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Bolinho de arroz e Bolinho de chuva com doce de leite caseiro

História por trás da receita 

1. Bolinho de arroz  - pensei nessa receita para que possamos introduzir o reaproveitamento dos alimentos, podendo usar o arroz que sobrou de uma refeição. 

2. Bolinho de chuva com doce de leite caseiro  - memória afetiva e ingredientes acessíveis. 

O que você irá precisar:

Para o bolinho de arroz (+ou - 15 unidades)

2 xícaras (chá) de arroz cozido

2 ovos

¼ de xícara (chá) de farinha de rosca 

¼ de xícara (chá) de queijo parmesão ralado

2 colheres (sopa) de salsinha picada grosseiramente

sal e pimenta-do-reino moída na hora a gosto

3 xícaras (chá) de óleo para fritar

Utensílios para essa receita:

Xícara medidora

Bowl médio

Ralador

Faca

Tábua de corte

Panela média funda

Escumadeira (não sei qual seria o nome desse utensílio em inglês, mas a escumadeira é uma colher grande com furinhos, parece uma raquete só que redonda)

2. Bolinho de chuva (+ ou - 20 bolinhos)

1 ovo

⅓ de xícara (chá) de açúcar

1 colher (sopa) de manteiga temperatura ambiente

1 pitada de sal

½ xícara (chá) de leite

1 xícara (chá) de farinha de trigo

½ colher (sopa) de fermento em pó

óleo para fritar

açúcar e canela em pó a gosto para polvilhar

Para o doce de leite caseiro

4 xícaras (chá) de leite integral 

1 xícara (chá) de açúcar

Utensílios para essa receita:

Fuet (batedor de arame)

Xícara medidora

Bowl médio

Colher 

2 panelas fundas

Prato raso

Sobre Ana Rodrigues

Graduada em Gastronomia em 2000, desde sua formação atuou, como gerente executiva, em restaurantes da cena gastronômica de São Paulo. 

A partir de 2017 começa a atuar fortemente em projetos sociais, cooperando com várias iniciativas, sobretudo na área de gestão de restaurantes com foco em empreendimentos sociais.

Esteve envolvida em projetos, como ,mentora dos participantes do "Mi Arepa" e "Raízes na Cozinha", com a Ong Migraflix,  "Diversidade a mesa" voltado a pessoas egressas do sistema prisional LGBTQIA+, iniciativa da SAP Gov do estado de SP, “Cozinha São Paulo”,parceria da ONG “Mobilidade Verde” e a Prefeitura de São Paulo, 

Atuou intensivamente na cozinha, em conjunto com mulheres empreendedoras e chefs na campanha “Gente é pra brilhar e não para morrer de fome” organizada pela sociedade civil na ajuda contra a fome durante o período crítico da pandemia.

Acredita firmemente na  transformação de  vidas e histórias com processo social e educativo em gastronomia modificando a si próprio por meio do rico aprendizado sobre novas culturas e modos de se alimentar. 

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Moqueca de Banana-da-Terra

História por trás da receita 

A moqueca será preparada a partir da técnica de preparo da alimentação viva. Os alimentos in natura e frescos são dotados de propriedades despoluidoras, depurativas e desintoxicantes, e dentro da alimentação viva eles até podem ser aquecidos, porém, até a temperatura de 42 graus para não prejudicar as enzimas nutricionais dos alimentos. A receita será preparada em panela de barro, utilizando ingredientes brasileiros.

o que você vai precisar:

Ingredientes ( Para 2 pessoas )

- 3 Bananas da terra maduras

- 1 cebola roxa 

- 2 tomates 

- 1 pimentão amarelo 

- 1 pimentão vermelho 

- Suco de 1 limão

- 1 molho de coentro ( ou 1 cx de brotos de coentro) 

- 300 ml de leite de coco (se possível caseiro)

- 1 folha de alga (kombu ou nori) - opcional 

- 100g de castanha de caju (inteira) - opcional 

- 10g de açafrão da terra em pó 

- 30 ml de de dendê (opcional)

- sal (à gosto)

Utensílios:

De preferência utilizar uma panela de barro, mas se não tiver pode ser outra

About Elisangela Oliveira de Freitas

Elis Oliveira* (@oliveira_elisrio), é co-fundadora do Quentinhas do Bem Veggie (@quentinhasdobemveggie), projeto que fornece refeições veganas para indivíduos vivendo em situação de vulnerabilidade alimentar e social na Zona Oeste do Rio de Janeiro. Também é Co-fundadora da empresa Brotei Ecogastromonia (@brotei_ecogastronomia), que trabalha com brotos, microverdes e sementes germinadas.

