A Grain That Tastes Like Wheat, but Grows Like a Prairie Grass
One of the other important things about Kernza that the article doesn't talk about much is hardiness and drought-resistance.  Kernza's yield at its best is lower than modern seed at an average year, but during a drought year, their yields are a probably lot closer.  (They haven't been able to do extensive enough tests to confirm this, if I remember correctly)  That's a huge win, especially because of potential problems with the Ogalalla Aquifer in the coming years.<p>Another advantage, unmentioned in the article, is that it is easily possible to grow Kernza in a backyard with little intervention, and have enough grain to make a loaf of bread a week, or a couple pizza crusts.  You need a mill, sure, but hand powered mills are pretty cheap ($50 for one that will work for the amount of Kernza you'll probably grow in your backyard), and in the midwest, your local library might have one to borrow.  You might need a specialty mill, I'm not sure, my dad bought one of the heavy $500 hand mills when I was a kid and it had no problem with some Kernza.<p>I grew up in Salina, where the Land Institute is headquartered, and tangentially know some of the people  mentioned in the article, so while I'm not an expert, I am a semi-interested lay person.