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, ...

WE THANK THEM FOR THEIR LIFE OF THERE COULD BE A NEW SUPERFOOD SPROUTING IN THE SACRAMENTO REGION. TODAY U.C. DAVIS IS HARVESTING A SMALL BATCH. KCRA 3’S LETICIA ORDAZ SHOWS US THE SPECIAL GRAIN THAT ...

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 ...

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 ...

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 ...

“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 ...

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