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2025-09-0500 min
The FoodTalk ShowDiscovering Fonio: A Grain of Hope for Sustaining AgricultureIn the latest episode of The Food Talk Show, host Ollie Lloyd talks to Philip Teverow, co-founder and CEO of Yolélé, a brand pioneering the development of fonio, a grain that you might not have heard of but has tremendous potential.
Fonio is not just any grain; it's a “gluten-free ancient grain that cooks in five minutes and is drought tolerant," emphasises Philip. Women in West Africa traditionally cultivate the grain as a subsistence crop. However, Philip and his business partner, legendary NY chef, Pierre Thiam, envision fonio as a grain that can support livelihoods through sust...
2025-05-2134 min
La Tige - Initiatives durables en AfriqueEpisode 03 - Le fonio, une graine durable pour l'AfriqueQuelles sont les menaces climatiques, migratoires et alimentaires au Sénégal et comment des cultures indigènes et ancestrales peuvent répondre à ces enjeux dans ces zones arides ?Comment décide-t'on de revenir s'installer au Sénégal avec un projet à impact à dimension nutritionnelle, environnementale, sociale et féminine ?Dans cet épisode, Anna A. Touré reçoit Laura Layousse, entrepreneure ambitieuse, enthousiaste et animée par les enjeux climatiques et sociaux du Sénégal.Laura est la fondatrice de la Compagnie Africaine Agroalimentaire (CAA), la première e...
2025-03-0334 min
The Startup CPG PodcastFounder Feature: Philip Teverow of YoléléIn 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 reta...
2025-02-2833 min
Roots, Heart, and SoulEpisode 24 - Pierre ThiamJoin Chefs Todd Richards and Stephan Berrouet-Durand in conversation with Chef, Restaurateur, TED Global Speaker & Cultural Ambassador, Chef Pierre Thiam!Also, check out Todd Richards' second book from which this podcast receives its name! Heritage Radio Network is a listener supported nonprofit podcast network. Support Roots, Heart, and Soul by becoming a member!Roots, Heart, and Soul is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2025-02-1959 min
Food Talk with Dani Nierenberg (by Food Tank)472. Reel Change: The Stories that Will Catalyze Food Systems TransformationFood 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...
2025-01-3047 min
Future Fork with Paul NewnhamBest of chefsFor 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...
2025-01-2725 min
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre ThiamThis 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 d...
2024-11-1548 minFuture Fork with Paul NewnhamThe importance of agricultural diversity, with Chef Pierre ThiamPierre 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 cu...
2024-08-2634 min
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters786: Food and Family with Michaele Weissman, Barkha Cardoz and Chef Pierre ThiamThis 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 ho...
2024-08-0949 min
Nos nouveaux modèles (le podcast)#13 Chef THIAM, de Dakar à la rencontre de Bill Gates : le parcours inspirant de Chef Pierre Thiam.🎧 Nos Nouveaux Modèles - Épisode avec Chef Pierre Thiam
Dans cet épisode captivant de "Nos Nouveaux Modèles", nous accueillons Chef Pierre Thiam, le célèbre chef sénégalais qui révolutionne la cuisine ouest-africaine à l'international. 🌍🍽️
Chef Thiam partage son incroyable parcours, depuis ses racines à Dakar jusqu'à devenir un ambassadeur mondial de la cuisine africaine. Écoutez son récit inspirant, où il nous parle de ses défis, de ses succès, et d'un moment fort : sa rencontre marquante avec Bill Gates. Ensemble, ils explorent l'impact potentiel des ingrédients traditionnels africains, comme le fonio, sur la sécuri...
2024-05-211h 16
JudeslistStanley Lumax: The Taste Of West AfricaIn 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...
2024-05-1540 min
Transonore - Saison 2Pierre, mécanicien cycles (les métiers de demain)
Steve, Hansini, Kenza, Omar, Thiam, Sébastian, Eya, Meriem Abu Bakkar, Samuel, Hussein, Hanna, Byron et El-Amine sont élèves de la classe COSMOS au collège Jean-Jacques Rousseau, au Pré Saint-Gervais (93).
