The New York Times on Wednesday (25 Sept. 2024) featured a guest essay by Marcus Samuelsson entitled "I’m a Chef. This Grain Should Be the Next Quinoa," in which three millets of Afrian origin were mentioned: fonio, pearl millet, and teff. (Thanks to David Brenner for sharing.) https://www.nytimes.com/2024/09/25/opinion/millet-teff-fonio-quinoa.html?unl... Chef Marcus Samuelsson is an Ethiopian-Swedish-American chef who owns the restaurants Hav & Mar and Metropolis in New York City, among others. In his essay he makes the case for more attention to African foods, and gives personal examples. A couple of minor issues: First, I'm not sure pearl millet likes waterlogged soils. (Sorghum, in my understanding, does better in heavier soils and/or with temporary watlogging.) Second, regarding imports of teff to the US, some does come from Ethiopia, but my impression is that more comes from farms in the US. (Need some figures on that.) Pearl millet, of course, is already imported from India, but I'm not aware of any in the US from Africa. The comparison with quinoa is not new, but the article approaches it in a fresh way, and introduces us to another voice in support of millets For more about Chef Marcus, see https://en.wikipedia.org/wiki/Marcus_Samuelsson Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance - co-founder