Podcast appearances and mentions of pierre thiam

In this episode of The Startup CPG Podcast, Grace Kennedy sits down with Philip Teverow, co-founder of Yolélé, an African food brand bringing Fonio, a gluten-free ancient grain, to the U.S. market. Philip shares the inspiring story of how he and his business partner, Chef Pierre Thiam, embarked on a mission to introduce African flavors to a wider audience while supporting West African farmers and sustainable agriculture.Philip discusses the challenges of building a supply chain from West Africa to the U.S., how Yolélé secured Whole Foods as its first major retailer, and why food service is their next big focus. He also dives into the unexpected rise of Fonio beer, how Yolélé is expanding into new product categories, and offers valuable advice for emerging CPG founders navigating distribution and growth.If you're curious about innovative food businesses, sustainable supply chains, or simply want to try Fonio chips for yourself, this episode is a must-listen!Listen in as they share about:The Origins of YoléléFonio – An Ancient African GrainExpanding Product Line & Retail PresenceSupply Chain Challenges & SolutionsSurprising Uses of FonioBusiness Growth & StrategyAdvice for CPG EntrepreneursEpisode Links:Website: https://yolele.com/ LinkedIn: https://www.linkedin.com/in/philip-teverow-9215962/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Food Tank, in partnership with Nespresso, recently hosted the “All Things Food and Environment” Summit, held during Sundance 2025. This episode of Food Talk with Dani Nierenberg features two conversations from the event highlighting the inspiring stories of food systems transformation that can be told through film. First, Chef Pierre Thiam, an author and the Founder of Yolélé, and Anne Marie Hagerty, the Host and Founder of The Envoy Show, sit down with Dani to discuss the forthcoming episode of a new docuseries focused on the power of fonio. They talk about the importance of scaling production of traditional crops for farmers and the planet, why this grain is a Trojan horse, and culinary diplomacy. Then, Lynn Waymer, a social impact producer with Kontent Films, talks to Dani about the new documentary “Farming While Black.” They dive into the trust that is foundational to telling an effective story, the Black farmers including Leah Penniman and Karen Washington behind the  movement for more regenerative and equitable agriculture systems, and how the documentary is being used as an educational tool. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

For many chefs, cooking was a calling, but for others, it was a way to connect with culture. In this special episode, we’re revisiting what ignited the passion for food and cooking for Asma Khan of Darjeeling Express, Pierre Thiam from Teranga and NOK by Alara, and award-winning chef and author Anahita Dhondy. In this episode, Asma shares how her supper clubs changed the Soho foodie scene, Anahita opens up about embracing an oft-forgotten ancient Indian grain in a modern way, and Pierre discusses how a series of unfortunate events led to him discovering the wonder of chemistry in the kitchen. Resources and links: Full episode: The connection between food, culture, power and racism Full episode: Modernising millets and embracing traditional foods Full episode: The importance of agricultural diversity, with Chef Pierre Thiam Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

Pierre Thiam is an Author, Activist, and the Executive Chef at Teranga and NOK by Alara. His restaurants allow him to showcase West African cuisine with a focus on sustainability. He founded Yolélé to support smallholder farms in the Sahel region of Africa and advocate for the nutritious West African grain, Fonio. Pierre has also written four cookbooks so people can enjoy African cuisine at home. In this episode, Pierre shares how his passion for food took him from Dakar to New York City and how he uses his position to celebrate and preserve traditional food cultures. Pierre also shares how he promotes sustainable food systems, supports small farmers, and raises awareness about underutilised crops such as Fonio.   Resources and links: Teranga website NOK by Alara website Yolélé website  Pierre Thiam's website Pierre Thiam on Instagram Pierre Thiam on X Pierre Thiam on LinkedIn Pierre Thiam on YouTube   Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

In this episode I speak with Stanley Lumax the Executive Brand Marketing Director at JP Morgan Chase, overseeing the strategic management of the brand's prestigious Sapphire and Freedom Unlimited portfolios. Before his current role, Stanley co-founded Climate, an in-house agency at Complex Media Networks, to empower advertisers to leverage youth culture.Stanley has an extensive background working with iconic brands such as Nike (Basketball), the NBA, Converse, Beats By Dre', the Brooklyn Nets, Pepsi, and Budweiser. His work has helped shape the tapestry of popular culture.Stanley highlights the recent launch of the Taste of West Africa campaign a culinary experience with world-renowned Senegalese chef, Pierre Thiam. We discuss the importance of connecting work to culture and the need for a clear vision and purpose for creative ideas. You can connect with Stanley at https://www.instagram.com/africanchophouse?igsh=OTN6OXlxOTNqZzVo Why do you listen to this podcast https://docs.google.com/forms/d/e/1FAIpQLSfqYe7Kp9yTItZY5--I0NP05GAgqDyo-hCyGUrNO13Xj8yp4g/viewformWhy do you listen to this podcast?

It's our last episode of the season(!) and we're talking hospitality — what it looks like, what it means, what it does for our souls — and we can think of no better expert to turn to than Pierre Thiam, the trailblazing chef, author, and activist. He talks about how sharing food is a literal blessing, how it can transcend borders, and he also reveals his firm stance on who makes the best jollof. And if you've ever wondered how much food is enough food when you're hosting people? Pierre's got the answer for that, too.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio. Plus, journalist Jen Doll helps explain a puzzling new trend of dinner party hosts charging their friends; Adam Gopnik and Christopher Kimball reveal their favorite food books of 2023; and we make Pasta Rotolo with Spinach and Ricotta.Get this week's recipe for Pasta Rotolo with Spinach and Ricotta here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Jaclyn is joined by chef, author, and social activist, Pierre Thiam. Together, they discuss Pierre's journey as a chef, the importance of kindness to the environment, and how kindness transcends cultures. Pierre is Executive Chef of multiple award-winning restaurants around the world, and his company Yolele Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa. He has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Thiam sits on the board of directors of IDEO.org and SOS Sahel, and on the advisory board for the Culinary Institute of America.This podcast is one of the many ways we live out our organization's mission to educate and inspire people to choose kindness. Visit our site kindness.org and sign up to become a part of our global community which spans more than 100 countries. It's free to join and when you do you'll be the first to get access to our latest research, tools, and even episodes of this podcast. Let's build a kinder world, together. Contact us at podcast@kindness.org or on social at @kindnessorg. Sponsored by VerizonImportant links from this week's episode:pierrethiam.comkindness.orgFollow Pierre on social:IG: @chefpierrethiamTwitter: @chefpierrethiamFacebook: @pierrethiamCredits Host: Jaclyn LindseyGuest: Pierre ThiamProducer: Melissa MaloneAssociate Producer: Becca ReedAssistant Producer: Nina Zaborney KlineMusic Composition: Chris ChristianaDesign: Ben Gibson, Christine Do, Smithfield StudioTranscript available at this link. 

This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen.  Broadcast dates for this episode:November 17, 2023 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you!Your support is a special ingredient in helping to make The Splendid Table. Donate today

Yes, Chef! Mvemba is joined by Pierre Thiam, a renowned chef, author, and social activist. Hailing from Senegal, Chef Thiam is best known for bringing West African cuisine to the global fine-dining world. Chef Thiam and Mvemba discuss making it in the fine dining world in New York City, the stunning diversity of food from the continent, finding inspiration in tradition, the miracle grain "fonio" and bringing Senegalese food to American supermarkets.

As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic use as a weight loss tool exacerbates an anti-fat mentality. Africa meets America as Pierre Thiam brings the flavors of his native Senegal to more kitchens in his new home. Chefs Daniel Patterson and Keith Corbin have reimagined Locol so they can reopen it as a nonprofit in Watts. With a knack for offbeat abstractions on the plate, Bar Chelou isn't playing it safe, says LA Times critic Bill Addison. Nicole Rucker of Fat & Flour is using mutsu apples for goods other than pie.

Embark on a culinary journey that promises to tantalize your taste buds with the vibrant flavors of West Africa.  In this episode, Chef Pierre Thiam joins us on the couch to discuss his new cookbook, "Simply West African: Easy, Joyful Recipes for Every Kitchen."  Chef Pierre takes us on a gastronomical adventure, introducing us to the diverse and rich culinary traditions of West Africa, how he's blended familiar dishes with a unique West African twist, all seasoned with the philosophy of "Teranga" - the Senegalese value of hospitality and sharing.Chef Pierre and I continue our discussion, emphasizing the importance of cooking with the senses and understanding the cultural connections behind the ingredients we use.  He also helps us build our West African kitchen by sharing the essential tools and ingredients we should have in our pantry.  This episode is not just an exploration of West African cuisine but a culinary journey that allows you to appreciate and understand the culture behind it.  So, tune in, and let's bring the comforting and irresistible flavors of West Africa into your kitchen!BOOK:Simply West African by Pierre Thiam with Lisa Katayama on Amazon or Bookshop.   SHOW NOTES & BOOKLIST:Find the episode show notes and a list of all the books mentioned here.MORE RESOURCES:Visit bibliolifestyle.com for more information and resources to help you in your reading journey.JOIN THE COMMUNITY:Join the BiblioLifestyle Community & the Bring Your Own Book (BYOB) Club for a fun, online book club experience!  Come and share books you've read, get inspiration for what to read next, make friends, and encourage each other along the way.  Learn more and join the community: bibliolifestyle.com/community.THE BIBLIOLIFESTYLE 2023 FALL READING GUIDEGet ready for a cozy fall reading season! Download your free copy of the guide when you visit fallreadingguide.com. This year's guide has thirty books organized across nine categories, plus fun recipes, fall activities, lifestyle tips, classic books, and a fun challenge. So download your free copy and discover your next favorite book! BIBLIOLIFESTYLE COMMUNITY & BYOB CLUBRead a good book recently? Join our members-only Community & Bring Your Own Book (BYOB) Club and tell us about it! Here we read what we want, make friends, and encourage each other along the way. Attend our online book club, seasonally-themed happenings, get exclusive content, plus more!

