Why It’s Time to Embrace Breadfruit

Why It’s Time to Embrace Breadfruit

How Hawaii chefs and scientists are introducing the superfood to the world

At the northernmost point of the main Hawaiian islands, a stone’s throw from where a plantation once grew and milled sugar cane, sits a restaurant 25 years in the making. Chef/owner Tom Pickett has tweaked his menu (gone are the wedding cakes) and experimented with ingredients (think smoked wahoo on a pizza) to create a bakery by day and pizza shop by night. These are the creative ways an entrepreneur survives — and in Pickett’s case, thrives — on a small island in the middle of the Pacific Ocean.

 

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