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Winnipeg Free Press
a day ago
- Science
- Winnipeg Free Press
Promising alternatives highlighted in U of M study of cropping systems
Opinion The 2021 drought was one of the worst in Prairies history, but it was serendipitous in one way. It coincided with University of Manitoba research designed to better understand how different cropping systems perform under warmer and drier conditions, which many scientists predict will be our future. A dry 2020 growing season, followed by winter precipitation that was one-third of normal set the stage for the yield-crippling event of 2021. Manitoba crop yields plummeted by a range of 22 to 37 per cent and by as much as 70 per cent in some municipalities, according to a provincial government report. JEFF MACINTOSH / THE CANADIAN PRESS FILES The U of M research suggests the crops and farming practices of today will become less profitable under such scenarios. But it also found some promising alternatives. While farmers look to the amount of rain and the available soil moisture as key determinants of yields, researchers are increasingly focused on the role of atmospheric dryness, which is the air's ability to soak up more moisture as temperatures rise. Research I cited last week cited blames 'atmospheric evaporative demand' for increasing the intensity of drought globally by more than 40 per cent over the past four decades. The Manitoba study considered a similar metric: 'vapour pressure deficit,' which is also proving to be an important indicator of drought stress. That deficit during this two-year study was well above the long-term average. 'The main objective of this study was to compare cropping systems that incorporated … diversity, intercropping, cover cropping and heat tolerance with a 'business-as-usual' rotation,' the research team consisting of S.K. Curtis, M.H. Entz, K.A. Stanley, D.J. Cattani and K.D. Schneider reports in the Canadian Journal of Plant Science. The research team tested a range of cropping systems, including one typical for this region: wheat-canola-wheat-soybean. They also looked at a warm-season blend of crops, which some believe will expand in acreage under a rising temperature scenario. That included corn-sunflowers-dry beans-canola. Another system focused on increasing biodiversity by growing nine crops in a combination that included intercropping (growing two annual crops in the same field), cover crops (crops sown after the annual crops are harvested) and a green-fallow crop to provide nutrients. This system increased the breadth of crops grown and the length of growing time as well as producing much of its own nitrogen, which reduces cost and risk. There was also a trial featuring Kernza, a type of perennial wheat that can be harvested annually for grain, and an organic rotation. The business-as-usual cropping system yielded 71 per cent of the biodiverse plots and only 59 per cent of the warm-season system. Economically, the net returns from the business-as-usual and the biodiverse scenarios were about the same, except the biodiverse system used 50 per cent less nitrogen fertilizer, one of the greenhouse gas emissions culprits. The warm-season blend of crops performed the best economically, but its production was less stable than the biodiverse rotation due to herbicide-resistant weeds. In addition to yield and economics, the researchers measured water use efficiency, yield stability and the number of days the soil contained 'living roots,' which is a measure of soil health. 'The biodiverse rotation represents an agroecological approach to crop production with the highest levels of diversity and stability,' the paper says. But even though that system gave equivalent returns economically, it's harder to do, requiring more time, equipment and knowledge. Those barriers are hard to overcome. Surveys show farm planting decisions are driven by the potential for yield and economic returns, more than a focus on stability. There's a reason why they call farming a gamble. Wednesdays A weekly dispatch from the head of the Free Press newsroom. That implies the go-to adaptation strategy for many will be to incorporate more warm-season crops into farming systems, even though there could be higher degrees of yield variability. So why should consumers care? Thinking back to the 2021 drought, although farmers suffered significant yield losses, the economic pain was muted by higher commodity prices for the crop they harvested and government compensation. However, those production shortfalls were a contributing factor to food price inflation of more than 10 per cent in the years that followed. Laura Rance is executive editor, production content lead for Glacier FarmMedia. She can be reached at lrance@ Laura RanceColumnist Laura Rance is editorial director at Farm Business Communications. Read full biography Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber. Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Epoch Times
10-05-2025
- General
- Epoch Times
Whole Wheat Noodles Put a New Twist on Pasta Primavera
