Seven ancient grains are highlighted as nutritious, versatile options for everyday meals.

Roaring across a sea of 6' brown grass, a combine separates seeds from stems and collects 2,000 lb. per acre, as a precocious young grower in the box gains a foothold in farming by cutting the rare ...

Diners press toward the banquet table at downtown Sacramento’s Queen Sheba Ethiopian restaurant, breathing in a scent of home. The sharp, piquant smell of garlic, onions and ginger pierces the air, ...

Teff flour derives from the seeds of “Eragrostis tef”, a plant native to Africa. Nowadays, farmers cultivate teff crops in other countries, including India, Australia, and the United States. It is a ...

For thousands of years in Ethiopia, people have been enjoying injera, a spongy flatbread made using one of the oldest and smallest grains in the world: teff. The profile of this tiny ochre grain has ...

“A lot of ancient grains, including quinoa, millets, and farro, have been in the spotlight recently as terrific sources of plant-based protein, fibre, minerals, and slow-digesting carbs. But it’s one ...

Teff, an ancient grain native to the Horn of Africa, has found new enthusiasts in the United States. It’s being cultivated in the American West and Midwest, where growers note its increasing appeal as ...

Teff is Ethiopia's largest crop, and the main ingredient of injera, the wide pancakes that accompany almost every Ethiopian meal 6.5 million farmers in Ethiopia grow teff, but the government has ...

Wayne Carlson became a convert to Ethiopia's staple grain while doing public health work in Africa in the mid-1970s. Teff flour is the key ingredient for injera, Ethiopia's signature, spongy flatbread ...