peru living in an extra shot -...
TRANSCRIPT
November 2015 - Issue 4 Lima - Perú
LIVING INPERU
[10]
www.livinginperu.com
An Extra ShotStarbucks Christmas Blend, the perfect holiday gift
Enter our website:
Mysterious skulls in Paracas, an Ice Princess in Arequipa...and more treasures in The Buzz!
Found[2]
Who’s the fresh face of Peruvian gastronomy with a zero-tolerance for waste? [11]
Laura CuadrosTop model turned freelance illustrator [8]
Nature, vineyards, history and adventure: Southerncoastal Peru, a tour for the dynamic traveler
[4]
Keeping up with the Matsés [7]
Where does it go and why should we worry?
Strange food
[6]
Top model turned freelance illustratorTop model turned freelance illustratorTop model turned freelance illustratorTop model turned freelance illustrator
Keeping up with Keeping up with Keeping up with
Strange foodStrange foodStrange foodStrange food
Laura CuadrosLaura CuadrosLaura CuadrosLaura CuadrosLaura CuadrosTop model turned freelance illustratorTop model turned freelance illustratorTop model turned freelance illustratorTop model turned freelance illustratorTop model turned freelance illustratorTop model turned freelance illustrator [8][8]Top model turned freelance illustratorTop model turned freelance illustratorTop model turned freelance illustrator
Keeping up with Keeping up with
and why should we and why should we and why should we and why should we and why should we worry? worry? worry? worry? worry? worry? [6]
Who’s the fresh Who’s the fresh Who’s the fresh face of Peruvian face of Peruvian gastronomy with gastronomy with gastronomy with a zero-tolerance a zero-tolerance
[11][11]
Strange foodStrange foodStrange foodStrange foodStrange foodStrange foodStrange foodStrange foodStrange foodStrange foodStrange foodStrange foodStrange food
dynamic traveler dynamic traveler dynamic traveler [4][4][4]
-XX-XX
This paper is from sustainably managed forests and controlled sources
2 November 2015 - Issue 4
Welcome to An Extra Shot!From the editor Meet the team
Agnes Rivera
Out with the old, in with the new. It’s time for a little spring cleaning, don’t you think?
Despite what the weather might be telling us, we have entered the season for change. But change doesn’t mean simply throwing something away; we’ve entered a new era of greater consciousness, with past and present generations that are simply unsatisfied with merely inventing, preferring rather to innovate.
Here in Peru, countless opportunities are within arm’s reach, it’s just a matter of changing your perspective so that they become visible. Tired of your typical weekend plans? Take a drive south, where an adventure awaits just hours away from the capital city. Meals tasting bland? Spice it up and see how creative you can get with ingredients at the local outdoor market. Reality not as sweet as your dreams? Open your eyes and allow your passion to come to fruition.
Don’t waste a moment: take the time to decompress, recharge, and explore what has been right in front of you.
Always on the go? So is Living in Peru! Take us with you wherever you may be: the office, the rain forest, an airport bathroom stall (sometimes being interesting has its price). Sign up for the daily digital newsletter today and stay informed, stay entertained, and stay connected!
Visit us at livinginperu.com
Carsten Korch - Founder of Living in PeruNatasha Clay - The Buzz, Lifestyle Agnes Rivera - Travel Hillary Ojeda - Food, Art & CultureAllegra Camaiora - Contributing writerContributing photographers - Erick Andia, Denise Grau, Mariana Hernández, Connie Lee, Tom StephensEduardo Rivera - Contributing designerJulio Cesar Vergara - Graphic designerIsabel Cáceda Mendoza - Graphic designerLaura Cuadros - Cover illustration
Have a question, comment, or simply want to spam our inbox? [email protected]
Subscribe!
The Buzz
Spiders that can fly? Eek no thanks!
Researchers filmed a skydiving canopy spider glide and steering its way toward a tree. The video can be seen on our site, go check it out!
Would you drink dung coffee? Yes, DUNG coffee!The newest hype is coffee harvested from the excrement of small, raccoon-like mammals in Peru. A kilogram of the coffee can go for US$ 1,400 in the European market.
