First-hand stories, useful guides and the people and places behind them.
Meet Morena Cappelen of Cabarete Sostenible, the community kitchen and garden feeding Cabarete one plant based plate at a time. I spent a day on site with.
Peter shows how Antigua House of Chocolate turns Dominica cocoa into paste and slabs, with his own words on machinery, ingredients and the products he makes.
From shutting the jiujitsu dojo to growing a garden on its roof, how Cabarete’s UFC level fighters built a food bank. Papo told me the origin story in.
Isaias describes the harvesters and other workers behind La Chocolate Jungle’s cacao, and shares his personal connection with a tree on the land.
A Colombian cacao grower turned down offers to triple her sales. Her take on conscious consumerism, the fisherman allegory and knowing what is actually.
Yes, it is real. Casa de Luz is a 40 year old nonprofit plant based community wellness center in Austin, Texas, open every single day, where everyone at the table eats the same whole food meal. I sat down with its co founder Eduardo “Wayo” Longoria a couple of years back, and this is his story in his words.
Tindel talks about an Antiguan brick oven, the difficulty of repairing its crown, and why he wants the craft protected. Its age is his estimate from local memory.
In our recorded interview, Angie questions the oil colours and medium she uses, discusses her hopes for alternatives, and reflects on the difficulty of changing her materials.