Meet Taro, the Poke Bowl's Missing Secret Ingredient

When Polynesians first arrived in Hawai'i some 1,500 years ago,
they found islands that were lush, beautiful...and nearly devoid of
anything to eat. Luckily, those sailors had packed a very special
snack for their 2,500-mile voyage: a starchy, carbohydrate-rich
root called taro, which ended up becoming as essential to the
isolated Pacific archipelago as rice or wheat elsewhere. It was the
original partner to cubed fish in Hawai'i's traditional poke
bowl—which today has become super popular (minus the taro) around
the world. Join us on a tropical adventure as we discover why
this revered plant nearly died out on Hawai'i, even as it popped up
in chip form at Whole Foods, and what it might take to bring it
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