Récemment arrivé.e.s du Cameroun, de l’île Maurice, d’Algérie, d’Egypte, du Sénégal, des Philippines, d’Argentine, de Colombie, des Comores, de Tunisie ou encore du Bangladesh.
Avec Sylvie Bertrand, leur professeure de français, et Laure Watrin, journaliste de l’association transonore, ils / elles sont parti.e.s en reportage près de leur collège pour découvrir les mé...
2024-05-0205 min
ONU InfoBulletin d'ONU Info du 29 décembre 2023 (édition spéciale)Pour nos éditions spéciales des fêtes de fin d’année, ONU Info revient sur des entretiens qui ont marqué l’actualité ces derniers mois.
Aujourd’hui ONU Info reçoit Pierre Thiam, chef cuisinier, auteur et activiste.
Le chef Thiam porte le flambeau de la cuisine ouest-africaine dans les plus hautes sphères de la gastronomie. On le connait aussi pour sa promotion d’une céréale oubliée, championne de l’environnement : le fonio.
Pour Pierre Thiam, le système alimentaire actuel est aberrant : la population globale n’a accès qu’à seulement 4 graines - le riz, le blé, le maïs et l...
2023-12-2905 min
The Splendid Table718: Things You’ve Gotta TryThis week, we’re all about trying some new things in the kitchen. We’ve got unexpected ideas from our listeners and from pros like Milk Bar’s Christina Tosi. Food & Wine’s restaurant editor Khushbu Shah weighs in on the best way to cook rice and their wine editor Ray Isle turns to canned wine. Chef Pierre Thiam introduces us the African super grain fonio, and Ariel Dumas, adventurist cook and a head writer for The Late Show with Steven Colbert, accepts a ratatouille challenge from Francis.Broadcast dates for this episode:August 28, 2020 (originally aired)September 3, 202...
2023-12-2952 min
The Mash-Up AmericansIt’s Time for Extreme Hospitality with Pierre ThiamIt’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 Priva...
2023-12-1235 min
Christopher Kimball’s Milk Street RadioBest Cookbooks 2023: Plus, Charging Friends for Dinner and Pierre Thiam on “Simply West African”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 c...
2023-12-0851 min
Why Kindness?Pierre ThiamJaclyn 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 a...
2023-11-2955 min
The Splendid Table792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre ThiamThis 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 L...
2023-11-1753 min
Food Broken PromisesCan This Ancient Grain Lift West African Farmers Out Of Poverty?In today’s episode, Antoine Abou-Samra welcomes Pierre Thiam
Founder & President, Yolélé, and Founder & Executive Chef, Teranga, USA
SPECIAL GUEST BIO
Pierre Thiam is a celebrated chef, restaurateur, award-winning cookbook author, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style, at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. He is the chef and owner of critically acclaimed, Harlem-based restaurant Teranga, which serves fast-casual West African fare directly sourced from farmers in the region, and the co-founder of Yolélé...
2023-11-1353 min
Into AfricaCooking Up a Storm from Dakar to BrooklynYes, 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.
2023-11-0238 minInto AfricaCooking Up a Storm from Dakar to BrooklynYes, 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.
2023-11-0238 min
The Reader's CouchEp. 145 Simply West African by Pierre ThiamSend me a text messageEmbark 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 Pi...
2023-10-0931 min
Diaspora Food StoriesChef and Restaurateur Pierre Thiam - FrenchL'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...
2023-10-051h 06
Diaspora Food StoriesChef and Restaurateur Pierre ThiamGuest 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.
2023-10-0459 min
The FeedfeedTelling West African Stories with Pierre ThiamPierre 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.See Privacy Policy at https://ar...
2023-09-2936 min
How I Built This with Guy RazA climate-resilient ancient grain with Pierre Thiam of Yolélé (2022)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...
