Welcome, Robin. Looking forward to your perspectives on millets as a food writer with expertise in whole grains. I note from a bio that, all told, you've published 11 cookbooks (including the 3 on whole grains that you mention). Personally I think it would be interesting to have a cookbook on how to cook with diverse millets for a North American audience, which by and large has little or no familiarity with these grains. So, such a book would include a brief intro to each millet profiled, and where and how to source them. This is not to implicate you in such a project (unless you were to be interested), but it's been in the back of my mind. Making millets attractive and interesting to try (the fact that they're "good for you" only goes so far) is a key to promoting them as foods, of course, and also as crops. You may have met some of the other subscribers to this list, and perhaps one of my NAMA colleagues, but I personally am a relative newcomer to the food scene and have not attended any WGC conferences or events like Natural Products East/West (unfortunately also couldn't make the International Millets Conf. in Nebraska last month). However, I have been a consumer of several kinds of millets in varying degrees over 40+ years in a few parts of the world, have worked with farmers of and researchers on millets (notably pearl millet, but to lesser degrees sorghum and fonio) in West Africa, and began studying and writing (unpublished) about them since 2015. All the best, Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance, co-founder On Sun, Sep 3, 2023 at 7:05 AM Robin Asbell <robin@robinasbell.com> wrote:
Dear Millet fans, I'm a food writer, and have a focus on whole grains. I may have met you at the Whole Grains Council conferences in years past, or some other whole grain event. I wrote three cookbooks on whole grains, and have written many articles as well.
I'm hoping to help building interest in whole grains.
-- *Robin Asbell* *http://robinasbell.com/ <http://robinasbell.com/>*
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