May 2023 - Collab - lists.millets2023.space

Supposed downsides of millets as food
by Don Osborn 20 Jul '24

20 Jul '24

We are by now used to hearing about the advantages of the various millets as nutritious food that are easily digested, and which have added advantages for people with specialized diets (namely low GI and gluten-free). There are, however, a couple of negative issues one may come across: that millets are goitrogenic; and that they have their own forms of gluten. I'd like to air those here in the interests of wide coverage of millets' nutritional characteristics, and to elicit any relevant info from list subscribers. 1. *Goitrogenic effects?* There has been research including millets among the various foods containing compounds which interfere with iodine uptake or thyroid function. This quote from the Encyclopedia of Human Nutrition provides some context: "Goitrogens are dietary substances that interfere with thyroid metabolism and can aggravate the effect of iodine deficiency. Most goitrogens do not have a major clinical effect unless they are consumed at high levels and iodine deficiency is present." https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/g… (this page has several articles) The compounds at issue in millets (as well as in soybeans, apparently) are flavonoids, which may act to "impair thyroid peroxidase activity," ("The Latest Research and Development of Minerals in Human Nutrition") https://www.sciencedirect.com/topics/veterinary-science-and-veterinary-medi… I understand from our NAMA colleague Joni Kindwall-Moore that concerns at least one person has raised about millets in particular on this count are not widely held. 2. *Other forms of gluten?* A relative mentioned that one researcher (Peter Osborne, at https://www.youtube.com/watch?v=jnlZaMzZaSk ) proposes that all grains have some form of gluten, and that all of those may pose problems for gluten-sensitive people. For context: "Gluten is a family of storage proteins — formally known as prolamins — that are naturally found in certain grains, such as wheat, barley, and rye. "Many prolamins fall under the gluten umbrella, but they’re most commonly identified by the specific grains in which they’re found. For instance, glutenins and gliadins are the prolamins in wheat, secalins are found in rye, and hordeins are found in barley." https://www.healthline.com/nutrition/what-is-gluten Dr. Osborne notes the following "forms of gluten" (i.e., prolamins) in three millets, and states that these grains plus oats, corn, and rice are "oftentimes considered to be gluten free even though technically they are not..." (at about minute 5:25 in his video): * Millet (presumably proso, but this is not stated): panicin (40% of total protein) * Sorghum: kafirin (52% of total protein) * Teff: penniseitin (11% of total protein) (The table with forms of gluten that is used by Dr. Osborne in his video can also be viewed at http://www.allergy-details.com/gluten-allergy-c/gluten-allergy-and-types-of… ) On the other hand, a nice short item on millets and allergies notes that "Panicin is the prolamine gluten protein in [proso?] millet. Because this type of gluten does not activate celiac disease, it is considered gluten-free." https://www.allergy-details.com/gluten-free-diet/gluten-free-food-gluten-fr… I'll leave this here, with the caveat that I have no expertise in these issues, and so am not in a position to evaluate claims or research findings relating to them. I look forward to others' comments. Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Thinking ahead: World Millets Week?
by Don Osborn 05 Jun '23

05 Jun '23

There are a lot of annually recurrent United Nations sponsored observances, in the form of days, mostly, and some weeks. You can browse the list at https://www.un.org/en/observances/list-days-weeks Some international years are followed by the establishment of an annual day on the same theme. I believe this is the case with the International Year of Pulses (2016) and the World Pulses Day (Feb. 10). While not advocating such an annual observance for millets, I wanted to take the opportunity now - in case others are thinking about it - to suggest that any such proposal be for a week, and not just a day. One day would seem fully inadequate for the number of millets - which, by the way, is greater than the number of pulses Another possibility might be for a separate day dedicated to each millet, but that could add a dozen and a half new UN days. A World Millets Week, however, would allow time in each region to focus on different sets of millets that are grown in each world region. Anyway, just putting that out there, Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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May's "millet-of-the-month": fonio
by Don Osborn 30 May '23

