by Cristina Zárraga (Yagan, Chile) “I was born in Róbalo, on the 24th of May. And they say, so tells me my aunt, that when I was born during the night, there was a storm from the south. And I was born in an akali. My dad built an akali, and my aunt attended my

by Antonia Barreau, Sonia Aliante Raiguanque, Jesús Sánchez, Rosario Valdivieso, and Susannah R. McCandless What could be more local than wild, foraged foods, especially in a country where biogeographic isolation has generated high degrees of endemism? Wild foods contribute to Chile’s distinct cultural cuisine. In the south, they form an essential part of the traditional

by Amy Eisenberg “K’utarapxiw quqanakasxa, ukatxa phichantapxarakiw, quqa tunu lawanaks jik’irapxi, ukatsi janipu-niw jik’supkit qhuya tunu saphanakasxa.” “One should take pride in one’s land and culture. There is a popular saying in Aymara: ‘They cut our branches, they burn our leaves, they pull out our trunks… but never could they overtake our roots.’ This was

by Cristina Zárraga “I was born in Róbalo, on the 24th of May. And they say, so tells me my aunt, that when I was born during the night, there was a storm from the south. And I was born in an akali. My dad built an akali, and my aunt attended my mom so