Elis é bióloga geneticista, licenciada em ciências biológicas, mestre em educação em ciências e saúde e doutora em Microbiologia. É gastróloga com atuação na área de alimentação saudável, funcional e alimentação viva. Atualmente Elis também é cozinheira social no Programa Cozinhas Solidárias Gastromotiva e aluna da Gastromotiva na Formação em Cozinha Social.

Mora no Rio de Janeiro e distribui refeições solidárias para população em situação de insegurança  alimentar através da sua Cozinha Solidária nos bairros Bangu e Padre Miguel, além de trabalhar com oficinas de Educação ambiental e agroecologia para jovens.

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Recipe: Blue Masa Tortillas

Topic: Biodiversity preservation and cultural reclamation

The Story Behind the Dish

Come join me in making tortillas (hecho de mano) from my nixtamalized blue masa harina. You are more than welcome to bring your own fillings to make tacos after the class or, save them for later and put them in migas, chilaquiles & more! I will be sharing knowledge on the historical importance of corn and the impacts of agricultural monocropping on biodiversity. We will hold space for discussion before and after the instruction to talk about the impacts of reduced biodiversity on culture and diets in low-income, urban communities in the United States and around the world. 

What you’ll need! 

1. Blue masa, regular masa (any corn flour) from a local latinx market

2. Water

3. Rolling pin

4. Coconut oil or lard

5. Cast iron or comal

6. Baking powder

7. Salt 

8. Parchment Paper

9. Oven 

I encourage people to use a locally sourced masa harina if possible, but you can also use the Maseca brand for a more economical option. Since this class is about our varied access to different corn species, you may have trouble finding a diverse range of options. Use this as an important observation to bring to our discussion!  There are many varieties of corn you can use for this recipe, so explore if possible! :-)

About Ariana Diaz

Hello! I’m Ari. I am a food writer and recipe developer based in Austin, TX. Food is my language and an important tool for change. I advocate for sustainability, food justice, and mental health by curating ingredients and telling their important stories. Currently, I am writing a cookbook inspired by the 17 UN Sustainable Development Goals alongside cooks working in social impact around the world. In my freelance work, I host events where I educate my local community through meals and use creative communication tools to reach underrepresented audiences in food media. 

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Codfish Moqueca Baiana

The Story Behind the Dish

Moqueca Baiana is a fish stew, made with fish and shrimp. It's from Bahia in northern Brazil. It's one the most popular dishes in the country and can be prepared in many different ways. Here in the USA, I use halibut or codfish. It's very colorful like Brazil.

Moqueca Baiana reminds me of my childhood in Bahia when my mother bought the fish at the farmers market and we would go to the river behind our home to clean the fish.   The origin of the moqueca, still uncertain if it were the Portuguese, that brought to Brazil, and had a fusion with African cuisine with their ingredients, such as palm oil, coconut milk, and spices, or came from the indigenous who were in Brazil, when the Portuguese arrived. Fish was one of the main dishes from the indigenous.  What I know, no matter where you come from, we all love moqueca. I am from Bahia and we love moqueca.

What you’ll need! 

We will need a big open pan (large skillet pan, a medium fried pan for the farofa or pirao, and small deep pan for the rice,  wood spoons, knives). If you do not eat fish or shrimp we can make the moqueca with veggies, or we can make  it with plantain banana with the same ingredients, jackfruits or whatever veggies you want!

The ingredients for 4 people recipe: 

• 1 1/2 pound of Cod fish or halibut (cuted in thick about 1 inch) (Any fish better with white types)

• 1 pound fresh shrimp peeled 

• 1 lime, juiced 

• 1 pinch salt and ground black pepper to taste

• 2 tablespoons palm oil (without is okay)

• 3 large tomatoes

• 1/2 onion, chopped very small 

• 1 red bell pepper, diced

• 1 yellow pepper diced 

• 1/2  bunch cilantro, chopped

• 2 tablespoons chopped green onions

• 2 tablespoons chopped fresh parsley

• 3 cloves garlic, minced

• 3 cups coconut milk

• 1 tablespoon of paprika

• 1/2 tablespoon of coriander

• red crushed pepper 

Palm oil farofa.