2023-09-2142 min
Glocal CitizensEpisode 190: Come Chop with Stanley LumaxGreetings 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 and on the Advisory Committee of Episodes 42/43 guest, Nana Eyeson-Akiwowo’s African Health Now. 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 ha...
2023-09-0547 min
SHARING IS CARING🍽️🌍 Cuisine d'Afrique de l'Ouest avec Chef Pierre Thiam 👨🍳🇸🇳Dans cet épisode de notre podcast, nous avons eu l'honneur d'accueillir Chef Pierre Thiam, un chef cuisinier africain renommé. Il partage sa mission de promouvoir la cuisine traditionnelle africaine à travers sa marque Yolele et ses restaurants à New York. Pierre met en avant les produits sous-utilisés d'Afrique de l'Ouest, tels que le fonio et le baobab, qui sont à la fois nutritifs et bons pour l'environnement. Il souligne également l'importance de transcender les frontières et de diversifier notre alimentation. Pierre partage sa passion pour la cuisine béninoise et met en avant l'importance d'être présent et de faire appel...
2023-08-1829 min
The Splendid Table786: Food and Family with Michaele Weissman, Barkha Cardoz and Chef Pierre ThiamThis 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, sh...
2023-08-1852 min
This Is TASTELior Lev Sercarz
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 his...
2023-07-3155 min
For The Love With Jen Hatmaker Podcast[BONUS] Gates Foundation: Season Wrap-Up with Melinda French GatesTo close out season one of the Make Me Care About Podcast, Jen sits down with the co-chair of The Bill and Melinda Gates Foundation, Melinda French Gates. In the spirit of helping us care about important, but sometimes little known facts, resources and phenomena, in this final episode, Melinda helps Jen wrap the season by discussing why she thinks we should care, and why she herself cares about the topics discussed throughout the first season. She also fills us in on what new initiatives are brewing at the Bill and Melinda Gates Foundation and the foundation's future. She...
2023-07-1419 min
A Dose of Black Joy and Caffeine[Season 6: EP96] Stanley Lumax (Executive Brand Marketing Director) JP Morgan ChaseStanley 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 managed the basketball business at Nike. During his time at several agencies including Wieden and Kennedy, Anomaly and Translation, he managed the Converse, National Basketball Association, Indiana Pacers, JBL, Mountain Dew, Beats By Dre’ an and an host of other brands that have impacted popular culture. He’s taken this expe...
2023-06-2245 min
The One Recipe61: Pierre Thiam’s Recipe for Aunt Marie's Sauce FeuilleWhen 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 ca...
2023-06-2116 min
The Anthony Atiase ExperienceA Taste of Resilience: From Victim of Robbery to World-Renowned Chef Pierre ThiamWhen Chef Pierre Thiam arrived in NYC over 30 years ago with the goal of studying chemistry, he faced an unfortunate event - being robbed of all his belongings on the third day. However, little did he know that this unexpected setback would turn out to be a blessing in disguise.
Determined to make ends meet, Pierre took up a job as a busboy at a restaurant while finding refuge with fellow countrymen who generously offered him a place to stay.
Through perseverance and hard work, Chef Pierre quickly rose through the ranks in the culinary...
2023-06-1238 min
Make Me Care AboutMake Me Care About Ancient GrainsDid 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...
2023-05-1018 min
Staying AgelessAfrican Superfoods to Level Up Your NutritionHey 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 g...
2023-04-2915 min
A Table For TwoOne on One #49 with Pierre Thiam, Yolélé and Teranga, USA | Can This Ancient Grain Lift West African Farmers Out Of Poverty?In today’s episode of One on One, Antoine Abou-Samra welcomes Pierre Thiam
Founder & President, Yolélé, and Founder & Executive Chef, Teranga, USA
SPECIAL GUEST BIO
Pierre Thiam is a celebrated chef, restaurateur, award-winning cookbook author, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style, at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. He is the chef and owner of critically acclaimed, Harlem-based restaurant Teranga, which serves fast-casual West African fare directly sourced from farmers in the regi...
