Senegalese Chef Puts Supergrain on New York Menus to Boost African Farmers
A gluten-free grain that grows in Africa’s impoverished and semi-arid Sahel region is taking off as a health food in New York, the Senegalese chef who masterminded its revival said Monday, outlining plans to almost double production by 2023. Pierre Thiam began exporting fonio to New York last year, hoping …