L'animatrice invitée Madalena Pedro Miala rejoint Diaspora Food Stories pour cet épisode spécial mettant en vedette le chef et restaurateur Pierre Thiam. Né et élevé au Sénégal, le chef Pierre est connu dans le monde entier pour son travail de promotion des ingrédients et des cuisines d'Afrique de l'Ouest, ainsi que pour l'introduction du ‘fonio', des céréales anciennes aux papilles gustatives Occidentaux.  Au cours de cette conversation, Madalena revisite son enfance, son arrivée aux États-Unis et ses humbles débuts culinaires avant de se diriger rapidement vers le succès qu'il connaît aujourd'hui en cuisine et autant qu'auteur de plusieurs livres de cuisine célébrant la culture alimentaire Africaine. Cette conversation incroyable est également disponible en anglais.

Guest host Madalena Pedro Miala is joining Diaspora Food Stories for this special episode featuring chef and restauranteur Pierre Thiam. Born and raised in Senegal, Chef Pierre is known around the world for his work in championing West African ingredients and cuisines as well as introducing the ancient grain fonio to Western palates.  During this conversation, Madalena revisits his childhood, arrival into the U.S. and his humble culinary beginning before fast forwarding to the success he is enjoying today in the kitchen and as an author of multiple cookbooks celebrating African food culture. The amazing conversation is also available in French.  

Pierre Thiam is a Senegal-born chef, restaurateur, entrepreneur, and cookbook author whose passion in life is teaching people about West African cuisine. On this week's episode, he dives deep into the inspiration behind his newest cookbook, "Simply West African: Easy, Joyful Recipes for Every Kitchen." Pierre says he aims to show his readers that West Africa isn't a faraway place, but rather all around.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Happy Friday folks! This week's episode is a wee bit late because it's a live show (!!!) which means the audio gave us a slight technical run-around. But it's a fun one, for sure, in which we chat with Katie Parla in front of a live audience at our beloved Omnivore Books in San Francisco. First — last week, I shared the New York Times profile of B. Dylan Hollis, and this week the NYT is back (via Salt + Spine friend Priya Krishna) with a full feature on TikTok stars and how they're changing the name of the cookbook game. “[Hollis] is one of several TikTok creators, many of them with little or no professional cooking experience, who have gone from tinkering in their home kitchens to topping best-seller lists in a remarkably short time. In the process, they've shot a jolt of energy into a sagging cookbook market.”Now, let's head to Italy…* Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 160: Katie ParlaIn this week's episode, Katie joined me in front of an audience at Omnivore Books in San Francisco to discuss:* The cuisines of Italy's islands—which involve less fish and seafood than you might think;* Her decision to self-publish her latest cookbook, Food of the Italian Islands—and why she'll keep self-publishing in the future; * What she wishes she knew when she first moved to Italy 20 years ago.Plus, as always, we put Katie to the test in our signature culinary game.Food of the Italian Islands by Katie ParlaA transportive cookbook inviting readers through Sicily, Sardinia, and Italy's lesser-known island destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Katie Parla will take you through the streets of Palermo where her great-grandfather was born, across the caper fields of volcanic Pantelleria, into the kitchens of Sardinia for lessons in ornate pasta making, and to the pristine waters of Ponza to dive for sea urchins. And no island adventure with Katie would be complete without a jaunt through the Venetian lagoon on her fishing boat Laura!But Food of the Italian Islands isn't just an island journey with your favorite Jersey girl. There are also over 85 recipes, both original and reimagined, that showcase the allure of the islands, including pane frattau featuring Sardinia's beloved flatbread; bigoli in salsa, a party pasta popular in Venice; coniglio all'ischitana, braised rabbIt in the style of Ischia; torta caprese, Capri's flourless chocolate-almond cake; and an array of pesto sauces from Pantelleria, Trapani, Linsoa, and Carloforte that will have you asking, “pesto genovese who?”We

Pierre Thiam is a renowned chef, restaurant owner, cookbook author, and co-founder of Yolélé – a company working to introduce the world to fonio, an ancient West African grain built for climate change.But it hasn't been all sunshine and good harvests for Pierre. In fact, he was robbed just days after he first arrived in New York City from Senegal.It was 1989, and he had just traveled to the U.S. to study chemistry and physics. This chance incident, however, set Pierre's life on an entirely different course.This week on How I Built This Lab, Pierre talks with Guy about his company's work circulating fonio, a nutrient-dense and drought-resistant food source. Pierre also shares how he overcame cultural norms to embrace his cooking career, and his take on the connection between colonization and the vulnerability of our global food systems.This episode was produced by Katherine Sypher and edited by John Isabella, with music by Ramtin Arablouei. Our audio engineer was Gilly Moon.You can follow HIBT on Twitter & Instagram, and email us at hibt@id.wondery.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greetings Glocal Citizens! This week on the podcast I have the pleasure of hosting a social innovator who intersects not only my local experiences in Brooklyn and Accra, he is the husband of my guest on Episode 139, Asmeret Berhe-Lumax (https://glocalcitizens.fireside.fm/guests/asmeret-berhe-lumax) and on the Advisory Committee of Episodes 42/43 guest, Nana Eyeson-Akiwowo's African Health Now (https://glocalcitizens.fireside.fm/guests/nana-eyeson-akiwowo). A fellow Ghanaian, Stanley Lumax is currently the Executive Brand Marketing Director at JP Morgan Chase, where he manages the Sapphire and Freedom Unlimited portfolios. Prior to this role, he partnered with Complex Media Networks to create Climate, an agency built to help brands harness the power of youth culture. He has also worked with brands such as Nike Basketball, National Basketball Association, Converse, Beats By Dre', Brooklyn Nets, Pepsi, Budweiser and a host of other brands that have impacted popular culture. He's taken this experience and applied it to his desire to bring the African Diaspora together. In 2019, he partnered with celebrated Senegalese chef, Pierre Thiam to open a West African concept restaraunt called Teranga (https://itsteranga.com/), which has been celebrated as one of the top 20 places to eat in New York City. A fun and engaging conversation, be sure to check out the other topics of interest below for insights on some of the many topics we cover in our discussion. Where to find Stanley? On LinkedIn (https://www.linkedin.com/in/stanleylumax/) On Instagram (https://www.instagram.com/stanley.lumax/?hl=en) On Facebook (https://www.facebook.com/stanleyelumax) On X/Twitter (https://twitter.com/stanleylumax?lang=en) What's Stanley listening to? The Joe Budden Podcast (https://soundcloud.com/joebuddenpodcast) Earn Your Leisure Podcast (https://www.earnyourleisure.com) A Dose of Black Joy and Caffeine with Justin Adu (https://www.instagram.com/doseofblkjoy/?hl=en) Jungle Brothers (https://www.junglebrothers4life.com) Q-tip (https://en.wikipedia.org/wiki/Q-Tip_(musician)) Big Daddy Kane (https://en.wikipedia.org/wiki/Big_Daddy_Kane) KRS-One (https://en.wikipedia.org/wiki/KRS-One) and Boogie Down Productions (https://en.wikipedia.org/wiki/Boogie_Down_Productions) What's Stanley watching? Ladies First: A story of Women in Hip-Hop (https://www.netflix.com/title/80997174) Other topics of interest: Ga People in Osu, Accra (https://www.ghanaweb.com/GhanaHomePage/NewsArchive/People-Places-A-look-into-the-history-of-the-Osu-people-Part-1-948457) About Ebbets Field, Brooklyn (https://en.wikipedia.org/wiki/Ebbets_Field) About Bronwsville, Brooklyn (https://en.wikipedia.org/wiki/Brownsville,_Brooklyn) Tracy Towers, The Bronx (https://en.wikipedia.org/wiki/Tracey_Towers) About US Immigration Policy in 2017 (https://www.nytimes.com/2017/02/21/us/politics/dhs-immigration-trump.html) About Abiola Oke (https://abiolaoke.com) About Luol Deng (https://en.wikipedia.org/wiki/Luol_Deng) About Nana “Pops” Mensah-Bonsu (https://en.wikipedia.org/wiki/Pops_Mensah-Bonsu) About And1 (https://en.wikipedia.org/wiki/AND1) Peace is Every Step (https://a.co/d/5JBUxNy) by Thich Nhat Hang (https://thichnhathanhfoundation.org/thich-nhat-hanh) About SLR Cameras (https://en.wikipedia.org/wiki/Single-lens_reflex_camera) Special Guest: Stanley Lumax.

