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International Year of Millets Master Chef Challenge - 18 October 2023, 12:00-13:00 (CEST) - FAO Webcast and Sheikh Zayed Centre (FAO HQs Rome)
by Dimitrova, Zdravka (NSP) 17 Oct '23

17 Oct '23

[A white background with black text Description automatically generated] WEDNESDAY, 18 OCTOBER 2023 | 12:00-13:00 (CEST) Join us virtually on FAO Webcast<https://www.fao.org/webcast/home/en/item/6289/icode/>, UN TV<https://media.un.org/en/asset/k11/k118bj2awt>, Zoom<https://events.zoom.us/ev/AhkGy0rt5SRF32ZDL9BpbV6ZK_Dwc4_5gGaFEOkH9lRgAQr83…>, and in person at the Sheikh Zayed Centre (FAO, HQ Rome)<https://events.zoom.us/ev/AhkGy0rt5SRF32ZDL9BpbV6ZK_Dwc4_5gGaFEOkH9lRgAQr83…> Interpretation in English, French and Spanish will be available In celebration of the International Year of Millets 2023<https://www.fao.org/millets-2023/en> (IYM2023), there will be a Master Chef Challenge during the 2023 World Food Forum Flagship event<https://flagship.world-food-forum.org/en> (WFF). Four famous chefs, representing different regions will engage the audience in a culinary journey that celebrates the versatility and nutritional benefits of millets. Get inspired by chefs Anahita Dhondy (India), Fatmata Binta (Ghana), Mokgadi Itsweng (South Africa), Rodrigo Pacheco (Ecuador). A jury, including Lynnette Neufeld, Director of the Food and Nutrition Division (FAO), chef Sanjay Thakur (India), chef Arlette Eulert (Peru), and Zengfa Ji, Deputy Director of the International Cooperation Division, Hebei Provincial Academy of Agricultural Sciences (China) will comment on the culinary creations made from millets, sorghum and fonio. Do not miss the opportunity to expand your culinary repertoire and taste the delicious dishes made from millets. Millets are a diverse group of small-seeded grasses, cultivated for thousands of years across different cultures and continents. Millets' diversity and ability to thrive on arid lands with minimal inputs make them a valuable contribution to healthy diets and nutrition in many countries. Let us embrace millets and their role in promoting sustainable, resilient and inclusive food systems for better nutrition, environment, livelihoods and production, leaving no one behind! CHECK THE AGENDA HERE<https://www.fao.org/millets-2023/events/detail/international-year-of-millet…> OFFICIAL HASHTAGS: #IYM2023 #YearofMillets<https://twitter.com/FAO/status/1711773213628273038> [A plate of food on a table Description automatically generated]

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10th Millets Webinar, Wed. 2023/10/18: Millets in community & economic development
by Don Osborn 15 Oct '23

15 Oct '23

The 10th in our monthly Millets Webinar Series is coming up this Wednesday, 18 Oct. at 5 pm EDT! It has as its theme, "More than small change: Millets in community and economic development," and will feature presentations by two experts, followed by Q&A: * Dr. Amrita Hazra, Assoc. prof. of chemistry and biology at Indian Institute of Science Education and Research (IISER), Pune, India. She was a co-founder of the UC-Berkeley based Millet Project, a ground-breaking initiative to promote millets with local producers and processors in northern California. Amrita will present on "Millets: A small grain to confront big challenges." * Nate Blum, CEO of Sorghum United and former director of the Nebraska Grain Sorghum Board, has worked with communities of growers and researchers in several contexts. He has also launched a comic book series promoting sorghum called "Sorgho Squad." Nate will present on the role of sorghum and millets in reshaping global food & agriculture paradigms. Most of the focus in discussing millets is naturally on their performance in fields, their qualities as nutritious foods (and drinks), and how we get them from harvest to table. In this edition of the Millets Webinars, we shift the focus to some socio-economic dimensions. What does promotion (or preservation) of millets as crops and food bring to community and livelihood? This is another vast topic, but we think you'll find these two perspectives enlightening and thought-provoking. (Special thanks to Claire Smith of Teffola for having suggested this topic earlier this year.) If you are not already registered for the Millets Webinar Series, you may sign up here: https://umsystem.zoom.us/meeting/register/tJctduutrTgoGNLZnrkxtUw614DEjAT3S… For past editions of our Millets Webinar, please see: https://www.youtube.com/playlist?list=PLy7IvZCKUBap-6AaoCjPSFTMMq772t_Yb The Millets Webinar Series is being organized during the International Year of Millets (2023) by the North American Millets Alliance (NAMA) and the Food Engineering and Sustainable Technologies (FEAST) Lab at the University of Missouri, with additional support from the Center for Regenerative Agriculture, also at the University of Missouri. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Re: [Collab] Collab Digest, Vol 21, Issue 5
by Gary Wietgrefe 14 Oct '23