2023-04-0953 min
Farms. Food. Future.Innovating for a sustainable farming futureThis 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...
2023-03-271h 13
Farms. Food. Future.Innovating for a sustainable farming futureThis 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...
2023-03-271h 13
SwissCast Shows: Where Swiss Life Meets English VoicesExploring Sustainable Food Systems (PART 2/3) - Ancient Grains and RegenerationWelcome 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.
2023-03-141h 04Narratives of Purpose®Exploring Sustainable Food Systems (PART 2/3) - Ancient Grains and RegenerationWelcome 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.
2023-03-141h 04
Things That Go BoomMr. FonioThere 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 co...
2023-03-0628 min
SwissCast Shows: Where Swiss Life Meets English VoicesExploring Sustainable Food Systems (INTRO) - What Does Sustainable Nutrition Mean?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...
2023-02-1426 minNarratives of Purpose®Exploring Sustainable Food Systems (INTRO) - What Does Sustainable Nutrition Mean?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...
2023-02-1426 min
All in the Industry ®“On the Road” at Worlds of Flavor 2022 in Napa, CA With Pierre Thiam and Zoe AdjonyohOn 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 Th...
2022-12-151h 02
Spill & Dish: A Specialty Food Association PodcastBringing Fonio to the World Stage With Pierre Thiam, YoléléChef, 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 sup...
2022-12-0831 min
The Star IngredientFonio, the ancient African quinoaFonio 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...
2022-10-2833 min
La surprise du chefLe fonio, l'ancien quinoa africainLe fonio est la plus ancienne céréale cultivée d'Afrique. Il mûrit rapidement dans l'un des sols les plus pauvres et les plus secs de la planète. Il est également exempt de gluten et extrêmement nutritif. Alors pourquoi n'est-il pas connu, pourquoi est-il tombé dans l'oubli ?Dans cet épisode, le chef sénégalais primé Pierre Thiam partage avec nous deux de ses recettes au fonio préférées et nous explique pourquoi il s'est donné pour mission de nous faire tomber amoureux de cette "céréale miracle".Animé par Pa...
2022-10-2833 min
Item 13: An African Food PodcastChef Pierre ThiamThis 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, whil...
2022-09-1342 minHow I Built This with Guy RazHIBT Lab! Yolélé: Pierre ThiamPierre 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. Pi...
2022-08-2541 min
Anthony Bourdain: Parts UnknownSenegalAnthony 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 Learn more about your ad choices. Visit podcastchoices.com/adchoices
2022-05-1647 min
Corner Table TalkS2:E14 Chef Pierre Thiam I African Cuisine Making MovesOn 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...
2022-05-071h 02
Regenerative by DesignRegenerating the Sahel and Rediscovering Forgotten Foods, with Chef Pierre ThiamIn 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...
2022-05-0548 min
Freestyle Flavor with Chef Tarsha GaryChef Pierre Thiam- Yolele African Foods [Bay Area, CA] S2 E2Pierre 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.
2022-03-1254 min
Heritage Radio Network On TourAmethyst Ganaway on Whole Animal Cooking at at Charleston Wine + Food 2022Amethyst 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.
2022-03-1016 min
The Genius Recipe TapesLight Chicken Soup for the Soul | Zoe AdjonyohReferenced in this episode:Zoe's Ghana Kitchen - An Introduction to New African Cuisine – From Ghana With Love (available now)Nkrakra (Light Soup with Chicken) from Zoe Adjonyoh (recipe)Genius-Hunter Extra Credit: Follow Zoe and check out her always fun, InstagramGrab all the spices you need -- right from her online shop, Zoe's Ghana Kitchen + Sustainable Red Palm OilZoe Adjonyoh's Ghanian Dinner Party Is All About the Music & Jollof Fried Chicken (Food52)Donate to a crowd-funder campaign for a forthcoming book by Zoe - Serving Up: Essays on food, identity and culture: A new and vital food-i...
