Around the world, farmers are increasingly planting cassava rather than other crops to mitigate the effects of drought. Due to cassava’s drought-resistant qualities and ability to survive defoliation, it's an ideal crop for communities impacted by climate change and food insecurity.

In today’s episode of Climate Cuisine, we’re discussing how cassava has been feeding people throughout South America, Africa, and Asia. It is one of the most resilient starches out there and can be processed into bread, couscous, and even boba. We’re speaking with Pierre Thiam and Andrea Castillo to learn more about this incredible crop.

Topics covered in this episode:

• Min 1:26: An intro to Climate Cuisine
• Min 2:14: What is cassava?
• Min 2:44: Meet Tammy Turner
• Min 3:59: Figuring out one’s natural ecology
• Min 5:53: What happens when you don’t eat in accordance with your climate
• Min 9:36: Meet Andrea K. Castillo
• Min 11:02: The surprising toxin in cassava
• Min 11:39: Steps to make Belizean cassava bread
• Min 15:38: Meet Pierre Thiam
• Min 17:12: Ways cassava is used in West African cuisine
• Min 19:44: How Pierre decolonizes his cuisine
• Min 21:54: The ills of monoculture cassava farms
• Min 24:45: Increasing interest in African food cultures

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Tammy Turner, Pierre Thiam (@chefpierrethiam), Andrea K. Castillo (@andreakcastillo)