The University of Minnesota’s Forever Green Initiative is developing special crops that can improve crop productivity and fight climate change. One of them is a hybrid hazelnut packed with flavor and good for the environment.
Don Wyse, co-director of the initiative, and Beth Dooley, chef and cookbook author, joined Climate Cast this week to talk about the variety and how it exemplifies the kind of regenerative agriculture that has some rethinking how we grow our food.
Dooley also joined Appetites this week to share ideas for using the nuts in the kitchen. Find her recipes here.
Click play on the audio player above or subscribe to the Climate Cast podcast to hear more.
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