2022-01-1921 min
Courrier de mission« Présence protestante » à DjiboutiBasile Zouma, Secrétaire général du DEFAP, s’est rendu à Djibouti pour quelques rendez-vous institutionnels importants pour l’Église et le tournage d’une émission télévisée de « Présence protestante » (FR2) au sujet des 50 ans du DEFAP. « Courrier de la Mission » en a profité pour rencontrer (par Zoom) Pierre Thiam, pasteur de l’Église évangélique de Djibouti et directeur du Centre de formation de cette Église.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.
2021-12-2227 min
GATEMERI#REDIFFUSION-Pierre Thiam: Chef cuisinier et entrepreneur- Savoir saisir les opportunités#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 internat...
2021-12-2052 min
Climate CuisineThe Tropical Starch Behind Fufu and BobaAround 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 inc...
2021-12-0829 min
2021-12-0413 min
Viva Natural Health#137 Mercury Toxicity, Fibroids & Racism in Healthcare with ESOSA E.Esosa E., MS, CNS, LDN also known as “Raw Girl” of therawgirl.com is a dynamic Certified Nutrition Specialist, Behavioral Coach, host of the Staying Ageless Podcast, founder of Staying Ageless University, and published author with ten years of experience inspiring others to live their best healthiest lives. After completing her Masters in Nutrition and Integrative Health, Esosa worked as a Clinical Nutritionist at a wellness center where she provided nutritional coaching, meal planning, and offered dietary interventions to thousands of clients of all ethnicities and ages, with a variety of dietary preferences and suffering from a wide range of ch...
2021-09-131h 04
Cooking Issues with Dave ArnoldWest African Food with Pierre ThiamOn this week's Cooking Issues, Dave and the gang are joined by Chef Pierre Thiam (of Yolele Foods and Teranga). Hosted on Acast. See acast.com/privacy for more information.
2021-07-231h 09
Staying AgelessSeason Four RecapChile, this week we are sharing some clips from each episode of season four, which has been filled with amazing guests! If you’ve missed an episode, or just want to absorb the juicy content of an episode again, take some time to go on back to listen and catch up! We look forward to chatting again with even more wonderful guests on August 7th, 2021. Here are this season’s guests that graced us with their knowledge: Pierre ThiamTrudi LebronDr. Darrell Misak, ND, RPHTrudie GermanAishat HasatiDr. LakishaAndrew FullerNadine ArtemisDr. Warren Brown, NMDKarlos LyonsGina Cushenberry, CNSLearn...
2021-07-0331 min
Got Books? Conversations with BooksellersS1 Ep. 7: Angela Franklin, Chez Alpha Books (Dakar, Senegal)There is only one English-language bookshop in Dakar, Senegal and it's called Chez Alpha Books. Initially located inside the owner's garage, it turned into an independent bookshop with a rich and diverse collection of fiction and non-fiction, with a particular focus on writers from Senegal, other parts of Africa and diaspora but also international classics. The bookshop doubles as a library service, a summer reading camp for children who want to learn English, a college test prep centre and study abroad counseling.
Educator, artist, and activist Angela Franklin is the founder of Chez Alpha Books and our...
2021-04-2143 min
Healing Corner with Emily Tennison[Superfood Spotlight] Yolélé fonioA solo episode series highlighting small-batch, woman or minority-owned food & beverage companies that deliver on taste, nutrient density, sustainability, and environmental stewardship. Yolélé supports West African smallholder farming communities and regenerative agricultural practices through the cultivation of fonio, a gluten-free ancient African grain.
@healing_corner on Instagram
Notes:
Yolélé website
@Yoléléfoods on Instagram
Pierre Thiam 2017 TedTalk: A forgotten ancient grain that could help Africa prosper
Pierre's cookbooks
2021-04-0510 min
Staying AgelessAfrican Superfood: FonioLady, 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 le...
2021-03-2744 min
GATEMERI#20-Pierre Thiam: Chef cuisinier et entrepreneur- Savoir saisir les opportunitésPour 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 A...
