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Once a storied icon of the Pacific, this indigenous foodstuff seemed destined for oblivion, a victim of fast-food chains and cheap canned goods. But this more-or-less forgotten, low-cost, sustainable, environmentally friendly, locally grown fruit may be seeing a revival. The Bulletin talks to the founder of the Breadfruit Institute in Hawai'i to find out the story behind this fruit's rise, fall, and re-birth.

Letters to the editor from the September 4 weekly magazine. Readers wrote about reparations, community, and the benefits of constructive approaches.

Diane Ragone’s research and promotion of a long-ignored Hawaiian staple has, quite literally, born fruit – with big implications for food security.

Marisol Villalobos has a routine with her breadfruit trees. Nearly every morning, as the sun is just cresting the horizon, she drives to her groves nestled in the mountains of Jayuya, Puerto Rico, steps out of the car and pauses to breathe in the thick scent of flowers, fallen leaves and ripening fruit. As she […]

AT a hands-on workshop attended by about 30-40 community members on Saturday, June 3, agroforestry educator Dr. Craig Elevitch and members of Northern Marianas College-Cooperative Research Extension and Education Services