A taste of the Anthropocene: baking with novel perennial grains
16 april 2026 15:30 till 16:30 | Workshop Perennial grains hold potential to transform the entire food system. In Sweden, researchers, farmers and bakers are experimenting with Kernza, a perennial wheat grass. In this workshop, farmer and baker Erik Remvig will talk about his experiences of milling and baking with Kernza to make a variety of different breads, sharing tips and tricks for optimising
https://www.lu.se/evenemang/taste-anthropocene-baking-novel-perennial-grains - 2026-04-30
