Join us for a conversation with community members, cacao farmers and cooks in the Chocó forest of Ecuador, where the biodiversity rivals that of the Amazon! We begin the session with an introduction to the region and the unique human, animal and plant life that lives in the now-threatened environment. Alejandro, a cacao farmer and member of the Slow Food Presidia and Community of Chocó, gives us a look at cacao as a crop and its regenerative potential, along with other regenerative agriculture projects happening in the community. Then Chef Jennifer shows us how she brings the region’s unique products to the plate. At the end of the session, learn about why you might want to put a visit to this vibrant corner of Ecuador at the top of your post-COVID travel wish list!
Alejandro Solano is a cacao farm and member of the Slow Food Presidia and Community of Chocó. He lives on the Mashpi Shungo reserve where he runs an organic cocoa plantation and artisanal chocolate factory, Mashpi Chocolate Artesanal, as part of an agroecological restoration project.
Jennifer Vascotto is a chef and farmer in Northern Vermont and runs a regenerative farm project called Trenchers Farmhouse, focused on traditional and sustainable Italian cuisine.
Jill Blythe lives in the Galapagos and offers community-based island hopping tours with Galapagos Alternative, which has partnered with Slow Food International to offer the Slow Food Conscience Travel experience, which promotes sustainable and local farming and food traditions in Ecuador.
Connect with Choco Mashpi
MashpiArtisanalChocolate (Ecuador) and mashpichocolate_usa (USA)
Mashpichocolate (Ecuador) and mashpichocolate_usa (USA)
To purchase Mashpi Chocolate in the US, contact Valeria Larreátegui at firstname.lastname@example.org or on WhatsApp at +1 (775) 772-7747.