Here you go Don - this link should allow everyone to read the article... You're on your own to cook the recipes!
https://www.nytimes.com/2024/10/17/well/eat/healthy-whole-grains.html?unlocked_article_code=1.ZE4.mTfl.Ctu5-8gRP9Rj&smid=url-share

Cate Batson Baril

Market Coordinator | Rodale Institute

cate.baril@rodaleinstitute.org

Cell:  775.260.9111 | Office: 610.683.1435

www.rodaleinstitute.org

 

Book time to meet with me

From: Collab <collab-bounces@lists.millets2023.space> on behalf of Don Osborn <don@milletsalliance.org>
Sent: Sunday, November 10, 2024 3:20 AM
To: collab@lists.millets2023.space <collab@lists.millets2023.space>
Subject: [Collab] NYTImes on proso, teff & sorghum
 
The New York Times cooking section last month featured an article highlighting teff, sorghum, and "millet," by which I presume is meant proso.

"5 Nutritious Grains Experts Want You to Try: These lesser-known options are nutritional powerhouses — and delicious, too," by Robin Catalano, 17 Oct. 2024 https://www.nytimes.com/2024/10/17/well/eat/healthy-whole-grains.html

The "five grains" in the article also include the pseudo-cereals, buckwheat and amaranth.

If anyone has a subscription to the NYT, could they "gift" this article to the list? That would be most appreciated,


Don Osborn, PhD
(East Lansing, MI, US)
North American Millets Alliance