09/01/2026
One root. A thousand names. Five thousand years of history. 🌱
Chef Keisha Griggs, a James Beard Foundation Chef Bootcamp alum, takes us back to the Taíno people and the ingenious techniques that turned cassava into a staple now found in dishes from Cuba to Trinidad to your favorite boba tea.
Swipe through, then head to our Substack for the full story plus a Trinidad-style cassava pone recipe.
https://chefworks.substack.com/p/before-columbus-there-was-cassava?r=7ud7yl&utm_campaign=post-expanded-share&utm_medium=web