14 Oct '23

Wonderful discussion on sweet sorghum and red proso. I have some experience with both. *First sweet sorghum*: "Sweet" can be confusing, because all plants produce sugars and vary by plant stage. 1. *Molasses* is the "ingredient" on our label of Grandma's Original Molasses which I use in merinations before smoking meats. Checking their website indicates it is made from sugarcane, not sweet sorghum. 2. *Sugar content*, and type of sugar of sorghum, sudangrass, pearl millet, corn, and even forage soybean varies significantly in plants depending on date of harvest. See Table 9 of my patent to determine optimum harvest for various crops to maximize ethanol potential (7) (PDF) Systems and processes for producing biofuels from biomass (researchgate.net) <https://www.researchgate.net/publication/302705921_Systems_and_processes_fo…>. I tested eleven different forages with mainly three different harvest dates (58, 102, and 132 days after planting) and evaluated changes in sucrose, fructose, and glucose. *Millex 32 hybrid pearl millet*, for example, had no plant sugars detected at 58 days, 7% at 102 days, and 10.96% at 132 days with each plant sugar significantly different depending on harvest date. Highest sugar content of this pearl millet was fructose followed by glucose. *Trudan Headless Sudangrass* had 9.72% total sugars at 58 days, 13.92% at 102 days, and 16.08% at 132 days with double the sucrose compared to other sugars. *HiKane II Forage Sorghum* (2 test dates) total sugars peaked at 102 days at 25.5% and dropped to 16.78% by 132 day test.* Derry Forage Soybeans* (2 test dates) had 5.6% total sugars at 102 days with 5.04% being fructose and 0.591% being sucrose. However, at 132 days Derry had NO sucrose and about equal amounts of fructose and glucose. 3. *Corn sugars*: About thirty years ago as an agronomist, I realized corn sugars in plants varied significantly and could be manipulated genetically, chemically, and mechanically. (Review the same Table 9 from my patent.) I tested a common hybrid #2 dent corn (NK N40T) and removed ears mechanically. Results were shocking! At 102 days the whole plant (with ear) tested 12.23% total sugars, but only 2.338% total sugars at 132 days. I removed ear(s) before pollination with results showing 25.87% total sugars at 102 days--rising to 27.15% total sugars at 118 days, then sugars dropped to 15.57% at 132 days. Sucrose was by far the top sugar at 102 and 118 days (17.8% and 21.0% respectively), but sucrose dropped to 0.00% at 132 days. There is no doubt in my mind that dent corns could produce, and extract, over 30% sugars. That is why my patent can harvest standing crops approaching physiological maturity and produce ethanol with 100% pumpable liquid in 24-72 hours WITHOUT any additional water. *Red Proso Millet* is still produced in the U.S. in limited quantities and is occasionally mixed in birdfeed to give it color. Consumers would rather buy high content white proso millet birdfeed mixes with a bit of red proso blended in although birds prefer white as Dipak indicated. He also noted that Certified *Cerise* red proso is still available. Full season, *Akron*, a dark red proso, has a compact seedhead and was released by Colorado in 1969. On the early side, *Early Fortune*, is a short red proso and one of the earliest maturing prosos (heads 30-40 days after planting). There may be a few farmers in Northern areas still storing or reproducing *Early Fortune*, but since 1992, I am not aware who they may be, but this variety can hopefully be sourced from seed banks. *Turghai*, introduced in the U.S. by USDA from Russia/Siberia in 1903, was the only variety of red proso that was available as Certified seed from Colorado before 1968. In the 1980s I was in fields of *Turghai* which were easily distinguishable from other reds by their spreading panicals. Unless you shell out heads approaching maturity, *Turghai* appeared similar to *Minsum* white proso (released by Minnesota in 1980) because both have a very open seedhead which speeds drydown. (For more details on proso varieties, see Appendix 1, pages 181-189, in my book *How to Produce Proso Millet: A Farmer's Guide* (7) (PDF) How to Produce Proso Millet: A Farmer's Guide (researchgate.net) <https://www.researchgate.net/publication/284179184_How_to_Produce_Proso_Mil…'s_Guide>.) For photos of *Minsum* see pages 86 and 89. Page 86 shows a red proso I pulled from a North Dakota farm which at the time I thought was *Cerise*, but it could have been *Early Fortune*. I hope this background helps....Gary Wietgrefe

