Taro is the basis of many Polynesian creation stories and one of the world's oldest food crops. In fact, it is so important that the Polynesians carried it with them on their boats as they migrated across the Pacific Ocean. Every part of the tuber can be eaten, from the leaves to the tuber, and back in the day a healthy taro patch meant a clean and vibrant waterway. This episode dives into the reason taro is such a staple crop, a bit about all the varieties, and why you cannot eat it raw. We chat with Arthur Wierzchos, chef Lance Seeto, and Ryan Nebeker from FoodPrint for more.
Climate Cuisine is part of Whetstone Radio Collective. Learn more about Climate Cuisine here.
Find show notes here.
Why the Sweet Potato is Better than the Common Potato
The Persimmon—A Sweet Summer Package For Winter Eating
Malabar Spinach: A Leafy Green that Grows like a Weed
Meet Bamboo: The Fastest Growing Plant in the World
This Legume Tree Naturally Fertilizes the Soil
This Fruit Can Feed a Whole Family
Meet Cilantro's Tropical Cousin: Culantro
Why All the Bananas at the Grocery Store Taste the Same
How Cactus is Used for Fashion, Fuel, and Food
The Tropical Starch Behind Fufu and Boba
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