1. Pop goes the sorghum
As plant-based eating continues to trend, operators are exploring modern ways to use ancient grains. Sorghum is a versatile grain that can be boiled, steamed, cooked in soups and stir-fries and subbed in preparations for quinoa, rice and bulgur. But sorghum has another attribute—it can be popped like popcorn. Robert Landolphi, chef at University of Connecticut, makes sorghum popcorn and tosses it with spices or grated cheese for a healthy grab-and-go snack for students.