30 May '23

Our "millet-of-the-month" for May is .... fonio (*Digitaria exilis*). This tiny grain is grown in the West African Sahel, and also further south (I first got to know it in the plateau region of southern Togo, and later saw & ate a lot of it in Futa Jalon, Guinea). It is quick growing, adapted to adverse conditions, and a nutritious grain. In recent years it has been packaged and exported to markets in North America and Europe. And even more recently, a range of products have been developed (from snacks, to flavored mixes, to beverages). The name "fonio" comes from Wolof via French (altho several languages in western West Africa have similar names). It is also called "acha" - a borrowing from Hausa - especially in Nigeria and eastern West Africa. The moniker "hungry rice" is also used to describe this plant, as it can be sown and harvested in the "hungry season" before larger cereal crops are ready to harvest. Fonio is actually one of four (4) *Digitiaria* species among the millets. There is also a less widely grown "black fonio" (*D. iburua*) mainly in eastern W. Africa. In the Khasi Hills of northeast India there is "raishan" (*D. compacta*). And a variety of crabgrass sometimes called "Polish millet" (*D. sanguinalis*) was grown for food in central Europe, and by early settlers in North America - although this is usually treated as a weed today. The idea of the millet-of-the-month calendar is to spotlight one millet each month out of the crowd of millets, which are otherwise not well known individually in this part of the world. This month, the spotlight is shared with 3 botanically related millets Links: * Reference: ** Fonio (aka white fonio): https://en.wikipedia.org/wiki/Digitaria_exilis ** Black or iburua fonio: https://en.wikipedia.org/wiki/Digitaria_iburua ** Raishan: https://en.wikipedia.org/wiki/Digitaria_compacta ** Polish millet: https://en.wikipedia.org/wiki/Digitaria_sanguinalis ** Some images of fonio & fonio products: https://www.pinterest.com/drdonosborn/fonio-teff-africas-tiniest-millets/fo… * Sampling of recent articles & a podcast mentioning fonio or raishan ** "Make Me Care About...Ancient Grains" podcast of the Bill & Linda Gates Foundation, 10 May 2023. Features an interview by Jen Hatmaker of Pierre Thiam, chef, entrepreneur, author, and social activist. Fonio is a prominent topic. https://www.gatesfoundation.org/podcast/make-me-care-about/episode-7-ancien… ** "The Path To Ending Hunger Starts With Putting Farmers, Fishers, and Ranchers First," by Danielle Nierenberg, Forbes, 15 May 2023. Article mentions fonio in Mali, and an effort to develop processing capacity for the grain (USAID, Yolélé, and Sustainable African Foods). https://www.forbes.com/sites/daniellenierenberg/2023/05/15/the-path-to-endi… ** "The Ancient Super Grain That Could Help Feed the World," by Dan Saladino, Foreign Policy, 8 Oct. 2022. Particular attention is given to the example of raishan. https://foreignpolicy.com/2022/10/08/food-crisis-biodiversity-agriculture-i… DO, EL, MI, US NAMA

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June webinar, advance notice
by Don Osborn 28 May '23

28 May '23

The next Millets Webinar, on Wed. 21 June, has as its theme, "Tasty grains: What millets bring to the table." Whereas the May webinar focused on processing of millets "from harvest to food," the upcoming one highlights culinary aspects, "from kitchen to table." We are fortunate to have as presenters, Chef Nazim Khan and Chef Pierre Thiam, each of whom brings considerable experience to the subject. We will be following with more information soon on the presenters and their respective topics. DO, EL, MI, US NAMA

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International Millets Conference 2023, USA
by Dipak Santra 25 May '23

25 May '23

Dear All: The 2023 is the "International Year of Millets" as announced by the UN's FAO. We will be celebrating this extraordinary year for millets in the USA. It is my privilege to share the URL of the Conference. https://preec.unl.edu/international-millets-conference-2023. It will be on Aug.1-3 at Gering, NE, USA. I will upload more information (Registration, Hotel Booking, Abstract Submission, Postert presentation, etc.) soon. I also attached the Flyer for your convenience. Please, feel free to share this with others. I hope that you are sincerely considering attending the Conference. Please, do not hesitate to contact (e-mail or WhatsApp/Phone +1-308-765-2324) me if you have any questions. Best regards, Dipak [cid:image001.png@01D97860.8334A800] Dipak Santra, Ph.D. Associate Professor (Alternative Crops Breeding Specialist) President, International Broomcorn Millet Association Department of Agronomy and Horticulture University of Nebraska-Lincoln Panhandle Research & Extension Center 4502 Ave I, Scottsbluff, NE 69361 (308) 632-124<tel:3086321372>4 (work) / (308) 765-2324 (cell)

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Sorghum United to Host 2023 North American Sorghum & Millets Culinary Experience (10-13 July 2023)
by Don Osborn 22 May '23

22 May '23

Passing on this press release on behalf of Sorghum United. NAMA is pleased to partner with SU on this interesting and timely event on preparation of healthy and tasty foods with sorghum and other millets. (Text of release below and in attached PDF.) DO, EL, MI, US NAMA For Immediate Release: Monday, May 22, 2023 SORGHUM UNITED TO HOST 2023 NORTH AMERICAN SORGHUM AND MILLETS CULINARY EXPERIENCE IN GRAND ISLAND, NEBRASKA Lincoln, NE: Sorghum United will host the 2023 North American Sorghum and Millets Culinary Experience July 10th through the 13th. The event will be held at Raising Nebraska, located at Fonner Park. The Experience is intentionally designed to provide cooking demonstrations and presentations regarding the nutrition and environmental impacts of small ancient grains for the benefit of chefs, dietitians, nutritionists, and physicians. However, the event is also free and open to the public. “Innumerable scientific studies regarding the positive impacts of including sorghum and millets in human diets have been published globally in the past decade. As a result, more and more culinary professionals have begun incorporating these climate-smart ancient grains in their formulations and recipes,” stated Sorghum United Chief Executive Officer, Nate Blum. “Raising Nebraska will be an ideal location at which to showcase the valuable health benefits of sorghum and millets as components of the next generation of consumer food products.” This event will be held in partnership with the North American Millets Alliance (NAMA) and in conjunction with the United Nations (UN) “International Year of Millets”. Registration is free and can be found at: eventbright.com, Keyword “SorghumUnited”. Chefs and researchers seeking to register to present may do so at: signupgenius.com, Keyword “sorghumunited(a)gmail.xn--com-9o0a. *Sorghum United is an international non-governmental organization working for consumer and producer education, markets development, entrepreneurial empowerment and global food security in the sorghum and millets space*

