By Gabriela Albuja and Jacob Olander Jabuticaba, camu-camu, and mangaba are native Brazilian fruits with at least three times […]
Tag: sustainable gastronomy
By Jacob Olander Chocolate may be heavenly, but macambo seeds – from a cousin of the cacao tree – […]
By Jacob Olander On the table of Amaz, an award-winning restaurant in Lima, with a natural-meets-urban-sophistication vibe, a small […]
By Jacob Olander – The Amazon River draws together the waters of nearly half of South America. Recently those waters were the venue for a remarkable meeting, drawing together chefs, social entrepreneurs, writers, scientists, conservationists and business people to chart a course for the future of food from, and for, the Amazon.
Rows of combines roll in formation across regimented soybean fields. In the Brazilian Amazon, thousands of square kilometers have been cleared for the production of soy and beef for export. This is one way of producing food from the rainforest. But there are other ways. In Peru, an Awajun farmer tends her farm in the rainforest.