 We normally serve the moqueca with white rice, and farofa, or pirao. Farofa is made with yucca flour (called farinha). Pirao ( which is a yuca cream, almost a grits) has the same ingredients.

• 1/4 onion

• yucca flower or "farinha"

•  salt a taste

• black pepper

• 1/2 teaspoon of palm oil

• red crush pepper

• 1 1/2 cup of jasmine rice (1 cloves of garlic chopped,  1 tablespoon of fresh onion chopped, 1/2 tablespoon olive oil, salt and water to cook).

  
  
  

About Sandra Rocha Evanoff

My name is Sandra Rocha Evanoff.  I was born in the Bahia region of northern Brazil.  I was introduced to the kitchen at a young age while assisting my mother in the small bed and breakfast she operated. I learned about fresh foods from my father who operated a fruit market.  Here began my exposure to healthy eating as we prepared foods we had grown ourselves. 

When I moved to Seattle, in 2008, I started donating  my dinner as an auction item to support my community. The dinner called Brasil Comes to You.  Every year I donated one to three dinners. It's been 13 years since I donated this dinner. In 2018,  I received a call that someone wanted to hire for a dinner for 25 people. So, I accepted the challenge and in the same year we opened Brasil Comes to You. I think I would like to share this journey, how community service has changed my life, and how Social Gastronomy, which started because I wanted to help the community, turned into a small business. We still help our community with a portion of our income. We still donate our dinner + cooking fresh and healthy food for people who are living in shelters in our community.

We believe the magic of food helps connect people, build relationships, inspire change, and bring the community together.  Eating fresh, and healthy is our ultimate goal.

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Recipes: 

1. Fish Stew with Banana, Cashews and Cilantro

2. Pão de Queijo (Cheese Bread)

3. Molten Brigadeiro Cake
   
   
   
   
   

Before the class starts:

It will help us save time to start the class with all equipment and ingredients separated,

ramekins for Molten cake coated with butter and flour, fish pan handy, ingredients measured, etc.

What you’ll need!

For Pao de Queijo, Fish Moqueca and Molten Brigadeiro Cake

Produce:

1 head garlic

1 onion

1 small piece ginger

1 bunch cilantro

6 scallions

1 banana

Dairy:

1 box eggs

1 stick unsalted butter, (plus more for greasing the ramekins)

1 cup whole milk

½ lb freshly grated Parmesan cheese

Protein:

• 2 lbs Tilapia or any other white fish such as Striped Bass, Halibut, Snapper

• 1 cup chicken stock (store-bought or frozen brodo)

Dry Ingredients:

• Olive oil

• Canola Oil

• Dried Oregano

• Curry Powder

• Ground Turmeric

• Whole Nutmeg

• ¼ cup roasted cashews

• 1 box chicken stock (or vegetable stock, or fish stock)

• 1 can (about 2 cups) coconut milk (make sure it’s unsweetened)

• Kosher salt

• Fresh black pepper

• White wine

• 1 can sweetened condensed milk

• Cocoa powder

• Dark chocolate

• Sugar (regular)

• Vanilla extract

• All-purpose flour

• 1 kg sour Manioc Starch (I buy Yoki from Amazon)

Equipment

• Electric mixer fitted with the paddle attachment (for the cheese bread)

• Baking sheet

• Rubber spatulas

• Bowls

• Cutting board

• Paper towels

• Kitchen towels

• Apron

• Chef’s knife

• Paring knife

• Wooden spoon

• Rubber spatula

• Whisk

• Plates to serve food

• Silverware

• Colander

• Individual soufle porcelain ramekins to bake Molten cakes, or individual /disposable 6 oz foil

• cups, available at Amazon

• Pan for fish

Equipment For the Molten Dulce de Leche Cake:

• Pastry brush to grease the ramekins.

• I like to use 6-ounce foil cups as ramekins, but any individual 6-ounce souffle ramekins will serve

• to bake the Molten cakes.

• Bowls, measuring cups, liquid measuring cups

• Saucepan to make Brigadeiro Paste

  About Chef Leticia
  Leticia graduated from the Culinary & Pastry Arts program at the International Culinary Center (former French Culinary Inst.) and worked at Le Cirque, La Caravelle, & La Grenouille in New York City. She later studied journalism and is the author of three cookbooks, becoming a nationally recognized food personality in the U.S, making frequent appearances on major network programs such as The Today Show, Fox News, CBS The Couch, and more. As a journalist, her work has been featured at a variety of web and print media outlets such as The New York Times, Fine Cooking Magazine, Saveur, The Washington Post, Eating Well, Bon Appetit, and more.

