Amazonian Forest Foods and Culinary Arts
internship Overview
The Amazon rainforest is one of the most biodiverse ecosystems in the world with over 40,000 plant species and 2.5 million insect species! Also, there is said to be over 3,000 edible fruit species. Many indigenous communities have recipes for preparing fish, meat, beverages, fruits, and starches that were passed down through generations.
Many farming families, organizations, and community associations are working hard to re-value and preserve traditional Amazonian dishes while also adding a modern, culinary flare to the food. In this internship, interns learn about the endless amount of edible species that exist in the Amazon [including insects, fruits, herbs, and spices] and how these products can support local economies in an environmentally-friendly and sustainable way. Internship benefits:
Learn about Ecuadorian culinary arts, with a focus on the unique interculturality and sustainability of the field
Sample and learn about some of the thousands of fruit, vegetable, nut, spice, and insect species
Collaborate with farmers on projects to diversify and add value to their agroforestry farms, and research domestic and international markets for local products
Opportunity to organize Farm to Table (Forest to Table) meals to help rural families and associations showcase the riches of the forest and educate others about traditional Amazonian foods
In addition to culinary arts and agriculture, opportunity to learn about indigenous rights, ecotourism, Fair Trade and organic certifications, social entrepreneurship, and community tourism projects
Research & dissertation support available with partner organizations and universities, if requested
***NOTE: Specific projects change throughout the year depending on the needs of our partner organizations. The projects interns work on during their internships are based on the organization’s’ immediate needs and workflow.***
Daily Life
Internships begin with an orientation in the city of Tena. After, interns spend the first few weeks getting to know their host family and internship placements. Depending on the needs of the placement, potential internship activities include:
Learn from local farmers and cooks about the intersection between ancestral farming/hunting/fishing practices and how they connect to modern cuisine and income-generation projects
Identify edible and medicinal plants and understand their importance in traditional cooking and medicine
Prepare traditional dishes with locals and experiment by adding different flavors and spices
Contribute to work in the chakra (traditional agroforestry farm) by planting, weeding, and harvesting products
Create and/or clear trails in medicinal plant gardens or chakras with locals
Support eco-toursim projects and guide visitors as they learn about forest foods, traditional Amazonian dishes, and agroforestry systems
Research local Amazonian products and national and international markets where they can be sold
Interns live with host families, allowing them to forge meaningful connections with locals during their time in the Amazon. Most host families live in rural communities close to the forest, and many have their own agroforestry farms and invite interns to join them when they plant, weed, and harvest Some of the amazing products you will get to learn about and experiment with include ishpingo (Amazonian cinnamon), ajo de monte (wild garlic), sacha inchik (Amazonian wild peanut), chontacuro (grub), chonta (a palm fruit), and locally-grown tumeric and ginger,
An average day for a forest foods and culinary arts intern looks like:
***NOTE: Schedules can differ based on the intern’s placement and projects interns collaborate on. The following sample schedule is based off of past interns’ experiences.***
Wake up and have breakfast with host family (***If you are with a very traditional indigenous family, you can wake up with them at 4 or 5am and share in the ritual of drinking guayusa tea as a family***)
Head to the chakra (agroforestry farm) around 7:30/8am
Return home around 10/11am
Free time for independent research, prepare lunch with host family, or activities with host family, community members, or chefs
Lunch with host family (***OR: When interns are in the field they can buy lunch or bring a packed lunch***)
Continue research or get involved with culinary/agroforestry activity [e.g. prepare dinner with host family, learn to make chica (traditional beverage), assist with cooking for tourism activities, set-up a test kitchen to experiment with different flavors and spices, etc.]
Return home around 5/6 pm for dinner with the family (***We encourage interns to spend as many evenings and weekends as possible with their host families to make the most of their immersions, learn about the culture, and practice their Spanish***)
Other activities to get involved in after work and on the weekends: sports, clubs, teaching English, meeting up with other interns, going on weekend trips to nearby tourist destinations, swimming in rivers, rafting, hikes to waterfalls and swimming holes, chocolate-making