Let's admit it, whole wheat pasta is misunderstood. It's different from the white, semolina pasta—nuttier, denser, and toastier—and delicious when allowed to shine in its own right. Don't use it as a one-to-one swap; rather, lean into its nutty flavor and grainy texture. It's a perfect match for savory, earthy, and/or oniony sauces with richness and depth. Like white pasta, it is best cooked in a big pot of rapidly boiling salted water, but drained earlier, when the noodles are at the 'toothy' stage of al dente. Err on the side of undercooked, and start tasting the noodles a few minutes before they seem done. Be sure to reserve some of that pasta water; it contains starch from the noodles and can help enrich any accompanying sauces. Thanks to whole wheat pasta's heartier texture, it can be cooked a day in advance and leftovers keep their bite even after a day or two in the fridge. The newest addition to my pasta pantry is Kernza pasta, made from the relatively new perennial grain. Kernza is a cousin of wheat, and its ecological services can't be overstated: It is drought- and pest-resistant and reduces nitrogen runoff and soil erosion. But I choose it because it tastes so good. It's nutty and complex with a firm and toothsome texture. You'll find it in many local food co-ops as well as several online retailers, including Patagonia Provisions and Perennial Pantry. The twisty fusilli shape holds even the most delicate sauces. Given its hearty flavor and robust texture, it doesn't take much to turn this pasta into a quick and easy spring meal. I like to keep things simple—lots of vegetables, fresh herbs, a splash of lemon, dollops of cream, and a sprinkling of sharp cheese. Whole wheat pasta dishes are the best way to showcase our spring vegetables. Toss asparagus, ramps, peas, mushrooms, spinach, watercress into a pasta primavera (or spring pasta) and celebrate the Earth's delights. Whole Wheat Pasta Primavera Serves 4. Related Stories 3/28/2025 2/27/2025 Packed with fresh, bright, seasonal vegetables, this pasta makes a simple dinner. Use fresh herbs if possible and plenty of lemon juice to make things pop. Whole wheat pasta is best slightly undercooked; the familiar white will work beautifully here, as well. 10 ounces fusilli or penne pasta 2 to 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, diced 1 small shallot, diced 2 handfuls fresh spinach, torn, about 3 cups 2 cups fresh or frozen peas, thawed 3 tablespoons lemon juice, to taste 1/4 cup chopped fresh parsley, plus more for garnish 1/4 cup chopped fresh basil 2 tablespoons chopped fresh thyme Salt and freshly ground black pepper, to taste Pinch red pepper flakes Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until just tender, but still firm. Reserve about 1 cup of the pasta cooking water before draining the pasta. Film a large skillet with the oil and set over medium-low heat. Add the garlic and shallot and cook until they begin to soften. Toss in the spinach and peas and sauté until just tender, about 1 to 2 minutes. Stir in 1/4 cup of the pasta cooking water, the lemon juice and the cooked pasta. Toss in the fresh herbs and season to taste with salt, pepper, and red pepper flakes. Serve garnished with chopped parsley. Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Yahoo
27-04-2025
- Science
- Yahoo
Nonprofit working on sustainable alternative to traditional grains in Salina
SALINA, Kan. (KSNW) – The Land Institute, a national sustainable agriculture nonprofit, is working on turning native wheatgrass into a viable alternative to traditional grains. Wheatgrass has very deep roots, holds water better during droughts, and keeps topsoil in place. The Land Institute is dedicated to perennial agriculture, perennial meaning that once it's planted, it doesn't need to be replanted every year. It grows, sprouts, gets harvested, then sprouts again the next year. That's the idea behind this field of experimental crops called Kernza. Once it's fully grown, it will be about this tall, and the Land Institute, along with some of its partners, is already bringing it to the public's attention. 'Grains make up something like 70% of calories that humans ingest,' Tessa Peters, the director of strategy for The Land Institute, said Kernza originated as a native wheatgrass with deep roots, making it an appealing candidate for crossbreeding with other grains. 'They initially were using it as a parent to cross with annual wheat,' Peters said. The Land Institute uses test fields to improve Kernza's kernel size and crop yield, which is only a fraction of that of traditional wheat. While the stalks are experimental, products made from their grains are entering the wider market. Too little, too late: Kansas wheat farmer says rain helped, but damage was already done 'It happens to taste great, which makes it easy,' Peters said. A market is being developed with the help of a group called Sustain-A-Grain. 'Increasing the supply, making sure it's there, increasing the demand, and getting companies to include it in their menus and their offerings,' Peters said. 'It's a special thing that we get to be part of this new, big, exciting thing,' Tammy Jarvis, the owner of Ad Astra Bookstore and Coffee House, said. Ad Astra Books and Coffee House has incorporated the product into their menu for years, even phasing out their classic bagels in favor of Kernza toast. 'Our customer base loves it … our entire breakfast menu is really centered around that bread,' Jarvis said. It's the same story at PrairieLand Market, just down the street. 'I think we're really just integrating into the mindset of salinians that kernza is here and this is something that is grown right here in our backyard,' Allison Wolf, the community supported agriculture and education coordinator at PrairieLand Market. With efforts like this across the country, advocates aim to get people to want it and farmers to plant it. 'It could be a way to really change the environment and our health as well,' Wolf said. The Land Institute isn't just working on perennial Kernza. They are also working on year-round versions of more traditional grain producers like wheat. They argue that making the incentives of agriculture and economics meet means a healthier world for farmers and their consumers. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
