By Juliana Splendore In late summer of 2016, Emily Stone, the founder of Uncommon Cacao – an American supplier of specialty cacao beans to artisanal chocolate producers – travelled to Colombia for the first time to scout potential sustainable cacao producers. Her trip took her to two extreme corners of Colombia – the Sierra Nevada, […]
This article by Steve Zwick and Ciro Calderon was originally published for Ecosystem Marketplace. Peruvian cuisine is the ultimate fusion of the indigenous and the exogenous, and it’s sparked a demand for exotic and diverse fruits and vegetables. Here’s how the region of Caserio Pimental – Peru’s pepper district – is meeting part […]
Read More… from How Peru’s Pepper District Became An Organic Hotspot
By Iván Ulchur-Rota “Was there enough for everyone?”, I asked Estefy Baldeón, chef and Canopy Bridge consultant, about the fish just grilled in a forest clearing on the banks of the Aguarico River in the Amazon. “Everyone ate,” she answered. “And they loved it.” After eating dinner around the fire, four chefs, the Canopy […]
Jacob Olander First it was hamburgers, then chocolate and now guacamole. Tropical forests are being relentlessly sacrificed for our far-away indulgences. Avocado growers are trashing native pine and oak forests in Mexico. A boom in cocoa planting comes at the expense of tropical forests in West Africa and Peru. And beef is responsible […]
Read More… from Consuming deforestation: Where are your standards?
Iván Ulchur Rota El açaí (Euterpe oleracea) es un pequeño fruto negro que cuelga de los topes de palmeras en las zonas bajas e inundables en la Amazonía. En el archipiélago amazónico de Bailique, en el noreste de la Amazonía brasileña, sus cultivadores trepan las largas y delgadas palmeras atando sus pies con una […]
Read More… from Bailique: el protocolo comunitario que dio frutos
In the Amazon city of Iquitos, Peru, people eat camu camu (Myrciaria dubia) with salt when it is still green. When the fruit matures, its sweet and sour yellow pulp is used to prepare juices and local desserts. When it’s in season, it is consumed everywhere for cheap. “People who eat it never […]
Read More… from What happened to camu camu? The rise, fall (and recovery) of an Amazon “super food”
Iván Ulchur Rota En la ciudad de Iquitos, en el departamento de Loreto al nororiente de la Amazonía peruana, al fruto del camu camu (Myrciaria dubia) lo chupan con sal cuando todavía está verde. Al madurar, su pulpa agridulce se utiliza para jugos, batidos y postres locales. “Quienes lo consumen no tienen gripe”, […]
“¿Alcanzó para todos?”, pregunté a Estefy Baldeón, chef y consultora de Canopy Bridge, sobre el pez que habían asado en un claro de bosque a orillas del Río Aguarico. “Comieron todos”, respondió ella. “Y les encantó”. Después de la cena alrededor del fogón, quedaron llenos y satisfechos cuatro chefs, sus acompañantes, tres miembros del […]
We sat down to talk to Eliot Logan-Hines, Executive Director of the Runa Foundation. The Runa Foundation is a not-for-profit entity that works closely with its commercial partner, Runa LLC, to support communities and ecosystems in the Amazon by commercializing its one-of-a-kind products in a manner that adds value to and conserves the forest, as well […]
Read More… from After introducing Guayusa to the world, what’s next for Runa?
By Karina Bautista Queremos compartir emocionantes buenas noticias: Una gama de inspiración desde diversas iniciativas sostenibles de México, El Salvador, Guatemala, Venezuela, Brasil, Ecuador, Colombia y Perú, llegó a Canopy Bridge en respuesta a nuestro llamado a encontrar iniciativas innovadoras de sostenibilidad en la región. Desde nuez Maya y nuez de Castaña, a hostales […]
