EN on Foods

January 2016 Issue

Meet Sorghum!

The folklore. Sorghum is an ancient grain with an 8,000 year-old history, and it’s the fifth most important cereal crop in the world. And, it’s probably not in your pantry—yet. Unlike other countries like Africa and parts of Asia, where sorghum is grown for human consumption, the U.S. grows it mainly for livestock feed and ethanol plants. In appreciation of its gluten-free, whole grain benefits and its natural drought tolerance, sorghum is surging in popularity for home cooking and on fine dining menus.

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