Blue Dot Living article on millets, with focus on proso millet
"Introducing Proso Millet" by Caroline Saunders in Bluedot Living (22 Aug. 2025) spotlights this grain as a highly water efficient crop and tasty food. https://bluedotliving.com/introducing-proso-millet Among the millets, proso is already an established if relatively minor grain crop in the northern Great Plains, and one that has great potential in the face of climate challenges and dwindling groundwater reserves. A key to its wider adoption in North America is how it can gain wider acceptance in our diets. (It's typically sold in the US labeled simply as "millet.") The article features quotes from Prof. James Schnable (University of Nebraska-Lincoln & Dryland Genetics), Joni Kindwall-Moore (Snacktivist & NAMA), and Gary Wietgrefe (also of NAMA). It also references Bob's Red Mill and the work of Brian Levy (cookbook author and recipe developer). Note the recipe for Millet and Hazelnut Stone Fruit Galette at the end of the article.. Ms. Saunders is a noted free-lance journalist on food systems, climate cuisine, and media. Bluedot Living is a media company founded in 2021 that produces content focused on climate solutions, sustainability, and green living. . Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance
Here's a link to a PDF of the BlueDot Living Kitchen "High summer 2025" issue in which Caroline Saunders' article, "Introducing Proso Millet" appears (on pp. 28-31). The PDF is courtesy of the author I've uploaded it to the NAMA shared drive since it is too large a file to disseminate via the list: https://drive.google.com/file/d/12n7KtB8SdJRPLAv8_sq8qLEzcidbZflj/view This is the same issue that you can view and download as a sample on the BlueDot Living site, when signing up for their free newsletter, at https://subscribe.bluedotliving.com/bdl_sample DO, EL, MI, US NAMA On Sun, Aug 24, 2025 at 6:57 PM Don Osborn <don@milletsalliance.org> wrote:
"Introducing Proso Millet" by Caroline Saunders in Bluedot Living (22 Aug. 2025) spotlights this grain as a highly water efficient crop and tasty food. https://bluedotliving.com/introducing-proso-millet
Among the millets, proso is already an established if relatively minor grain crop in the northern Great Plains, and one that has great potential in the face of climate challenges and dwindling groundwater reserves. A key to its wider adoption in North America is how it can gain wider acceptance in our diets. (It's typically sold in the US labeled simply as "millet.")
The article features quotes from Prof. James Schnable (University of Nebraska-Lincoln & Dryland Genetics), Joni Kindwall-Moore (Snacktivist & NAMA), and Gary Wietgrefe (also of NAMA). It also references Bob's Red Mill and the work of Brian Levy (cookbook author and recipe developer).
Note the recipe for Millet and Hazelnut Stone Fruit Galette at the end of the article..
Ms. Saunders is a noted free-lance journalist on food systems, climate cuisine, and media.
Bluedot Living is a media company founded in 2021 that produces content focused on climate solutions, sustainability, and green living. .
Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance
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Don Osborn