Jennifer Gaddis is an assistant professor of Civil Society and Community Studies at the University of Wisconsin-Madison and the author of The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (University of California Press 2019). She received a PhD in environmental studies from Yale University in 2014. Her research on school lunch programs has appeared in numerous journals, including Feminist Economics and the Journal of Agriculture, Food Systems, and Community Development, and in popular media outlets such as the New York Times, Washington Post, USA Today, and Teen Vogue.


Fonio Pilaf


Makes 6 servings



1 cup Fonio

2 Tbs,Olive oil

1 onion, chopped

2 carrots, chopped

½ red pepper, diced

½ zucchini, diced

1 tsp. minced garlic

½ tsp. salt

2 cups boiling water

¼  cup fresh parsley, chopped

¼ cup chopped dill

¼ cup almonds

¼ cup raisins



  1. In saucepan, sauté onions and carrots in olive oil for 3 minutes, then add garlic
  2. Add the peppers and zucchini, and sauté for another 5 minutes until vegetables are soft, careful to prevent garlic from burning
  3. Meanwhile, pour boiling water over the raisins, and let them soak for 10 minutes, then drain them
  4. Add the Fonio to the sauté pan and dry toast it for 2 minutes with the vegetables. Add the boiling water and salt and cover the pan.
  5. Reduce heat to simmer and cook for 1 minute.  Turn off the heat and let the Fonio sit for 5 minutes with the cover on.
  6. Add parsley, dill, raisins and nuts. 
  7. Fluff with a fork. Garnish with fresh chopped parsley.