Erik Wolf posted an articleEvarist March discusses getting back to nature and how nature inspires cuisine see more
Just released! Episode 11 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Evarist March.
Evarist March is a lover of nature. He specializes in the knowledge of plants, fungi and algae and their usefulness for humans, which directly relates to their use in both traditional or contemporary gastronomy. He is a passionate guide, and admittedly somewhat eccentric, who works mainly in Catalonia. It is here where people interpret the natural environment and make the connection between (gastronomic) culture, its origins, place and people. Evarist loves to be surrounded by crazy cooks, naturalists and lovers of life. Learn more about Evarist and his company at NaturalWalks.
In this episode you'll learn:
- Why it's important to have a connection to the food you eat.
- How nature can inspire cuisine
- Why it's important to preserve endemic culinary cultures.
- Why it's important to dream about your potential.
- How take inspiration from others to help you follow your own path.
- How to stay competitive when the price of products keeps going down.
Resources mentioned in this episode:
His company NaturalWalks
Erik Wolf posted an articleWorking to Preserve Culinary Culture in Chile's Patagonia see more
Last year, representatives from the World Food Travel Association were invited to Chile's Northern Patagonia to explore the local culinary culture and provide a professional assessment as to the potential to develop culinary tourism in that region of Chile. The site visit includes meetings with local tourism and foodservice representatives, as well as agricultural producers. One of the highlights of the week was a visit to Fogon de Matilde, an indigenous country farm and cultural experience. The indigenous cultures (especially the Mapuche) are strong in this part of Chile. At Matiilde's we sampled authentic local foods (bread cooked in coals from a fire, forest mushrooms, farm-fresh eggs and home-made cheese), made with authentic recipes, authentic utensils and cookware, and using authentic methods of cooking and baking. We then visited two other indigenous families to learn more about the people, their food, and their culture. At the end of the week, we presented our assessment to representatives of Gastronomia Patagonia, who are working with the locals to preserve and promote their local culinary cultures.
Learn more about the work of Gastronomia Patagonia.
You can watch the short video about our week in Patagonia (20 minutes, Spanish language only, CC available).