guanciale and maytag blue pizza 10 11 09 giant malaysian river prawn pizza 10 4 09 close encounters of the bread kind 9 26 09 paw paws possums and pide 9 22 09 schiacciata con l uva grapes from neil cherry orchards 9 14 09 huffington post avalanche top locavore restaurant in nation 9 10 09 toro sweet pepper pizza 8 22 09 cowdery farms schiacciata margherita 8 16 09 children of the dough 8 11 09 dances with chanterelles 7 26 09 striking it rich bagna caulda braised romaine pizza 7 13 09 the ghost of breads past 7 6 09 upside down pizza margherita 6 25 09 pairing pide 6 24 09 winter time food pantry bread 6 22 09 chaos theory 6 12 09 super sam s springtime pizza with morels 5 28 09 schiacciata dough recipe 5 25 09 easy dough recipe blogroll athens farmers market athens news avalanche pizza big dave ostrander gastronomica integration acres paw paw goat cheese products joe pastry notions capital pizza today will 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