By Gabriela Albuja and Jacob Olander Jabuticaba, camu-camu, and mangaba are native Brazilian fruits with at least three times the Vitamin C found in exotic species like oranges, bananas and papayas. And yet Brazilians consume much, much more of the latter. While Brazil is home to more than 2,500 native fruit species, only açai […]
Read More… from Eating Brazilian Biodiversity – The Right Way
By Jacob Olander Chocolate may be heavenly, but macambo seeds – from a cousin of the cacao tree – may be the most exciting rainforest superfood that you’ve never heard of. Macambo packs a hefty dose of protein, fiber and antioxidants into a delicious, crunchy nut-like package. Theobroma literally means “food of the gods,” […]
By Jacob Olander On the table of Amaz, an award-winning restaurant in Lima, with a natural-meets-urban-sophistication vibe, a small bowl of dark dipping sauce and crispy cassava-flour tortillas (casabe) is brought to the table before the meal proper begins. The sauce is a rich, slightly tangy surprise that fills the mouth with flavor. For […]
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. […]
Read More… from Building a Food Movement 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. […]
