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Podcasts: Regenerative by Design & Heritage Radio Network
by Don Osborn 08 Jun '22

08 Jun '22

From time to time I post about podcast episodes that mention one or more of the millets. This time I'll spotlight a couple of podcasts that each have more than one episode treating or touching upon this subject. First, Joni Kindwall-Moore (Snacktivist Foods and NAMA) has a new podcast called "Regenerative by Design: Getting to the root of health, climate, economics & food" https://snacktivistfoods.com/pages/regenerative-by-design-podcast Among the episodes currently listed is an interview with Chef Pierre Thiam (Yolélé and Teranga), who has developed a line of products made with fonio, and a supply chain going back to smallholder farmers - many of them women - in West Africa: "Regenerating the Sahel and Rediscovering Forgotten Foods with Chef Pierre Thiam" (5 May 2022) https://snacktivistfoods.com/pages/regenerating-the-sahal-and-rediscovering… I understand that an upcoming episode features John Manuel, Chief Commercial Officer of Dryland Genetics, an organization researching and promoting cultivation of proso millet in the US. Second is a major food podcast that I'm only just discovering - Heritage Radio Network at https://heritageradionetwork.org/ . It bills itself as "the world's pioneer food radio station" and has been going for over a decade. According to Wikipedia https://en.wikipedia.org/wiki/Heritage_Radio_Network , it has produced over 4000 shows - apparently organized by series each with their own numbering sequences.. One or another of the millets have been mentioned in various episodes, a sampling of 20 of which is listed below (these from site searches and quick looks at the descriptions; I haven't had the chance to listen to them...): Dyed Green, Episode 11, Aired: Thursday, June 2nd 2022 Bread Medicine https://heritageradionetwork.org/episode/bread-medicine (among the tags is "teff") Heritage Radio Network On Tour, Episode 391, Aired: Wednesday, March 9th 2022 Amethyst Ganaway on Whole Animal Cooking at at Charleston Wine + Food 2022 https://heritageradionetwork.org/episode/amethyst-ganaway-whole-animal-cook… (cooking fonio is one subject) Item 13: An African Food Podcast, Episode 62, Aired: Tuesday, September 28th 2021 Ancestral Food Ways with Abena Offeh-Gyimah https://heritageradionetwork.org/episode/ancestral-food-ways-abena-offeh-gy… Cooking Issues, Episode 446, Aired: Tuesday, March 9th 2021 A Real Life Precious Moment (feat. Peter Kim) https://heritageradionetwork.org/episode/real-life-precious-moment-feat-pet… (tagged "teff" and "injera") Item 13: An African Food Podcast, Episode 49, Aired: Monday, January 18th 2021 Introducing West African Cuisine to Astoria with Beatrice Ajaero https://heritageradionetwork.org/episode/introducing-west-african-cuisine-a… (PS- In the show notes, garri is notnotnot a grain, as what looks like an editing error implies; rather it's dried grated or granulated cassava, which can be eaten as such with a sauce - how I was introduced to it in Togo - or apparently cooked as a porridge) Item 13: An African Food Podcast, Episode 4, Aired: Wednesday, August 26th 2020 Telling the Ghanaian Food Story with Naa Oyoo Kumodzi https://heritageradionetwork.org/podcast/telling-the-ghanaian-food-story-wi… Meat and Three, Episode 83, Aired: Friday, July 24th 2020 Striving for Sovereignty in Indigenous Foodways https://heritageradionetwork.org/podcast/striving-for-sovereignty-in-indige… (focus on fonio) Heritage Radio Network On Tour, Episode 356, Aired: Thursday, March 12th 2020 Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020 https://heritageradionetwork.org/podcast/chefs-fatmata-binta-and-digby-stri… Heritage Radio Network On Tour, Episode 326, Aired: Tuesday, January 28th 2020 Claire Alsup of Yolélé Foods at the Good Food Mercantile 2020 https://heritageradionetwork.org/podcast/claire-alsup-of-yolele-foods-at-th… Heritage Radio Network On Tour, Episode 288, Aired: Tuesday, July 30th 2019 Pierre Thiam is a Fonio Evangelist at Slow Food Nations 2019 https://heritageradionetwork.org/podcast/pierre-thiam-is-a-fonio-evangelist… A Taste of the Past, Episode 327, Aired: Thursday, May 9th 2019 Pierre Thiam on FONIO: History and Future of the African Supergrain https://heritageradionetwork.org/podcast/pierre-thiam-on-fonio-history-and-… Food Without Borders, Episode 17, Aired: Wednesday, October 11th 2017 Chef Pierre Thiam https://heritageradionetwork.org/podcast/30179 (apparently can't play from page; need to download to listen) Heritage Radio Network On Tour, Episode 70, Aired: Monday, July 24th 2017 In Praise of Ancient Grains at Slow Food Nations 2017 https://heritageradionetwork.org/podcast/in-praise-of-ancient-grains-at-slo… To listen online, go to https://heritageradionetwork.org/honor-slow-food and scroll down to, or search, "Episode 70" Fuhmentaboudit!, Episode 179, Aired: Monday, October 10th 2016 Musekiwa Chingodza & The Ceremonial Beer and Music of Zimbabwe https://heritageradionetwork.org/podcast/musekiwa-chingodza-the-ceremonial-… The Food Seen, Episode 260, Aired: Tuesday, November 24th 2015 Scratch & Sniff Whiskey with Richard Betts https://heritageradionetwork.org/podcast/scratch-sniff-whiskey-with-richard… (apparently can't play from page; need to download to listen) Eat Your Words, Episode 223, Aired: Sunday, March 8th 2015 Bob's Red Mill https://heritageradionetwork.org/podcast/eat-your-words-episode-223-bob-039… (apparently can't play from page; need to download to listen) The Food Seen, Episode 207, Aired: Tuesday, September 23rd 2014 Wild Apple gluten https://heritageradionetwork.org/podcast/the-food-seen-episode-207-wild-app… (apparently can't play from page; need to download to listen) (PS- mentions "millet, ... sorghum, teff" among gluten-free grains) A Taste of the Past, Episode 130, Aired: Thursday, March 7th 2013 Kubee Kassaye https://heritageradionetwork.org/podcast/a-taste-of-the-past-episode-130-ku… (apparently can't play from page; need to download to listen) (PS- tagged "teff grain") A Taste of the Past, Episode 111, Aired: Thursday, August 30th 2012 Whole Grains https://heritageradionetwork.org/podcast/a-taste-of-the-past-episode-111-wh… (apparently can't play from page; need to download to listen) (PS- This episode is tagged "millet" and also "job's tears," the latter, aka adlay, being a millet more closely related to corn and sorghum that is rarely discussed) A Taste of the Past, Episode 103, Aired: Thursday, May 17th 2012 Ancient Grainshttps://heritageradionetwork.org/podcast/a-taste-of-the-past-episode-… (apparently can't play from page; need to download to listen) The above list is from site searches on "millet," "fonio," and "teff." Searches on names for other millets, including some frequently seen Indian and Chinese names, yielded no results. There are a number of items on HRN mentioning "sorghum," in addition to a couple listed above. A list of these can be seen at https://heritageradionetwork.org/search?s=sorghum DO, EL, MI, US

