African supergrains, Russian fermentation, Colombian food in Long Beach

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Fonio flourishes in West Africa where the arid landscape and heat don’t inhibit its proliferation, and where its growth regenerates the soil. Photo by Adam Bartos.

Geologist David R. Montgomery and biologist Anne Biklé explore the relationship between soil health and human health. Senegalese chef Pierre Thiam works to make fonio a global grain while keeping its production in Africa. Chef Bonnie Frumkin Morales explains the simplicity of making kvas at home and why more people don’t know about the beverage. LA Times restaurant critic Bill Addison feasts on Colombian fare at Selva in Long Beach. Yolanda Evans likens rum houses in Barbados to British pubs with a sense of community and conviviality.