Published 18 hours ago

It's time to pay attention to foods that can thrive as the climate changes

Summary by Mother Jones

As a child, Senegalese-born chef Pierre Thiam took trips from Dakar to the countryside to visit his grandparents. There, he often ate fonio, a locally grown seeded grass rarely found outside rural areas. After making a name for himself at New York restaurants decades later, Thiam’s thoughts returned to the ingredient. “It’s very versatile,” he says. “It’s a delicate grain,” mild and nutty with a fluffy texture that resembles couscous. But he co…

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It's time to pay attention to foods that can thrive as the climate changes

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