This week we have stories centered around food, love, and legacy. First, we talk with author Michaele Weissman about meeting her husband's family for the first time, tasting his mother's bread, and later learning its significance and how it represented her husband's life. Her latest book is The Rye Bread Marriage: How I Found Happiness with a Partner I'll Never Understand. Then, we sit with Barkha Cardoz to remember her husband, the late Chef Floyd Cardoz. We talk about their meeting in culinary school in India to admiring how he would add flavor to everything he cooked. In his honor, she is releasing the masala spice blends they created together to continue his legacy. Then, we feature a segment from our sister podcast, The One Recipe, where Chef Pierre Thiam, author of the latest book, Simply West African, talks to host Jesse Sparks about the first time he introduced the love of his life to his aunt and the one recipe that ultimately passed the test, Sauce Feuille. Broadcast dates for this episode:August 18, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Lior Lev Sercarz is the chef, spice blender, and owner of La Boîte, a world-renowned spice company located in New York City. On this episode, we catch up with Lior about his unique path from Israel to some of the most famous restaurant kitchens in New York. We talk about the culinary school he's founding in Northern Israel and dive into his incredible new book, A Middle Eastern Pantry. For real, this is one of our favorite books of the year, and together we go over many of the spices and condiments that shape this amazing culinary history. Lior is a true original, and we hope you enjoy our conversation.Also on the show, Aliza and Matt give some very early thoughts on the upcoming fall cookbook season, including exciting new books from Yossy Arefi, Rie McClenny, Yewande Komolafe, Andrew Tarlow, Pierre Thiam, Jing Gao, Dwight Garner, and C Pam Zhang.FOLLOW, FOLLOW, FOLLOW:instagram.com/chefliorinstagram.com/mattrodbardinstagram.com/taste

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When Pierre Thiam brought his then-girlfriend, now-wife, Lisa, to Senegal for the first time, he knew she was going to meet his aunt Marie. What he didn't know was what aunt Marie was going to be cooking when they got to her house, or how Lisa would feel about the food that was so different from the Japanese cuisine she'd been raised on. Enter Pierre's one recipe: Sauce Feuille, a hearty and nourishing leafy beef stew that he heralds as a true representation of his roots. Pierre Thiam is an award-winning chef, cookbook author and activist. You can follow him on Instagram @chefpierrethiam. If you like our show, don't forget to hit like and subscribe and leave us a review! Help support The One Recipe with a donation of any amount today.

Le mil et ses cousins sont au cœur de l'alimentation et de la culture de nombreux pays d'Afrique subsaharienne. Le mil, le fonio, le teff et le sorgho sont riches, durables, supportent la sécheresse et s'accommodent des sols arides. Ces céréales, parmi les plus anciennes au monde et les premières cultivées nourrissent les sols et nous nourriront très certainement demain, d'où l'urgence de les réintroduire dans notre alimentation quotidienne, quitte à reprendre les recettes traditionnelles. Avec Aïssatou Mbaye, cuisinière, blogueuse, conteuse, et autrice de « Saveurs subsahariennes » primé aux World Gourmand Cookbook Awards sur instagram  et sur facebook.Son podcast « Cuisine-moi un conte ».FAO fait de 2023 une année international du Millet. L'un des enjeux agricoles et alimentaires est de remettre le millet dans les marmites, et donc de proposer des recettes actuelles, urbaines, contemporaines et faciles, d'où le défi des chefs lancé par la FAO et à l'appel de l'ambassadrice de cette année internationale, la cheffe Binta : - Instagram cheffe Binta et Instagram FAO.Et si vous essayiez de relever le défi vous aussi ? Une recette et une photo postée sur la page du Goût du monde ou partagée par mail à legoutdumonde@rfi.fr pour gagner le dernier livre de Aistou Cuisine.  Pour en savoir plus : - Autour du mil, du sorgho, du Fonio - Face au changement climatique, l'Inde relance la culture du millet.- Ambassadeur du fonio, le chef cuisinier sénégalais Pierre Thiam a créé la marque Yolele. Il est l'auteur de plusieurs livres dont « The fonio cookbook ». Sa conférence - Alexandre bella Ola Cuisinier, chef du restaurant Rio Dos Camaraos à Montreuil, et auteur de « Mafe, yassa, gombo », éditions First- Massemba Gueye : Mil(le) et un contes de la marmite- Face au changement climatique, l'Inde relance la culture du millet - Au sujet du Thieboudienne et de sa créatrice, la Saint-Louisienne Penda Mbaye. En images Programmation musicale- Hola Mè, de Blick Bassy- Kalakuta, de Fela Kuti. 

Le mil et ses cousins sont au cœur de l'alimentation et de la culture de nombreux pays d'Afrique subsaharienne. Le mil, le fonio, le teff et le sorgho sont riches, durables, supportent la sécheresse et s'accommodent des sols arides. Ces céréales, parmi les plus anciennes au monde et les premières cultivées nourrissent les sols et nous nourriront très certainement demain, d'où l'urgence de les réintroduire dans notre alimentation quotidienne, quitte à reprendre les recettes traditionnelles. Avec Aïssatou Mbaye, cuisinière, blogueuse, conteuse, et autrice de « Saveurs subsahariennes » primé aux World Gourmand Cookbook Awards sur instagram  et sur facebook.Son podcast « Cuisine-moi un conte ».FAO fait de 2023 une année international du Millet. L'un des enjeux agricoles et alimentaires est de remettre le millet dans les marmites, et donc de proposer des recettes actuelles, urbaines, contemporaines et faciles, d'où le défi des chefs lancé par la FAO et à l'appel de l'ambassadrice de cette année internationale, la cheffe Binta : - Instagram cheffe Binta et Instagram FAO.Et si vous essayiez de relever le défi vous aussi ? Une recette et une photo postée sur la page du Goût du monde ou partagée par mail à legoutdumonde@rfi.fr pour gagner le dernier livre de Aistou Cuisine.  Pour en savoir plus : - Autour du mil, du sorgho, du Fonio - Face au changement climatique, l'Inde relance la culture du millet.- Ambassadeur du fonio, le chef cuisinier sénégalais Pierre Thiam a créé la marque Yolele. Il est l'auteur de plusieurs livres dont « The fonio cookbook ». Sa conférence - Alexandre bella Ola Cuisinier, chef du restaurant Rio Dos Camaraos à Montreuil, et auteur de « Mafe, yassa, gombo », éditions First- Massemba Gueye : Mil(le) et un contes de la marmite- Face au changement climatique, l'Inde relance la culture du millet - Au sujet du Thieboudienne et de sa créatrice, la Saint-Louisienne Penda Mbaye. En images Programmation musicale- Hola Mè, de Blick Bassy- Kalakuta, de Fela Kuti. 

Did you know that most of the world is consuming food that's more than 10,000 years old? Well, at least descended from the same plant…Quinoa, farro, millet, sorghum, teff, fonio, and even things like rice and corn are all considered ancient grains. These grains may hold the answer to providing food security in a world affected by climate change as they are easy to grow, hearty, and drought resistant. Make Me Care About is produced by Magnificent Noise in partnership with The Bill and Melinda Gates Foundation.To learn more about our show: https://www.gatesfoundation.org/podcast/make-me-care-aboutFor more on The Bill and Melinda Gates Foundation's work: https://www.gatesfoundation.orgTo learn more about ancient grains:Agriculture Development : https://www.gatesfoundation.org/our-work/programs/global-growth-and-opportunity/agricultural-developmentThe world food system is under threat. It doesn't have to be that way: https://www.gatesfoundation.org/ideas/articles/war-in-ukraine-and-global-food-crisisAdapting to climate change: https://www.gatesfoundation.org/ideas/articles/climate-change-agriculture-africaThe Future of Food: Chef Pierre Thiam: https://www.youtube.com/watch?v=Ei35DSYxcRoMark Suzman: https://www.gatesfoundation.org/ideas/articles/mark-suzman-climate-adaptionRodger Voorhies: https://www.gatesfoundation.org/ideas/articles/rodger-voorhies-climate-adaptationEnock Chikava: https://www.gatesfoundation.org/ideas/articles/global-food-shortage-update-ukraine-war?utm_source=to&utm_medium=em&utm_campaign=wc&utm_term=lgcFor more on the work of our guest, Chef Pierre Thiam: https://www.pierrethiam.com/Learn more about our host, Jen Hatmaker: https://jenhatmaker.comOur production staff includes Sabrina Farhi, Hiwote Getaneh, Julia Natt, and our sound designer Kristin Mueller. Our Executive Producer is Eric Nuzum and the host is Jen Hatmaker. Hosted on Acast. See acast.com/privacy for more information.

Hey girl hey, we're back with another ‘Health Byte', a new series of interludes in between podcast seasons.We are recapping some of my favorite bitesize moments from past seasons, and today I am introducing some incredible African superfoods you can easily add to your diet.I often tell my clients the most important diet is to eat a variety of whole foods, however if you are interested in leveling up there are superfoods that I love sharing because of the extraordinary amount of nutrition they can add to your diet!Grab your go-to green smoothie and listen to this episode to hear:Pierre Thiam, a chef specializing in West African cuisine. He explains the benefits and best ways to eat superfood, fonio.Kwami Williams, founder of True Moringa who discusses the amazing benefits of the African superfood, moringa.The aim is to make these mini-episodes as clear and short as possible so you can fit them into your busy working day, but if there is any ‘bite' that you especially like the sound of, please go back and listen to the full episode by searching ‘Staying Ageless' on your favorite streaming platform. XOLink to try Yolele's Fonio: https://yolele.com/fonioLink to try True Moringa (Use CODE RAWGIRL at checkout for 20% off or free shipping) https://truemoringa.com/#ref=RAWGIRLPast FULL Episodes these bytes are from: Season 4: Episode 45 https://stayingagelessshow.com/episodes/african-superfood-fonioSeason 5: Episode 68 https://stayingagelessshow.com/episodes/the-amazing-benefits-of-moringa  

