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-see... 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_improve_the_lives_of_african_farmers](https://www.ted.com/talks/zoe_karl_waithaka_got_millet_how_marketing_could_improve_the_lives_of_african_farmers?language=en) 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