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Proso millet & pecans?
by Don Osborn 22 May '22

22 May '22

Last week I cooked and ate plain little millet for the first time, and today I did proso in the rice cooker for the first time in a while. Usually I put proso in a stew in the slow cooker, or maybe in a soup. On rare occasion in oatmeal. In the rice cooker (these days I use a small one) it gave off a nice grain aroma with a bit of nuttness - the typical description you'll read about proso's taste. I got the water right so it was a good consistency to fluff with a fork. As expected, the taste was "round" and somewhat nutty. There was a slight sweet aftertaste, which I wasn't expecting. Usually I think of proso as best with savory dishes - so this got me thinking. I decided to run with the slightly nutty and sweet flavor and ... add nuts. In this case it was some crushed pecans, which have their own sweetness. It was a nice combination, actually. Next time I might put the crushed pecans in the cooker with the proso. That could actually make a quick breakfast with milk or yoghurt and some fruit. Or else maybe a sweeter side in a later meal. So, considering the two "cousins" - proso (Panicum mileacium) & little millet (P. sumatrense) - proso is rounder, "nuttier," and slightly sweeter, while little is higher, flatter, and a bit earthy. Both good and both mild, but more different than I expected. Little may be the one to use for or with savory dishes, while proso may have a wider range (for those who can really cook or bake). Anyway, I learned something. DO, EL, MI, US

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Proceedings of a landmark international worksop on millets, 1986
by Don Osborn 21 May '22

