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.
The best restaurants in Lima are serving dishes made with this ancestral sauce made of fermented and reduced yuca extract.
An obscure sauce that is changing indigenous economies in the Amazon is made from yuca.
Chefs, conservationists, entrepreneurs, and food writers gather in the Peruvian Amazon to discuss how gastronomy can contribute to its preservation.
Throughout the Amazon, fermentation is a fundamental element of indigenous cuisine, used not only for conservation, but for adding flavor and making alcohol.
For our fourth column in partnership with the Wildlife Conservation Society, we travel to Bolivia’s Madidi National Park with Dr. Rob Wallace of Identidad Madidi.
Chefs and other creative thinkers are planting the seeds of a “Rainforest to Table” movement that saves the Amazon’s forests and nourishes its people.
How sustainable Brazil nut harvesters in Peru’s Tambopata National Preserve are helping preserve the forest.
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