Thinking ahead: World Millets Week?
There are a lot of annually recurrent United Nations sponsored observances, in the form of days, mostly, and some weeks. You can browse the list at https://www.un.org/en/observances/list-days-weeks Some international years are followed by the establishment of an annual day on the same theme. I believe this is the case with the International Year of Pulses (2016) and the World Pulses Day (Feb. 10). While not advocating such an annual observance for millets, I wanted to take the opportunity now - in case others are thinking about it - to suggest that any such proposal be for a week, and not just a day. One day would seem fully inadequate for the number of millets - which, by the way, is greater than the number of pulses Another possibility might be for a separate day dedicated to each millet, but that could add a dozen and a half new UN days. A World Millets Week, however, would allow time in each region to focus on different sets of millets that are grown in each world region. Anyway, just putting that out there, Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance
Thank you for all of the information! I agree with the idea of a week of millet recipes – each day could be a different variety with a recipe. My graduate student, Sruthi Vobbillisetti, is familiar with several varieties and has a collection of recipes. I’m suer many of you also have this information. I have enjoyed trying them! Maria Giovanni CSU Chico From: Collab <collab-bounces@lists.millets2023.space> On Behalf Of Don Osborn Sent: Saturday, May 6, 2023 5:57 PM To: collab@lists.millets2023.space Subject: [Collab] Thinking ahead: World Millets Week? There are a lot of annually recurrent United Nations sponsored observances, in the form of days, mostly, and some weeks. You can browse the list at https://www.un.org/en/observances/list-days-weeks Some international years are followed by the establishment of an annual day on the same theme. I believe this is the case with the International Year of Pulses (2016) and the World Pulses Day (Feb. 10). While not advocating such an annual observance for millets, I wanted to take the opportunity now - in case others are thinking about it - to suggest that any such proposal be for a week, and not just a day. One day would seem fully inadequate for the number of millets - which, by the way, is greater than the number of pulses Another possibility might be for a separate day dedicated to each millet, but that could add a dozen and a half new UN days. A World Millets Week, however, would allow time in each region to focus on different sets of millets that are grown in each world region. Anyway, just putting that out there, Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance
Thank you, Don, for this great idea. I agree 100% that we must continue the millets promotional activities beyond 2023. The concept of ‘millets week’ is great. I do think that any of us can devote one week to millets activity. Therefore, we must pick up a day at our own workplace within the week and celebrate it through various actions e.g. millets-food competition (“millets cook-off”) and presentations, etc. Thanks Dipak [cid:image001.png@01D32179.68535ED0] Dipak Santra, Ph.D. Associate Professor (Alternative Crops Breeding Specialist) President, International Broomcorn Millet Association Department of Agronomy and Horticulture University of Nebraska–Lincoln Panhandle Research & Extension Center 4502 Ave I, Scottsbluff, NE 69361 (308) 632-124<tel:3086321372>4 (work) / (308) 765-2324 (cell) From: Collab <collab-bounces@lists.millets2023.space> on behalf of Maria E Giovanni via Collab <collab@lists.millets2023.space> Reply-To: Maria E Giovanni <mgiovanni@csuchico.edu> Date: Sunday, May 7, 2023 at 10:07 AM To: Don Osborn <don@milletsalliance.org>, "collab@lists.millets2023.space" <collab@lists.millets2023.space> Subject: Re: [Collab] Thinking ahead: World Millets Week? Non-NU Email ________________________________ Thank you for all of the information! I agree with the idea of a week of millet recipes – each day could be a different variety with a recipe. My graduate student, Sruthi Vobbillisetti, is familiar with several varieties and has a collection of recipes. I’m suer many of you also have this information. I have enjoyed trying them! Maria Giovanni CSU Chico From: Collab <collab-bounces@lists.millets2023.space> On Behalf Of Don Osborn Sent: Saturday, May 6, 2023 5:57 PM To: collab@lists.millets2023.space Subject: [Collab] Thinking ahead: World Millets Week? There are a lot of annually recurrent United Nations sponsored observances, in the form of days, mostly, and some weeks. You can browse the list at https://www.un.org/en/observances/list-days-weeks<https://urldefense.com/v3/__https:/www.un.org/en/observances/list-days-weeks__;!!PvXuogZ4sRB2p-tU!GLD8V0xgxPSKRqqjba0lWAK8NiW9na-nMlGNVyemBeexBI3leSMnqZWr3zFvumSt4CKS-CykQXrSt2WTW6TkUvBpGHzWtw$> Some international years are followed by the establishment