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"Red Proso"
by Joni Kindwall-Moore 13 Oct '23

13 Oct '23

Hello group, One of my farmers grows what he calls a "red proso". He has been growing it for many years and he has no record of where the seed came from. He also grows white proso which is what we normally use in food manufacturing. I am interested in getting to the bottom of what this red proso is and if it has any culinary applications. Unfortunately with the limited access to hulling equipment, we have no way of doing any small-scale experiments on it to evaluate. Does anybody have any information about red proso, I have not yet done a literature review/ Thanks, Joni *Joni Kindwall-Moore BSN-RN, BA* Founder, CEO, Innovator, Mother, Nurse, Activist *P: 406-334-1608* *www.snacktivistfoods.com <http://www.snacktivistfoods.com/>* *Scan this QR code to experience the Snacktivist Nation! *

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Sorghum "molasses" or syrup - a regional specialty in SE US?
by Don Osborn 13 Oct '23

13 Oct '23

Most sorghum production in the US today is in the Great Plains, and the principal purposes of this production are grain for various uses (food, feed, and fuel), and silage. Earlier in the history of sorghum in this country, sweet stemmed varieties achieved importance as an alternative source of sweeteners, especially in the mid 19th century. The stalks of "sweet sorghum," as it is known, can be crushed like one would sugar cane, to produce a sugary liquid that can then be processed. Sweet sorghum is still grown, altho on a much smaller scale, and production of it is apparently concentrated in the Southeastern states. (Wikipedia provides a good introduction: https://en.wikipedia.org/wiki/Sweet_sorghum ) A product made from sweet sorghum is sorghum "molasses" or syrup (not to be confused with cane molasses, altho there are evidently similarities). This is known primarily in the Southeast (the main producing states are said to be Kentucky and Tennessee), and is used on biscuits and pancakes, as well as other culinary uses where sweeteners are needed. A couple of commercial webpages offer good discussions of this * https://www.tnhomeandfarm.com/agriculture/tennessee-sorghum/ (nice overview, from Tennessee) * https://www.thedutchtreat.biz/post/molasses-or-sorghum-molasses (from a store in westernmost Virginia; 2 products from Kentucky in photo) * https://smileypete.com/community/2014-02-28-sorghum-what-is-it-and-how-did-… (from Kentucky) * https://www.ourstate.com/the-molasses-makers-of-davidson-county/ (an artisanal operation in North Carolina) There is also an active National Sweet Sorghum Producers and Processors Association (NSSPPA) in the US: https://nssppa.org/ A personal perspective: Sorghum molasses does seem to be a regional specialty of the Southeastern US. With my family roots mainly in the Northeast and upper Midwest, maple syrup (esp. from Vermont) might be on our table, while molasses and for that matter corn syrup were known by name only, and I don't recall ever seeing or hearing of sorghum molasses or syrup. I was actually first introduced to sweet sorghum in Mali, when a neighbor shared with me a piece of a green sweet sorghum stalk, which one can chew on and get a sugary flavor (this is a bit like sugar cane, altho obviously much smaller in diameter). So sweet sorghum is clearly grown in various parts of the world. A former common name for it was "Chinese sugar cane," presumably indicating origin (an 1857 book indicated as much/1 ; see also a short 1858 article using this name, which also noted the plant's use in southern France and northern Algeria at that time/2). The Wikipedia article linked above also indicates sweet sorghum's use in India. However I don't have any information on how much sweet sorghum is used to produce syrup worldwide. Again, another shallow dive to illustrate the breadth of use of millets. Anyone with more substantial knowledge of sweet sorghum, or indeed sweet stemmed varieties of other millets,/3 is invited to comment. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance Notes: 1. James F.C. Hyde, The Chinese sugar-cane;its history, mode of culture, manufacture of the sugar, etc. with reports of its success in different portions of the United States, and letters from distinguished men (Saxton & Co., New York, 1857) https://archive.org/details/chinesesugarcane00hyde/mode/2up 2. "Sorgho, or Chinese Sugar Cane," Scientific American, July 24, 1858 https://www.scientificamerican.com/article/sorgho-or-chinese-sugar-cane/ 3. Came across mention of "Canadian Sweet Stem Pearl Millet hybrid CSSPMH 7," for example, but this is grown only for forage: http://www.milo-seeds.com/Page.php?ID=6&Lang=2