Who doesn’t love Machu Picchu?Earlier this year Pharrell Williams visited the Inca citadel. Who do you think will be next? Maybe Vin Diesel who had teased that the next The Fast and the Furious movie could be filmed in Peru.
Everyone loves Peruvian cacao!Peru’s exports of cacao were worth a total of US$ 92.2 million the first half of 2015 going mainly to the Netherlands and the United States.
Pyramids in Peru?You can find a cluster of 250 of them in Lambayeque, also known as the Valley of the Pyramids. Surrounded by a hill known as “El Purgatorio” (Purgatory), some of the pyramids can reach up to 40 meters high.
Pisco may be Peru’s national drink, but Peru’s Intipalka wine took home the gold this year after winning the MUNDUS Vini wine competition that took place in Germany.
Have you heard of Peru’s ice princess Juanita? Juanita was discovered in Arequipa and is thought to be over 500 years old and died due to human sacrifice. She can be seen in the Museum of Andean Sanctuaries.
Would you pay hundreds of dollars for a bag you can get for a lot less?
Louis Vuitton produced a bag priced at US$ 984 with a strong resemblance to the “bolsita de rafia” bags sold in Peruvian markets for S/.5.
Do you believe in aliens?
Deformed skulls that were found in Paracas, have people thinking they are aliens when in fact they were part of intentional cranial modification 3,000 years ago.
Living in Peruwww.facebook.com/livinginperu
@Living in Peruwww.twitter.com/livinginperu
Natasha Clay
Move over Grand Canyon, you may be deep, but you’re not Cotahuasi deep! Located in the southwest region of Peru the Cotahuasi canyon is about 3,354 meters deep whereas the Grand Canyon is only about 1,737 meters deep.
Being green is
After you finish reading An Extra Shot, be sure to leave it behind for the next customer at Starbucks.Download your free digital version of An Extra Shot, available as
at LivinginPeru.com/AnExtraShot
Be Green ,Be Digital
MOBI
Being green isand also
GOOD,IMPORTANT
Ica: Peru’s land of adventure and spirits Nature, vineyards, history and recreation characterize this region of southern, coastal Peru.
S ummer is nearing and Ica is beckoning. A 4 and ½ hour drive south of Lima lies the leisurely city of
Ica and its famous desert oasis neighbor, Huacachina. And what is a trip to Ica without venturing by car or air down to Nazca Pampa (the Nazca Lines) located about 2 hours south? Or riding in a speedboat off the Paracas coastline?
Known for its dangerous and romantic desert landscapes, wine and pisco tastings, majestic cliff formations and ancient history, Ica and Nazca are a done deal for the dynamic traveler.
The Paracas National Reserve and its perimeter is described as a Pacific, subtropical coastal desert. It’s not often you hear those words in one sentence, and
the realization of those words is similar in that it offers a landscape not often experienced.
Paracas National Reserve holds 827,450 acres (335,000 hectares) of Peru’s southern Pacific coast, and sits 166 miles (265 kilometers) south of Lima. Coming from the city of Ica, an hour drive toward
KNOWN FOR ITS DANGEROUS AND ROMANTIC DESERT LANDSCAPES, WINE AND PISCO TASTINGS, MAJESTIC CLIFF FORMATIONS AND ANCIENT HISTORY, ICA AND NAZCA ARE A DONE DEAL FOR THE DYNAMIC TRAVELER.
“
“TRAVEL
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Photos by Connie Lee and Tom Stephens
the coast takes you to Paracas where you’ll find one of the world’s most biologically productive marine areas. Biologically productive meaning it provides an impressive amount of food for fish, birds and marine mammals.
The amount of food has to match the impressive variety of hungry organisms in the area: 36 marine and land mammals, more than 215 species of migratory birds, and more than 160 fish species. Included in those figures are whales, orcas, sea lions and sea otters, along with smaller scallop, crab, abalone and octopus, green, leatherback and hawksbill turtles. At the same time, the nutrient rich waters are teeming with anchovy, sardine, hake, smooth dogfish and spotted dogfish.
The reserve is made up by 35% of land and 65% of marine territory, so take a boat tour to Ballestas Island to see marine wildlife, rent bikes for a challenging ride through the park, visit one of the nearly 100 archaeological sites, set up camp, bird watch, observe the beautiful contrast in geology, go fishing, or kayak in Paracas waters abundant with life.