of an annual day on the same theme. I believe this is the case with the International Year of Pulses (2016) and the World Pulses Day (Feb. 10). While not advocating such an annual observance for millets, I wanted to take the opportunity now - in case others are thinking about it - to suggest that any such proposal be for a week, and not just a day. One day would seem fully inadequate for the number of millets - which, by the way, is greater than the number of pulses Another possibility might be for a separate day dedicated to each millet, but that could add a dozen and a half new UN days. A World Millets Week, however, would allow time in each region to focus on different sets of millets that are grown in each world region. Anyway, just putting that out there, Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance
In the thread about possible millets observances after 2023, Dipak and Maria each mentioned food-related events that seem to me to be relevant to the current International Year of Millets. I wanted to highlight these, along with some other related items: This is important as millets in North America are not widely used as (human) food. Or more to the point, many people would ask how you prepare them, what do you eat them with, and how do they taste? The items are as follows: 1. First is the Millets Webinar for June (the one in 6 weeks or so), on millets as "tasty grains." We're still lining up presenters for that webinar, and will have more info on that (and of course on the May edition on processing). 2. Maria mentioned "a week of millet recipes." Could this be virtual, or conducted as a kind of culinary festival? Is there time to organize (and fund!) something by later this year? 3. Dipak mentioned millets cook-offs. Could such an approach work in some format to familiarize an audience with millet-based dishes? (Perhaps as part of any event along the lines of #2, above?) 4. For the International Millets Conference in August, are there any plans for common meals? If so, can we include dishes with millets? Would a cooking demo fit in the program at some point? There could be much more, but will leave it there for now. DO, EL, MI, US NAMA On Sun, May 7, 2023 at 2:12 PM Dipak Santra <dsantra2@unl.edu> wrote:
Thank you, Don, for this great idea. I agree 100% that we must continue the millets promotional activities beyond 2023. The concept of ‘millets week’ is great. I do think that any of us can devote one week to millets activity. Therefore, we must pick up a day at our own workplace within the week and celebrate it through various actions e.g. millets-food competition (“millets cook-off”) and presentations, etc.
Thanks
Dipak
[image: cid:image001.png@01D32179.68535ED0]
Dipak Santra, Ph.D.
*Associate Professor (Alternative Crops Breeding Specialist)*
President, International Broomcorn Millet Association
Department of Agronomy and Horticulture
University of Nebraska–Lincoln
Panhandle Research & Extension Center
4502 Ave I, Scottsbluff, NE 69361
*(308) 632-124 <3086321372>4* (work) / (*308) 765-2324* (cell)
*From: *Collab <collab-bounces@lists.millets2023.space> on behalf of Maria E Giovanni via Collab <collab@lists.millets2023.space> *Reply-To: *Maria E Giovanni <mgiovanni@csuchico.edu> *Date: *Sunday, May 7, 2023 at 10:07 AM *To: *Don Osborn <don@milletsalliance.org>, " collab@lists.millets2023.space" <collab@lists.millets2023.space> *Subject: *Re: [Collab] Thinking ahead: World Millets Week?
Non-NU Email ------------------------------
Thank you for all of the information! I agree with the idea of a week of millet recipes – each day could be a different variety with a recipe. My graduate student, Sruthi Vobbillisetti, is familiar with several varieties and has a collection of recipes. I’m suer many of you also have this information. I have enjoyed trying them!
Maria Giovanni
CSU Chico
[ . . . ]
I think it would be neat to host a culinary conference with chefs. Similar to what was recently done in India at the Taj Mahal Palace. If we could get commitments from a dozen chefs from around the country, as well as some nutritionists, we could put on an excellent program that would attract other influencers. Thoughts? Nate Blum On Mon, May 8, 2023 at 12:24 PM Don Osborn <don@milletsalliance.org> wrote:
In the thread about possible millets observances after 2023, Dipak and Maria each mentioned food-related events that seem to me to be relevant to the current International Year of Millets. I wanted to highlight these, along with some other related items:
This is important as millets in North America are not widely used as (human) food. Or more to the point, many people would ask how you prepare them, what do you eat them with, and how do they taste?
The items are as follows:
1. First is the Millets Webinar for June (the one in 6 weeks or so), on millets as "tasty grains." We're still lining up presenters for that webinar, and will have more info on that (and of course on the May edition on processing).
