Home Blog Blog Archives: Canopy Bridge
  1. Amazon Heat: Chilies from the Rainforest

    Amazon Heat: Chilies from the Rainforest

    When Columbus stumbled upon the New World, its indigenous people became known as “Indians”, a misnomer of historical magnitude. Then, too, a fruit until then unknown outside of the Americas received a name that belonged to another: the pepper. To the Spaniards who tasted this fruit for the first time, its heat brought to mind the peppercorns that had been known and traded in Eurasia, and so the fruit of the Capsicum received the name of an entirely different species.


  2. Los ajíes más picantes en Edén

    Los ajíes más picantes en Edén

    Tal vez es la globalización, tal vez el desarrollo, o quizá sean las innovaciones digitales y las redes sociales, pero mientras estamos más conectados unos con otros, más desconectados nos hallamos de aquello mismo que nos da vida. Entre ordenadores, teléfonos inteligentes, y otros equipos, en medio de tanta información me parece alucinante que yo requiera "recordatorios" de mi conexión con la Tierra: el origen del agua que uso, como el aire que respiro ha llegado a ser lo que es, de dónde proviene mi comida.


  3. The Hottest Chillies in Eden

    The Hottest Chillies in Eden

    Maybe it’s globalization, maybe it’s development, or perhaps digital innovations and social media; but while we are ever more connected to each other, we find ourselves more disconnected from the very things that keep us alive.  Amidst our computers, phones and other devices, with so much information, I find it staggering that I need to be reminded of my connection to Earth: the origin of the water I use, how the air I breathe has come to be, where my food comes from.


  4. Lupinus of Ancash

    Lupinus of Ancash

    This Article was originally published by Mater Iniciativa. Recently, Latin America continued its rise to prominence on the global gastronomy scene, with nine restaurants from Mexico, Peru and Brazil joining the ranks of  the world's Top 50. The success of these leading chefs is a credit to their creativity and hard work and draws – as they frequently acknowledge – on the rich biology and diverse cultural traditions of their countries.


  5. La vida de la selva tiene forma de cacao

    La vida de la selva tiene forma de cacao

    Tenemos el honor de tener a Ignacio Medina como escritor invitado. Ignacio comparte nuestro compromiso con el poder transformativo de la comida y comunica su pasión con excepcional claridad y talento instintivo. Un día en Panamá cenando en un restaurante muy fino, al día siguiente dando una conferencia en un festival gastronómico en Santiago. Un par de días de regreso en casa, Perú, para cruzar el desierto y enseñar en Pachacutec –su proyecto en conjunto con el chef Gastón Acurio


  6. Putting Indigenous Producers on the Map

    Putting Indigenous Producers on the Map

    This post was originally published on the Environmental Defense Fund website. Across the Amazon, indigenous peoples have long harvested well-known commodities like cacao, coffee, Brazil nuts, and hearts of palm. Indigenous communities rely on such “non-timber” forest products—which also include traditional crops and less well-known natural products such as sacha inchi and camu camu—for the communities’ own consumption and for sale.


  7. The Great Amazonian Pantry: How Eating the Products of the Rainforest Could Save the Earth

    The Great Amazonian Pantry: How Eating the Products of the Rainforest Could Save the Earth

    This Article was originally published on the HuffingtonPost.com website. There is a type of river snail -- a churo -- in the Peruvian Amazon, large and meaty, that is especially delicious when slow-braised and served in the shell with a bright sauce of golden tapioca pearls. Indigenous people harvest the giant snail when the forest is flooded and transformed into an otherworldly realm where, because of the rising water level, fish swim among the majestic kapok tree and through the umbrella-like branches of the cecropia tree.


  8. Innovating Brazil nuts: a business with roots in the rainforest

    Innovating Brazil nuts: a business with roots in the rainforest

    This Article was originally published on news.mongabay.com. Sofía Rubio was eight years old when she decided she wanted to be a biologist. "I would skip school to go to the woods with my father or mother," who did research in what is now the Tambopata National Reserve in the southeastern Peruvian Amazon, she says. Today, dressed in a white lab coat, her ponytail caught up under a green hair net, Rubio hovers over a table, weighing Brazil nuts. But she's not cloning them


  9. Feast in the Forest: Shiwi and its Brazil Nuts

    Feast in the Forest: Shiwi and its Brazil Nuts

    I was in the Amazon rainforest of Peru to see how Brazil nuts make the long journey from forest to nut mix. I wasn’t expecting a gourmet treat, but they tend to show up in unexpected places. Harvesting Brazil nuts is hard manual work, in remote areas, deep in the jungle. Harvesters spend long weeks in the forest gathering the cannonball-like fruit from the forest floor, shelling them on site and then hauling them in heavy loads miles through the forest. The harvest is intimately