November 2015 - Issue 4
5November 2015 - Issue 4
SETTLE DOWN FOR ONE OF ICA’S OTHER ICONIC ATTRACTIONS: GRAPES. SINCE THE SPANISH
BROUGHT GRAPES TO PERU IN THE COLONIAL AGE, THE REGION HAS BOASTED THE OLDEST WINERY IN SOUTH AMERICA AND A PISCO-PRODUCING
HAVEN.
“
“After soaking up the sun in Paracas, head inland to settle down for one of Ica’s other iconic attractions: grapes. Since the Spanish brought grapes to Peru in the colonial age, the region has boasted the oldest winery in South America and a pisco-producing haven. Pisco and wine tasting tours are available surrounding the city of Ica. When deciding on visiting vineyards and pisco locations, it’s important to know how far they are and how much you’re willing to pay for taxi and tour fares.
OTHER ATTRACTIONS:
• Bodega Tres Generaciones, pisco bodega since 1856 located just outside of Ica.
• Regional Museum of Ica, short taxi ride from Ica Plaza de Armas. Prices range from S/. 1- S/.10.
• Nazca Lines located about 2 hours south of the city of Ica. Accessible by car or flight from Ica. Prices vary.
Considered South America’s oldest vineyard is Tacama. Opened in 1540 by Francisco de Carabantes, the vineyard is just 10 minutes by taxi from the city of Ica. It was from this vineyard that the harvesting of grapes later spread to Chile and Argentina. Tacama offers free pisco and wine tours within its salmon-colored mission-like grounds, accented with a large church bell tower. Their vast fields of grapevines, antique machinery and equipment, multi-story sized wine barrels and water fountains, come together for an authentic Ica vineyard experience. If you’re lucky enough, you might catch a marinera performance. Sit indoor or outside on their terrace covered in grapevines, and sip pisco or wine on tables made of antique barrels. Don’t miss their recently opened El Tambo de Tacama restaurant.
After a healthy sampling of wine, the adventure continues in Ica’s neighboring desert oasis. Yes you heard that right, a desert oasis in southern Peru. Before making it to the top of the sand dune you might be exhausted from the climb, but the top of the sand dune gives you a view down the honey-paved sand mound to the lush palm trees and shimmering oasis, where the less visible backpackers and families take advantage of the isolation to lazily waltz between cafes: it was worth the climb afterall.
Huacachina desert oasis is a 10 minute drive from the city of Ica. It was a big hit in the 1940s for rich Peruvians, then at some point in the 1950s it went out of fashion and was abandoned for decades. Until its beauty and potential were realized once again in the 1990s. That was when sandboarding and dune buggies were introduced to the almost creamy amusement park for those prone to high speeds and steep inclines. A new era was born and agencies and tourists began settling the grounds bringing the desert back to life.
Hillary Ojeda
7November 2015 - Issue 4
SOCIAL PROJECTS
I t’s taken almost three years, but the Matsés tribe, who inhabit a region on the Peru–Brazil
border, are just months away from having their ancestral knowledge recorded in a 500-page encyclopedia made exclusively for their benefit.
On May 16, 2015, under the forest canopy of Puerto Allegre on the Rio Yaquerana, a final meeting was attended by six shaman leaders, representatives of eleven local communities and members of Acaté Amazon Conservation (AAC) to discuss final steps. They expect to have the completed, printed encyclopedias before the year’s end.
The Matsés Traditional Medicine Encyclopedia is the first of its kind in history. Never before has an Amazonian tribe created a complete transcription of their medicinal knowledge
in their native language. The book is organized by disease names, provides descriptions to recognize the diseases, which plants to use and how to prepare the medicines used to treat the diseases.Not only that, but it’s written only in their native tongue. This is to protect the community from outsiders and potential exploitation of their resources.
“The Encyclopedia is written by and from the worldview of the Matsés shaman; describing how rainforest animals are involved in the natural history of plants and connected with disease,” co-founder of AAC, Christopher Herndon, told Living in Peru.
