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Lengua de Vaca Mushrooms, Canelo & Marine Life in Tierra del Fuego, PatagoniaForaged, fished and hunted ingredients from southernmost Argentina.
Mar 15
6
Ode to Tacu TacuMy love letter to a Peruvian rice and beans recipe.
Mar 10
7
1
Episode #59: Alberto LandgrafEscucha ahora (73 min) | The chef of Oteque in Rio de Janeiro, Brazil and Bossa in London, England.
Mar 17
3
Is it Time to Change the Narrative Around Cuy?Andean guinea pig isn’t an exotic ingredient, but a protein for the future.
Mar 7
7
3

Most popular

The Food of La Guajira
13
Fine Dining is Not Dead, But it is Changing
18
My Thoughts on What’s Happening in Peru
12
3
Eat List: Lima, Peru
11
3
The Impermanence of Cuisine
12
1
La Castaña Amazónica
9
See all popular
NewCommunity
Eat List: Lima, PeruThe ultimate guide of where to eat, drink and shop for food products in the Peruvian capital.
Mar 2
11
3
Episode #58: Jeremy ChanListen now (53 min) | The chef of the restaurant Ikoyi in London.
Feb 24
1
Fine Dining is Not Dead, But it is ChangingMy predictions for the near future for haute cuisine.
Feb 21
18
Episode #57: Nayan GowdaListen now (52 min) | The British born winemaker of Jardín Oculto in Bolivia.
Feb 16
3
Reviving the American ChestnutPlus, a recipe for kuchen de castañas.
Feb 13
3
1
2 Days in AricaEating around the northern Chilean port city.
Feb 10
4
My Thoughts on What’s Happening in Peru As written from a ship off the South Coast.
Feb 6
12
3
Wild Fruits, Game & Marine Life of Colombia’s La GuajiraIngredients from the arid tropical drylands and Sierra Nevada foothills.
Feb 1
3
See all

Most popular

The Food of La Guajira
13
Fine Dining is Not Dead, But it is Changing
18
My Thoughts on What’s Happening in Peru
12
3
Eat List: Lima, Peru
11
3
The Impermanence of Cuisine
12
1
La Castaña Amazónica
9
See all popular
New Worlder

New Worlder

The culinary journal of James Beard nominated writer Nicholas Gill. An exploration of cuisine and biodiversity in the Americas & beyond.
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New Worlder

New Worlder

The culinary journal of James Beard nominated writer Nicholas Gill. An exploration of cuisine and biodiversity in the Americas & beyond.

By Nicholas Gill
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