My guest today is Eugene Law, a doctoral candidate in soil and crop sciences at Cornell University. His broad interests revolve around environmental, economic, and social sustainability of agriculture and food systems. We talk today about the environmental benefits of using 25% Kernza (a perennial grain) flour in your bread baking (and I know we’re all doing a lot of that recently), but also his experiences as a first generation student, and his love for teaching.
You can follow Eugene Law on Twitter.
Our music is “float-and-fly” by goldguardtele.
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