HIBT Lab! Yolélé: Pierre Thiam

How I Built This with Guy Raz

Guy Raz | Wondery

Business

4.8 • 31.1K Ratings

🗓️ 25 August 2022

⏱️ 44 minutes

🔗️ Recording | iTunes | RSS

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Summary

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.

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Transcript

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0:00.0	What is actually going on with the economy nowadays?
0:04.4	The price of gas, inflation, are we in a recession?
0:08.2	I'm Jeff Quo, co-host of NPR's Planet Money.
0:11.2	Come along with our super team of econ experts
0:14.1	as we delve into the stories that show you
0:16.2	how the world really works.
0:18.6	That's Planet Money from NPR.
0:24.4	Hello and welcome to How I Built This Lab.
0:27.2	I'm Guy Roz.
0:28.6	So one of my favorite things to do
0:30.8	is to wander the aisles of grocery stores.
0:33.7	I'm always in the lookout for weird and new products.
0:37.0	Recently, I came across some mushroom jerky,
0:40.0	cassava, cheese puffs with plant-based cheese,
0:43.4	a Mexican fermented kombucha-type drink.
0:46.7	Anyway, I always worked to find at least one new thing
0:49.6	in the store to try each week.
0:51.6	And about a year ago, I came across a grain
0:54.4	that looked really interesting.
0:56.4	It was high in protein, gluten-free,
0:58.9	and most intriguingly, it was an ancient grain from Africa.
1:03.6	It's called phonio and immediately grabbed a bag
	...

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