This month's edition of Farms.Food.Future. is all about innovation. Donal Brown talks about how IFAD is innovating in projects around the world. This month, we're also featuring some amazing game-changers in the industry. First we have Mai Ann Healy from BioFiltro, who's revolutionizing wastewater treatment with their innovative worm castings technology. And we talk to Shalom, CEO of Avenews, who's transforming the agriculture financing industry with their financial super app. Two of IFAD's Recipes for Change chefs join us. Pierre Thiam from Senegal tells us all about the West African superfood fonio. And Chef Juan Quintero, the Colombian culinary master, is showing us how to cut down on food waste in the kitchen and source ingredients from environmentally friendly producers. Plus updates on our climate change series from Bangladesh and we'll be talking Green Ants. This is Farms.Food.Future – a podcast that's Good for You, Good for the Planet and Good for Farmers brought to you by the International Fund for Agricultural Development. For more information: https://www.ifad.org/podcasts/episode42 http://www.ifad.org/recipesforchange https://www.avenews-gt.com/ https://biofiltro.com/ https://www.pierrethiam.com/ https://www.greenant.farm https://www.relaischateaux.com/us/chef/juan-camilo-quintero

Welcome to Part Two of our conversation focused on Exploring Sustainable Food Systems around the world. In this episode, we are bringing a whole new meaning to the term “super-grain”. Taking you back to the ancient grains of West Africa that were once labelled ‘lost crops' and bringing these nutrient-dense, delicious foods back into our food system. Join us as we discover how ancient grains could be the key to a sustainable food system, a sustainable planet and better health for all of us. Show notes: Chef Pierre Thiam, founder of Yolélé Foods and Teranga Restaurants, and author of the new cookbook Simply West African, shared how his experience of living in New York city provided an opportunity and platform for him to share his cultural heritage through his love of food. We spoke with Joni Kindwal Moore, the founder of Snacktivist Foods and host of the podcast Regenerative By Design. You can find out more about their mission to introduce more nutrient-dense ingredients into our open market by making ancient grains accessible to all by visiting the Snacktivist Website. We delved deeper into the topic of sustainable foods with Sarah Day Levesque who is the Managing Director of Regenerative Food Systems Investment.  Their mission is to work across diverse groups of funders and stakeholders to mobilise more capital for regenerative food and agriculture projects with the goal of connecting regenerative farmers to capital. If ancient grains are also part of your staple foods, do share your experiences by connecting with us on our social handles. You find us on Instagram, Facebook, Twitter, and LinkedIn. Be sure to visit our podcast website for the full episode transcript and the detailed list of guests featured in this series. This short series on Exploring Sustainable Food Systems is supported by Fructify Network. ** UNLOCK EXCLUSIVE CONTENT AND ACCESS TO OUR PODCAST while supporting our team's efforts to continue producing the best quality content we possibly can! Check out our membership community at ⁠https://www.patreon.com/noppodcast⁠ and become a patron. ** ____ Episode timestamps 00:26 - Episode and guest introduction 04:39 - Creating Yolélé, an African food brand, with Chef Pierre Thiam 12:33 - Establishing Teranga Restaurants with Chef Pierre Thiam 22:59 - Snacktivist Foods brand and the regenerative food system movement with Joni Kindwal Moore 41:03 - Joni's take on meat analogues 43:36 - Regenerative Food Systems Investment's activities with Sarah Day Levesque 57:20 - Recommendations from all the...

There are tens, or even hundreds, of thousands of edible plants in the world. But humans only cultivate a couple hundred of those at any significant scale. And when we eat, we tend to stick to just a few: More than half of the calories that humans consume around the world today come from just corn, soy, wheat, and rice. But that narrow focus on food is putting us in danger. As climate change, the COVID pandemic, and conflict in “breadbasket” regions like Ukraine continue to disrupt agriculture, it may be time for forgotten crops to make a comeback. On this episode, Chef Pierre Thiam explains how one of these ancient grains might just save the world. GUEST: Pierre Thiam, Chef, author, & entrepreneur ADDITIONAL RESOURCES: Where to find some fonio: Yolélé How to cook fonio: The Fonio Cookbook by Pierre Thiam Will the world's breadbaskets become less reliable?, McKinsey (charts and maps!) Looking at other grains (millet and fonio)  to help feed the world, Foreign Policy Explore stats on crop and livestock production around the world, The UN Food and Agriculture Organization

Welcome to a fresh new perspective for the Narratives of Purpose Podcast. In today's episode, I invite you to our short three-part series on Exploring Sustainable Food Systems that will conclude this season of the podcast. Over the following three episodes you will be hearing from multiple voices that represent who I like to call, ‘agents of change' in their field, and for this series we will be shining a spotlight on the sustainable food movement. This episode is an introduction to what is to come as we wrap up this powerful and thought-provoking season. Be sure to visit our podcast website for the full episode transcript and for the detailed list of guests featured in this series. This short series on Exploring Sustainable Food Systems is supported by ⁠Fructify Network⁠. ** UNLOCK EXCLUSIVE CONTENT AND ACCESS TO OUR PODCAST while supporting our team's efforts to continue producing the best quality content we possibly can! Check out our membership community at ⁠https://www.patreon.com/noppodcast⁠ and become a patron. ** ____ Episode timestamps 00:27 - Introduction to the series and main themes 04:06 - Romain Oeggerli & Yohann Pellaux, the co-founders of Alles Gut! Gemüse Kebab Restaurant 07:23 - Charlotte Hennessy and Patrick Dupuis from Refettorio Geneva Restaurant 10:05 - Margaux Mégevand from the Partage Foundation 12:16 - Sarah Day Levesque, the Managing Director of Regenerative Food Systems Investment 14:20 - Chef Pierre Thiam, the founder of Yolélé Foods & Teranga Restaurants 16:50 - Joni Kindwal Moore, the founder of Snacktivist Foods⁠⁠⁠⁠⁠⁠⁠⁠  19:16 - Imani Black, the founder of Minorities in Aquaculture 21:01 - Bastiaan Frich, founding member of Urban Agriculture Basel 22:21 - Jamie Crummie, co-founder of the Too Good To Go app 24:26 - Episode recap

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the Culinary Institute of America's Worlds of Flavor conference, which took place November 2-4 at The CIA at Copia in Napa, CA, with the theme 'Africa and the World: Reclaiming the Past, Crafting the Future'. Worlds of Flavor is a 3-day International Conference and Festival that includes culinary demonstrations, presentations, panels, and workshops, plus, its famed world marketplace tastings and live fire and teaching kitchens at its beautiful campus. Today's show includes two guest interviews from the conference: first, Pierre Thiam, Chef and Owner of Teranga and Yolélé with locations of NY and El Cerrito, CA, who is a celebrated chef, restaurateur, award-winning cookbook author, entrepreneur, and environmental activist. Born and raised in Senegal, Pierre is known for his innovative cooking style; at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. Pierre is the founder of Yolélé, which distributes African food products around the world, including fonio, a climate-friendly and nutritious ancient grain from the Sahel region of West Africa. His critically acclaimed restaurant Teranga, located in Harlem, NY, serves fast-casual West African fare directly sourced from farmers in the region. Pierre is the author of three cookbooks including, The Fonio Cookbook, released in October 2019 and will add a fourth with the release of Simply West African (Penguin Random House; 2023). Shari's second guest is Zoe Adjonyoh, a chef, writer, entrepreneur, and founder of Zoe's Ghana Kitchen Ltd. Zoe has been pioneering modern West African food in the form of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food, and events since 2010. In 2017 she released her debut cookbook Zoe's Ghana Kitchen, which was republished and released nationwide in the US in 2021 and landed her a spot on the New York Times Best Cookbooks of 2021 List. Zoe's mission has always been to bring the great flavors of West Africa to a wider audience, and her work has been acknowledged through positive press and publicity including being named one of London's hottest chefs by Time Out and one of “The 44 Best Female Chefs” by Hachette Cuisine France. Today's show also features Shari's PR tip to tell your story; two Speed Round games, and Shari's Solo Dining experience at Chef Christopher Kostow and Martina Kostow's Jew-ish Deli, Loveski, at the Oxbow Public Market in Napa, CA. Photo Courtesy of Pierre Thiam and Zoe Adjonyoh.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Chef, author, and co-founder of Yolélé Pierre Thiam saw the opportunity to start his business after discovering the dearth of West African cuisine in New York City and observing how smallholder farmers in Senegal made fonio, a nutrient-dense ancient grain, and West African staple. While working on the company, he thought about the positive social and economic impacts it could have both in West Africa and across the world. In this episode of Spill & Dish, George Hajjar, associate editor at SFA, speaks with Thiam about starting his business, the importance of collaboration, and the global food supply chain.Spill & Dish is Powered by Simplecast.

Fonio is Africa's oldest cultivated grain. It matures quickly in one of the poorest and driest soils on the planet. It is also gluten-free and extremely nutritious. So why doesn't it ring a bell, why has it fallen into oblivion? In this episode, award-winning Senegalese chef Pierre Thiam shares two of his favourite fonio recipes with us and tells us why he has made it his life's mission to make the world fall in love with this “miracle grain". Hosted by Tokunbo Salako. Written and produced by Marta Rodríguez Martínez, Naira Davlashyan and Aisling Ní Chúláin. With original reporting by Selly Thiam. The theme music is by Andy Robini. Consulting editor: Catalina May. Solution journalism consultant: Michèle Foin. Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery. For more information on The Star Ingredient, go to our website.Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef. The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation. Hosted on Acast. See acast.com/privacy for more information.

This week's guest is US-based African chef, cookbook author and activist Pierre Thiam.Pierre (who was born and raised in Senegal and now lives in the Bay Area) has dedicated his career to making West African cuisine and ingredients accessible to new audiences in the US and beyond. He's the executive chef and co-founder of Teranga, his acclaimed fast-casual group of restaurants in New York City, where he sources food directly from African farmers, and is the co-founder of Yolélé, a purpose-driven food business that makes African ingredients available to US home cooks and restaurants, while connecting smallholder farms in West Africa with the global food economy.Pierre is also the author of three cookbooks, including his most recent, The Fonio Cookbook: An Ancient Grain Rediscovered, which highlights simple African-inspired recipes for the home cook such as Fonio Fritters with Sweet Potato, Tamarind Roasted Chicken with Fonio and Fonio Chocolate Cake with Raspberry (among others!).Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon't forget to subscribe & leave us a review!Item 13: An African Food Podcast is Powered by Simplecast.

