You might know sorghum as an edible grain. But there are some sorghum varieties, grown on marginal land with little water, which were developed specifically to turn their biomass into sustainable biofuel and bioproducts. John Mullet, a biologist at Texas A&M University, tells us how sorghum’s historical — and literal — roots could play a big role in our energy future.Find more info on this episode, including the transcript, at https://jgi.doe.gov/genome-insider-s2-ep-6-back-to-the-future-a-sorghum-story.