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Gluten-Free Ancient Grain From Africa Is Catching On In New York City

September 24, 2018: 12:00 AM EST
A Senegalese chef who last year began exporting a gluten-free ancient grain from the impoverished Sahel region of Africa plans to double production over the next five years to meet demand from New York City foodies. Fonio – known as “the lazy farmers’ crop” because it is easy to grow and requires little water – is now on the menus of 60 restaurants and will soon be available at Whole Foods Market locations, according to Pierre Thiam’s start-up company Yolele Foods. The idea behind the import initiative is to help the smallholder communities of the Sahel, which ranges from Mauritania in the west to Eritrea in the east and is home to more than 100 million people.[Image Credit: © Yolélé Foods Inc.]
Thin Lei Win, "Senegalese chef puts supergrain on NYC menus", Thomson Reuters Foundation, September 24, 2018, © Thomson Reuters
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