The North American Millets Alliance, the FEAST Lab at University of Missouri, and the Center for Regenerative Agriculture, also at the University of Missouri invite you to the 9th in our year-long series of monthly Millets Webinars during the International Year of Millets. It is this Wednesday, 20 September at 5-6 pm EDT. The Webinar theme this month is "Drink up! Millet beverages, alcoholic & non-alcoholic," and it will feature presentations by two experts, followed by Q&A: * Sujala Balaji, engineer, scientist, entrepreneur, & founder/CEO of Rainfed Foods, will present on "Millets' role in next gen plant based food and beverage innovation." One of their products is a milk from millets * Twila Soles, CEO and maltstress at Grouse Malt House, will present on "Exploring Millet As a Craft Brewing Ingredient." One of the grains they use is proso millet. Beverages made with millets is a topic that doesn't seem to be getting as much attention as it merits in this International Year of Millets. Traditional beers and malted drinks made with one or another of these grains remain important in parts of Asia and Africa. This webinar will focus on a couple of contemporary uses, from Canada and the US. If you are not already registered for the Millets Webinar Series, you may sign up at: https://umsystem.zoom.us/meeting/register/tJctduutrTgoGNLZnrkxtUw614DEjAT3Sg... For past editions of our Millets Webinar, please see: https://www.youtube.com/playlist?list=PLy7IvZCKUBap-6AaoCjPSFTMMq772t_Yb Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance (co-founder)
