Laura Lazzaroni is a writer, baker, and consultant based in Milan, Italy. She is the author of the recently released cookbook The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine today, from Rizzoli Books.
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.
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.
One of the world’s 34 biodiversity hot spots, this temperate rainforest is a forager’s dream come true.
The dry climate of the Atacama Desert in Chile is home to a wealth of unique, edible plant species with flavors unlike anywhere else.
Subscribe to our Substack newsletter to receive access to the latest stories and podcast episodes from NEW WORLDER. It’s free to subscribe, though additional content is available for paid subscribers.