21 May '22

In a slight research detour I came across an item of possible interest to those who aren't familiar with it (as I wasn't until today). It's the publication of articles from a conference on small millets 36 years ago Seetharam, A., K.W. Riley, and G. Harinarayana, eds., 1989, Small Millets in Global Agriculture: Proceedings of the First International Small Millets Workshop, Bangalore, India, October 29 - November 2, 1986. Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi. https://www.millets.res.in/books/Small_millets.pdf & https://idl-bnc-idrc.dspacedirect.org/bitstream/handle/10625/4286/42064.pdf A summary of recommendations from this conference is presented at http://www.milletimplic.net/englishinfo/1stintsym.htm One of the editors of that volume, Kenneth W. Riley, gave a summary of some of the ideas and hopes of that time, in "Small millets with big potential : introductory remarks" (1987): https://idl-bnc-idrc.dspacedirect.org/bitstream/handle/10625/4286/42064.pdf Personally I find it of interest to see where the thinking was at that time. Some of the articles give the state of use of and research on specific millets. Keep in mind that this event was held in a period when in much of the world, millets were already losing ground (literally, in terms of area cultivated, and figuratively in terms of dietary habits) to the major cereal grains most of the world depends on. So this compilation may be useful for historic perspective. While on the topic, there was a follow-up event five years later in Bulawayo, Zimbabwe. That Second International Small Millets Workshop also had recommendations: http://www.milletimplic.net/englishinfo/2ndintsymp.htm The proceedings of that second conference do not appear to be available in full online, but were published as: Riley, K.W., S.C. Gupta, A. Seetharam, and J.M. Mushonga, eds. Advances in Small Millets, 1993, Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi. https://books.google.com/books/about/Advances_in_Small_Millets.html?id=PCkh… There does not appear to have been a third in this series. Anyway, I plan to look more closely at the recommendations from these two events - a few seem to still be pertinent. Note that "small millets" explicitly excluded the "large millet(s)," pearl millet (and sorghum). DO, EL, MI, US

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Lessons from quinoa & the IYQ (2013)?
by Don Osborn 16 May '22

16 May '22

The experience with the rise in popularity of quinoa in international markets, and the specific lessons from the International Year of Quinoa (IYQ) in 2013, may have important lessons for our efforts for millets and IYM in 2023. In an earlier post on this list, Joni mentioned potential synergisms with what has already happened with quinoa. What might these be? What should we know about IYQ as we plan for IYM in North America? One obvious place to look is the website of FAO, which coordinated IYQ just as it is coordinating IYM. Their main page for IYQ is at [https://www.fao.org/quinoa-2013/](https://www.fao.org/quinoa-2013/iyq/) There's quite a bit of material there, but of note is the short (4½ pp.) "Assessment of the International Year of Quinoa 2013" at https://www.fao.org/3/mk172E/mk172E.pdf . It noted * a traveling exhibition, "From the Andes to the World," which visited 7 countries, including the US * "tasting events" in a number of countries, including Canada and the US * several conference or symposium events, including the following in North America (I've added dates where I could find them, plus a URL about the Pullman event that has some info): ** Scientific technical meeting on food security and quinoa – New York (20 Feb 2013) ** International Quinoa Research Symposium – Pullman, Washington (12-14 Aug 2013; held by Washington State University & the USDA National Institute of Food and Agriculture) https://na.eventscloud.com/ehome/quinoa/ ** III International Forum of Quinoa at La Mar – San Francisco There does not appear to have been any particular initiative for quinoa in the region comparable to NAMA during IYQ, and it's not clear that there was any IYQ steering committee for any of the countries of the region. Will follow with any additional info as appropriate, and of course, if anyone has more or different info, please let us know. DO, EL, MI, US

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Little millet, the shorter cousin of proso millet
by Don Osborn 14 May '22

14 May '22

The Soil Science Society of America (SSSA) featured an article on its website last year entitled "The Big Potential of Little Millet."/1 Part of what's interesting about little millet is that it's in the same genus as proso millet./2 It is shorter than proso, but from photos (see the article or the Pinterest section on little millet/3), its panicles bear resemblance to those of proso. Not aware that it is grown in North America, but could this be easily added as a crop? Could harvesting techniques for proso be adapted for it? Anyone anywhere done taste tests on the two? I have inquired why SSSA featured an article on this particular millet, and will share whatever I learn. Of possible interest for further reading (if you have access to Jstor or a university library) is a book chapter by Steven A. Weber and Arunima Kashyap entitled "Panicum sumatrense: The Forgotten Millet."/4 DO - www.soils.org/news/science-news/big-potential-little-millet/ - Little millet = Panicum sumatrense; proso millet = Panicum miliaceum. Among the dozen or so cultivated millets, these represent the only two from a common genus. - https://www.pinterest.com/drdonosborn/millets-plural/little-millet/ - MINNIS, PAUL E., ed. New Lives for Ancient and Extinct Crops. University of Arizona Press, 2014. Chapter 8, https://doi.org/10.2307/j.ctv1mgmcgt.11

