Quinoa had its decade. Then it was cauliflower rice, then it was ancient grains in general, sold back to us at triple the price with a new label. Sorghum sat through all of it, growing in the same fields it always has, mostly ignored by the trend cycle entirely.
I spent a season visiting market stalls across the region, talking to the growers and sellers who've kept sorghum in circulation for generations — not as a superfood, just as food. Nobody there called it a discovery. It was just what was for sale, next to the maize and the beans.
That's the part the trend cycle always misses: something can't be "rediscovered" by people who never stopped growing it.
What I want for sorghum isn't a moment. It's permanence — a place on the everyday table, not a seasonal feature. That's a slower, less glamorous project than a trend, but it's the only one worth doing.