Right before the doors open, there’s a moment of nervousness; a buzz of anticipation, of butterflies in bellies. Indoors, 15 volunteers line up against the wall, like schoolchildren on the first day of class.
At Oficina de Cerâmica, Augusto
Campos prepares for burn day by spending weeks inside the chambers of his kiln, painstakingly loading painted clay pots, jugs and vases onto shelves separated by bricks
Beyond the beach capital of Rio de Janeiro, the jungle capital of Manaus and the capital city of Brasilia, there’s São Paulo, the undisputed capital of gastronomy
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
