Calif. Restaurant Makes Bread From Promising Grass Alternative To Wheat

A San Francisco “post agrarian” restaurant's goal is to rethink the restaurant business to focus on helping the environment through sustainable design. The Perennial's menu includes, for example, plant-centric starters such as sunflower Caesar salads made with aquaponic lettuces and entrees like pastured beef (four-ounce portions) with blistered broccoli leaves. Also featured is a house bread made with kernza, a perennial grass developed by the Land Institute in Kansas as an alternative to wheat. Kernza grows deep roots so it more effectively stores carbon, wards off pests, prevents soil erosion and fights other problems associated with “annual monoculture.”