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.
In this episode we interview Amanda Barnes, a British-born wine writer based in Argentina who is the author of the South America Wine Guide.
The first guest on the New Worlder Podcast is Rodolfo Guzman. He is the chef and owner of the restaurant Boragó in Santiago, Chile.
A look at the process behind the publication of cookbook The Chilean Kitchen by Pilar Hernandez, Eileen Smith and Araceli Paz.
The re-discovery of Chile’s long ignored light bodied, fruity wine made from old vine país grapes.
In its contradictions are those of an entire country. Here the reason for Chile’s obsession to fit everything into a bun.
The Patagonian method for roasted lamb beside an open fire is an act that transcends beyond just cooking.
An exploration of the role that the chile plays in taste, from providing spice to creating critical perceptual spaces.
A chat with Chilean culinary leaders and partners in life and restaurants Ambrosia and Ambrosia Bistro, Carolina Bazán and Rosario Onetto.
Our 2017 picks for the best new restaurants in the Americas include everything from a no-frills Panamanian fonda to an ambitious L.A. tasting menu.
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