"Walk through a health food store and you'll find amaranth, sorghum, quinoa — heritage grains that have been staples around the world for generations. Americans are just discovering them. There's another age-old grain that grows right here on the Great Plains: millet."

"The millet plant is drought-tolerant, and nutritionally it competes with quinoa, the protein-rich South American grain that American farmers to grow. Millet, though, hasn't quite taken off like quinoa has, thanks in large part to perception and production issues."

Luke Runyon reports for NPR's The Salt blog October 2, 2013. [2]