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Small scale growing of sorghum & millets for grain
by Don Osborn 11 May '22

11 May '22

I've worked with smallholder farmers in communities in West Africa where some combination of pearl millet, sorghum, and fonio were grown. I've also worked with gardeners in some of those communities. And I've done home vegetable gardening on a modest but sustained level in northern Virginia for seven years. However, I haven't thought about grain gardening - grains always seemed like field crops, even if the fields might be small in size. So it is of interest to catch up with the facts that (1) grain gardening is a thing in the US & Canada, and (2) some people are growing millets and sorghum on a home-scale. Although this is relatively minor in the overall scheme of things, there may be stories from this practice that might play well for a public audience. For the general case (#1), I understand that one of the authorities is (or was) Gene Logsdon, author of Small Scale Grain Raising,/1 among other books. I saw his 1978 article in Mother Earth (actually an excerpt from his book) introducing the topic/2 Logsdon is actually written up in Wikipedia./3 Another book on home-scale grain growing is Brie Arthur's Gardening With Grains./4 Her approach is more "edible landscaping" or "foodscaping,"/5 which I had heard of but honestly hadn't connected with plants we usually think of as grain crops. For discussions specifically of growing millets and sorghum on a home-scale (#2), I'd turn again to an article by Gene Logsdon (another book excerpt), in which he writes briefly about proso millet, foxtail millet, and pearl millet./6 An article in Epic Gardening gives a long and sometimes detailed discussion of millets, specifically proso, foxtail, pearl, finger, and fonio./7 Note the reference in the article to the International Year of Millets. (Although nicely written, the article has the same "split-personality" issue common to a lot of writing on millets, in that part of the time it refers to "millet" as one thing, and part of the time it discusses the diverse species of millets.) Another article lists "millet" with mention of the "Proso White" variety, among 5 grain-bearing plants suitable for home-scale growing./8 A distinction should be made here between purely decorative varieties of millets, which are also a thing, and those grown for edible grains, which are my focus here. Due to nomenclature, and the long discussion of whether or not it is a millet, the subject of sorghum tends to crop up in a different set of articles. In the first of Logsdon's articles cited above,/1 he mentions a neighbor who baked cookies from home-grown, home-milled grain sorghum. Brie Arthur, the foodscaper, discusses sorghum, but only mentions millet in mpassing, among warm-season grain crops./9 And there's a pretty detailed article on sorghum in Epic Gardening./10 Finally, the webpage that got me started on this post was one I came across by accident looking for something else. It's a very brief discussion of two varieties of sorghum by an artisanal seed producer in Canada - Mennonite and Ba-Ye-Qi./11 These are adapted to northern latitudes. (Canada, the location of this seed producer, is of course at the northern limits for various millets and sorghum, and there are interesting stories there for another post.). There are a number of videos on the above topics, which I won't try to summarize here. (If anyone has any suggestions, please let us know.) DO, EL, MI, US Notes; 1. Small Scale Grain Raising (1971; 2nd. ed. 2009, Chelsea Green Publishers) https://www.chelseagreen.com/product/small-scale-grain-raising/ 2. "You Can Raise Grains in Your Garden," Mother Earth News, 1 Jan 1978 https://www.motherearthnews.com/organic-gardening/raise-grains-in-your-gard… 3. "Gene Logsdon," Wikipedia https://en.wikipedia.org/wiki/Gene_Logsdon 4. Gardening With Grains (2019, St. Lynn's Press) https://www.briegrows.com/products/gardening-with-grains 5. "Foodscaping," Wikipedia https://en.wikipedia.org/wiki/Foodscaping 6. "What You Need to Know About Growing Millet," Mother Earth News, 19 May 2015 https://www.motherearthnews.com/organic-gardening/growing-millet-ze0z1505zd… 7. "Millet Plant Tips: Growing Millets As Grain," Epic Gardening, 7 Mar 2022 https://www.epicgardening.com/millet-plant/ (a similar version of this article appeared on another site on 8 Mar 2022: https://my-plant.org/millet-plant-tips-expanding-millets-as-grain/ ) 8. "5 Grains to Grow in the Home Garden," Grit, 30 Nov 2015 https://www.grit.com/farm-and-garden/crops/5-grains-to-grow-in-the-home-gar… 9. "Gardening with Warm Season Grains," Triangle Gardener, n.d. https://www.trianglegardener.com/gardening-with-warm-season-grains/ 10. "Sorghum Plant: Food, Silage, And More," Epic Gardening, 11 Jan 2022 https://www.epicgardening.com/sorghum-plant/ 11. "Mennonite Sorghum," AnnapolisSeed.com https://annapolisseeds.com/products/mennonite-sorghum