Pierre Thiam was robbed within days of arriving in New York City. It was 1989, and he had just traveled to the U.S. from Senegal to study chemistry and physics. This chance incident, however, set Pierre's life on an entirely different course. Today, he's a renowned chef, restaurant owner, cookbook author, and co-founder of Yolélé – a company working to introduce the world to an ancient West African grain called fonio.This week on How I Built This Lab, Pierre talks with Guy about his company's work to circulate this nutrient-dense and drought-resistant food source. Pierre also shares how he overcame cultural norms to embrace his cooking career, and his take on the connection between colonization and the vulnerability of our global food systems. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Geologist David R. Montgomery and biologist Anne Biklé explore the relationship between soil health and human health. Senegalese chef Pierre Thiam works to make fonio a global grain while keeping its production in Africa. Chef Bonnie Frumkin Morales explains the simplicity of making kvas at home and why more people don't know about the beverage. LA Times restaurant critic Bill Addison feasts on Colombian fare at Selva in Long Beach. Yolanda Evans likens rum houses in Barbados to British pubs with a sense of community and conviviality.

Senegalese chef and entrepreneur Pierre Thiam is on a mission to break into the Western-dominated grain market with an ancient grain called fonio. He built his company, Yolele Foods, in 2017 with the intention of creating economic opportunities for farmers who grow grains like fonio, and his success could have a huge impact on African countries by alleviating poverty and hunger for millions of people. Pierre tells us about his strategy to break into a global market that obsesses over wheat, rice, corn, and soy. And so far, it's working. Yolele's packaged fonio is flying off the shelves at Whole Foods locations all across the country. For more info on our presenting sponsor, check out realvision.com/businesscasual.  Host: Nora Ali Producer: Bella Hutchins  Video Editors: McKenzie Marshall and Christie Muldoon Production, Mixing & Sound Design: Daniel Markus Music: Daniel Markus & Breakmaster Cylinder Fact Checker: Kate Brandt  Senior Producer: Katherine Milsop VP, Head of Multimedia: Sarah Singer  Full transcripts for all Business Casual episodes available at https://businesscasual.fm

Anthony Bourdain explores West African culture, with guides Chef Pierre Thiam, Ofeibea Quist-Arcton, and famed musician Youssou N'Dour. Original Airdate: Season 7, 2016. To learn more about how CNN protects listener privacy, visit cnn.com/privacy

On the way to Cleveland, Ohio to continue earning his chemistry and physics degree after his university in Senegal shut down due to student strikes, a young Pierre Thiam was waylaid in New York City having been robbed of his father's savings within one week of arriving. His introduction into New York City's restaurant world, borne out of necessity for survival and to avoid sharing the unfortunate news with his father, was where he found his calling. Today, Chef Pierre Thiam is a celebrated chef, restaurateur, award-winning cookbook author, lecturer, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style, modern and eclectic, yet rooted in the rich culinary traditions of West Africa. He is the chef and owner of critically acclaimed Harlem restaurant, Teranga, which serves fast-casual West African fare directly sourced from farmers in the region. Recently, he moved to the Bay Area to raise his family.Pierre is the author of three cookbooks including, The Fonio Cookbook, released in October 2019. He has won numerous awards and accolades for his cooking and advocacy.His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa. The company’s signature product, Yolélé Fonio, a resilient, restorative and nutritious ancient grain, is found in Whole Foods, Target, Amazon, and other retailers across America. Chef Pierre and host Brad Johnson explore a variety of subjects including his journey through the restaurant ranks, the rise in popularity of West African food, his mission to bring the ancient miracle grain, fonio, to America and beyond, and how soul food reminded him of home with its rich flavors, an example of how the culture and food of Africa migrated to the Caribbean and America hundreds of years ago and survives today. We learn why Senegalese President Léopold Sédar Senghor was a hero for Pierre and his belief in "new humanism", which guided his actions when the pandemic struck. Join us at Corner Table Talk! * * * Please follow @CornerTableTalk For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: brad@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.

In this episode, Chef Pierre Thiam takes us on a journey from a boy growing up in coastal Senegal dreaming of becoming a scientist to a young man, who finds himself in downtown Manhattan in the early 90's. As his story unfolds, we see how sometimes “the fates” have a way of putting us on a path that is very different to what we had envisioned. Chef Pierre's story is fascinating and he shares how these experiences shaped his world view today. He is now a restaurateur and co-founder of Yolele foods, a food brand that brings us the flavors of west Africa and the superfood grain Fonio. We learn how this ancient, superfood grain has been overlooked and almost even forgotten in the urban areas of West Africa following the adoption of French influenced, colonial food systems. Chef Pierre explains the cultural significance of Fonio as well as its incredible nutritional profile and agricultural impact potential. Fonio is called the "seed of the universe" by the Dogon people of Mali, try it and you will see why! Building a new category involves developing all the parts in the middle (harvesting and processing) for this new ingredient to scale. Chef Pierre describes the leading-edge innovation and advancements in manufacturing that he and his team has made to bring this new grain to global markets. These advancements are a "big deal" in the world of climate-impact small cereals and nutrition. His brand Yolele foods is making a big impact on the global palate and awareness about climate-impact, superfood grains. Pierre tells us about his upbringing and how he was raised with the understanding of regeneration.  This included a culture of eating seasonally and understanding how crops need to be planted together to help eachother grow and to combat the advancement of the Sahara desert. He invites us to think about our food in a new way.Join us on this heartfelt recording that will have you on the edge of your seat hearing about those early days in the kitchens of NYC to his explorations of the rural deserts of the Sahel. You will feel Pierre's sincere passion for impacting the people and the land of his youth. Join us on this heartfelt recording that which will have you on the edge of your seat hearing about those early days in the kitchens of NYC to his explorations of the rural deserts of the Sahel. You you will feel Pierre's sincere passion for impacting the people and the land of his youth.Learn more about Yolélé, https://yolele.com/ https://www.instagram.com/yolelefoods/?hl=en Lear more about Chef Pierre:https://www.pierrethiam.com/ https://twitter.com/chefpierrethiam TED Talk with Chef Pierre:  https://youtu.be/yjtCDgjxRAw 

Pierre Thiam is a Senegal-raised, New York based Chef, Author, Restauratuer, Social Activist and Culinary Ambassador! Our conversation illuminates his beginnings; his passion for African Food preservation like "Fonio" an acient grain gaining global popularity and so much more! To connect with his movement and purchase the delicious nutrious product line: www.yolele.com or www.pierrethiam.com To contact us at the podcast send your email to: freshandfreestyleflavor@gmail.com We welcome your feedback and your support. Subscribe to the podcast today! Thanks for Listening. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tarsha-gary/support

Amethyst Ganaway is a chef and food writer, focusing primarily on Southern and African-American foodways and the foodways of the African Diaspora. She's also the lead recipe developer and content creator for Chef Pierre Thiam's West African food brand, Yolélé. She talks about her food memories from growing up in Charleston, discusses her new book proposal about whole animal cooking, and shares ideas for preparing fonio. Plus, she shouts out some all-star Charleston chefs and restaurants. HRN On Tour is powered by Simplecast.

#REDIFFUSION Pour cet nouvel épisode, je vous emmène à Dakar et à New York avec mon invité de marque le chef Pierre Thiam. Pierre a de nombreuses casquettes: Il est ambassadeur de la cuisine ouest africaine aux USA et dans le monde, il a ouvert 3 restaurants à New York dont le Teranga son dernier bébé sur la 5th avenue et je vous invite à y faire un tour si vous êtes dans le coin Il est aussi auteur avec à son actif 3 livres qui ont tous reçu des distinctions très prestigieuses dont celle du meilleur livre de cuisine international par le James Beard Award Enfin Pierre est un entrepreneur social à travers sa société Yolélé Foods en soutien aux populations rurale d'Afrique de l'ouest avec laquelle il distribue le fonio, une céréale nutritive et sans gluten dans tous les Whole Foods des USA. Rien ne destinait Pierre à être chef cuisinier, après son bac scientifique, il s'est dirigé par hasard vers des études de physique chimie. A cause d'une année blanche au Sénégal, il a décide de poursuivre ses études aux USA où son destin l'attendait.... vous allez découvrir comment dans l'épisode :) j'ai adoré m'entretenir avec Pierre qui se livre avec humilité et transparence mais je ne vous en dis pas plus et vous laisse écouter ma conversation avec Pierre Thiam. Références: https://www.pierrethiam.com/ Yolele Foods Ses livres: The fonio cookbook Yolélé! Recipes from the heart of Senegal Senegal: modern Senegalese recipes from the source to the bowl Ses recommandations de lecture Kaïdara, récit initiatique peul - Amadou Hampaté Ba L'enfant Peul - Amadou Hampâté Bâ Let's keep in touch! Si le podcast vous plait le meilleur moyen de me soutenir c'est de me laisser un avis 5 étoiles sur Apple Podcast pour aider les autres à découvrir le podcast, ça me donnera un coup de boost donc n'hésitez pas :) Pour me poser des questions ou suivre les actualités de Gatemeri c'est par ici: Réseaux sociaux: Instagram, Linkedin, Facebook Site internet: www.gatemeri.com S'inscrire à la Newsletter

Around the world, farmers are increasingly planting cassava rather than other crops to mitigate the effects of drought. Due to cassava’s drought-resistant qualities and ability to survive defoliation, it's an ideal crop for communities impacted by climate change and food insecurity. In today’s episode of Climate Cuisine, we’re discussing how cassava has been feeding people throughout South America, Africa, and Asia. It is one of the most resilient starches out there and can be processed into bread, couscous, and even boba. We’re speaking with Pierre Thiam and Andrea Castillo to learn more about this incredible crop. Topics covered in this episode: Min 1:26: An intro to Climate Cuisine Min 2:14: What is cassava? Min 2:44: Meet Tammy Turner Min 3:59: Figuring out one’s natural ecology Min 5:53: What happens when you don’t eat in accordance with your climate Min 9:36: Meet Andrea K. Castillo Min 11:02: The surprising toxin in cassava Min 11:39: Steps to make Belizean cassava bread Min 15:38: Meet Pierre Thiam Min 17:12: Ways cassava is used in West African cuisine Min 19:44: How Pierre decolonizes his cuisine Min 21:54: The ills of monoculture cassava farms Min 24:45: Increasing interest in African food cultures Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio and YouTube at /WhetstoneRadio

On this week's Cooking Issues, Dave and the gang are joined by Chef Pierre Thiam (of Yolele Foods and Teranga). See acast.com/privacy for privacy and opt-out information.

