{"time":1757536577471,"blocks":[{"type":"paragraph","data":{"text":"In the 1950s, fried shrimp and cold beer attracted locals and foreigners to the remote Barra da Tijuca, still home to pristine lagoons and mangroves. There were no buses, just a dirt road that many braved to reach Dina Bar"}}],"version":"2.18.0"}

{"time":1757535739461,"blocks":[{"type":"paragraph","data":{"text":"&nbsp; Good cuisine depends on the season.<br><br>The Instituto Bazzar asked chefs it admires what they expect from spring. The responses show that their recipes are born from the intersection of biodiversity, technique, and creativity.&nbsp;&nbsp;"}}],"version":"2.18.0"}

{"time":1757533267095,"blocks":[{"type":"paragraph","data":{"text":"True to the restaurant’s philosophy, the fondant at .Org Bistrô features artisanal and organic chocolate from Sítio Cerejeiras"}}],"version":"2.18.0"}

{"time":1757524766309,"blocks":[{"type":"paragraph","data":{"text":"For cheeses, time is king. Aging brings flavor and makes the terroir manifest in taste and texture."}}],"version":"2.18.0"}

{"time":1757516443221,"blocks":[{"type":"paragraph","data":{"text":"Chef Lydia Gonzalez (@lydiapgonzalez), of Angá Ateliê Culinário (@angaatelieculinario), tells which items she looks forward to most in winter and which best embody nature in the coldest season of the year."}}],"version":"2.18.0"}

{"time":1756842413296,"blocks":[{"type":"paragraph","data":{"text":"Breno Furtado details the bresaola from Serra Fluminense, made with red angus and native spices from Paraty"}}],"version":"2.18.0"}