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Millets in Caribbean perspective (pitimi in Haiti)
by Don Osborn 12 Oct '23

12 Oct '23

Most of our focus has been on continental North America. However, millets are also grown and consumed to varying degrees in the Caribbean region. I recently came across an item on "pitimi" in Haiti. The word pitimi in Haitian Creole (Kreyòl) is from the French "petit mil." The latter is a term that in West Africa refers to pearl millet, since its grains are relatively small (petit) in comparison to those of sorghum ("gros mil," which we sometimes in English refer to as great millet).* In Haiti, however, it seems that pitimi refers to both / either of the crops - sorghum & pearl millet. This is the article I first saw, which is an overview by a Haitian who says they haven't been back in a while. Not sure if any of the images are from Haiti. Still a nice intro: "What is Millet Grain, Pitimi, or Petit Mil" Caribbean Green Living (blog), August 11, 2021; Updated on July 30, 2022 https://www.caribbeangreenliving.com/pitimi-millet-or-petit-mil/ On this photo site, a clear image of pearl millet in a part of Haiti, but without mentioning the name "pitimi": "Top 16 Most Common Plants in Haiti, Nord, Guider" (PictureThisAI.com) https://www.picturethisai.com/region/Haiti-Nord-Guider.html This webpage on a product seems to confound the two: "Ranje Fwaye Pitimi (Pearl Millet, Petit Mil, Sorghum Grain)" https://thecaribbeandepot.com/product/pitimi-pearl-millet-petit-mil-sorghum… Another webpage focuses on sorghum, but has this explanation: "Pitimi is the word Haitians use for millet and sorghum, or small grains." "SORGHUM: Sorghum Bicolor: Sorghum, Sorgho, Milo, Pitimi," Grow Haiti (blog), no date https://pearlculture.wordpress.com/sorghum/ A number of packaged grain products from Haiti feature "pitimi" and "sorghum" on the label (search Google for images with these two words: Haiti pitimi). Sometimes, like this one, "millet" is also featured on the label: https://www.ziledistributors.com/product-page/pitimi-5lbs Finally, on Facebook, CFI Haiti (presumably the Haitian government's Centre de Facilitation des Investissements) has this description in French: "Le petit mil est une culture de première nécessité dans plusieurs communautés étrangères, également en Haïti. Il est une source alimentaire pendant les périodes difficiles, la sécheresse ou de mauvaises récoltes des autres denrées. Le petit mil est relativement bon marché et il est facile à faire pousser et il s'entrepose très bien pendant des années. Maintenant en Haïti on l'utilise pour faire le Malta. Il existe plusieurs variétés de #mil <https://www.facebook.com/hashtag/mil?__eep__=6&__tn__=*NK*F> tels que: millet, mil à chandelle, mil perle, petit mil, mil doré etc..." https://www.facebook.com/photo/?fbid=972866709500919&set=a.280779275376336 (Malta is a beverage, and that would be another topic) This is another post that really just scratches the surface of what is likely a more complicated picture. Anyone with info on millets in Haiti or anywhere in the Caribbean, please comment or add info. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance Note: * There are two quasi-synonyms in French equivalent to "millet" in English. One is "mil," which I have heard as referring to the great millets (sorghum and pearl millet). The other is its diminutive, "millet," which I understand may refer to other (small) or any millet.

