permaculture

[Marimike6@cs.com]

The article below-- actually an entire booklet-- will serve as a good general 
introduction to the uses of sorghum and millet in human nutrition. Astute 
Texans on the lookout for opportunity's knock will note that in Africa, 
sorghum 
was first cultivated as the basis for making beer. This could work, folks.

http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/T0818e/T0818E01.htm


Unfortunately, sorghum has an incomplete suite of amino acids, and is not 
that great from a nutritive standpoint. Certain heretics have discussed the 
prospect of enhancing the stuff via genetic tinkering. If this were to come 
to 
pass, millions who now depend on the stuff for survival could in fact be 
living 
healthier lives. Naturally, their souls would be in jeopardy.

http://www.africancrops.net/abstracts2/nutrition/mehlo.htm

http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/T0818e/T0818e00.htm


It's a good idea when preparing these foods to supply an array of nutrients 
by adding dal (lentils), vegetables and healthy spices like turmeric, 
coriander 
and garlic. This boosts food value and flavor.  The strategy gets around the 
GM problem, and makes the food taste good as well.

There would be some cultural problems with acceptance. I'm trying to wrap my 
head around people in Oklahoma, New Mexico and West Texas thinking that 
sorghum is not just for the cattle. I don't think some among them will be 
ordering 
the curry soon.

Their loss. The millet injera in particular is very good, and holds pinto 
beans and gravy as well as any corn tortilla I ever saw. More absorbent, even.