HIBT Lab! Yolélé: Pierre Thiam

Hello and welcome to how I built this lab. I'm Guy Raz. So one of my favorite things to do is to wander the aisles of grocery stores. I'm always on the lookout for weird and new products. Recently I came across some mushroom jerky, cassava cheese puffs with plant-based cheese, a Mexican fermented kombucha type drink.

Anyway, I always work to find at least one new thing in the store to try each week. And about a year ago. I came across a grain that looked really interesting. It was high in protein, gluten free, and most intriguingly, It was an ancient grain from Africa.

It's called Phonio and immediately grabbed a bag and cooked it up with some chicken thighs later that night. Not only was it great, but also totally different from other grains like quinoa or faro or rice. The man who is most responsible for bringing phonio to the US is a Senegalese chef named Pierre Chiam. He's the founder of a West African restaurant in New York called Taranga, and Pierre's on a mission to get people to discover phonio. Why Not only is it a nutrient dense plant, but it requires very little water to grow. In fact, it thrives in drought stricken areas.

We already have this episode, so unlocking it is cheap and permanent: the full transcript, segment and word-level timestamps, and .txt, .srt, .vtt and word-level JSON downloads, as many times as you like, forever.

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