Category: Cacao

La vida de la selva tiene forma de cacao

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

Cacao and the life of the rainforest

We’re honored to have Ignacio Medina as a guest contributor to Canopy Bridge as someone who shares our commitment to the transformative power of food and ingredients and communicates that passion with exceptional clarity and flair. One day in Panama dining at a fine new restaurant,

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.

Putting the spotlight on producers at Ecuador’s Latitud Cero

“We need to codify products, see who produces them, where, how…and connect them more effectively. We must change lives through gastronomy.” Gaston Acurio at Latitud Cero. Ecuador’s diverse cuisine had its chance to shine last week at the Latitud Cero Ecuador Cultura Gourmet festival in that country’s highland capital, Quito. Often overshadowed by Peru, its more gastronomically prominent neighbor to the south, Ecuador is coming into its own with a cuisine that integrates