Visit www.chefleticia.com

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Knafe

La Historia Detrás del Plato

El chef Alex Hernández, de El Salvador, enseñará a los participantes a preparar un postre tradicional del Medio Oriente, el Knafe. El chef Alex compartirá su viaje al emigrar de El Salvador a los EE.UU., mediante el cual aprendió a cocinar comida típica del Medio Oriente. Al combinarla con técnicas y sabores latinos, esta inspiró la misión de The Migrant Kitchen.

Lo que necesitarás

Equipo: 

Molde para hornear

Jarabe de azúcar simple:

3 tazas de azúcar granulada

2 tazas de agua

1 cucharada de zumo de limón recién exprimido

1 rama de canela

1 vaina de cardamomo verde

1 cucharada de agua de azahar (opcional)

Para el Knafe:

1/2 Kilo de Kataifi (filo rallado)

1 kilo de queso mozzarella

1.5 tazas de mantequilla derretida

1/2 taza de pistachos

Sobre el Chef Alex

Originario de El Salvador, el chef Alex Hernández pasó sus primeros años de carrera culinaria formándose en las cocinas de comida de Oriente Medio cuando llegó a los Estados Unidos. Desde entonces se abrió camino en la industria de la restauración en Nueva York y ha trabajado en algunos de los mejores restaurantes de Manhattan. En el 2020, se unió a The Migrant Kitchen y ayudó a proporcionar casi 3 millones de comidas a los necesitados en el momento más crítico de la pandemia de coronavirus.

Acerca de la iniciativa de The Migrant Kitchen:

Cocinamos porque creemos, ahora más que nunca, que tenemos la responsabilidad de ayudar a los miembros más vulnerables de nuestras comunidades. Migrantes de todo el mundo se reúnen en nuestras cocinas para compartir sus historias y culturas a través de comidas saludables y deliciosas que son servidas en comunidades con inseguridad alimentaria a través del mundo.

Para apoyar el trabajo de la Iniciativa de The Migrant Kitchen visite tmkinitiative.org

Siga a la Iniciativa en Instagram en @tmkinitiative.

About The Migrant Kitchen Initiative:

We cook because we believe, now more than ever, that we have a responsibility to lift-up the most vulnerable members of our communities. Migrants from around the world come together in our global kitchens to share their stories and cultures through healthy, delicious meals that are served to the food insecure communities around the world.

To support the work of The Migrant Kitchen Initiative head to tmkinitiative.org

Follow The Migrant Kitchen Initiative @tmkinitiative

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Recipe: Salvadoran Ceviche & Fresco de Chan

The story behind the dishes: 

There's a lot I will share once we are live in the class! What I will say is these two things have loads of health benefits from potassium to copper to lowering high blood pressure. Ceviche originated in Peru but traveled throughout the rest of Latin America with its own variations. Hibiscus tea originated in North Africa & southeast Asia. In African countries has been used to decrease body temperature, treat heart disease & sooth a sore throat.

What you’ll need!

Ingredients for Ceviche:

1 Lbs of Hearts of Palm

1 green bell pepper cut julienne

1/2 red onion cut julienne or chopped smaller (your option)

3 tomatoes chopped

3 lemons (juiced)

Handful of cilantro chopped

Season to taste with salt, black pepper, and dried oregano

 **Enjoy with a tostada or tortilla chips

Ingredients for Drink (Salvadoran Fresco de Chan):

Handful of dried Hibiscus leaves

1 gallon of water

3 lemons (juiced)

3 Tbs. chia seeds

1 & 1/2  - 2 cups of cane sugar

About Norma Pérez

Norma Pérez is an Afro-Salvadoran/Afrodescendant of El Salvador dancer turned into a vegan business owner of authentic Salvadoran Plant-based cuisine called The Salvi Vegan.  For two decades she worked as an international dance teacher/choreographer until a medical condition ended her career. She discovered her love and talent for cooking after converting overnight to a vegan lifestyle.