2. Maria mentioned "a week of millet recipes." Could this be virtual, or conducted as a kind of culinary festival? Is there time to organize (and fund!) something by later this year?
3. Dipak mentioned millets cook-offs. Could such an approach work in some format to familiarize an audience with millet-based dishes? (Perhaps as part of any event along the lines of #2, above?)
4. For the International Millets Conference in August, are there any plans for common meals? If so, can we include dishes with millets? Would a cooking demo fit in the program at some point?
There could be much more, but will leave it there for now.
DO, EL, MI, US NAMA
On Sun, May 7, 2023 at 2:12 PM Dipak Santra <dsantra2@unl.edu> wrote:
Thank you, Don, for this great idea. I agree 100% that we must continue the millets promotional activities beyond 2023. The concept of ‘millets week’ is great. I do think that any of us can devote one week to millets activity. Therefore, we must pick up a day at our own workplace within the week and celebrate it through various actions e.g. millets-food competition (“millets cook-off”) and presentations, etc.
Thanks
Dipak
[image: cid:image001.png@01D32179.68535ED0]
Dipak Santra, Ph.D.
*Associate Professor (Alternative Crops Breeding Specialist)*
President, International Broomcorn Millet Association
Department of Agronomy and Horticulture
University of Nebraska–Lincoln
Panhandle Research & Extension Center
4502 Ave I, Scottsbluff, NE 69361 <https://www.google.com/maps/search/4502+Ave+I,+Scottsbluff,+NE+69361?entry=gmail&source=g>
*(308) 632-124 <3086321372>4* (work) / (*308) 765-2324* (cell)
*From: *Collab <collab-bounces@lists.millets2023.space> on behalf of Maria E Giovanni via Collab <collab@lists.millets2023.space> *Reply-To: *Maria E Giovanni <mgiovanni@csuchico.edu> *Date: *Sunday, May 7, 2023 at 10:07 AM *To: *Don Osborn <don@milletsalliance.org>, " collab@lists.millets2023.space" <collab@lists.millets2023.space> *Subject: *Re: [Collab] Thinking ahead: World Millets Week?
Non-NU Email ------------------------------
Thank you for all of the information! I agree with the idea of a week of millet recipes – each day could be a different variety with a recipe. My graduate student, Sruthi Vobbillisetti, is familiar with several varieties and has a collection of recipes. I’m suer many of you also have this information. I have enjoyed trying them!
Maria Giovanni
CSU Chico
[ . . . ]
-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab
--
Thanks, Nate. Good idea. We really should be encouraging chefs in this region to participate in FAO’s Global Chefs Challenge. That could link nicely with efforts to develop any event(s) involving them. See: https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en This is something I should have been working on already… All the best, Don DO, EL, MI, US NAMA On Mon, May 8, 2023 at 2:11 PM Sorghum United <sorghumunited@gmail.com> wrote:
I think it would be neat to host a culinary conference with chefs. Similar to what was recently done in India at the Taj Mahal Palace.
If we could get commitments from a dozen chefs from around the country, as well as some nutritionists, we could put on an excellent program that would attract other influencers.
Thoughts?
Nate Blum
On Mon, May 8, 2023 at 12:24 PM Don Osborn <don@milletsalliance.org> wrote:
In the thread about possible millets observances after 2023, Dipak and Maria each mentioned food-related events that seem to me to be relevant to the current International Year of Millets. I wanted to highlight these, along with some other related items:
This is important as millets in North America are not widely used as (human) food. Or more to the point, many people would ask how you prepare them, what do you eat them with, and how do they taste?
The items are as follows:
1. First is the Millets Webinar for June (the one in 6 weeks or so), on millets as "tasty grains." We're still lining up presenters for that webinar, and will have more info on that (and of course on the May edition on processing).
2. Maria mentioned "a week of millet recipes." Could this be virtual, or conducted as a kind of culinary festival? Is there time to organize (and fund!) something by later this year?
3. Dipak mentioned millets cook-offs. Could such an approach work in some format to familiarize an audience with millet-based dishes? (Perhaps as part of any event along the lines of #2, above?)
4. For the International Millets Conference in August, are there any plans for common meals? If so, can we include dishes with millets? Would a cooking demo fit in the program at some point?
There could be much more, but will leave it there for now.