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Slogans for publicity on millets?
by Don Osborn 08 May '22

08 May '22

Public education and marketing campaigns generally make use of some kind of slogan or catch phrase.Zoë Karl-Waithaka made reference in the context of food in her TED@BCG talk, discussed this in relationto foods in her TED talk "Got millet? How marketing could improve the lives of African farmers." The "Got millet?"/1 line played off of an actual successful campaign to boost milk consumption that used the phrase "Got milk?" An actual slogan in use now is "Let's millet," which I've seen online (#letsmillet) and which is a campaign "dedicated to creating awareness about alternative staples such as millets and sorghum and related products through a AI powered computer/mobile application for consumers."/2 So I was wondering about other possible slogans or catch phrases, with particular interest in what might work for NAMA in North America. Here are a few, without any pretense to their value or viability, but offered just to get some ideas flowing:: * Millets everywhere (these two words appear together more often than I expected, altho not commonly) * Making millets part of American life * Millets and the future of food * Championing millets producers, processors, and consumers * Tasty millets for health and sustainable agriculture * Millets, a growing part of our agriculture and food cultures * Those little millets are kind of a big deal * Eat different. Think millets. Any feedback or other ideas welcome, of course. DO Notes: 1. https://www.ted.com/talks/zoe_karl_waithaka_got_millet_how_marketing_could_… (I referenced this in an earlier post to this list) 2. https://letsmillet.org

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New millets survey (was Re: Three more podcasts on millets)
by Don Osborn 25 Apr '22

25 Apr '22

Thank you, Joanna! And I'm glad you found my input helpful. This questionnaire was easy to complete, and I encourage you to take it as well: https://sprw.io/stt-222d4a DO ------- Original Message ------- On Monday, April 25th, 2022 at 3:47 AM, Joanna Kane-Potaka <joanna.kanepotaka(a)outlook.com> wrote: > Dear All > A specialthanks to Don for very detailed feedback on the survey (giving me lots of homework but well worthwhile). > > The millet survey is now launched and it would be greatly appreciated if you could both undertake the survey as well as share it with your networks and friends around the world. Hopefully you also find the visuals and chat style more interesting than the usual survey. > > Please see: Please see: https://sprw.io/stt-222d4a > > Much appreciated Joanna > > --------------------------------------------------------------- > > From: Collab <collab-bounces(a)lists.millets2023.space> on behalf of Joanna Kane-Potaka via Collab <collab(a)lists.millets2023.space> > Sent: Tuesday, April 19, 2022 2:06 PM > To: collab(a)lists.millets2023.space <collab(a)lists.millets2023.space>; Don Osborn <donosborn(a)protonmail.com> > Subject: Re: [Collab] Three more podcasts on millets > > Lots of great content to go through Don - Thanks. > > In case anyone would like to input/feedback on a millet survey we are about to release, your thoughts would be welcomed. > This has the same questions from a large consumer survey we did in India a few years ago (so we can compare data) and also a lot of new questions. > > Please see: https://sprw.io/stt-222d4a > > https://sprw.io/stt-222d4a [Global Millet Survey CHAT](https://sprw.io/stt-222d4a) > Built with love by SurveySparrow, a FREE online survey software which lets you collect feedback naturally, gain insights and make better decisions. > sprw.io > > Cheers > Joanna > > --------------------------------------------------------------- > > From: Collab <collab-bounces(a)lists.millets2023.space> on behalf of Don Osborn via Collab <collab(a)lists.millets2023.space> > Sent: Sunday, April 17, 2022 6:50 AM > To: collab(a)lists.millets2023.space <collab(a)lists.millets2023.space> > Subject: [Collab] Three more podcasts on millets > > Here are three more podcasts - or actually one podcast, a short radio program, and a TED talk - that deal directly or indirectly with millets. (I previously sent out a batch of 3 last Feb. 3.*). > > The Chef's Manifesto Podcast, Episode 5 S3 «Millets – climate smart seeds of the future», c.2021 (39:08) > https://soundcloud.com/user-264172669/episode-5-s3-millets-climate-smart-se… > Host Lorna Maseko did a very nice set of 3 short interviews on millets in Africa and India. > "Chef Vanshika Bhatia and Chef Mokgadi Itsweng share their experiences cooking and experimenting with millets in their kitchens and make listeners fall in love with this fantastic ingredient. A discussion with Shivali Sharma from ICRISAT follows on how many sustainable benefits millets can bring to the table." Focus was on pearl millet (bajra) and finger millet (ragi). > > WNYC, "Last Chance Foods: It's Millet Time," 21 Feb. 2014 (4:37) > https://www.wnyc.org/story/last-chance-foods-its-millet-time/ > Brief interview by Amy Eddings of author Mark Scarborough, highlights use of "millet" (evidently proso millet) in a veggie burger recipe from the latter's 2012 book, Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. They also touch on related topics, including the only real potential downside to consuming a lot of millets, namely goitrogenic effects, > > TED@BCG, "Got millet? How marketing could improve the lives of African farmers," Sept. 2021 (10:57) > [https://www.ted.com/talks/zoe_karl_waithaka_got_millet_how_marketing_could_… > Talk by Zoë Karl-Waithaka, in which she discusses how marketing influences what we eat, and then makes the suggestion that a similar approach could be used to popularize "millet" and develop markets for African smallholder farmers of millet crops. > > DO, EL, MI, US > > Note: > * The previous batch is at https://lists.millets2023.space/pipermail/collab/2022-February/000004.html