This philosophy is central to the way that the organization operates and is their ultimate mission: to provide support to struggling indigenous people of the Peruvian Amazon; and to work with them directly
Hillary Ojeda
Experts estimate that by the end of the century, about half of the roughly 7,000 languages spoken in the world today will disappear.
There are 51 indigenous groups in Peru, according to Minority Rights Group International. Of these, about 15 groups are uncontacted tribes.
to provide revenue without destroying their land and chosen way of life.
“The Encyclopedia is a tangible first step towards bridging an increasingly widening generational gap before it is too late. It renews respect for the wisdom of the elders and returns the rainforest to a repository of healing and a place for learning,” said Herndon.
In addition, the collaboration also aims to restore medical apprenticeships. Matsés youths accompany shamans into the forest where they learn the plants and shadow the elders in patient care. The program doesn’t stop there; Herndon and his team are working with the Matsés to integrate Western medical practices in a way that best suits their needs.
DID YOU KNOW....
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Matsés leaders and Acaté Amazon Conservation create a 500 page encyclopedia in the tribe’s native tongue, protecting
ancestral knowledge.
Photo courtesy of Acate Amazon Conservation
Protecting sacred life with the Matsés
Since the time of the ‘discovery’ of the New World, nearly 95% of indigenous cultures have disappeared.
At a time when one language is lost every 14 days, preserving a language and its culture couldn’t be any more significant.
There are 80,000 species of plants in the Amazon.
The Amazon is home to between 400-500 indigenous Amerindian tribes. It is estimated that around 50 of them are uncontacted.
ART & CULTURE
Laura Cuadros:More than just a pretty pictureThis local Peruvian illustrator is delving into freelance work and doing what she does best.
8 November 2015 - Issue 4
I t’s only glowing outside, one of those charming grey days in Lima, but Laura Cuadros’ room has
two strategically placed windows that give her all the light she needs to bring her illustrations to life in her tiny studio. On the second floor of the building, after climbing plant-covered stairs, resides her office – and a rather exciting one.
If Laura hasn’t already looked up to welcome you with her
Calendar
Nov 1National HolidayDía de Todos los Santos (All Saints’ Day)
Present - Jan. 10, 2016MALI exhibitions of Edi Hirose Photography and contemporary art (part II)
Nov 2Día de los Difuntos (All Souls’ Day/Day of the Dead)Throughout Peru families visit graves of relatives offering gifts such as flowers and food. Depen-ding on their traditions, vigils can start on Día de Todos los Santos and last until the following day, or solely on Dia de los Difuntos.
November Nov 4Anniversary of Puno The day the country celebrates the “Folkloric Capital of Peru,” with traditional dances, historical re-enactments, music, food and more.
Nov 6UB40 + ShaggyEstadio Monumental: British reggae/pop band
Nov 8PERÚ 8MIL X-TREMOParacas Peninsula, starting at the Hotel La Hacienda Paracas
Nov 11Lima Run in the Dark Pop UpStarting point parque Yitzhac Rabin
Nov 13Chino and Nacho, C.C. Barranco
Nov 14Ricard Arjona , Jockey Club
Nov 15La Carrera de los EmprendedoresAt the Ovalo de Miraflores
Nov 17Empire of the SunAnfiteatro del Parque de la Exposición: Australian electronic music duo
Nov 18Mac DeMarcoC.C. Barranco: Canadian indie rocker
Nov 19Franco De Vita; Jockey Club
Nov 21Megas Estrellas Latinas Estadio Nacional
Nov 21,Joan Manuel Serrat Gran Teatro Nacional: The poetic singer-songwriter is hugely popular in the Spanish-speaking world.
Nov 21Creamfields; Fundo Mamacona
Nov 26Testament and Cannibal CorpseC.C. Embarcadero 41 de Barranco: American metal bands
Nov 27, 28Peppa PigAuditorio del Pentagonito: a family occasion
Nov 28Lima Indie Festival 5th editionPalacio del Inca. This event brings the best of local Peruvian indie rock bands including Autobus, Mercury Toys and 12 others in total.
Late NovemberFeria de San ClementeSan Clemente, Piura: Motocross competitions, food, marinera dances and more.
