Here you go Don - this link should allow everyone to read the article... You're 
on your own to cook the recipes!
https://www.nytimes.com/2024/10/17/well/eat/healthy-whole-grains.html?unlocked_article_code=1.ZE4.mTfl.Ctu5-8gRP9Rj&smid=url-share
[https://static01.nyt.com/images/2024/10/15/well/WELL-GRAINS00/WELL-GRAINS00-facebookJumbo.jpg]<https://www.nytimes.com/2024/10/17/well/eat/healthy-whole-grains.html?unlocked_article_code=1.ZE4.mTfl.Ctu5-8gRP9Rj&smid=url-share>
5 Nutritious Grains Experts Want You to 
Try<https://www.nytimes.com/2024/10/17/well/eat/healthy-whole-grains.html?unlocked_article_code=1.ZE4.mTfl.Ctu5-8gRP9Rj&smid=url-share>
These lesser-known options are nutritional powerhouses — and delicious, too.
www.nytimes.com

  *
Cate

Cate Batson Baril

Market Coordinator | Rodale Institute

[email protected]<mailto:[email protected]>

Cell:  775.260.9111 | Office: 610.683.1435

www.rodaleinstitute.org<http://www.rodaleinstitute.org/>



[cid:98bde81c-5d6e-4861-b652-684674985eae]<https://outlook.office.com/bookwithme/user/[email protected]?anonymous&ep=signature>
              Book time to meet with 
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________________________________
From: Collab <[email protected]> on behalf of Don Osborn 
<[email protected]>
Sent: Sunday, November 10, 2024 3:20 AM
To: [email protected] <[email protected]>
Subject: [Collab] NYTImes on proso, teff & sorghum

The New York Times cooking section last month featured an article highlighting 
teff, sorghum, and "millet," by which I presume is meant proso.

"5 Nutritious Grains Experts Want You to Try: These lesser-known options are 
nutritional powerhouses — and delicious, too," by Robin Catalano, 17 Oct. 2024 
https://www.nytimes.com/2024/10/17/well/eat/healthy-whole-grains.html

The "five grains" in the article also include the pseudo-cereals, buckwheat and 
amaranth.

If anyone has a subscription to the NYT, could they "gift" this article to the 
list? That would be most appreciated,


Don Osborn, PhD
(East Lansing, MI, US)
North American Millets Alliance

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