DO, EL, MI, US NAMA
On Sun, May 7, 2023 at 2:12 PM Dipak Santra <dsantra2@unl.edu> wrote:
Thank you, Don, for this great idea. I agree 100% that we must continue the millets promotional activities beyond 2023. The concept of ‘millets week’ is great. I do think that any of us can devote one week to millets activity. Therefore, we must pick up a day at our own workplace within the week and celebrate it through various actions e.g. millets-food competition (“millets cook-off”) and presentations, etc.
Thanks
Dipak
[image: cid:image001.png@01D32179.68535ED0]
Dipak Santra, Ph.D.
*Associate Professor (Alternative Crops Breeding Specialist)*
President, International Broomcorn Millet Association
Department of Agronomy and Horticulture
University of Nebraska–Lincoln
Panhandle Research & Extension Center
4502 Ave I, Scottsbluff, NE 69361 <https://www.google.com/maps/search/4502+Ave+I,+Scottsbluff,+NE+69361?entry=gmail&source=g>
*(308) 632-124 <3086321372>4* (work) / (*308) 765-2324* (cell)
*From: *Collab <collab-bounces@lists.millets2023.space> on behalf of Maria E Giovanni via Collab <collab@lists.millets2023.space> *Reply-To: *Maria E Giovanni <mgiovanni@csuchico.edu> *Date: *Sunday, May 7, 2023 at 10:07 AM *To: *Don Osborn <don@milletsalliance.org>, " collab@lists.millets2023.space" <collab@lists.millets2023.space> *Subject: *Re: [Collab] Thinking ahead: World Millets Week?
Non-NU Email ------------------------------
Thank you for all of the information! I agree with the idea of a week of millet recipes – each day could be a different variety with a recipe. My graduate student, Sruthi Vobbillisetti, is familiar with several varieties and has a collection of recipes. I’m suer many of you also have this information. I have enjoyed trying them!
Maria Giovanni
CSU Chico
[ . . . ]
-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab
--
-- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance
Dear All Have you see this other millet webinar series from the UN Sustainable Development Solutions Network (SDSN) - see below or here https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets [https://lirp.cdn-website.com/md/pexels/dms3rep/multi/opt/pexels-photo-7412053-1920w.jpeg]<https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> SDSN Commemorates International Year of Millets<https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> The United Nations declared 2023 as the International Year of Millets (IYM 2023) and named the UN Food and Agriculture Organization (FAO) as the lead agency for celebrating the Year in collaboration with other relevant stakeholders. The objective of IYM 2023 is to raise awareness of, and direct policy attention to, the socio-cultural, nutritional, and environmental benefits of millet cultivation. The Year will also promote their potential to provide new sustainable market opportunities for producers and consumers. www.unsdsn.org Regards Joanna Webinar Series Webinar 1: History of Millet June 9, 2023 | 5 am EDT | 11 am CEST | 2:30 pm IST | Register This webinar will describe the different varieties of millet and how they were domesticated over millennia, where they are grown, as well as provide a general overview of how different cultures use them in cuisine. Featured speakers include: * Paul Newnham, Director of the SDG2 Advocacy Hub Secretariat and Coordinator of the Chef’s Manifesto * Chef Manisha Bhasin, Corporate Executive Chef at ITC Hotels * Chubbamenla Jamir, Co-Lead for Mountain Agriculture thematic Working Group of the Himalayan Universities Consortium Webinar 2: Sustainability of Millet July 7, 2023 | 10 am PST | 1 pm EST | 8 pm EAT | Register This webinar will review the sustainability aspects of growing millet, including the reduced need for inputs (e.g., water, fertilizer, pesticides), as well as its resilience to climate change. Featured speakers include: * Chef Pierre Thiam, Executive Chef of Nok by Alara (Lagos, Nigeria); Signature Chef of the Pullman Hotel (Dakar, Senegal); Executive Chef and Co-Owner of Teranga (New York City, USA) * Dr . Rebbie Harawa, Country Representative for Kenya and Regional Director for Eastern & Southern Africa, ICRISAT * Lauren Barredo, Chief of Staff, SDSN Webinar 3: Nutritional Benefits of Millet Date TBD This webinar will review the nutritional content of millet and the role it can play in achieving SDG2, particularly in arid settings where food scarcity is a challenge and climate change is a threat. Youth Photography Contest Beginning June 1 and running through August 31, 2023, we invite youth to submit photos of millet. Submissions will be received on Twitter or Instagram by using the hashtags #IYM2023 and #MyMillet, and tagging @UNSDSN. Each submission must include a caption with (at minimum) the location (e.g., Bangalore, India) and the name of the millet (e.g., finger millet). The contest