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Save the date ::: IYM Master Chef Challenge ::: 18 October 2023, 12:00-13:00 (CEST) - Hybrid/Sheikh Zayed Centre
by Dimitrova, Zdravka (NSP) 10 Oct '23

10 Oct '23

[A white background with black text Description automatically generated] REGISTER HERE<https://events.zoom.us/ev/AhkGy0rt5SRF32ZDL9BpbV6ZK_Dwc4_5gGaFEOkH9lRgAQr83…> WEDNESDAY, 18 OCTOBER 2023 | 12:00-13:00 (CEST) Hybrid event: Zoom & FAO webcast | Sheikh Zayed Centre (FAO,HQ Rome) Interpretation in English, French and Spanish In celebration of the International Year of Millets 2023<https://www.fao.org/millets-2023/en> (IYM2023), there will be a Master Chef Challenge during the 2023 World Food Forum Flagship event<https://flagship.world-food-forum.org/en> (WFF). Four famous Chefs, representing different regions will engage the audience in a culinary journey that celebrates the versatility and nutritional benefits of millets. Get inspired by Chefs Anahita Dhondy (India), Fatmata Binta (Ghana), Mokgadi Itsweng (South Africa), Rodrigo Pacheco (Ecuador). A jury, including Lynnette Neufeld, Director of the Food and Nutrition Division (FAO), chef Sanjay Thakur (India) and chef Arlette Eulert (Peru), will comment on the culinary creations, made from millets, sorghum and fonio. Do not miss the opportunity to expand your culinary repertoire and taste the delicious dishes made from millets. Millets are a diverse group of small-seeded grasses, cultivated for thousands of years across different cultures and continents. Millets' diversity and ability to thrive on arid lands with minimal inputs make them a valuable contribution to healthy diets and nutrition in many countries. Let us embrace millets and their role in promoting sustainable, resilient and inclusive food systems for better nutrition, environment, livelihoods and production, leaving no one behind! CHECK THE AGENDA HERE<https://www.fao.org/millets-2023/events/detail/international-year-of-millet…> For more information, please contact: International-Year-Millets(a)fao.org<mailto:International-Year-Millets@fao.org> [A plate of food on a table Description automatically generated]

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Re: [Collab] Collab Digest, Vol 19, Issue 23
by Gary Wietgrefe 01 Oct '23

01 Oct '23

Don, thank you for revealing another Panicum "Sonoran?"--especially one sourced from North American antiquity that also has lysine. I'm curious if it's lysine levels are higher than proso now grown....Gary On Thu, Aug 31, 2023 at 12:16 PM <collab-request(a)lists.millets2023.space> wrote: > 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. August millet-of-the-month (part 2): "Sonoran millet" (Don Osborn) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Thu, 31 Aug 2023 14:15:48 -0400 > From: Don Osborn <don(a)milletsalliance.org> > To: collab(a)lists.millets2023.space > Subject: [Collab] August millet-of-the-month (part 2): "Sonoran > millet" > Message-ID: > < > CA+RHibXor6piTTWcQVqPSAFF3XaP32XsbuXR61JMKx-Ho5kD2g(a)mail.gmail.com> > Content-Type: text/plain; charset="utf-8" > > Sharing the millet-of-the-month spotlight in August with little millet > (Panicum sumatrense) is its North American "cousin," sometimes called > Sonoran millet (P. hirticaule or P. sonorum). Both are in the same genus as > proso millet (P. miliaceum), which was the January millet of the month. > > Sonoran millet has been well documented as being under cultivation in what > is now the SW US and NW Mexico since prehistoric times until modern > times./9 /10 Cultivation now is apparently limited mainly to small farms > notably of Wariho Indians in Sonora, Mexico, where it was documented as > recently as 2011./11 > > Regarding nomenclature, it seems that P. hirticaule/12 may be used more for > the wild varieties, and P. sonorum/13 for the larger and larger-grained > variants that have been cultivated. However usage varies, esp. in older > literature. > > At one point, it was thought that this grain - its cultivated variety - was > extinct./11 An important range of cultivation in the Colorado River delta > effectively disappeared as an indirect effect of the Hoover Dam./9 Its > present status is "vulnerable."/13 There is some discussion of whether this > grain is truly "domesticated" in the strictest agricultural sense of the > term, but there is no question that it has long been selected and > cultivated. > > Archaeological evidence shows that Native Americans cultivated or gathered > seeds of several Panicum and Setaria species, especially before the > domestication and spread of corn/maize. > > Don Osborn, PhD > (East Lansing, MI, US) > North American Millets Alliance > > (The above is based on an earlier post to Collab, in October 2022, > https://lists.millets2023.space/pipermail/collab/2022-October/000090.html > ; > the image and links to sites from which its parts were sourced, below, are > new) > > Notes: > 1. Gary Nabhan & J.M.J. de Wet. 1984. "Panicum sonorum in Sonoran Desert > Agriculture." Economic Botany, 38(1), 65?82. > https://www.jstor.org/stable/4254574 > 2. https://www.nativeseeds.org/pages/sonoran-panic-grass > 3. Barney T. Burns. 2011. "A Short History of Panic Grass." Seedhead News, > No. 109, Spring 2011, pp. 6-7. > > https://cdn.shopify.com/s/files/1/0157/0808/files/SeedheadNews109-2011-Spri… > (Republished in 2015 at > https://www.nativeseeds.org/blogs/blog-news/a-short-history-of-panic-grass > ) > 4. https://species.wikimedia.org/wiki/Panicum_hirticaule > 5. > > https://explorer.natureserve.org/Taxon/ELEMENT_GLOBAL.2.130251/Panicum_sono… > > Attached image credits: > (left) https://cabezaprieta.org/plant_page.php?id=1533 > (top right) https://calscape.org/Panicum-hirticaule-%28%29 > (middle right) > > https://medivetus.com/botanic/panicum-hirticaule-mexican-panicgrass-edible-… >

