How I Built This with Guy Raz – A climate-resilient ancient grain with Pierre Thiam of Yolélé (2022)

Intro

In this episode of “How I Built This with Guy Raz,” host Guy Raz interviews Pierre Thiam, the founder of Yolélé. Yolélé is a company focused on bringing Fonio, a drought-resistant African grain, to the US and eventually to the world. Thiam is on a mission to introduce Fonio as a major source of food in the face of climate change. The podcast explores Thiam’s journey from being a chef to founding Yolélé and his efforts to popularize Fonio.

Main Takeaways

Discovering Fonio and Founding Yolélé

• Pierre Thiam grew up in Dakar, Senegal, where food was a big part of the culture but not considered a profession.
• After getting robbed in New York, Thiam gave up his studies in physics and chemistry and became a busboy in a restaurant, sparking his interest in cooking.
• Thiam founded Taranga, a West African restaurant in New York, showcasing the flavors and ingredients of his home country Senegal.
• During his research for a cookbook in Senegal, Thiam rediscovered Fonio, a delicate and versatile grain that is considered the most delicious grain in Senegal.
• Thiam founded Yolélé to bring crops like Fonio to the market and introduce them to readers.

The Resilience and Nutritional Benefits of Fonio

• Fonio is a drought-resistant ancient grain grown in West Africa that is gluten-free, high in protein, and rich in essential amino acids.
• It has a fluffy and nutty texture, is light and neutral in flavor, and is similar to a cross between couscous and quinoa.
• Fonio is a fast-maturing crop that requires very little water to grow and is often called the “lazy farmer’s crop.”
• The agriculture of Fonio helps regenerate soil and create aeration without the need for tractors, reducing carbon emissions.
• Fonio is a nutrition powerhouse with a low glycemic index, making it suitable for diabetics.

Challenges and Successes in Bringing Fonio to the Market

• Processing Fonio used to be done manually, taking up to 2 hours to produce 1 kilo. A mechanized version was developed but still had waste and was slow.
• A company that makes the best milling processing equipment in the world was approached to develop a machine that revolutionized Fonio processing, eliminating waste and increasing capacity.
• Yolélé now sells Fonio flour and snacks made from the grain, and their products are available in thousands of stores across the US.
• Despite being available in 2000 stores, Fonio is still not widely known like quinoa was in the 80s. However, it has a growing community of influencers and social media is being used to spread the word.
• Thiam believes the timing is right for Fonio’s growth as people are more aware of the need to diversify their diet with good-for-you and good-for-the-planet products.

Summary

Discovering Fonio and Founding Yolélé

Pierre Thiam, a chef originally from Dakar, Senegal, founded Yolélé to introduce Fonio, a versatile and delicious grain, to the US market. His journey started when he became a busboy in a restaurant after being robbed in New York. Thiam’s passion for cooking led him to found Taranga, a West African restaurant in New York. During his research for a cookbook in Senegal, he rediscovered Fonio and decided to create Yolélé to bring this ancient grain to a wider audience.

The Resilience and Nutritional Benefits of Fonio

Fonio is a drought-resistant grain that requires minimal water to grow. It has a fluffy and nutty texture, is gluten-free, high in protein, and rich in essential amino acids. Fonio’s cultivation helps regenerate soil and reduce carbon emissions. Its low glycemic index makes it suitable for diabetics, and its versatility in cooking makes it a valuable addition to any diet.

Challenges and Successes in Bringing Fonio to the Market

Processing Fonio used to be time-consuming and wasteful, but Yolélé revolutionized the process by developing an efficient machine that increased capacity and eliminated waste. Yolélé now sells Fonio flour and snacks in thousands of stores across the US. Despite its availability, Fonio is still not widely known, but Thiam believes the timing is right for its growth, thanks to the increasing demand for diverse and sustainable food products.

Conclusion

Pierre Thiam’s journey from being a chef to founding Yolélé and introducing Fonio to the US market is a testament to his passion for African cuisine and his commitment to sustainable and resilient crops. Fonio’s nutritional benefits and versatility make it a promising grain for the future, and Thiam’s efforts to popularize it are gaining momentum. With Yolélé’s products now available in thousands of stores, Fonio has the potential to become the next quinoa and contribute to food security in the face of climate change.