Mycologist, author, and lecturer Giuliana Furci is the founder of the Fungi Foundation, the first NGO dedicated to fungi in the world. Here she discusses why the mushrooms are so great in Chile and how fungi is the foundation for all life on earth.
The first guest on the New Worlder Podcast is Rodolfo Guzman. He is the chef and owner of the restaurant Boragó in Santiago, Chile.
The Chilean coast is home to many fish and shellfish found no where else on earth, such as the loco, or Chilean abalone.
From one of Latin America’s most avant-garde chefs, this recipe uses uniquely local Chilean ingredients.
This dish pairs one of southern Chile’s most unique ingredients with one of the region’s most emblematic cooking styles.
John Evans Ravenna and the team from Barra Lima explore the desert coast of Lima, Peru in search of wild ingredients while redefining the concept of the cevicheria.
Boragó: Coming from the South, from Chilean chef Rodolfo Guzmán, will be published by Phaidon on November 15.
One of the world’s 34 biodiversity hot spots, this temperate rainforest is a forager’s dream come true.
When Rodolfo Guzmán and the team at Boragó tried turning all vegetables into black garlic, they couldn’t figure it out. Until they did.
The dry climate of the Atacama Desert in Chile is home to a wealth of unique, edible plant species with flavors unlike anywhere else.
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