Every time I see a jack-o-lantern, I remember a conversation with my friend Kate Chumo. I met her in her home country of Kenya. We were talking about a favorite Kenyan food called uji, a fermented millet porridge.
“Do you know what we do with millet in the U.S.?” I asked. “We sell it as bird seed and feed it to birds.”
“That reminds me of what you do with pumpkins at Halloween,” she replied.