In Hawaii, a band of scientists and chefs are fighting food insecurity by cultivating a highly nutritious native superfruit. Step one: Make it taste good.
On a warm, sunny morning in Kauai, chef Adam Watten and I were perusing the assorted Seussian orbs at the local farmers' market—if you haven't been to a Hawaiian one, picture any farmers' market after a button or two of peyote: garish dragon fruit, thorny soursop, hairy rambutan. At last, he found what he'd come for: three green, softball-size dinosaur eggs. Breadfruit.
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(Photo: For millennia, breadfruit—shown here carried by a Fijian around the end of the 19th century—has been prized for its wildly nutritious properties and resilience, but it has a dark past. Thomas Andrew)