Quinoa is a wonderful grain but does it make sense to grow and eat it far away from the Andes Mountains where it traditionally grows and where it has been a staple grain for the common people before the worldwide boom raised the price? Rather than chasing after grains from around the world, we would do better for our own health, for the right to food for all, and for the earth if we explored the diversity of grains that grow well in the climate and soil wherever we live. Readers in the United States and in India can find easy ways to get started using a variety of local millets in lieu of rice and wheat in standard preparations such as idli, dosa, pulao and pulihara, and from there get more adventurous with millets.
And now a word from our friends at the Millet Network of India.
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