https://ift.tt/OMSfQmg, an ancient grain from 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 appeal as a gluten-free “super food.” VOA’s Tewelde Tesfagabir reports from Nevada, narration by Vincent Makori.
Videographer: Trésor M. Matondo
Author webdesk@voanews.com (Tewelde Tesfagabir)
Source : VOA