will be open to youth, ages 16 to 30, from anywhere in the world. Each individual can submit no more than three photos for consideration. There will be two prizes. One photo selected by the committee will be featured on the cover of SDSN’s millet cookbook. A second 'People’s Choice Award' will go to the photo with the most likes. Winners will be announced via Twitter and Instagram in September 2023. The selection committee will be comprised of Chubamenla Jamir (Mountain Agriculture Center, India), Lauren Barredo (SDSN, USA), Brighton Kaoma (SDSN Youth, Zambia), Grady Walker (University of Reading, UK), and Inbal Abergil (Pace University, USA). Photos will be judged based on storytelling, creativity, and composition. Warm regards, SDSN ________________________________
Thank you, Joanna. I was not aware of it, but appreciate your bringing it to our attention, and am glad that the UN Sustainable Development Solutions Network (SDSN) is undertaking this project. A couple of quick related items before brief comments on the SDSN webinar series as described in your email and on the page you linked to: * Our (NAMA and University of Missouri) next webinar will be next Wednesday, 5/17 5 pm EDT; 2 PDT), on millets processing - basically what happens between harvest and food. It will feature presentations from Bay State Milling and Simple Kneads. More details forthcoming! * With the number of webinars being produced on millets and IYM2023, I'm wondering about a meta-directory of presenters and presentations, and beyond that, about the potential for reusing this diverse material in some way (with permissions of course) - perhaps in documenting the IYM. Just another "thinking ahead" topic... SDSN's webinar series looks very interesting. It seems like they are varying the hours, perhaps to accommodate presenters and/or gather diverse audiences? I'm hoping they can edit the titles of the webinars, and descriptions of their content, to use "millets" in plural, in order to be in sync with messaging on IYM, and indeed on their own page, which also discusses "millets" in introducing the series topic. After all, these are different species of crops - not just different varieties - and grains with their own nutritional and flavor profiles. All the best, Don DO, EL, MI, US NAMA Bcc: UN SDSN (info) On Fri, May 12, 2023 at 1:04 AM Joanna Kane-Potaka < joanna.kanepotaka@outlook.com> wrote:
Dear All Have you see this other millet webinar series from the UN Sustainable Development Solutions Network (SDSN) - see below or here https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets
<https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> SDSN Commemorates International Year of Millets <https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> The United Nations declared 2023 as the International Year of Millets (IYM 2023) and named the UN Food and Agriculture Organization (FAO) as the lead agency for celebrating the Year in collaboration with other relevant stakeholders. The objective of IYM 2023 is to raise awareness of, and direct policy attention to, the socio-cultural, nutritional, and environmental benefits of millet cultivation. The Year will also promote their potential to provide new sustainable market opportunities for producers and consumers. www.unsdsn.org
Regards Joanna
*Webinar Series*
*Webinar 1: History of Millet* June 9, 2023 | 5 am EDT | 11 am CEST | 2:30 pm IST | Register
This webinar will describe the different varieties of millet and how they were domesticated over millennia, where they are grown, as well as provide a general overview of how different cultures use them in cuisine. Featured speakers include:
- Paul Newnham, Director of the SDG2 Advocacy Hub Secretariat and Coordinator of the Chef’s Manifesto - Chef Manisha Bhasin, Corporate Executive Chef at ITC Hotels - Chubbamenla Jamir, Co-Lead for Mountain Agriculture thematic Working Group of the Himalayan Universities Consortium
*Webinar 2: Sustainability of Millet* July 7, 2023 | 10 am PST | 1 pm EST | 8 pm EAT | Register
This webinar will review the sustainability aspects of growing millet, including the reduced need for inputs (e.g., water, fertilizer, pesticides), as well as its resilience to climate change. Featured speakers include:
- Chef Pierre Thiam, Executive Chef of Nok by Alara (Lagos, Nigeria); Signature Chef of the Pullman Hotel (Dakar, Senegal); Executive Chef and Co-Owner of Teranga (New York City, USA) - Dr . Rebbie Harawa, Country Representative for Kenya and Regional Director for Eastern & Southern Africa, ICRISAT - Lauren Barredo, Chief of Staff, SDSN
*Webinar 3: Nutritional Benefits of Millet* Date TBD
This webinar will review the nutritional content of millet and the role it can play in achieving SDG2, particularly in arid settings where food scarcity is a challenge and climate change is a threat.