Hillary OjedaPhotos by Erick Andia and Mariana Hernández
pearly-whites and Disney-like expressions of pure excitement, then you’ll find her head down and deep into her latest projects. Surrounding her are some of her proudest pieces, and if you’re lucky enough, you might catch her looking through archives; she actually has the very first picture she ever drew, in her life.
Her studio is surrounded by fine, wistful and dreamlike illustrations of high-fashion models, celebrity-inspired features, and whatever
comes to Laura’s imagination. Chunky brushstrokes of blues, reds, whites and yellows like from her very first illustration are now tucked into her memories of toddler years.
Laura Caudros is 27 years old, and despite her year on Peru’s Top Model 2013, her life changing trip to San Francisco’s MOMA, her years teaching at UPC, her studies at Centro de Altos Estudios de la Moda (CEAM), at Espacio Buenos Aires and Mod’Art, this
current year might be one of her most memorable, challenging and rewarding of years. This is Laura’s year with pencil and paper. She is a freelance illustrator.
If she could do anything, anything at all in life, it would be to draw. Drawing is her favorite activity and now she has decided to make it her profession. But she’s not stopping there, she wants to be the best.So this year she’s working on getting as much material done as possible and getting her name out there. Looking at the lists of projects on her plate, I asked if she ever slept.
Wide-eyed and smiling, “Sometimes I don’t sleep.” This surprised me because Laura has the effect of knowing the best kind of sleep there is—her movements radiate youth and energy. So this year she told me, “My goal is to establish myself as an illustrator…my goal is that people recognize me and value me.” She did admit that her work with illustration can sometimes be challenging, and compared it to meditation.
“It’s like a (form of) meditation because you are always present. I have to maintain my presence.” Laura tries to be present for every illustration because to her, her drawings are much more than a pretty picture. This is demonstrated by the great emphasis she places on illustrating her subjects. A great majority of her pieces are focused on faces and expressions.
“I want people to see that the work transmits feeling, a spirit from the person (drawn in the illustration). Nothing dry. I can transmit emotions. I like to draw beautiful things, strong and crude, but nothing violent.”For a moment, Laura showed a vulnerable side, leaving the Disney-like character of exuberance behind. She noted that it’s sometimes easy for humans to look for and find the bad and the ugly in the world.But that enduring smile came back and she said, referring to her art, “This is my gift to the world and that people get good feelings from it.”
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LIFESTYLE
Gianluca Ferrari: The triathlete of Peru
9November 2015 - Issue 4
R unning for one hour is very exhausting, s w i m m i n g unceasingly for thirty
minutes is tough and cycling for three hours is impossible - but not for Gianluca Ferrari. He does all three activities together in a triathlon. Gianluca has already participated and won several competitions, clocking incredible times such as 1 hour and 43 minutes to complete a 21km
run (after swimming and riding). Apart from his sports goals he is also a great student. His friends consider him the person with the ideal balance between sports, schoolwork and social life.
And training for a triathlon is hard, especially for a student. Gianluca’s weekly routine consists of 3-4 days of swimming, 3-4 days of running, and about 3-4 days of bike riding. This
1. Know your body. This is really important because this will help you prevent burnouts in a race or even in training.
2. Get the right gear. This could solve lots of problems both in racing and training, and might also protect you from different injuries. Getting the right running shoes and getting an appropriate helmet are examples of things that can help you.
3. Eat, correctly. This doesn’t only apply to a day to day life of eating healthy, it also applies while you are training or racing. This will prevent you from having cramps, or digestive problems.
4. Train to suffer. This is something that is really important for both training and racing. It will help you overcome the mental struggle especially while racing.
5. Have a purpose. This will help you with racing. If you have a reason on why you want to do a race, for example to fight against a disease, or to prove your friends you can do it, it will definitely help as a motivation.
6. Practice race hydration. This is really important for when racing. You will avoid dehydration during race day, as it will help you know how not to waste water. This will also shave off some seconds of your time.
7. Quality over quantity. It is not about how many kilometers you get into your training, it is about the quality of those kilometers. For example you might push 180km on the bike with 50 rpm (revolutions per minute), and you will be destroying your legs, while you can do 80km pedaling at 90 rpm, a pace that won’t be too hard on your legs, and will not make them spin like a blender.