Lady, this week we are talking about fonio, an African superfood. Tune in to this episode to discover what fonio is, how long it has been cultivated in Africa, and what nutritional properties make it a superfood.  In this show I will go into the background on fonio, its nutritional profile, and some ways to incorporate it in your diet. Later, I will speak to Pierre Thiam, a chef specializing in West African cuisine and founder of Yolele Foods, to gain more insight. -Xo Raw GirlGet your cooking apron on, grab a notepad, and learn:Why fonio could play a big role in improving food security in West AfricaHow and where fonio is harvestedPierre Thiam’s journey to becoming a world-renowned chefWhat the staples are in Senegal cuisine The versatility of cooking with fonioWhy we need to return to traditional ways of agriculture Check out Pierre Thiam’s websites: http://www.pierrethiam.com/https://www.yolele.com/Find Pierre Thiam on Instagram: @chefpierrethiam and @yolelefoodsPurchase The Fonio Cookbook: An Ancient Grain Rediscovered

The Transatlantic Slave Trade exploited the bodies and minds of enslaved Africans and created a fracture between enslaved Africans brought to America and their home countries. In this episode, Korsha interviews chefs Eric Adjepong and Pierre Thiam about west Africa's influence on American food and the vastness of being both African and American at the same time.

Pour cet nouvel épisode, je vous emmène à Dakar et à New York avec mon invité de marque le chef Pierre Thiam. Pierre a de nombreuses casquettes:  Il est ambassadeur de la cuisine ouest africaine aux USA et dans le monde, il a ouvert 3 restaurants à New York dont le Teranga son dernier bébé sur la 5th avenue et je vous invite à y faire un tour si vous êtes dans le coin  Il est aussi auteur avec à son actif 3 livres qui ont tous reçu des distinctions très prestigieuses dont celle du meilleur livre de cuisine international par le James Beard Award Enfin Pierre est un entrepreneur social à travers sa société Yolélé Foods en soutien aux populations rurale d’Afrique de l’ouest avec laquelle il distribue le fonio, une céréale nutritive et sans gluten dans  tous les Whole Foods des USA.  Rien ne destinait Pierre à être chef cuisinier, après son bac scientifique, il s’est dirigé par hasard vers des études de physique chimie.  A cause d’une année blanche au Sénégal, il a décide de poursuivre ses études aux USA où son destin l’attendait.... vous allez découvrir comment dans l’épisode :)   j’ai adoré m’entretenir avec Pierre qui se livre avec humilité et transparence mais je ne vous en dis pas plus et vous laisse écouter ma conversation avec Pierre Thiam.  Références:  https://www.pierrethiam.com/  Yolele Foods Ses livres:  The fonio cookbook  Yolélé! Recipes from the heart of Senegal Senegal: modern Senegalese recipes from the source to the bowl Ses recommandations de lecture  Kaïdara, récit initiatique peul - Amadou Hampaté Ba L’enfant Peul - Amadou Hampâté Bâ Let's keep in touch!  Si le podcast vous plait le meilleur moyen de me soutenir c'est de me laisser un avis 5 étoiles sur Apple Podcast pour aider les autres à découvrir le podcast, ça me donnera un coup de boost donc n'hésitez pas :)  Pour me poser des questions ou suivre les actualités de Gatemeri c'est par ici:  Réseaux sociaux: Instagram, Linkedin, Facebook Site internet: www.gatemeri.com S'inscrire à la Newsletter  

His company Yolélé Foods brings ancient African grain Fonioto 1000 stores in Whole Foods, Amazon, and other retailers across America.

Interview with Chef Pierre Thiam, Yolélé Foods and Teranga Restaurant co-founder. From the website: "Yolélé was founded in 2017 to create economic opportunity for smallholder farming communities; to support biodiverse, regenerative, and resilient food systems; and to share Africa’s ingredients and cuisines with the world. 'Sharing culture through food has always been my driving passion, and YolÉlÉ was created in that spirit.' — Pierre Thiam." "Yolélé is a Fulani term of exuberance used throughout West and Central Africa. It roughly translates to 'Let the Good Times Roll' (or, like in New Orleans, 'Laissez Les Bon Temps Rouler!'). People shout out 'Yolélé!' to get parties started and people dancing. The Fulani people are the world’s largest nomadic group, living across government-drawn country lines. Like the Fulani, Yolélé aspires to transcend borders, bringing African culture to all." https://yolele.com and https://itsteranga.com/home --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/nancygandcorryg/message Support this podcast: https://anchor.fm/nancygandcorryg/support

My guest on today's episode of Holding Up the Ladder is chef Pierre Thiam. Hailing from Dakar in Senegal, now residing in New York, Pierre is an author, restaurateur, social entrepreneur and culinary ambassador. He is the executive chef of awarding-winning restaurant Nok by Alara in Lagos, Nigeria; signature chef of the 5-star Pullman Hotel in Dakar; executive chef and co-owner of Teranga a fast-casual food chain in New York rooted in traditional African culinary traditions and founder of Yolélé Foods a company that advocates for small holder farmers in the Sahel, opening new markets for crops grown in Africa, particularly the super food Fonio which we talk about in detail in our interview. Chef Thiam also has a number of beautiful cookbooks celebrating Senegal and the rich culinary traditions of West Africa.We talk about Pierre's journey from a student of physics and chemistry in Dakar to the kitchens of New York. We talk about the politics of food; food justice and food deserts. We talk about sustainability, how lifestyle desires of people in the West can negatively impact farmers across the world. We talk about the far-reaching disruptive effects of colonialism on farming so that crops from as far afield as Vietnam have impacted the Senegalese diet.We talk about how Pierre's cultural heritage has shaped his work and what he values. And we attempt to settle the long-standing argument of which country in West Africa makes the best jollof rice, hint - it's not Nigeria and it's not Ghana! And we of course talk about music.Guest: Chef Pierre ThiamTitle: The best way to transcend borders is through foodLinks: Chef Thiam's website & IGYolélé Foods website & IGTeranga website & IGReport on Future 50 FoodsArtists of playlist: Randy Weston, A Tribe Called Quest, Cheikh LôIf you'd like to support the podcast click here See acast.com/privacy for privacy and opt-out information.

Punk Rock HR Episode 132: My guest today is Pierre Thiam. He was raised in Senegal, but he is a New York-based chef, author, restauranteur, social entrepreneur, and culinary ambassador. Pierre is best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and co-owner of Teranga, a fast-casual food chain from New York City. Pierre’s company, Yolele Foods, advocates for small farmers by opening up new markets for crops grown in Africa. Its signature product, fonio, is found at Whole Foods, Amazon, and other retailers across America.  Chef Pierre is on my show because I think he has an interesting perspective on COVID and what’s happening to small businesses, but also the climate crisis and, more importantly, leadership. We have an awesome conversation that highlights how an immigrant who got stuck in New York City can truly get things done. To learn more, sit back and enjoy this conversation with Pierre Thiam. In this episode you’ll hear: Pierre’s origin story. The intense food culture in which he grew up. How important his life in Senegal was for his career. What West African flavors and fonio are. The multifaceted work that he does. The connection between politics and food in the US. His message for those who are feeling lost or worried about the current state of the world. Resources from this episode: Laurie on Instagram Laurie on LinkedIn Read more from Laurie Work with Laurie Teranga's website Learn more about Pierre Yolele Food's website Yolele Foods on Instagram Pierre on Instagram   *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com     

In this episode, we are joined by internationally acclaimed Chef Pierre Thiam, the founder of Yolele Foods (https://www.yolele.com/) as we explore the dynamics of food within African culture. Chef Pierre is well-known for his steadfast promotion of African food across the globe and he shares his journey as an African chef showcasing African cultural recipes, successes, challenges, and how he was able to build a reputable brand. He also discusses the importance of showcasing African food to the world rather than hiding it and deeming it inferior to other cultural cuisines. Listen in as Chef Pierre provides critical insights and strategies that African agri-food entrepreneurs can apply not just to scale their businesses, but also to contribute to the global promotion of the African food culture. Music from https://filmmusic.io "Energizing" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)

On this edition of Bagels and Broadway, chef Pierre Thiam with his new line of fonio pilafs,  pop artist Ed Heck, talking about his latest book for children,  theatrical shoe designer Phil LaDuca discusses his new shoe line for dancers of color, and Robert Lang, the  founder of Farm One, a vertical farm underneath a building in Soho. See omnystudio.com/listener for privacy information.

