I will be working in Jérémie, Haiti for a year, interviewing folks, taking photos, and making maps.
Here is a family making cassava flour (and then bread, probably).
First, the older brother peels the manioc root.
Then Mom squeezes out all of the moisture (and cyanide) from the root in an old t-shirt.
Then little brother grates it all to hell.
After they dry the flour out, they can make delicious breads. It can be made sweet, with sugar and cinnamon, or salty with spices and coconut flakes (called bobory). Here is a nice video on cassava production in Haiti.
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