Thank you Gary, for these thoughts. It would be interesting to hear some of your stories. There are certainly different ways to spin it - might it be more a question of a "neutral" taste? And that among some more than other millets? Personally, I tend to think of grains in general (and most starch) as having subtle flavors - altho a few have stronger character. So they are consumed with something else (which is served alongside, or on top, or cooked together with). Regarding millets, the genesis of my thinking comes from an experience in 1987. Coming back to the US from several years in West Africa, where among the foods I was introduced to was "millet," I came across "millet" in the bulk bin of a store, and bought some with the idea of reconnecting with that flavor. Its appearance was different, and the taste was not at all the same. This was my introduction to proso millet. I had been eating pearl millet in West Africa, More recently - and especially since 2022 - I've experimented a bit with several millets to get a sense of what makes them unique. No great revelations (I'm more of a kitchen hack than a cook, TBH), but a sense that there's more going on here than we hear about. Should we set up a taste text with a range of millets for culinary experts from North America? Or arrange for use of experimental kitchens to explore comparative characteristics of these grains? Some millets may fill this neutral role, while others might go well in diverse foods highlighting aspects of their natural flavor. Anyway, it would be good to hear otther people's thoughts as well. All the best, Don DO, EL, MI, US NAMA On Sun. Feb 25, 2024 at 2:46 PM, Gary Wietgrefe via Collab < collab@lists.millets2023.space> wrote: What an amazing beneficial approach. Millet neutral—no taste! This is positioning we could not have achieved with the best NAMA press release. Though I like to cook and have traveled internationally for 50 years, one of the hardest jobs of chefs wherever is to take local foods and disguise offensive tannins, flavors, or after-effects and have them enjoyed by locals and visitors. Promoting millet’s generally neutral tastes means that cooks, chefs, brewers, butchers, bakers and even candlestick makers can use millet. The Wall Street Journal may have found the perfect approach to massive millet market positioning. Now we can says, “Use millet in all foods. Millet tastes are so mild all food processors can take advantage of millet. ‘“It’s the World’s Hot New Superfood. It ‘Has No Taste,’” so it will fit into all cuisines to take advantage of local flavors….Gary Wietgrefe