*Youth Photography Contest*
Beginning June 1 and running through August 31, 2023, we invite youth to submit photos of millet. Submissions will be received on Twitter or Instagram by using the hashtags #IYM2023 and #MyMillet, and tagging @UNSDSN. Each submission must include a caption with (at minimum) the location (e.g., Bangalore, India) and the name of the millet (e.g., finger millet). The contest will be open to youth, ages 16 to 30, from anywhere in the world. Each individual can submit no more than three photos for consideration.
There will be two prizes. One photo selected by the committee will be featured on the cover of SDSN’s millet cookbook. A second 'People’s Choice Award' will go to the photo with the most likes. Winners will be announced via Twitter and Instagram in September 2023. The selection committee will be comprised of Chubamenla Jamir (Mountain Agriculture Center, India), Lauren Barredo (SDSN, USA), Brighton Kaoma (SDSN Youth, Zambia), Grady Walker (University of Reading, UK), and Inbal Abergil (Pace University, USA). Photos will be judged based on storytelling, creativity, and composition.
Warm regards, SDSN
------------------------------
Hi Don It's good idea to collate webinars and have a way to across them. FAO is highly advanced in information management. It would be wonderful if they could set up something specific for millets. Regards Joanna Sent from Outlook for Android<https://aka.ms/AAb9ysg> ________________________________ From: Don Osborn <don@milletsalliance.org> Sent: Friday, May 12, 2023 9:31:58 PM To: Joanna Kane-Potaka <joanna.kanepotaka@outlook.com> Cc: Sorghum United <sorghumunited@gmail.com>; collab@lists.millets2023.space <collab@lists.millets2023.space> Subject: Re: SDSN millet webinar series Thank you, Joanna. I was not aware of it, but appreciate your bringing it to our attention, and am glad that the UN Sustainable Development Solutions Network (SDSN) is undertaking this project. A couple of quick related items before brief comments on the SDSN webinar series as described in your email and on the page you linked to: * Our (NAMA and University of Missouri) next webinar will be next Wednesday, 5/17 5 pm EDT; 2 PDT), on millets processing - basically what happens between harvest and food. It will feature presentations from Bay State Milling and Simple Kneads. More details forthcoming! * With the number of webinars being produced on millets and IYM2023, I'm wondering about a meta-directory of presenters and presentations, and beyond that, about the potential for reusing this diverse material in some way (with permissions of course) - perhaps in documenting the IYM. Just another "thinking ahead" topic... SDSN's webinar series looks very interesting. It seems like they are varying the hours, perhaps to accommodate presenters and/or gather diverse audiences? I'm hoping they can edit the titles of the webinars, and descriptions of their content, to use "millets" in plural, in order to be in sync with messaging on IYM, and indeed on their own page, which also discusses "millets" in introducing the series topic. After all, these are different species of crops - not just different varieties - and grains with their own nutritional and flavor profiles. All the best, Don DO, EL, MI, US NAMA Bcc: UN SDSN (info) On Fri, May 12, 2023 at 1:04 AM Joanna Kane-Potaka <joanna.kanepotaka@outlook.com<mailto:joanna.kanepotaka@outlook.com>> wrote: Dear All Have you see this other millet webinar series from the UN Sustainable Development Solutions Network (SDSN) - see below or here https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets [https://lirp.cdn-website.com/md/pexels/dms3rep/multi/opt/pexels-photo-7412053-1920w.jpeg]<https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> SDSN Commemorates International Year of Millets<https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> The United Nations declared 2023 as the International Year of Millets (IYM 2023) and named the UN Food and Agriculture Organization (FAO) as the lead agency for celebrating the Year in collaboration with other relevant stakeholders. The objective of IYM 2023 is to raise awareness of, and direct policy attention to, the socio-cultural, nutritional, and environmental benefits of millet cultivation. The Year will also promote their potential to provide new sustainable market opportunities for producers and consumers. www.unsdsn.org<http://www.unsdsn.org> Regards Joanna Webinar Series Webinar 1: History of Millet June 9, 2023 | 5 am EDT | 11 am CEST | 2:30 pm IST | Register This webinar will describe the different varieties of millet and how they were domesticated over millennia, where they are grown, as well as provide a general overview of how different cultures use them in