Peru’s ámaZ, Brazil’s Banzeiro, and Colombia’s Mini-mal are making the case that food can be part of the solution in preserving the Amazon Rainforest.
Motacú is an essential building block of much of the southwestern Amazon in Bolivia, Brazil and Peru and its biodiversity needs to be preserved.
Made popular by the Alex Atala episode of Netflix’s Chef’s Table, an indigenous Amazonian group in Brazil’s spice blend comes to the U.S.
When the giant Amazonian fish paiche began disappearing from the region’s waterways, a former hunter became an inadvertent conservationist.
A giant Amazonian vanilla seemed to be a myth in Bolivia, but suddenly, in 2016, a few pods appeared.
In Belém do Pará in the Brazilian Amazon, chef Thiago Castanho has created an entire network of small producers pushing the city’s cuisine forward.
Chefs, conservationists, entrepreneurs, and food writers gather in the Peruvian Amazon to discuss how gastronomy can contribute to its preservation.
A chance meeting at Kilometer 6 near Leticia in the Colombian Amazon brings a gringo and a Ticuna man together.
Perhaps the most fascinating market in South America, Iquitos’ Mercado de Belén is a testament to Amazonian culture and biodiversity.
Throughout the Amazon, fermentation is a fundamental element of indigenous cuisine, used not only for conservation, but for adding flavor and making alcohol.
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