8. Don’t be afraid of the water. This will really help you while
GIANLUCA’S 10 RECOMMENDATIONS ON HOW TO STAY FIT AND BE PREPARED FOR TRIATHLONS
allows him to have at least one day to focus on technique and speed, while also having one to focus on distance and endurance. Even though short distance racing consists of 20 km on a bike, it is also important to get up to the long distance, as endurance translates to speed. He runs both in the morning before school and again in the afternoon after class. Now that’s one dedicated athlete.
Allegra Camaiora
Photo by Denise Grau
racing. It will prevent you from panicking on the start of the race, where there can be lots of energy lost if you panic. The best way to practice this is by swimming in the ocean.
9. Don’t just go long. It is great for your training to have speed-centered days; this will help bring up speed during the longer swims, rides, or runs, and will also help you get faster during racing.
10. The last and most important recommendation is treat it as one sport, not as three. This is really important, because it is like a jigsaw puzzle. If you treat it as three different sports they remain jigsaw pieces without places to join.
COFFEECORNER
As it has for over 30 years, Starbucks continues the tradition of marking the holiday season with its special sweet and spicy blend.
Como lo ha hecho durante más de 30 años, Starbucks continúa la tradición de de marcar la temporada con su especial mezcla de dulce y especias.
STARBUCKS CHRISTMAS BLENDFill your cup with holiday cheer
10 Publireportaje/Advertising Feature
Is there such a thing as a perfect gift?
Weeks before Christmas Day, department stores and gift shops begin to blast holiday music as if to set shoppers off on a race, in search of the perfect gift for family and friends. When it comes down to it however, the best gift is the kind that leaves a lasting memory.
Those moments, when time stands still and you are enjoying
¿Existe realmente un regalo perfecto?
Como lo ha hecho durante más de 30 años, Starbucks continúa la tradición de de marcar la temporada con su especial mezcla de dulce y especias.
Semanas antes de la Navidad, grandes almacenes y tiendas de regalos comienzan a estallar, no solo con la música navideña, si no, sobretodo, con los compradores que como en una carrera, van en
an intimate conversation with a loved one or a boisterous chat with friends, turn out to be what really bring the holiday cheer - much more than any gift-wrapped item.
Year after year, Starbucks invites millions around the world to share these moments along with a cup of the full-bodied Christmas Blend. As the smooth mix of Latin American and aged Indonesian beans alert your
busca del regalo perfecto para los amigos y la familia.
Esos momentos, cuando el tiempo se detiene y disfrutas de una conversación cercana con un ser querido o una charla divertida entre amigos, son los que realmente traen la alegría de las fiestas, y pueden aler uc o más que lo material.
Año tras año, Starbucks invita a millones de personas en todo el mundo para compartir estos
senses, you and yours will begin to note the flavors that truly embody the holiday season: the cedarspiciness of aged Sumatra beans, perfectly blended with the crisp, bright and nutty Guatemala Antigua. A showcase of Starbucks artistry in roasting, it’s no wonder the Christmas Blend has become Starbucks most popular seasonal offering.
As well, it pairs perfectly with savory snacks or savory treats with
momentos especiales junto con una taza de café con sabor a tradición navideña. Como una buena mezcla de granos de América Latina y granos añejos de Indonesia, este café despertará tus sentidos y comenzarás a notar los sabores que envuelven esta temporada tan especial: un toque especiado por los granos de Sumatra añejos, perfectamente mezclado con el brillante sabor a nueces de Guatemala Antigua. Toda una hazaña artística de Starbucks, es por esto que sin
flavors and aromas such as citrusy orange, or warm and cozy spices like nutmeg, clove and cinnamon.
Whether you’re hosting a holiday dinner party and need the perfect coffee pairing to entertain loved ones, or getting a gift ready for the office Christmas party, stop by Starbucks Peru to pick up our signature Christmas Blend or Christmas Blend Roast. If you’re looking to spoil someone special, try out our returning
duda, la mezcla navideña se ha convertido en la más popular durante esta temporada.
El complemento perfecto para este café, son aperitivos salados o sabores y aromas como el naranja cítrico, especias acogedoras como la nuez moscada y canela y clavo.
