In a village outside of Jenin, in the West Bank, Palestinian farmers harvest wheat early and burn the husks to yield the smoky, nutty grain known as freekeh.
Daniella Cheslow for NPR
May 26, 2015 The young, roasted form of wheat has been eaten in the Middle East for millennia. But over time many Palestinians replaced it with rice. Now it's becoming a nutritious, native food worthy of pride.
A test field of sorghum outside Manhattan, Kan., planted by Kansas State University.
October 31, 2013 Consumers in search of novelty are turning to once-obscure grains like quinoa, spelt and sorghum. But sorghum's great virtue for farmers is the fact that it can thrive with so little water.
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