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September millet(s)-of the-month: Browntop & Guinea
by Don Osborn 30 Sep '23

30 Sep '23

Two #millets share the spotlight as September's "millet-of-the-month": browntop millet and Guinea millet. Both are in the genus Brachiaria (or Urochloa). Browntop millet (B. ramosa) is native to South or Southeast Asia, and is a cereal crop in that region (notably in India). In North America it is also called Dixie signalgrass, and is currently grown mainly in the SE US, for wildlife, forage, and as a cover crop. Whole grain browntop millet for human consumption is packaged and exported from India on a small scale. * https://en.wikipedia.org/wiki/Brachiaria_ramosa * https://www.frontiersin.org/articles/10.3389/fsufs.2022.974126/full * https://plants.sc.egov.usda.gov/DocumentLibrary/plantguide/pdf/pg_urra.pdf Guinea millet (B. deflexa) probably originated in West Africa, and is now widely distributed in Africa and South Asia (and may be present in Florida and Alabama, per Kew.org) Its edible grains are a food source, but it is apparently cultivated as a crop only in the north of the Futa Jalon plateau of Guinea (and apparently is sometimes lumped together with fonio [Digitaria exilis], a major crop in that region). * https://en.wikipedia.org/wiki/Brachiaria_deflexa * https://www.dineshkhedkar.co.in/mpdb/record.php?act=view&id=MG007 Sources for components of the attached image (browntop in left & center; Guinea on the right): (left) Adapted from: Eleanor Kingwell-Banham and Dorian Q. Fuller (2014). Brown Top Millet: Origins and Development. In: Smith, C. (eds) Encyclopedia of Global Archaeology. Springer, New York, NY. https://www.researchgate.net/publication/286351352_Brown_Top_Millet_Origins… (center) Tapas Chandra Roy. TCR Connecting Agriculture https://tcrconnectingagriculture.com/2020/03/browntop-millet/ (right) Adapted from: Image credited to Thomas Le Bourgeois, via https://portal.wiktrop.org/observation/show/377 Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Millets Webinar updates: Video of 9th, info on 10th, & more
by Don Osborn 26 Sep '23

26 Sep '23

Millets Webinar updates: 1) The recording of our 9th Millets Webinar (20 Sep. 2023), which included presentations on millet beverages, from Twila Soles and Sujala Balaji, is available at https://youtu.be/RgkSnqIeHAU . Really interesting discussions of millets in beer and plant-based milk. (Don't be put off by the lack of image at the start - our emcee lost his video for the intro; the visuals for the rest are good.) 2) Our 10th Millets Webinar, on Wed. 18 Oct. at 5 pm EDT, will be on millets and community development. From the field thru processing to forms that give us nutrition & pleasure to consume, millets have social and economic value. How might that develop, and what are some examples? "More than small change: Millets in community and economic development." More details forthcoming! 3) Here FYI are the 11th & 12th Millets Webinars, all on the 3rd Wednesday of each month at 5 pm Eastern time, plus a January event. Nov. 15 - Not just for the birds: Millets and animal farming Dec. 20 - Innovations in millets: A food systems approach January, 2024 (tentative) - Retrospective on IYM and look forward for NAMA and millets in North America 4) We're seeking feedback on the series and the possibility of a "second season" in the same or modified format. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance - co-founder don(a)milletsalliance.org

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