Thanks, Gary. Yes, I'd agree that pretty much any coverage of millets is helpful, even if some minor things or even major things are not entirely correct. Each gives an opportunity to respond in a timely and informative manner.
Yes also, that African and Asian uses of millets can add to our food culture. And are already on the margins. A lot of foods and manners of preparing them came with later arrivals, and this process continues.
In 2017 I had an idea for a kind of festival in the Washington, DC area, inviting various restaurants or chefs that offered - or could prepare (based on the cuisines in which they specialize) - dishes with one or another millet to the public. Still an interesting idea, I think, altho it might achieve a wider selection in an urban area where such resources tend to be concentrated. (See, for example,
https://preply.com/en/blog/cities-with-diverse-cuisine/#id-037f2642ce02f93139806c9ffe34ba6fad9e9fe8
During IWM 2023, Nate Blum had a similar idea for a North American Sorghum and Millets Culinary Experience in Grand Island, Nebraska, and got pretty far with it. The key challenge there was, as far as I understand, how to get a range of chefs to commit to traveling to Grand Iskand. An advantage was proximity to farm country where a couple of these grains in particular are grown (proso and sorghum).
Anyway, back in 2017, I actually contacted the Smithsonian Institution about their annual summer Folklife Festival
https://festival.si.edu/ to inquire how one might get such a millets component added somehow to the schedule - in the past, they had up to four different components to the summer event, and in 2005, had one on "Food Culture US." Anyway, it was an interesting but not encouraging conversation. I probably should have brought it up again in 2021, following the UNGA's declaration of IYM 2023, but their planning horizon tends to be longer than that.
Certainly worth a discussion on putting together a proposal for an event to exhibit diverse uses of millets. We already know or know of several chefs with experience and commitment in this area.
Don