Thank you. Jonathon, for sharing this interesting article - and for giving access to what is otherwise paywalled for those of us who are not subscribed.
The article is by Maria Speck, a cookbook author and food journalist. There is good information here, but a bit of that dance of the singular "millet" and plural "millets" that one sees in a number of articles these days. Proso millet is mentioned in the background she offers, as the kind typically found in US stores. However the connection of that with her culinary comments isn't clear - is it indeed proso only that she is referring to in her discussion of cooking and flavor qualities? (There is a link to a recipe, but that is also available only to subscribers.)
Anyway, it is great that millets and the International Year have this attention in the Washington Post, and thanks to Ms. Speck for making it happen.
Kelly had input into the article from Ms. Speck and from Robin Asbell (chef, cookbook author), and also includes a recipe. (Kelly and Robin happen to be subscribers to Collab)
Personally I'd love to see food experts on this continent, who have experimented with proso and sorghum (which are most available of all millets here), experiment with some other millets and tell us about what they notice from the comparisons.