2021-02-1452 min
Noble Warrior with CK Lin104 Pierre Thiam: From Losing Everything When Arriving The US to Becoming a World Renowned ChefMy guest, Pierre Thiam, has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. He is the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His first two cookbooks, Yolélé! Recipes From the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl were finalists for several awards including the Julia Child Cookbook Award, the Gourmand Award in Paris, and the James Beard Award for Best International Cookbook.His company Yolélé Foods brings ancient African grain Foni...
2021-02-121h 15
NancyG and CorryGInterview with Chef Pierre Thiam, Yolélé Foods and Teranga Restaurant co-founder.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!'). P...
2021-01-1812 min
Modern MinoritiesStanley Lumax builds (diaspora) community thru foodStanley Lumax is the founder of African Chop House, which celebrates African culture through good food, music and people. As a professional marketer and a photographer - Stanley’s also worked with Nike Basketball, the NBA, Converse, Beats By Dre’. Growing up in a Ghanaian household, Stanley combines all of his experiences to ignite the African Diaspora together. His latest endeavor is the restaurant Teranga, a Harlem-based Pan-African restaurant led by celebrated Senegalese Chef Pierre Thiam. In a candid conversation about giving back to our heritage (and homeland), Stanley challenges us to think about how we live in a socie...
2020-11-2251 min
Holding Up The LadderChef Pierre ThiamMy 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 grow...
2020-11-061h 12
Punk Rock HRFood and Social Activism with Chef Pierre ThiamPunk 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.
2020-10-2633 min
Punk Rock HRFood and Social Activism with Chef Pierre ThiamPunk 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.
2020-10-2635 min
African Food ChangemakersPromoting African Culture Through FoodIn 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 p...
2020-10-1500 min
Bitch Talk PodcastChef, Author, Social Justice Activist - Pierre ThiamSend us a textChef 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, wh...
2020-09-1641 min
Having A NightPierre ThiamThis 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 Thia...
2020-08-2052 min
Food Talk with Dani Nierenberg (by Food Tank)174. Emily Broad Leib and Doug O'Brien Talk International Food Donation, and Chef Pierre Thiam Calls for Fonio on American TablesToday 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 pote...
2020-06-231h 06
Farms. Food. Future.Investing In Food During CoronavirusIn this month’s programme we have an update on IFAD's operations and the corona virus pandemic. We are also focusing on Food and Forests. We have news on nutrition and development with IFAD’s Joyce Njoro. And we hear from two of Africa’s most important chefs Chef Ali Artiste and Chef Ska Moteane. They've been out and about visiting IFAD projects in their region. Plus more news of what IFAD is doing on forestry with a look at Morocco. And we hear from Chris Smaje who champions smallholder farming in developed countries. Then MIchellin starred Chef Cristina Bowerm...
2020-04-2753 min
Farms. Food. Future.Investing In Food During CoronavirusIn this month’s programme we have an update on IFAD's operations and the corona virus pandemic. We are also focusing on Food and Forests. We have news on nutrition and development with IFAD’s Joyce Njoro. And we hear from two of Africa’s most important chefs Chef Ali Artiste and Chef Ska Moteane. They've been out and about visiting IFAD projects in their region. Plus more news of what IFAD is doing on forestry with a look at Morocco. And we hear from Chris Smaje who champions smallholder farming in developed countries. Then MIchellin starred Chef Cristina Bowerman and Se...
2020-04-2753 min
Angry Black Rant ZTeranga is more than "hospitality""Value isn't measured by how much you have, but by how much you give. That's 'teranga'" --Pierre Thiam
Prince Akeem joins me to discuss his brother, Ishmael, along with religion, politics, racism, and a score of other things...
2020-04-262h 34
The Chefs' ManifestoEpisode 4 – Area 3 «Investment in livelihoods»Episode 4 of the Chefs' Manifesto Podcast is dedicated to the Manifesto’s thematic area 3: "Investment in Livelihoods"! Get inspired by chef action in Nigeria, Senegal & Kenya from Chef Michael Elegbede, Chef Pierre Thiam & Chef Ali Mandhry.