With now having more then 55 Salvadoran dishes veganized, she aims to create a Salvadoran vegan cookbook, a first of its kind, as well as offer cooking classes and creating video food content. She aims to uplift her communities through food, celebrating the history by bringing traditional dishes to the forefront while bringing the awareness of her Afrodescendant roots and how it's always been very present in her culture especially through food. Bringing veganism, her culture and her roots together.

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Recetas:

1. Barra de chocolate con fibra de palma

2. Brownie de chocolate blanco y negro con fibra de palmaHistoria detrás de los platos: 

Esta receta está hecha con productos locales de Costa Rica, de nuestro agricultor local de cacao y nuestro nuevo producto producido a partir de los residuos de la fibra de palma. Los dulces pueden apoyar a los productos locales, desempeñar un papel en el Upcycling y siempre ser deliciosos.

Lo que necesitarás:

Ingredientes: 

Huevos

Mantequilla

Chocolate negro y blanco

Azúcar

Vainilla

Mantequilla de maní (Opcional)

Polvo para hornear

Naranja seca

Fibra de palma

Ralladura de limón

Sustitución de fibra vegetal alta ( si no tiene fibra de palma)

Equipo: 

Horno

Bol

Espátulas de silicona

Moldes de chocolate  

Licuadora

Sobre Chef Valeria Hernández

Valeria Hernández es la Chef Ejecutiva de Griffith para las regiones de Centroamérica y el Caribe. Originaria de Costa Rica, la trayectoria de Valeria como chef se inició en hoteles y restaurantes, evolucionando hacia el sector de la preparación de alimentos y los negocios. Es miembro activo de la Asociación Nacional de Chefs de Costa Rica y fue jurado de las actividades benéficas "Burger Rocks- Pizza Rocks- Boca Rocks" para el Patronato Nacional de la Infancia.

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Garden Lasagna

The story behind the dish: 

"A plant-forward take on a classic dish for the whole family! In the spirit of conscious consumption, we'll use seasonal herbs and veggies in season to our individual locations. Your choice on which sauce to make: tomato or béchamel, or both!" 

What you’ll need!

• 4-5 varieties of seasonal, local vegetables and herbs. Some examples include eggplant, zucchini, squash, broccoli, onions, carrots, mushrooms, spinach, basil, oregano, parsley. Get creative with a mixture of watery and dry ingredients!

• Tomato sauce: 3-4 medium tomatoes or tomato paste, 1 onion, 1-3 cloves garlic, olive oil, basil or oregano, OR Béchamel sauce: butter or coconut oil or olive oil, plant-based milk, white flour.

• Burrata or mozzarella cheese (optional)

• Parmigiano or dry cheese to grate (optional)

• Dried lasagna sheets

• Equipment: sauce pan, rectangular baking dish, knife, mandolin (optional), spoons, spatula, oven, stove, blender (optional)

About Charles Michel

Working at the intersection of science, art, philosophy, community and entrepreneurship, Charles Michel is a Food Educator and Activist who aims to inspire solutions for urgent global challenges.

He works as an experience designer in a variety of fields, as an artist using food and the meal ritual as media, and as a consultant in regenerative practices for high-level organizations and companies. In recent years, he has worked on cutting-edge projects in community building, food innovation, hospitality, and experiential art.

In his three years as a researcher at Oxford University, Charles published over a dozen articles in scientific journals on crossmodal perception and multisensory aesthetics.

Dubbed as one of the top chefs in the world, he also starred in “The Final Table” on Netflix and gained a sizable following as a result of his conscious eating mission.

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Jocón, Chicken tomatillo, and Cilantro Stew

This stew is 1 of 5 declared intangible cultural patrimony of Guatemala.

The story behind the dish: 

Guatemalan cuisine is deeply rooted in the Mayan culture. Jocón (pronounced ho-CON) is a dish from Huehuetenango, a department located in western Guatemala, and the surrounding region. The recipe varies slightly from family to family. This is my simplified version. It is not only easy to make but also hearty and delicious. The sauce has a vibrant green color.

What you’ll need!

