“Sorghum is an ancient African grain that came here through the transatlantic slave trade; Gullah farmers in South Carolina have continued its legacy,” notes chef Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous diaspora. “It’s nutty and chewy and good for agroecology—providing positive benefits to soil and ultimately helping to reverse the effects of climate change. In colder months I pair it with hardy greens for their high mineral content. Spicy guajillo oil, zesty pickled beets, and lush sesame crème round out a perfect winter grain bowl. No sorghum? Sub wheat berries or even brown rice in a pinch.”
