Food Management Digizine - Q3 2023


Sustainability is on healthcare chef Nazim Khan’s mind a lot. Khan, executive chef at Bryan Medical Center in Lincoln, Neb., collaborates with local farmers all year long. And quite often, he goes global: Teaching, competing and advocating for the health of the planet as a chef and citizen of the world. Just recently, he shared with us his take on what will be the next trend-with-consequences: Sorghum. Harvested in the fall, sorghum uses less water than many other crops, takes carbon dioxide from the air like a champ and can be used to make bio-fuels. And for the protein-lovers, sorghum has double the protein of quinoa. “Food makes people happy; food is medicine and food brings the community together,” Khan says. “As a chef running a sustainable operation, we need to focus on less waste, right portioned, non- GMO and nutritionally balanced menu for our guests and family. Sorghum is a nutrient-packed grain with tons of vitamins and it’s an excellent source of fiber, antioxidants and protein.” Khan’s advice for cooking sorghum? “It’s a hard grain, so you need to cook it for a long time. It’s easy to replace rice or quinoa with whole sorghum in most recipes.”

Pumpkin sorghum protein pancakes

Sorghum lettuce cups

Healthcare isn’t the only segment getting hip to the ‘ghum. Here’s a special Sorghum in Schools video from the Sorghum Checkoff:

Popped sorghum peanut butter balls

Crunchy sorghum caramel apples

Photo credits: The Sorghum Checkoff


Powered by