The Millet Exhibit
Join us for an afternoon with millets at the second annual Millet Project Exhibit on September 11th, 2016 (Sunday), from 12 – 5 pm at the UC Gill Tract Community Farm in Albany, CA! RSVP Here
The Millet Project team and collaborators are now in the second year of the project, and we have grown! In the Second Millet Exhibit, we want to share our hard work with the community: we grew five types of millets in California, educated our community about the awesomeness of these highly nutritious, drought-tolerant, and gluten-free grains, and cooked up a storm and collected tasty millet recipes from all over the world!
At the Millet Project Exhibit, you will have the chance to:
1. See our beautiful field with different types of millets (sneak preview here!)
2. Meet our Millet Project farmer-collaborators (the people who actually grow our millet) and supporters.
3. Taste millet-based food and beer, and meet the millet beer brewmaster in person
4. Talk to scientists who study millet and other crops as well as the microorganisms associated with them
5. Pick up seeds to plant your own millets, and millet samples and recipes to cook your own millet dishes!
We are excited to share our experience and the many agricultural, economic and sociocultural advantages of this grain with you through food, drink, and talk. You can take a stroll through our small-scale millet farm at the Gill Tract Farm and see different varieties of this grain growing right there. Have you ever tried millet beer? Or millet bread? A millet slider? Maybe millet chips? No? Then you should definitely check it out at the millet exhibit, a family friendly event! We will have millet recipes from all over the world for you to taste.
We are looking forward to welcoming you and your family to the UC Gill Tract (on the corner of San Pablo and Marin Ave in Albany, CA) on September 11th! (And please remember to bring your ID if you want to try the millet beer.)
Where have all the grains gone?
Cereal grains go back a long way in human civilization. And what a variety we cultivated! Yet today, corn, wheat and rice comprise at least 89% of worldwide cereal production, in spite of the large variety of cereals traditionally available in different parts of the world. This, in turn, has caused losses in the variety of food and consequently nutrients in our diet, which together have adverse environmental and nutritional impacts.
Our goal is to diversify agriculture and our diet by the cultivation and consumption of lesser-known grains such as millets.
Millets are a group of gluten-free cereal grains that are highly nutritious and commonly contain higher protein, mineral and vitamin and fiber levels, compared to corn, rice and wheat. Millets can grow with little water compared to most other grains, and are very well suited to drought-like conditions. They form grains in 90-110 days and are often cultivated on skeletal soils. Millet production is traditionally not dependent on the use of synthetic fertilizers and a majority of them are not affected by storage pests. Additionally, great natural biodiversity exists in millets, hence making them amenable to cultivation in various agro-climatic conditions.
With a generous Seed Grant from the Berkeley Food Institute in 2015, we are beginning to explore the traditions of cultivating millets, and further introducing them into the community and in our diets.
The Millet Project Goals
We are testing small-scale millet cultivation in different locations in Northern California. This is allowing us to identify varieties that are suitable for cultivation in different soils and microclimates. Contact us if you wish to try growing millets on your farm or in your garden!
We are forming collaborations with local farmers and food activists to spread the word about cultivating and consuming millets.
We recently launched a crowdfunding effort to keep the project going!
Please, join us as we introduce millets to the Bay Area community as we host The Millet Exhibt, curate millet food recipes and endeavor to share the many agricultural, economic and sociocultural advantages of this grain. Contact us if you want to try baking bread, making sausages or brewing beer with millets!