Chef Pierre Thiam is a gift to the food industry and he is working hard to give farmers in West Africa a platform and pathway to the food that they grow.What a treat it was for us to talk with the chef, cookbook author, and social justice activist. We had a wonderful conversation about his story — moving from the Senegalese capital city Dakar to New York City. We also chat about what's bringing him joy right now, how his restaurant Taranga is changing with the needs of the NYC community, what fonio is, and where you can get it, and more.  Please support Pierre's work by purchasing one of his cookbooks or buying a bag (or two!) of fonio at your local retailer.Be well, stay safe, Black Lives Matter, and thank you for wearing a mask.--Buy us a cup of coffee!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

This is a special edition of Bagels and Broadway. “Art and Activism” is presented by the Division of Continuing Education at the School of Visual Arts. Guests include: Earl Thomason, Jr., marketing specialist and Executive Director of Foundation of Freedom, Michele Washington, climate designer and educator, John Cloud Kaiser, Director of Education at Materials for the Arts, Dianne Smith, multi-disciplinary and installation artist, and chef Pierre Thiam, cookbook author, entrepreneur and speaker. Each of these talented individuals featured on the podcast will be presenting or leading workshops during “Art & Activism: Nourishing Conscious Communities”, a virtual symposium taking place from 12 noon to 7 PM on Sept. 25. The event is free and can be joined any time throughout the day. To register: https://bit.ly/AandA20 See omnystudio.com/listener for privacy information.

This week the girls had the privilege of interviewing culinary ambassador Pierre Thiam. Born in Senegal, Thiam is a New York City- based chef, restaurateur, author, and entrepreneur who has worked to bring the flavors and culinary traditions of West Africa to the rest of the world, and whose career runs the gamut between hospitality and social justice. His company Yolélé Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is now available at retailers across America. It is also extremely delicious and, as Thiam says, easier to pronounce than quinoa :). Join us as we talk about the importance of sharing food with both loved ones and strangers.  Xoxo See you at Chip Hour everyday Wednesday at 6PM est! And rate the pod if you love the pod as much as we love you!

This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain originates. We hear from The Sioux Chef, Sean Sherman about his foray into the world of indigenous culinary history and look at battle to identify Palestinian cuisine as just that, Palestinian. Further reading:Sioux Chef: sioux-chef.comNorth American Traditional Food Systems: www.natifs.orgReem Kassis: reemkassis.comReem Assil: reemscalifornia.comValerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereigntyIn March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast. 

Today on “Food Talk with Dani Nierenberg,” Dani is joined by Emily Broad Leib, the director of the Harvard Food Law and Policy Clinic, and Doug O’Brien, the vice president for network programs at the Global FoodBanking Network. Together, they talk about the new Global Food Donation Policy Atlas, an interactive guide that maps food donation laws and recommends ways to further reduce food waste. Data for five countries—Argentina, Canada, India, Mexico, and the United States—was released this month, and the atlas will eventually cover 15 nations. Then, chef Pierre Thiam talks with Dani about the potential for the ancient African grain fonio to impact the lives of farmers in West Africa. He is the co-founder of Yolélé Foods, a company that imports fonio to the U.S. from countries like Thiam’s native Senegal, and helps support the smallholder farmers who grow it. Thiam says fonio can help address malnutrition, food and economic insecurity, and even climate change. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

On this edition of Bagels and Broadway... Chef Pierre Thiam, talks about fonio, an ancient grain he has introduced to the American market, and his top restaurant, Teranga, also Erin Cronican and Brandon Walker, founders of the The Seeing Place Theatre, now presenting a play adaptation of The Animal Farm, peace troubadour James Twyman, who is performing his one man show, “Brother Sun, Sister Moon” based on the teachings of St. Francis of Assisi, and composer Alastair William King chats about the New York premiere of his musical, The Little Match Girl. See omnystudio.com/listener for privacy information.

Pourquoi les guides tels que le guide Michelin n'ont-ils pas leur opus africain ? Comment expliquer l'absence du continent des classements, à quelques exceptions près ? Comment les chef-fe-s pourraient-ils mieux se faire entendre sur la scène culinaire internationale ? Les émissions de cuisine ont propulsé la gastronomie au premier rang des curiosités et passions médiatiques. Des classements sont nés, les guides anciens et récents se lancent dans la critique et la découverte de tables joyaux, l'Asie, le Japon est probablement le pays qui a la cuisine la plus reconnue et distinguée... dans ce concert de louanges, manque la voix de l'Afrique. Avec :- Vincent Garrigues, ancien journaliste de RFI, conseiller en Stratégie digitale au sein du cabinet Meroe Global, auteur de récits de voyages et guides touristiques «Afrique du Sud», éditions Guide vert Michelin ; «Afrique du Sud» et «Le Cap» éditions Petits futés.→ Facebook Vincent Garrigues - Merlin Cedric Ella, chef de L'Ella à Libreville. Restaurant de cuisine familiale et africaine.- Agondjé sité Sherko, en face de l'Oasis des Princes. Tel : +241 77 26 71 57- Christian Yumbi, chef du restaurant l'Arome à Kinshasa. Immeuble CTC : 10, Avenue Wagenia, Gombe, Kinshasa, tel : +243 995716133- Anto Cocagne, cheffe, organisatrice du rendez-vous We eat Africa, auteure dernièrement de «Goûts d'Afrique», aux éditions Mango- Jean-François Mesplède, ancien directeur du Guide Michelin, journaliste et auteur du «Grand dictionnaire des cuisiniers et cuisinières» avec Pierre Gagnaire, éditions Pages d'Écritures, Opinel au fil de l'histoire, et aux éditions de l'Épure, «La pomme, dix façons de la préparer». Sophie Brissaud est journaliste, auteure culinaire et jury notamment du World Restaurant Awards, le classement qui a élu, en 2019, Wolfgat la table de Kobus Van der Merwe sur la plage de Pater Noster en Afrique du Sud, «meilleur restaurant au monde». Elle appelle les restaurateurs africains à ne pas occidentaliser leur cuisine, à affirmer leur voix. Son conseil : ► À écouter Auteure de Terroirs - Des races patrimoniales, des éleveurs, des produits d'excellence, éditions Delachaux.   ►Pour aller plus loin :Le chef sénégalais Pierre Thiam est à New York et à Lagos au Nigeria. Son restaurant : Nok by Alara. Il est l'un des promoteurs du fonio et autres céréales traditionnelles à l'international. → Wolfgat. - Guides et listes : → Guide Michelin→ La Liste→ 50 best→ World restaurant award ► Programmation musicale :Makes me happy - Freshly groundDifferent de Burma Boy et Angelique Kidjo.        

Kat Johnson and Hannah Fordin catch up with Claire Alsup, a former HRN intern and the current director of business development at Yolélé Foods, a company with a mission to introduce West African ingredients to a broader audience and create opportunity for smallholder farmers. Halley Crane, another HRN conversation sits down with them too. They exchange thoughts on ancient grains, regenerative farming practices, and the food scene in the Bay Area. HRN On Tour is powered by Simplecast.

New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his restaurants and award-winning cookbooks Yolélé and Senegal. His new mission is to popularize the ancient supergrain FONIO in the U.S. and help farmers across the drought-prone Sahel region. A Taste of the Past is powered by Simplecast.

