Panela: the craft Colombia never stopped practising
What panela actually is, how it is made in a Colombian trapiche step by step, why it is not brown sugar, and why Colombia drinks more of it than any country on earth.
Six ways to take Seta Panela, starting with coffee
A serving of Seta Panela is powdered panela with mushrooms. It behaves like panela: it dissolves hot, it sweetens, it colours. Six ways to use it, and three mistakes to avoid.
Fruiting body or mycelium: how to actually read a mushroom label
Two products can say “lion’s mane” on the front of the bag and share almost nothing inside. The difference is on the back, in small type, and it comes down to three questions.
Maitake: the mushroom that grows at the foot of oaks
What maitake (Grifola frondosa) is, where it grows, why the story behind the name “dancing mushroom” is not the one you have been told, how it is farmed and what it tastes like.
Lion’s mane: what it is, how it grows and why it looks like that
What lion’s mane (Hericium erinaceus) is, where it grows, why it has spines instead of gills, how it is farmed and what it actually tastes like. No health claims, just the mushroom.
The Mushroom Zen Manifesto
Six years studying mushrooms, walking forests and cities. A philosophical statement about growing in the shade, the fruit of the invisible, and the underground network that holds a forest up.
Colombia