Si eres anfitrión de una cena y necesitas el café perfecto para acompañar este momento, o un regalo preciso para un amigo de la oficina, pasa por Starbucks
seasonal favorites including Dark Cherry Mocha, Cranberry Mocha Blanco and Toffee Nut Latte; served nice and hot or cooled down as a Frappuccino - just how you want it.
This Christmas, come into Starbucks to reconnect with friends, celebrate family and make new memories with something sweet and spicy - no matter if you’ve been naughty or nice.
Perú y pide un Christmas Blend o Christmas Blend Espresso Roast.
Si quieres engreír a alguien especial, prueba además las bebidas que vuelven solo por esta temporada especial: Dark Cherry Mocha, Cranberry Mocha Blanco y Toffee Nut en cualquiera de sus versiones como calientes o Frappuccinos.
Esta Navidad, visita Starbucks para volver a conectar con amigos, celebrar en familia y tener nuevos recuerdos de esta temporada.
FOODPalmiro Ocampo:Fresh face strives forno-wasteWith impressive skills and a technique called “Culinary Flirting,” this young chef holds on to his conscious ideals.
11November 2015 - Issue 4
W hen entering the e s t a b l i s h m e n t of 1087 Bistro, studio of the up
and coming avant garde chef Palmiro Ocampo, I was greeted by thin brown paper taped to the walls, the traffic of different goods suppliers, and a sign saying “Speakeasy” which brought me back to my 10th grade American history class. When I sat down with Palmiro, and asked him what it was all about, it became apparent that the Speakeasy was a clandestine service that was promoted by word of mouth. They would attend to up to 30 clients between Monday-Friday so that they could “fulfill their need to work” even though they weren’t finished with the remodeling. It didn’t take long for the word to spread and seats to be filled.
We started to talk more about the project to come, 1087 Bistro, his background, and his team of worker bees. He explained that most of the people who work for him don’t have prior experience in Vanguard cooking. Although his techniques are modern, he tries to keep everything as traditional as possible. He’s created what he’s called a “Coqueteo Culinario” or a “Culinary Flirting” where he defines flirting as “an interaction towards something you like in a respective manner.” He wants his food to interact with tradition, with the Peruvian people. He wants you to taste something that you would recognize and appreciate, but at the same time look beautiful and different.
You can tell by looking at pictures of dishes he’s created (one of my personal favorites was one to symbolize the dangers of fish farming looming over the Amazonian fish Paiche) that aesthetics are important to him. With 1087 Bistro, Ocampo wants the space to quite literally be a bistro. He doesn’t want it to just be something of a snooty-patooty fine dining establishment. He wants someone to be able to come in with a friend or a date and have a nice evening or, if they’re in a rush one day, to just come in and grab a sandwich. To me, it seems like an interesting project attempting to make a restaurant that serves as both bistro and restaurant prix fixe.
When we started talking about influences, Palmiro mentioned his time with Tristram Stuart, renowned food waste activist and winner of the 2011 Sophie prize. During the September 2015 edition of Qaray (a three-day event in part with Mistura that invites international experts in the food industry) Tristram came to give a speech alongside Palmiro. “He’s one of those people that you meet that just change your life. When Tristram got here, he had reservations to the best restaurants in Lima, but he opted to continue with his project here and went to the south of Lima, to Cañente, to Ica, visiting different farms to collect produce that wasn’t going to be used anymore. He brought the food here and we began to process it. We did our thing in Qaray then went immediately to cook the food from scratch along with the Food Bank. We cooked for 200 people, and Tristram, man, had his sleeves rolled up with everyone else just chopping away.” Before this encounter with Tristram, Palmiro told me he would look at leftovers as a creative gastronomic utensil. Now he looks beyond that and wants to structure his restaurant to have 0% waste. Praising the fact that one can make gourmet, high-end dishes, with what is basically considered garbage.
Palmiro Ocampo is a young chef starting an exciting journey, with conscious ideals, impressive skills, and may I say a dashing smile. We can only hope that he will continue his work and hopefully, in the future, help the country become more conscious on the food waste that happens within.
Jason RetzPhotos by Erick Andia
1087 BistroAv. Conquistadores 1087,San Isidro
Reservations: 9777-41746, or [email protected]
