The breadfruit tree can live up to 100 years and produce more than 2,000 pounds of fruit each season. It’s been a staple in the tropics for generations and can be made into chips, waffles, and porridge. This episode will dive into how it’s eaten in Puerto Rico and Hawai’i. Plus, a bit about its dark history in the slave trade. We’re talking about Mike McLaughlin from the Trees That Feed Foundation, Mike Opgenorth from the National Tropical Botanical Garden in Hawai’i, Juliane Braun, who wrote a paper about breadfruit’s role as an 18th-century superfood, and Von Diaz, a cookbook author and esteemed food writer.
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
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 Heart-Shaped Tuber That Created Humankind
The Tropical Starch Behind Fufu and Boba
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