{"time":1737115174220,"blocks":[{"type":"paragraph","data":{"text":"Brazil has the largest number of stingless bees in the world. So far, 244 species have been catalogued. And the richness of this vast biodiversity is finally getting the attention it deserves in the world of gastronomy."}}],"version":"2.18.0"}

{"time":1736522505930,"blocks":[{"type":"paragraph","data":{"text":"Christmas turkey was not always the rule. In Brazil, from 1836 to 1939, the most emblematic savory dish in restaurants and taverns, before or after the Midnight Mass, was? The sarrabulho! Never heard of it?"}}],"version":"2.18.0"}

{"time":1736457219731,"blocks":[{"type":"paragraph","data":{"text":"Instituto Bazzar welcomed Catalan writer, critic and gastronomic journalist Xavier Agulló, to taste unique and artisanal ingredients from Rio de Janeiro at its headquarters in Jardim Botânico."}}],"version":"2.18.0"}

{"time":1736459980942,"blocks":[{"type":"paragraph","data":{"text":"At the end of the 19th century, the suspension of the sale of oranges outside a college in Rio provoked a large protest in the city center. "}},{"type":"paragraph","data":{"text":"Find out where the sweetest version of this fruit comes from in the State of Rio."}}],"version":"2.18.0"}

{"time":1734963488284,"blocks":[{"type":"paragraph","data":{"text":"Restaurant in Copacabana dedicated exclusively to omakase, the Japanese-style tasting menu focuses on fish from the Rio coast and local ingredients from artisanal producers."}}],"version":"2.18.0"}

{"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"}