Slow Food Cerrado

Neste episódio, abordaremos a importância da promoção de ambientes alimentares saudáveis nas escolas , um tema crucial para o desenvolvimento de hábitos alimentares saudáveis desde a infância e adolescência. Discutiremos como as escolas, tanto públicas quanto privadas, desempenham um papel fundamental na formação de hábitos que perdurarão na vida adulta, já que os alunos passam uma parte significa...

Neste episódio, abordaremos o impacto alarmante dos produtos ultraprocessados na saúde e na economia do Brasil, explorando como este consumo leva a 57 mil mortes prematuras anualmente , o que corresponde a 10,5% de todas as mortes no país. Detalharemos os custos econômicos de pelo menos R$10,4 bilhões por ano , divididos entre R$9,2 bilhões em perdas devido à mortalidade prematura, R$933,5 milhões...

Discover the pimenta-de-macaco (monkey pepper), a spice native to Brazil with a unique flavor and multiple benefits. This podcast explores the history, culinary uses, and medicinal properties of this fascinating plant. Monkey pepper, also known as Xylopia aromatica , has been used by traditional and indigenous peoples as a condiment and for medicinal purposes. Discover how the Portuguese used it a...

Discover how chefs from Brasília are revolutionizing local cuisine with the unique flavors of the Cerrado. This episode explores the passionate relationship of renowned chefs such as Ana Paula Boquadi (Buriti Zen), Eliane Régis (Slow Food Cerrado), Tainá Zaneti (Slow Food Cerrado and PEQUI-nique), Gil Guimarães (Baco Pizzaria), and farmer and cook Ana Maria Romeiro (Slow Food Cerrado) with the fru...

Today, we embark on a fascinating journey through the history and uses of mama-cadela, a native fruit of the Cerrado that enchants palates and holds ancestral secrets. Mama-cadela, with its creamy pulp and sweet and sour taste, is a treasure of the Cerrado, present in various cultural and gastronomic manifestations of the region. Beyond its nutritional value, mama-cadela has a special meaning for...

In this episode, we explore the controversy surrounding the Baunilha do Cerrado project, led by renowned chef Alex Atala and his Instituto Atá, in collaboration with the Kalunga quilombola community in Goiás. The dispute centers on the Instituto Atá’s trademark registration of "Baunilha do Cerrado" without the community's consent and allegations that the financial benefits of the project were not...

This episode dives into the fascinating world of the lobeira (Solanum lycocarpum), a tree native to Brazil's Cerrado biome. We cover various aspects of this unique species, including its taxonomy, morphology, and reproductive biology. Listeners will learn about the natural occurrence and ecological significance of the lobeira, as well as its cultivation and the characteristics of its wood. The dis...

In this episode, we delve into the fascinating world of the gueroba palm, a plant native to Brazil's Cerrado. We discuss its traditional uses, such as harvesting the palm's coconuts for oil extraction, consuming its heart (palmito) as a nutritious food, and exploring its medicinal properties. The episode also examines the entire production chain of gueroba oil, from cultivation to commercializatio...

This episode dives into the findings of two comprehensive reports, Dossiê Big Food and Dossiê Big Food 2.0 , which examine how the powerful food, beverage, and agribusiness industries—collectively known as Big Food, Big Soda, and Big Agro—shape public policies on food and nutrition in Brazil. We discuss the strategies these corporations use to advance their economic interests, often at the expense...

In this episode, we dive into the rich history and cultural heritage of Quilombo Mesquita, located in Cidade Ocidental, Goiás. The discussion centers around the centuries-old tradition of artisanal marmelada production—a quince-based sweet introduced to the region by the Portuguese in the 18th century. Marmelada is more than just a treat; it is a key part of Quilombo Mesquita’s identity, passed do...

This episode explores the revival of trigo veadeiro , a traditional wheat variety uniquely adapted to the Chapada dos Veadeiros region in Goiás, specifically the municipality of Alto Paraíso. Once lost to the spread of commercial wheat varieties, trigo veadeiro has made a remarkable comeback thanks to the efforts of Embrapa, which safeguarded its seeds in germplasm banks. In 2005, Embrapa donated...

In this episode, we dive into the rich culinary heritage of the Cerrado, highlighting typical ingredients and recipes from the region. Our first segment features a cookbook that showcases a variety of dishes and beverages made with fruits, nuts, and spices native to the Cerrado, emphasizing the importance of gastronomy in valuing the sociobiodiversity of the biome. Next, we discuss a healthy eatin...

