Blog — Yanomami mushrooms

Announcing our partnership with Origens Brasil®

Posted by Gregory Prang on

Announcing our partnership with Origens Brasil®
Culinary Culture Connections is proud to announce that 2 of our products, Pimenta Baniwa and Yanomami Mushrooms, will be sold with the Origens Brasil® (Brazil Origins) seal. The Origens Brasil® program was developed through a partnership of IMAFLORA and the Instituto Socioambiental (Socioenvironmental Institute - ISA) and is administered by IMAFLORA.

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An Evening of Amazonian Gastronomic Exploration and Discovery with Chef Beto Bellini in DeLand, Florida

Posted by Brian Kermath on

An Evening of Amazonian Gastronomic Exploration and Discovery with Chef Beto Bellini in DeLand, Florida
Twenty-five guests attended our event of delightful Amazonian cuisine prepared by Chefs Beto Bellini and Almir da Fonseca at a family home in DeLand, Florida on May 25, 2018. Check out the menu and photos.

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“What the Forest has” (Part II): Culinary Exploration in Brazilian Territories of Socio-Environmental Diversity

Posted by Gregory Prang on

“What the Forest has” (Part II): Culinary Exploration in Brazilian Territories of Socio-Environmental Diversity

On Saturday, August 5, the “What the forest has” extravaganza at the Pinheiros Market in São Paulo offered tasting sessions organized around three Territories of Socio-Environmental Diversity from 3 biomes: The Rio Xingu basin, Vale do Ribeira (quilombolas) in São Paulo, and the Rio Negro Basin. Below we summarize the discoveries we made that day. Culinary Culture Connections hopes to introduce many of the products offered in the tastings in the near future. The Rio Xingu Basin Xingu Territories of Socio-Environmental Diversity (Source: https://www.socioambiental.org/pt-br/noticias-socioambientais/populacoes-tradicionais-da-amazonia-exigem-gestao-conjunta-de-territorios) First was a tasting of foods originating from the Xingu River basin, representing two regions: the Xingu Indigenous Park in...

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