Whether it’s challah, crumpet, naan, kisra, sangak or pain d’épi – globally bread is synonymous with togetherness – this simple mixture of flour and water, brings families, traditions and cultures together to do a universal thing – break it and eat – together. At the table, all are welcomed and there are no strangers when one is hungry, there is always basic bread to be served.
Throughout the West Indies, cassava is not only a staple of the community but also common throughout the world. Native to South America, cassava, also known as yuca or manioc, is a major source of nutrition in Central and South America, and is an especially important staple food in the developing world, providing a basic diet for over half a billion people.
Described as the “bread of the tropics”, cassava is a drought resistant, high caloric-yield root vegetable. The cassava plant gives the third-highest yield of carbohydrates per cultivated area among crop plants, after sugarcane and sugar beets.
Cassava is a good source of dietary fibre as well as vitamin C, thiamin, folic acid, manganese, and potassium. Food items such as the gelatinous fufu of West Africa and the bammy of Jamaica come from cassava. Besides being boiled or fried for consumption, one of the most common forms of cassava-based foods is cassava bread.
This vegetable plays an important economic role in many developing countries, especially in sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required. Its wide harvesting window allows it to act as a famine reserve and is invaluable in managing labor schedules. It offers flexibility to resource-poor farmers because it serves as either a subsistence or a cash crop. In Ghana, for example, cassava and yams occupy an important position in the agricultural economy and contribute about 46 percent of the agricultural gross domestic product.
At the table, as a global community we are facing uncertainty together: whether its changes in climate, migration, or health patterns – there are uncertainties about how we are breaking bread together. Years of industrialization, war, wealth, and poverty divides have impacted climate and employment trends and have inadvertently impacted mental health and wellbeing both globally and locally on the Islands.
Cassava Bread hopes to supplement the existing resiliency of the Caribbean Islands with emotional resiliency through the implicit awareness of Gendlin’s Philosophy and mindfulness; and at the intersection of physical and mental health utilized EMDR to enhance overall wellness.
Whether it’s challah, crumpet, naan, kisra, sangak or pain d’épi – globally bread is synonymous with togetherness – this simple mixture of flour and water, brings families, traditions and cultures together to do a universal thing – break it and eat – together. At the table, all are welcomed and there are no strangers when one is hungry, there is always basic bread to be served.
Throughout the West Indies, cassava is not only a staple of the community but also common throughout the world. Native to South America, cassava, also known as yuca or manioc, is a major source of nutrition in Central and South America, and is an especially important staple food in the developing world, providing a basic diet for over half a billion people.
Described as the “bread of the tropics”, cassava is a drought resistant, high caloric-yield root vegetable. The cassava plant gives the third-highest yield of carbohydrates per cultivated area among crop plants, after sugarcane and sugar beets.
Cassava is a good source of dietary fibre as well as vitamin C, thiamin, folic acid, manganese, and potassium. Food items such as the gelatinous fufu of West Africa and the bammy of Jamaica come from cassava. Besides being boiled or fried for consumption, one of the most common forms of cassava-based foods is cassava bread.
This vegetable plays an important economic role in many developing countries, especially in sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required. Its wide harvesting window allows it to act as a famine reserve and is invaluable in managing labor schedules. It offers flexibility to resource-poor farmers because it serves as either a subsistence or a cash crop. In Ghana, for example, cassava and yams occupy an important position in the agricultural economy and contribute about 46 percent of the agricultural gross domestic product.
At the table, as a global community we are facing uncertainty together: whether its changes in climate, migration, or health patterns – there are uncertainties about how we are breaking bread together. Years of industrialization, war, wealth, and poverty divides have impacted climate and employment trends and have inadvertently impacted mental health and wellbeing both globally and locally on the Islands.
Cassava Bread hopes to supplement the existing resiliency of the Caribbean Islands with emotional resiliency through the implicit awareness of Gendlin’s Philosophy and mindfulness; and at the intersection of physical and mental health utilized EMDR to enhance overall wellness.
Cassava Bread, Inc.
is a 501(c)(3) non-profit.
Donations to
CBI are tax-exempt.
EIN# 85-1724645
Cassava Bread, Inc.
is a 501(c)(3) non-profit.
Donations to
CBI are tax-exempt.
EIN# 85-1724645
