Re: food grade grain sorghum

[Guest guest]

Hey Lori,

Nice to hear from you--Hmm must of missed Twin Valley's FAQ. Yeah I'd be

interested in some organic sorghum. It's seems a shame to have the product

and then not keep it separate. I have found a few sites that sell the grain

and it looks like the no-gluten community is just starting to get into it,

maybe your neighbor could find a market for it--maybe they're the only one

doing it. I don't know where twin valley get's their's from--maybe they

grow their own, but perhaps they'd be interested in an organic version.

Also, as I've looked into this it seems that sorghum is a staple in parts of

Africa, Asia, India (It's also known as kaffir corn (in South Africa),

guinea corn (in West Africa), jowar (in India), Indian millet, and millo

maize) and has traditional ways of being prepared. Does anyone who has

access to Sally know whether she did any research on sorghum and if so why

it's not mentioned in Nourishing Traditions. I'm wondering if she may not

have included it because it wasn't available, but maybe there's another

reason????

Since it sounds like you eat it, do you have any favorite ways to prepare it

you'd like to share?

Thanks for the insights,

-----Original Message-----

From: Krause [mailto:chetter@...]

Sent: Wednesday, July 31, 2002 5:36 PM

Subject: food grade grain sorghum

,

You are correct that Twin Valley is not organic. If you look in their FAQ

section on their website they say so. We farm in western Kansas and are

growing food grade grain sorhum for the first time this year. The market

for this is so new we are not even sure what we are going to do with it, but

a farmer neighbor is on the grain sorghum growers board and convinced some

farmers in this area to try it. We are not organic farmers, but one of the

neighbors who is growing this same food grade grain sorghum does practice

organic farming. Since grain sorghum has mostly been used as a livestock

feed in this country, I doubt there will be much call for organic grain

sorghum. Our organic neighbor will probably just throw his grain in with

the rest of us when we market it. But I could probably keep some separate

at harvest if anyone is interested. Grain sorghum has been a really good

crop for us here in western Kansas. We have always thought it was good to

eat, but there's never been any market for that, so its fun to hear this

group talk about using it. We are currently in the midst of a drought (only

6 inches of rain so far this growing season) but the milo hangs on. It's an

amazing crop. (P.S. For some reason, grain sorghum is more commonly called

milo by the farmers around here. I asked my farmer/husband why and he

didn't know.)

Lori Krause

[Guest guest]

Lori,

You can likely sell all the Organic Milo you like through this site and

connecting w/Radiant Life or Gold Mine. It's a new grain that would likely be

helpful for those that have developed sensitivity to wheat and would benefit

from another alternative. And variety is the spice of life!!

Keep me posted please.

Love,

Ken Morehead, BM MM MSOM DOM DAONB

Durham, NC

PS: I used to harvest milo and it sure is a pleasure to cut. Much easier on

the combine than wheat- especially when there are weeds in the wheat

(sunflowers are the worst).

In a message dated 7/31/02 8:41:33 PM, chetter@... writes:

<< You are correct that Twin Valley is not organic. If you look in their FAQ

section on their website they say so. We farm in western Kansas and are

growing food grade grain sorhum for the first time this year. The market for

this is so new we are not even sure what we are going to do with it, but a

farmer neighbor is on the grain sorghum growers board and convinced some

farmers in this area to try it. We are not organic farmers, but one of the

neighbors who is growing this same food grade grain sorghum does practice

organic farming. Since grain sorghum has mostly been used as a livestock

feed in this country, I doubt there will be much call for organic grain

sorghum. Our organic neighbor will probably just throw his grain in with the

rest of us when we market it. But I could probably keep some separate at

harvest if anyone is interested. Grain sorghum has been a really good crop

for us here in western Kansas. We have always thought it was good to eat,

but there's never been any market for that, so its fun to hear this group

talk about using it. We are currently in the midst of a drought (only 6

inches of rain so far this growing season) but the milo hangs on. It's an

amazing crop. (P.S. For some reason, grain sorghum is more commonly called

milo by the farmers around here. I asked my farmer/husband why and he didn't

know.)

Lori Krause >>