{"time":1730905511979,"blocks":[{"type":"paragraph","data":{"text":"What do uvaia, grumixama, and guabiroba have in common, besides their beautiful names? They are native fruits of the Atlantic Forest that are currently in season, just like the more popular pitanga and jaboticaba, although not as much as they should be."}}],"version":"2.18.0"}

{"time":1731341470913,"blocks":[{"type":"paragraph","data":{"text":"Being sustainable is a matter of common sense. Gastronomy offers endless possibilities. The use of ingredients is one of them."}}],"version":"2.18.0"}

{"time":1731341507874,"blocks":[{"type":"paragraph","data":{"text":"The Bazzar Institute went to Valença, the largest dairy basin in the State of Rio, but surely the first when it comes to quality."}}],"version":"2.18.0"}

{"time":1731078356443,"blocks":[{"type":"paragraph","data":{"text":"French-inspired charcuterie is also part of carioca (inhabitants of Rio de Janeiro) identity."}}],"version":"2.18.0"}

{"time":1731519265217,"blocks":[{"type":"paragraph","data":{"text":"Somewhere in our memory lies the remembrance of grandmother's cooking, The restaurant Sud, o pássaro verde (Sud, the green bird) by Roberta Sudbrack is a chance to (re)live this experience."}}],"version":"2.18.0"}

{"time":1730488726969,"blocks":[{"type":"paragraph","data":{"text":"Cheeses produced in the city of Valença win prizes in national and world competitions."}}],"version":"2.18.0"}