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Three more podcasts on millets
by Don Osborn 25 Apr '22

25 Apr '22

Here are three more podcasts - or actually one podcast, a short radio program, and a TED talk - that deal directly or indirectly with millets. (I previously sent out a batch of 3 last Feb. 3.*). The Chef's Manifesto Podcast, Episode 5 S3 «Millets – climate smart seeds of the future», c.2021 (39:08) https://soundcloud.com/user-264172669/episode-5-s3-millets-climate-smart-se… Host Lorna Maseko did a very nice set of 3 short interviews on millets in Africa and India. "Chef Vanshika Bhatia and Chef Mokgadi Itsweng share their experiences cooking and experimenting with millets in their kitchens and make listeners fall in love with this fantastic ingredient. A discussion with Shivali Sharma from ICRISAT follows on how many sustainable benefits millets can bring to the table." Focus was on pearl millet (bajra) and finger millet (ragi). WNYC, "Last Chance Foods: It's Millet Time," 21 Feb. 2014 (4:37) https://www.wnyc.org/story/last-chance-foods-its-millet-time/ Brief interview by Amy Eddings of author Mark Scarborough, highlights use of "millet" (evidently proso millet) in a veggie burger recipe from the latter's 2012 book, Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. They also touch on related topics, including the only real potential downside to consuming a lot of millets, namely goitrogenic effects, TED@BCG, "Got millet? How marketing could improve the lives of African farmers," Sept. 2021 (10:57) [https://www.ted.com/talks/zoe_karl_waithaka_got_millet_how_marketing_could_… Talk by Zoë Karl-Waithaka, in which she discusses how marketing influences what we eat, and then makes the suggestion that a similar approach could be used to popularize "millet" and develop markets for African smallholder farmers of millet crops. DO, EL, MI, US Note: * The previous batch is at https://lists.millets2023.space/pipermail/collab/2022-February/000004.html

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Job's tears or adlay (millet): What is it?
by Don Osborn 24 Apr '22

24 Apr '22

At or near the bottom of lists of different types of millets you may see something called "Job's tears," "adlay," "adlay millet," or sometimes "Chinese barley" (species name Coix lacryma-jobi). Here's a quick primer from someone who has only recently paid attention to it (but has not yet encountered it as food or crop). Botanically it is closer to sorghum and corn (maize) than it is to the other millets (and not close to barley, which is in the same sub-family as wheat). It grows to similar heights as corn or sorghum, and its seeds are larger than sorghum (itself larger than all the other millets). A native of southeast Asia, it is a minor crop in several countries of Asia. I have no information about it being grown at all in North America, and it certainly is not a significant field crop anywhere in this region. For basic info, the Wikipedia article is a good start: https://en.wikipedia.org/wiki/Job%27s_tears A more detailed discussion of its uses as food and for beverages can be read in a 2016 article by Marguerite Preston in Bon appétit, entitled "The Next Cult Gluten-Free Grain: Job's Tears" https://www.bonappetit.com/entertaining-style/trends-news/article/jobs-tear… DO, EL, MI, US

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