Tweet LIVE this Sunday, July 29th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, joining us in studio will be one of our favorite guests Vernon Rochester. Vernon is the owner of Rochester's Barbecue & Grill in Borough of Lawnside, New Jersey. They are doing a relaunch of their menu that we can't wait to see and try what's new. They are a BYOB with Wednesday Nights – All You Can Eat BBQ, and also locals love their Friday and Saturday Night Jazz sessions from 5:00 pm – 10:00 pm featuring Michael J Corman, an amazing Keyboardist/Vocalist. They focus on soul food, barbecue, and southern cooking, but with locally sourced products as much as possible with a focus on dietary diversity. They do traditionally prepared items on the menu such as their amazing Ollie's Triple beans, made with ground beef, sausage and bacon and simmered with “secret spices” all the way to a variety of vegetarian and vegan dishes to choose from. You heard right, they also focus on vegetarian and vegan dishes. Since Rochester's is a BYOB, we thought we better to join us in studio and talk about what you can bring there to drink than Tom Hendricks the NJ Brand Manager for River Horse Brewing Co.. River Horse brewing was started in 1996 by three brothers who really enjoyed homebrewing. Their original location was in Lambertville, New Jersey right across the bridge from New Hope PA. People often still associate them with that location because many people would walk around New Hope, or bike/run the river trail, and then swing by afterword for a beer. Then in 2007 the brothers were looking to sell the business and it was perfect timing for Chris Walsh and Glenn Bernabeo to take over. Chris and Glen were working in finance, but wanted to get out of the corporate world and start with a new opportunity. They jumped at the chance to own the brewery and took it over in 2007. One of the first things they did was hiring their head brewer, Chris Rakow, to handle making the beer and come up with new recipes. The first original recipe that Rakow made for the company was Hipp-O-Lantern Imperial Pumpkin Ale, which is still one of their most popular seasonal beers. By 2013 they had out grown the brewery in Lambertville and needed to move so they could expand brewing. Their Lambertville brewery was only 10,000 sq feet and two stories, which is not very conducive for brewing beer. In Ewing, New Jersey they found a single level, 25,000 sq ft space that used the same water table as their Lambertville brewery, which is a very important factor in keeping the beer consistent. They are now able to distribute their beers through all of New Jersey, eastern Pennsylvania, Eastern New York and all of Connecticut. Then we are thrilled to welcome Becky Selengut the author of two recent books, “How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes” and “Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast” both published by Sasquatch Books. When she's not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, Becky Selengut is a private chef, author, humorist, and cooking teacher. A regular instructor for PCC Community Markets and The Pantry, Selengut is also a private chef and author of two other books How to Taste and Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, and co-author of Not One Shrine: Two Food Writers Devour Tokyo. In her spare time she co-hosts a comedy podcast called Look Inside This Book Club where she reviews only the free Look Inside samples of outrageous romance novels. Selengut lives Seattle - Capitol Hill with her wife and their two dogs. Talking about cookbooks and podcasts our next guest is an expert on both subjects. When New Yorker Suzy Chase Osborne a former radio personality and cookbook publicist isn't shooting Instagram stories of her beloved West Village neighborhood, sipping wine at a cozy New York, New York wine bar with her husband, whipping up after-school brownies for her 11-year-old son, shopping at a local grocery for dinner ingredients, assembling her latest Spotify Kitchen Mixtape or DJ'ing in Brooklyn, New York she's behind the microphone chatting with chefs and cookbook authors. Many believed the internet would spell the end of the cookbook. But true foodies at heart always knew that nothing could break that special bond between tried and true recipe manuals and their love of the kitchen. Hence, the podcast is bringing to life what was once on a page of a cookbook like Suzy Chase's Cookery by the Book. The 3rd season started in June. Suzy has merged the tried and true love of cooking with a modern flair to help the cookbook transcend new generations, and it's working. Chase's Cookery by the Book, now in its third season with more than 90 episodes, is the only cookbook podcast that has featured iconic names like Jacques Pépin, Dorie Greenspan, Pati Jinich, Pierre Thiam and Julia Turshen. It also marks Chase's second venture into podcasting. A female podcasting pioneer, Chase introduced in 2003 TheGrooveRadio.com, the internet's longest-running soul music show. She had a monthly residency at Trophy Bar in South Williamsburg, Brooklyn for six years, currently gigs around the city, and podcasts from her West Village apartment where she lives with her husband and pre-teen son. To top it all off we are so happy to hear from Blaine Heinonen and Sarah Anne Wolff of the band Pretty Gritty with their song “Love Don't Live Here Anymore” that we will play for all of our listeners off their latest album - Seven Year Itch – by CD Baby, C and D Network Publishing, Cannon/Buono Production, and Creative and Dreams Music Network,LLC. What a lineup!!!! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. Also catch the Small Bites crew John DiRenzo and Glenn Gross today at The Fillmore Philadelphia for Made In America vendor challenge put on by Jiwon McCartney, Roc Nation, and Culinary Fight Club. The post Small Bites – Episode 89 appeared first on Wildfire Radio.

Why have so few African cuisines made it onto the world’s culinary stage? Whether it's Michelin stars, popular restaurant chains, or even takeaways and street food, the continent’s gastronomy isn’t anywhere near as prominent as Chinese, Italian or Indian in many parts of the globe. Emily Thomas talks to chefs from Nigeria, Senegal and Eritrea to hear what they think is holding their food back from achieving global prominence - is it economics, culture or taste? And what can be done about it? (Photo: Senegalese chef Pierre Thiam displays his food in New York City. Credit: Getty Images)

Born and raised in Dakar, Pierre Thiam is the executive chef of Nok by Alara in Lagos and the owner of Pierre Thiam catering in New York. He is a also a James Beard award-nominated cookbook author, an ambassador for the culinary traditions of Africa and an advocate for responsible tourism. On today's episode, Pierre tells the remarkable story of his journey from busboy to chef and restauranteur in New York City and speaks about his commitment to fonio, an ancient grain indigenous to Senegal that Pierre is working to cultivate and export. Food Without Borders is powered by Simplecast

Forget quinoa. Meet fonio, an ancient "miracle grain" native to Senegal that's versatile, nutritious and gluten-free. In this passionate talk, chef Pierre Thiam shares his obsession with the hardy crop and explains why he believes that its industrial-scale cultivation could transform societies in Africa. Hosted on Acast. See acast.com/privacy for more information.

Esqueça a quinoa. Conheça o fonio, um antigo "grão milagroso" nativo do Senegal, versátil, nutritivo e sem glúten. Nesta palestra apaixonante, o chef Pierre Thiam compartilha sua obsessão com a safra resistente e explica por que ele acredita que seu cultivo em escala industrial poderia transformar sociedades na África.

Forget quinoa. Meet fonio, an ancient "miracle grain" native to Senegal that's versatile, nutritious and gluten-free. In this passionate talk, chef Pierre Thiam shares his obsession with the hardy crop and explains why he believes that its industrial-scale cultivation could transform societies in Africa.

퀴노아는 잊어버리십시오. 다양하게 활용할 수 있고, 영양가있고, 글루텐이 없는 세네갈의 전통 고대 곡물, "기적의 곡물" 포니오를 만나십시오! 이 열정적인 강연에서, 요리사 피에르 티암은 이 곡물에 대한 자신의 집착과 이것의 산업 수준의 재배가 아프리카 사회를 바꿀 수 있다고 믿는지에 대해 이야기합니다.

Oubliez le quinoa, découvrez le fonio, une ancienne « céréale miracle » originaire du Sénégal qui est polyvalente, nutritive et sans gluten. Dans cette discussion passionnée, le chef Pierre Thiam partage son obsession de cette robuste plante et explique pourquoi il croit que sa culture à l'échelle industrielle pourrait transformer les sociétés en Afrique.

Olvídate de la quinoa. Conoce el fonio, un antiguo "cereal milagroso" nativo de Senegal que es versátil, nutritivo y sin gluten. En esta apasionada charla, el chef Pierre Thiam comparte su obsesión por este cultivo resistente y explica por qué cree que cultivarlo a escala industrial podría transformar las sociedades en África.

Vergessen Sie Quinoa. Hier kommt Fonio, das alte "Wunderkorn" aus dem Senegal, das sowohl vielseitig einsetzbar, nährstoffreich als auch glutenfrei ist. In diesem leidenschaftlichen Vortrag spricht der Koch Pierre Thiam über seine Begeisterung für dieses widerstandsfähige Getreide und erklärt, weshalb er glaubt, dass der Anbau im industriellen Maßstab die Gesellschaften in Afrika verändern könnte.

Pierre Thiam on the food of Senegal; our recipe for Tahini Swirl Brownies; a tip for all-new compound butters; chef and restaurateur Damon Baehrel on his “mystery restaurant” in upstate New York; and Dr. Aaron Carroll investigates how looking at food stamp choices could reduce obesity. (Originally aired 2/18/17)

This week, we talk to chef Pierre Thiam. The food of Senegal has big flavors and big heart, and Thiam reveals the culture that inspired him to cook. “In Senegal … people believe that the more they share the food with you, the more plentiful their bowl will be,” he says. Then we’ll present our recipe for Tahini Swirl Brownies and a tip for all-new compound butters. Also on the show, we talk to Damon Baehrel about his “mystery restaurant,” in upstate New York, Dr. Aaron Carroll investigates how looking at food stamp choices could reduce obesity and, as always, Christopher Kimball and Sara Moulton take your calls.

On today's episode of THE FOOD SEEN, we return to Senegal with Pierre Thiam. In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal”, Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl”, exlores influences not only by it's French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”), the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it's a way of life.

Senegal: Modern Senegalese Recipes from the Source to the Bowl By Pierre Thiam

NWP welcomes super chef, Pierre Thiam!  Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal, a bustling and culturally diverse metropolis on the west coast of Africa. Although he developed an interest in the culinary arts at an early age, he studied physics and chemistry from the city’s Cheikh Anta Diop University.  Thiam moved to New York in the late 1980s where he began working in a number of restaurants. His bottom-level entry steadily led upward, and by 2001 he opened his first restaurant, Yolele, a visionary African bistro in Fort Greene, Brooklyn. His second outlet, Le Grand-Dakar Restaurant followed, opening in neighboring Clinton Hill three years later; it quickly became a culinary and cultural locus for Africans from the continent and the Diaspora. Currently he owns Pierre Thiam Catering, which introduces a diverse, savvy New York clientele to contemporary interpretations of ethnic flavors; he also serves as consulting chef for a number of restaurants in the City and beyond.  http://PierreThiam.com

Pierre Thiam is a chef, restaurateur, and the author of the new cookbook Senegal: Modern Senegalese Recipes From the Source to the Bowl. Raised in Dakar, Senegal, Pierre brings his extensive knowledge to this cookbook—and today, he’s here to share a bit of it with us. Read the full transcript here: http://bit.ly/1hw9xvx

Chef/Restaurateur/Author Pierre Thiam takes us on a culinary journey to his native Senegal, whose cuisine is rich in traditions and big bold flavors. His beautiful book, "Senegal: Modern Senegalese Recipes from the Source to the Bowl," offers popular Senegalese dishes, including ingredients to stock your pantry and where to source. We discuss Senegalese super fruits, ancient grains and red palm oil, one pot cooking, slow roasting, and fermenting and Senegal's concept of "Teranga" (hospitality).This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

On today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez answer questions about the essential steps to preparing eggnog. Dave calls up chef Pierre Thiam to discuss Senegalese cuisine. Before the break, he answers a caller’s question about cooking for pregnant women. After the break, Dave and Nastassia sample some salami from Underground Meats. This program has been sponsored by Underground Meats. “People are using more and more oil, not for the taste, but just as a sign of being able to use more oil.” [35:30] — Dave Arnold on Cooking Issues