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 (link in bio) for the full story plus a Trinidad-style cassava pone recipe. #ChefWorks #Substack #Culinary #Chef #Hospitality #Innovation