On the shores of Lake Garda, Italian chef Riccardo Camanini is bringing ancient Italian recipes – like cacio e pepe – into the modern day at his restaurant Lido 84.
In Quebec, the tale of the "three sisters" isn't just a myth about cooperation; it's a message from Wendat ancestors that teaches modern people about ancient, life-sustaining food.
The search for the oldest sourdough starter spans continents and countries, science labs and libraries, and involves everyone from the Ancient Egyptians to Jesus Christ.
There are nearly a dozen artisan chocolate companies in Belize taking cacao from bean to bar, part of a robust movement to reclaim the small country's rich chocolate heritage.
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