cuisine. Featured speakers include: * Paul Newnham, Director of the SDG2 Advocacy Hub Secretariat and Coordinator of the Chef’s Manifesto * Chef Manisha Bhasin, Corporate Executive Chef at ITC Hotels * Chubbamenla Jamir, Co-Lead for Mountain Agriculture thematic Working Group of the Himalayan Universities Consortium Webinar 2: Sustainability of Millet July 7, 2023 | 10 am PST | 1 pm EST | 8 pm EAT | Register This webinar will review the sustainability aspects of growing millet, including the reduced need for inputs (e.g., water, fertilizer, pesticides), as well as its resilience to climate change. Featured speakers include: * Chef Pierre Thiam, Executive Chef of Nok by Alara (Lagos, Nigeria); Signature Chef of the Pullman Hotel (Dakar, Senegal); Executive Chef and Co-Owner of Teranga (New York City, USA) * Dr . Rebbie Harawa, Country Representative for Kenya and Regional Director for Eastern & Southern Africa, ICRISAT * Lauren Barredo, Chief of Staff, SDSN Webinar 3: Nutritional Benefits of Millet Date TBD This webinar will review the nutritional content of millet and the role it can play in achieving SDG2, particularly in arid settings where food scarcity is a challenge and climate change is a threat. Youth Photography Contest Beginning June 1 and running through August 31, 2023, we invite youth to submit photos of millet. Submissions will be received on Twitter or Instagram by using the hashtags #IYM2023 and #MyMillet, and tagging @UNSDSN. Each submission must include a caption with (at minimum) the location (e.g., Bangalore, India) and the name of the millet (e.g., finger millet). The contest will be open to youth, ages 16 to 30, from anywhere in the world. Each individual can submit no more than three photos for consideration. There will be two prizes. One photo selected by the committee will be featured on the cover of SDSN’s millet cookbook. A second 'People’s Choice Award' will go to the photo with the most likes. Winners will be announced via Twitter and Instagram in September 2023. The selection committee will be comprised of Chubamenla Jamir (Mountain Agriculture Center, India), Lauren Barredo (SDSN, USA), Brighton Kaoma (SDSN Youth, Zambia), Grady Walker (University of Reading, UK), and Inbal Abergil (Pace University, USA). Photos will be judged based on storytelling, creativity, and composition. Warm regards, SDSN ________________________________
Here's a quick reminder about the SDSN webinar series. The first one of three is this Friday 9 June at 5 am EDT. You can register at: https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets Webinar 1: History of Millets <https://us02web.zoom.us/webinar/register/WN_jKCqIkYUTk6NXVPyCuGXWQ> June 9, 2023 | 5 am EDT | 11 am CEST | 2:30 pm IST | Register <https://us02web.zoom.us/webinar/register/WN_jKCqIkYUTk6NXVPyCuGXWQ> This webinar will describe the different varieties of millet and how they were domesticated over millennia, where they are grown, as well as provide a general overview of how different cultures use them in cuisine. Featured speakers include: - Paul Newnham, Director of the SDG2 Advocacy Hub Secretariat and Coordinator of the Chef’s Manifesto - Chef Manisha Bhasin, Corporate Executive Chef at ITC Hotels - Chubbamenla Jamir, Co-Lead for Mountain Agriculture thematic Working Group of the Himalayan Universities Consortium Happy to note that the titles of the webinars were modified to include the plural "millets," which we see as important to messaging about this group of grains in the International Year of Millets and beyond. Note also their mention of the photography contest to highlight culinary uses of millets. I'll circle back soon to spotlight that. (In the meantime, does anyone know of other photography contests for IYM?) DO, EL, MI, US NAMA On Fri, May 12, 2023 at 9:31 AM Don Osborn <don@milletsalliance.org> wrote:
Thank you, Joanna. I was not aware of it, but appreciate your bringing it to our attention, and am glad that the UN Sustainable Development Solutions Network (SDSN) is undertaking this project.
A couple of quick related items before brief comments on the SDSN webinar series as described in your email and on the page you linked to: * Our (NAMA and University of Missouri) next webinar will be next Wednesday, 5/17 5 pm EDT; 2 PDT), on millets processing - basically what happens between harvest and food. It will feature presentations from Bay State Milling and Simple Kneads. More details forthcoming! * With the number of webinars being produced on millets and IYM2023, I'm wondering about a meta-directory of presenters and presentations, and beyond that, about the potential for reusing this diverse material in some way (with permissions of course) - perhaps in documenting the IYM. Just another "thinking ahead" topic...