2020-03-3133 min
A Taste of the PastEpisode 327: Pierre Thiam on FONIO: History and Future of the African SupergrainNew 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2019-05-0945 min
Les éditos de la rédactionBonus - Tidjane Thiam, le banquier qui bouscule Credit SuisseLe Franco-Ivoirien Tidjane Thiam préside aux destinées de Credit Suisse depuis quatre ans. Son parcours hors-norme en fait l’un des banquiers les plus fascinants d’Europe. Pierre de Gasquet l’a rencontré dans son bureau, à Zurich. Une rencontre haute en couleurs, pleine de chansons et de confidences. Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
2019-01-2414 min
The Food ChainWhere's my African Takeaway?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 Yo...
2017-11-3027 min
The Mantry PodcastMantry Podcast Ep. 22 - 8 More Cookbooks That Will Improve Your LifeReggie Milligan Co-Founder of Mantry hosts "8 More Cookbooks That Will Improve Your Life"
Link To Blog Post: https://goo.gl/JWPNHb
Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast.
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Show Notes:
1. My Paris Kitchen — David Lebovitz
2. Mallmann On Fire — Francis Mallmann
3. The Food Lab — J. Kenji López-Alt
4. Tacopedia — Deborah Holtz, Juan Carlos Mena, René Redzepi
5. Senegal — Pierre Thiam
6. Love & Lemons — Jeanine Donofrio
7. Heritage — Sean Brock
8. Zahav — Michael Solomonov
2017-11-1411 min
Food Without BordersEpisode 17: Chef Pierre ThiamBorn 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...
2017-10-1239 min
TEDTalks SaludEl antiguo grano que podría ayudar a África a prosperar | Pierre ThiamOlvídate 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.
2017-09-1315 minTEDTalks SaúdeO antigo grão que poderia ajudar a África a prosperar | Pierre ThiamEsqueça 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.
2017-09-1315 minTEDTalks SantéL'ancienne céréale qui pourrait aider l'Afrique à prospérer | Pierre ThiamOubliez 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.
2017-09-1315 minTuneIn | HealthA forgotten ancient grain that could help Africa prosper | Pierre ThiamForget 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.
2017-09-1315 minTEDTalks 健康能帮助非洲繁荣的古老谷物 | 皮埃尔 · 蒂亚姆忘掉藜麦吧。来见见非洲全小米，它是种古老的“奇迹谷物”，原产自塞内加尔，用途广泛，营养丰富，不含麸质。在这场热情的演说中，主厨皮埃尔 · 蒂亚姆（Pierre Thiam）分享了他对于这种抗寒作物的痴迷，并解释了为什么他认为工业化规模的种植可以改变非洲的社会。
2017-09-1315 minTEDTalks 건강아프리카를 번성하게 할 고대 곡물 | 피에르 티암(Pierre Thiam)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.
2017-09-1315 minTEDTalks GesundheitDieses alte Getreide hilft Afrika zu gedeihen | Pierre ThiamVergessen 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.
2017-09-1315 min
Christopher Kimball’s Milk Street Radio115: Eat, Cook, Love in SenegalPierre 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) Hosted on Acast. See acast.com/privacy for more information.
2017-07-0751 min
Christopher Kimball’s Milk Street Radio115: Eat, Cook, Love in SenegalThis 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...
2017-02-1751 min
THE FOOD SEENEpisode 251: Senegal with Pierre ThiamOn 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 na...
2015-09-2235 min
The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks064 CC An Introduction to Modern Senegalese CuisinePierre 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
2015-08-2512 min
The Connected Table LiveChef Pierre Thiam, Senegalese CookingChef/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...
2015-08-1351 min
Cooking IssuesEpisode 150: Senegalese Cuisine & SalamiOn 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 IssuesSee Priv...
2013-12-0354 min