{"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":1758731396503,"blocks":[{"type":"paragraph","data":{"text":"Good cuisine depends on the season. 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.  "}}],"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"}