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