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Millets Webinar #5, 17 May 2023, video
by Don Osborn 22 May '23

22 May '23

The video of the fifth in ourMillets Webinar series is available at https://youtu.be/ZOcCy9IqQmU Thanks again to our presenters (in order of appearance): * Garen Nightengale (Bay State Milling) who presented on "Millet from Field to Plate" * Tristaun LeClaire (Simple Kneads) who presented on "Millets: The Underrated Superfood" Thanks also to Dr. Kiruba Krishnaswamy, Dr. Rob Myers, Ms. Sophia Sapp, and their colleagues at the University of Missouri, for helping make this edition of the Webinar a success. A list of video recordings for all four of the webinars held so far this year is available at: https://www.youtube.com/playlist?list=PLy7IvZCKUBap-6AaoCjPSFTMMq772t_Yb DO, EL, MI, US NAMA

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Re: [Collab] Culinary dimensions of IYM (recipe week, cook-offs, conference menus?)
by Taguchi, Makiko (NSP) 16 May '23

16 May '23

Dear all, I'd like to remind everyone in this list also that there's a Global Chefs Challenge ongoing under IYM2023. Please help us spread the word and have people submit recipes on Instagram. We will be creating a digital cookbook later in the year selecting some submissions there. It is for both professional chefs and hobby cooks. Please join and/or help us spread the word! https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en Thank you Makiko

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5th Millets Webinar, Wed. 5/17/2023: Processing, from harvest to food
by Don Osborn 16 May '23

16 May '23

The next in the NAMA/University of Missouri Millets Webinar Series is this Wednesday, May 17 (5 pm EDT). It will shed light on the processing of millets, "From harvest to food." We will be hearing from representatives of two companies, in a variation on our format, permitting an in-depth treatment: * Bay State Milling Co., with presentation entitled "Millet from Field to Plate" being led by Mr. Garen Nightengale * Simple Kneads, with presentation entitled "Millets: the Underrated Super Food" by Mr. Tristaun LeClaire If you have not previously registered for the Millets Webinars, go to https://umsystem.zoom.us/meeting/register/tJctduutrTgoGNLZnrkxtUw614DEjAT3S… The yearlong Millets Webinar Series is organized by the North American Millets Alliance and the FEAST Lab at the University of Missouri, with additional support from the Center for Regenerative Agriculture of the University of Missouri. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Re: [Collab] Collab Digest, Vol 16, Issue 14
by Esther Shekinah 12 May '23

12 May '23

Hi all, Many of you may know this already, but thought I'd share this info for those who may not, especially since we were talking about recipes. India has a research institute for Millets https://www.millets.res.in/ Published recipes involving millets here: https://www.millets.res.in/m_recipes.php Thanks, Esther Esther Shekinah, D. PhD Research Agronomist /Program Director (WiWiC) www.michaelfields.org Office: 262-642-3303 x112 Cell: 614-441-2125 -----Original Message----- From: Collab <collab-bounces(a)lists.millets2023.space> On Behalf Of collab-request(a)lists.millets2023.space Sent: Wednesday, May 10, 2023 7:00 AM To: collab(a)lists.millets2023.space Subject: Collab Digest, Vol 16, Issue 14 Send Collab mailing list submissions to collab(a)lists.millets2023.space To subscribe or unsubscribe via the World Wide Web, visit https://lists.millets2023.space/mailman/listinfo/collab or, via email, send a message with subject or body 'help' to collab-request(a)lists.millets2023.space You can reach the person managing the list at collab-owner(a)lists.millets2023.space When replying, please edit your Subject line so it is more specific than "Re: Contents of Collab digest..." Today's Topics: 1. Re: Culinary dimensions of IYM (recipe week, cook-offs, conference menus?) (Taguchi, Makiko (NSP)) ---------------------------------------------------------------------- Message: 1 Date: Wed, 10 May 2023 06:57:38 +0000 From: "Taguchi, Makiko (NSP)" <Makiko.Taguchi(a)fao.org> To: "collab(a)lists.millets2023.space" <collab(a)lists.millets2023.space> Subject: Re: [Collab] Culinary dimensions of IYM (recipe week, cook-offs, conference menus?) Message-ID: <PAXPR05MB88138249F382C4A0959AAE4287779(a)PAXPR05MB8813.eurprd05.prod.outlook.com> Content-Type: text/plain; charset="us-ascii" Dear all, I'd like to remind everyone in this list also that there's a Global Chefs Challenge ongoing under IYM2023. Please help us spread the word and have people submit recipes on Instagram. We will be creating a digital cookbook later in the year selecting some submissions there. It is for both professional chefs and hobby cooks. Please join and/or help us spread the word! https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en Thank you Makiko

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