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.

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