Serves 4 to 6 people

4 to 6 skinless chicken thighs, visible fat removed

1 cup fat-free, low-sodium chicken stock

1 small whole onion, peeled and t-scored

1/2 cup cilantro (whole stems and leaves included)

1 cup trimmed green onions cut into 1-inch pieces

2 large garlic cloves, peeled

1 1/2 cups tomatillos (about 10 tomatillos), husked and quartered

1/2 cup seeded, chopped green bell pepper

1 poblano pepper, seeded and chopped (3/4 to 1 cup)

1 cup roughly chopped cilantro (stems and leaves)

1 whole Serrano pepper, seeds and veins included (optional)

2 corn tortillas, torn into small pieces

1 cup fat-free, low-sodium chicken stock

1 teaspoon kosher salt

Freshly ground black pepper

Garnish

Fresh cilantro sprigs

Shopping Tips: All ingredients are available at any mainstream Latin grocery store. Buy white corn tortillas

Prep in advance: Shop, wash, and prep all ingredients according to the recipe. 

Cooking Equipment: 

2 medium saucepans, 1 stirring spoon or an immersion/regular blender, medium bowl, kitchen towels. 

Instructions: 

1. Cook the chicken in the stock with the onion and cilantro in a medium saucepan until the chicken is tender (20 to 30 minutes).

2. While the chicken is cooking, cook the rest of the ingredients (except the seasonings and garnish) in a separate saucepan. Bring to a quick boil. Reduce the heat and simmer covered until the vegetables are soft (5 to 8 minutes).

3. When the chicken is done, transfer it to a dish and set it aside. Reserve the onion, cilantro, and stock.

4. Combine the vegetable mixture with the onion, cilantro, and stock. In a blender or food processor, purée the mixture until it’s smooth. Pour the purée back into the pot and add the chicken. Stir and cook for 10 to 15 minutes longer. The sauce should look smooth, velvety, and bright green.

5. Season the stew with salt and pepper. Taste and adjust seasonings if needed.

6. Serve the stew garnished with cilantro sprigs.

About Chef Amalia Moreno-Damgaard

Amalia Moreno-Damgaard, born and raised in Guatemala City, with a prior career in corporate America, helps organizations of all sizes develop a broader understanding and appreciation of Latin cultural nuances using traditional healthy cuisine as a platform for speaking, consulting, and gourmet experiences. She has a long history of philanthropy, board service, and community work with non-profit organizations. A graduate of Le Cordon Bleu with a Masters in International Business from St. Louis University, Amalia has received many accolades for her efforts, including nine-first prize literary awards for her first book Amalia’s Guatemalan Kitchen. She will be launching her second book in October, Amalia’s Mesoamerican Table. Amalia also is co-founder and chief board advisor of Women Entrepreneurs of Minnesota (WeMN.org), a nonprofit fostering women entrepreneurship through leadership education and mentoring. Learn more: AmaliaLLC.com.

Advocacy: cultural awareness, food culture, and history, healthy cooking and wellness, regenerative agriculture, sustainability, diversity, equity, inclusion, women entrepreneurship, self-empowerment, career transitioning, business startup, nonprofit service.

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Coffee cured Dorada

Topic: Farm to table with Coffee

The story behind the dish: 

Coffee is one of the most consumed food and beverage items in the world. We will attempt to showcase the different elements of coffee, highlighting those who get wasted in the process as well. The idea is to express the whole identity of coffee through our cooking!

Additional Info: We will be making a few elements with coffee. We are aware that not all the ingredients will be available for everyone. The idea is to make a part of the dishes as a class, and the rest will be more of a representation of our work and the coffee plant. 

What you’ll need!
1 x 500g white fish filet (pat dried), I will use Dorada

100g coarse Salt

100g sugar

40g coffee grounds

Zest of 1 lime

Black pepper

Additionally we will use the coffee tree leaves during the curing step.

You can use any herbs you have available

Mix all the ingredients and put them under and over the pat dried filet.

Allow to cure for 24h-48h. Turning it every 12h.

If you have the availability to use a smoker:

Lightly smoke the fish. For this step we will use the coffee shells that get wasted during the coffee roast.

For the sauce:

Infuse coffee shells and water for 4 minutes, strain.

Add the honey and reduce in a low simmer until the sauce has a syrup-like consistency.

Alternatively, you can also use ground coffee.

Serve with creme fraiche and whole grain toasts

About Camila and Laura
Camila and Laura; we have just opened a cafe in the heart of Lima-Peru, this new space is called Amarena Café. We have always dreamed of having a space where people would just feel happy. Through the process we fell in love with coffee, and we are learning each day about this amazing plant. Laura has been part of the SGM movement for a few months now, and Camila has always been passionate about learning and supporting all the people involved in the food chain.