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The Obscure Sauce That Is Changing Indigenous Economies in the Amazon

It’s made of fermented yuca

Orellanas (oyster mushrooms) in a pil pil style sauce infused with tucupí negro at Bogotá restaurant El Chato. Alvaro Clavijo photo.

This story begins a partnership with New Worlder, the site that responsibly covers food and drink, chefs and restaurants, farmers, fishermen, and conservationists of the Americas in a way that appeals to both an American and a Latin American audience.

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Food from every angle: A publication from Medium x Mark Bittman

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New Worlder

New Worlder

We cover food, drink, + travel in the Americas, with an emphasis on chefs + restaurants, environment + sustainability, luxury + authenticity. www.newworlder.com

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