In this episode, we explore the buriti , a native fruit of the Brazilian Cerrado, and its diverse applications and benefits. Our discussion covers buriti as a valuable resource for food, crafts, oil production, and traditional medicine. We provide insights into the sustainable cultivation of this plant and its significance in the culture and economy of local communities. Additionally, we highlight...

In this episode, we explore the jenipapo tree ( Genipa americana ), a native species of South America, focusing on its botanical features, culinary uses, medicinal properties, and sociocultural significance, particularly in Indigenous cultures. We dive into several perspectives: an in-depth study of the tree's taxonomy, ecology, and forestry practices; its inclusion in the Slow Food Ark of Taste a...

This episode explores the significance of pequi , a fruit native to the Brazilian Cerrado, from cultural, gastronomic, economic, and environmental perspectives. We discuss the traditional use of pequi by Indigenous and rural communities, as well as its rising popularity among chefs and the Slow Food movement. The conversation also covers the role of pequi in conserving the Cerrado biome, focusing...

In this episode, we explore the babaçu palm, a native Brazilian species, and the lives of the quebradeiras de coco babaçu —women engaged in the sustainable harvesting of its coconuts, primarily in Maranhão and Tocantins. We discuss the history of these women's struggle for their rights, the economic and cultural significance of babaçu in the region, and the diverse products derived from the palm,...

In this episode, we explore the jatobá , a native fruit of the Brazilian Cerrado, and its importance across multiple areas, including culinary applications, income generation for local communities, and environmental conservation. We discuss its nutritional value, sustainable cultivation practices, and processing techniques, such as flour production and other derived products. Central to the conver...

In this episode, we explore the cagaita , a native fruit of the Brazilian Cerrado, highlighting its socio-economic and cultural importance. We delve into methods of processing and preservation aimed at extending the fruit’s shelf life and expanding its use in agro-industries. The discussion covers community-based production, consumption, and value-added products, as well as the fruit’s nutritional...

In this episode we explore the baru nut, an indigenous fruit of the Brazilian Cerrado, and its role in preserving this unique biome. The discussion covers the nutritional value of the baru, its importance to traditional communities, and Slow Food Brazil's efforts to promote sustainable production and consumption. We will also highlight the importance of recognizing and valuing other products from...

In this episode, we explore the cajuzinho do cerrado (also known as cajuí), a native Brazilian fruit found in states such as Goiás, Minas Gerais, Mato Grosso, Mato Grosso do Sul, and the Federal District. Smaller than the common cashew, it offers a tangy, juicy flavor with colors ranging from yellow to red. Rich in vitamin C, fiber, and antioxidants, the cajuzinho can be enjoyed fresh or used in j...

In this episode, we dive into the mission of Slow Food Brazil, a movement dedicated to promoting high-quality food produced sustainably and fairly. We explore the organization's key projects, as well as how individuals can get involved and support the cause. We also highlight the directory of Slow Food communities across Brazil, including the Guardians of the Cerrado, a group focused on connecting...

Olá ouvintes! No episódio de hoje conversamos com Ana Paula Gelezoglo , professora e pesquisadora sobre o - antigo -  hábito de comer insetos. São tanajuras, tenébrios, grilos, corós e muito mais na sua refeição! Escuta aí! Para mandar recados em áudio, é só acessar https://anchor.fm/slowfoodcerrado/message e clicar em "Message".

No dia 10 de março rolou um bate papo bem legal entre o Slow Food Pantanal - conduzido pela Beatriz Branco - e o Slow Food Cerrado. Nele, Jean Marconi, porta-voz do @slowfoodcerrado , contou um pouco sobre sua trajetória e como foi o primeiro contato com o Slow Food e como isso transformou sua perspectiva, enquanto ativista da cultura e preservação do Cerrado, o bioma mais desmatado do Brasil.

Nesse episódio batemos um papo bem descontraído com Jonas Banhos da Barca das Letras , conhecemos um pouco sobre seu trabalho, e também sobre como anda a alimentação nas comunidades ribeirinhas da floresta amazônica. E quem quiser mandar um áudio comentando este ou os episódios anteriores, é só clicar aqui . T1E05

Hoje temos um bate-papo bem descontraído com Karla Ananias , do Slow Food de Goiânia, onde contamos histórias que nos marcaram quando o assunto era alimento. Música incidental: Vento Bom .