Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat

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This week, Mark Bittman discusses why he left the New York Times for a California start-up, and Belcampo CEO Anya Fernald explains the significance of vertical integration for the meat industry. Plus, Senegalese expat chef Pierre Thiam shares his signature take on the flavors of his homeland from his new cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl.

Photo: Pierre Thiam's Chicken Thighs with Red Palm Coconut Rice (Evan Sung)

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Gillian Ferguson, Laryl Garcia, Camellia Tse