Stephanie Wong Ken | The Walrus

Illustration of several plates containing cassava-based dishes like pie and sliced root. The plates are garnished with purple and green flowers.

First Person / January/February 2021

Why My Mother’s Cassava Pie Is More than a Comfort Food

December 11, 2020December 15, 2020 - by Stephanie Wong Ken

Learning the history of resistance behind my family’s favourite dish

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