Buckwheat, a plant with grain-like seeds, is what’s known as a “cover crop” that can help regenerate and provide phosphorus to soil in between crop rotations. Boiled buckwheat has long been a staple in Eastern European cuisine, but granola-like activated buckwheat in cereal form has become a huge health craze in Australia. Chicagoan Emily Griffith, who worked in marketing in Sydney for a time, first encountered the food in a “life-changing” acai bowl she had at a beachside cafe. She decided to try her hand at bringing it stateside and founded Lil Bucks Sprouted Buckwheat to get more Illinois producers and consumers to give the seeds a try. WBEZ’s own Monica Eng chats with her about the plant’s health and soil benefits and how the Chicago area has been taking to it.