SDSN's webinar series looks very interesting. It seems like they are varying the hours, perhaps to accommodate presenters and/or gather diverse audiences?
I'm hoping they can edit the titles of the webinars, and descriptions of their content, to use "millets" in plural, in order to be in sync with messaging on IYM, and indeed on their own page, which also discusses "millets" in introducing the series topic. After all, these are different species of crops - not just different varieties - and grains with their own nutritional and flavor profiles.
All the best,
Don
DO, EL, MI, US NAMA
Bcc: UN SDSN (info)
On Fri, May 12, 2023 at 1:04 AM Joanna Kane-Potaka < joanna.kanepotaka@outlook.com> wrote:
Dear All Have you see this other millet webinar series from the UN Sustainable Development Solutions Network (SDSN) - see below or here https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets
<https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> SDSN Commemorates International Year of Millets <https://www.unsdsn.org/sdsn-commemorates-international-year-of-millets> The United Nations declared 2023 as the International Year of Millets (IYM 2023) and named the UN Food and Agriculture Organization (FAO) as the lead agency for celebrating the Year in collaboration with other relevant stakeholders. The objective of IYM 2023 is to raise awareness of, and direct policy attention to, the socio-cultural, nutritional, and environmental benefits of millet cultivation. The Year will also promote their potential to provide new sustainable market opportunities for producers and consumers. www.unsdsn.org
Regards Joanna
*Webinar Series*
*Webinar 1: History of Millet* June 9, 2023 | 5 am EDT | 11 am CEST | 2:30 pm IST | Register
This webinar will describe the different varieties of millet and how they were domesticated over millennia, where they are grown, as well as provide a general overview of how different cultures use them in cuisine. Featured speakers include:
- Paul Newnham, Director of the SDG2 Advocacy Hub Secretariat and Coordinator of the Chef’s Manifesto - Chef Manisha Bhasin, Corporate Executive Chef at ITC Hotels - Chubbamenla Jamir, Co-Lead for Mountain Agriculture thematic Working Group of the Himalayan Universities Consortium
*Webinar 2: Sustainability of Millet* July 7, 2023 | 10 am PST | 1 pm EST | 8 pm EAT | Register
This webinar will review the sustainability aspects of growing millet, including the reduced need for inputs (e.g., water, fertilizer, pesticides), as well as its resilience to climate change. Featured speakers include:
- Chef Pierre Thiam, Executive Chef of Nok by Alara (Lagos, Nigeria); Signature Chef of the Pullman Hotel (Dakar, Senegal); Executive Chef and Co-Owner of Teranga (New York City, USA) - Dr . Rebbie Harawa, Country Representative for Kenya and Regional Director for Eastern & Southern Africa, ICRISAT - Lauren Barredo, Chief of Staff, SDSN
*Webinar 3: Nutritional Benefits of Millet* Date TBD
This webinar will review the nutritional content of millet and the role it can play in achieving SDG2, particularly in arid settings where food scarcity is a challenge and climate change is a threat.
*Youth Photography Contest*
Beginning June 1 and running through August 31, 2023, we invite youth to submit photos of millet. Submissions will be received on Twitter or Instagram by using the hashtags #IYM2023 and #MyMillet, and tagging @UNSDSN. Each submission must include a caption with (at minimum) the location (e.g., Bangalore, India) and the name of the millet (e.g., finger millet). The contest will be open to youth, ages 16 to 30, from anywhere in the world. Each individual can submit no more than three photos for consideration.
There will be two prizes. One photo selected by the committee will be featured on the cover of SDSN’s millet cookbook. A second 'People’s Choice Award' will go to the photo with the most likes. Winners will be announced via Twitter and Instagram in September 2023. The selection committee will be comprised of Chubamenla Jamir (Mountain Agriculture Center, India), Lauren Barredo (SDSN, USA), Brighton Kaoma (SDSN Youth, Zambia), Grady Walker (University of Reading, UK), and Inbal Abergil (Pace University, USA). Photos will be judged based on storytelling, creativity, and composition.
Warm regards, SDSN
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participants (5)
-
Dipak Santra -
Don Osborn -
Joanna Kane-Potaka -
Maria E Giovanni -
Sorghum United