On 5/28/2021 1:36 PM, Cindy Hamilton wrote:
> On Friday, May 28, 2021 at 2:46:51 PM UTC-4, wolfy's new skateboard wrote:
>> ..nt
>>
>> https://en.wikipedia.org/wiki/Taro
>>
>> United States
>>
>> Taro leaf-stems (petioles) for sale at a market in California, 2009
>> Taro has been grown for centuries in the United States, though it has
>> never attained the same popularity as in Asian and Pacific nations.
>> William Bartram observed South Carolina Sea Islands residents eating
>> roasted roots of the plant, which they called tanya, in 1791, and by the
>> 19th century it was common as a food crop from Charleston to
>> Louisiana.[82] In the 1920s, dasheen[nb 1], as it was known, was highly
>> touted by the Secretary of the Florida Department of Agriculture as a
>> valuable crop for growth in muck fields.[84] Fellsmere, Florida, near
>> the east coast, was a farming area deemed perfect for growing dasheen.
>> It was used in place of potatoes and dried to make flour. Dasheen flour
>> was said to make excellent pancakes when mixed with wheat flour. Since
>> the late 20th century, taro chips have been available in many
>> supermarkets and natural food stores, and taro is often used in American
>> Chinatowns, in Chinese cuisine.
>
> Yet it never seemed to catch on the way corn, wheat, potatoes, and rice have.

True.

> In the Darwinian pressures of starch selection, it was far from "the fittest".

Uh, it needs a warmer climate than taters corn and wheat, so...

> If you eat meat and vegetables, you don't need taro as a "superfood". It
> doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
>
> Cindy Hamilton
>

PHENOLS!

Those are where it's at.