Today we open pre sale for Figo Collective Issue NÂș4 at a special price for the next 12 days. Here is the first look at our new cover, beautifully photographed by Araceli Paz @aracelipaz , introducing an issue built on conversations with cooks, growers, designers and thinkers who are reimagining how we cook, eat and care for our surroundings. Order your copy in our link in bio.
Walls that talk.
While traveling through Argentina and Bolivia, I started following colour instead of a map.
Buenos Aires to La Paz
every corner felt like a storyboard,
every wall a different voice.
Swipe through to see the street art that stayed with me from this trip.
Argentina or Bolivia â can you guess where each photo was taken?
Figo Collective Issue NÂș3 is out today.
Featuring a cover photograph by @etorresfotografia , this edition is a multi-vocal exploration of food as memory, resistance, and connection.
Printed on recycled paper and available in English or Spanish.
Buy via the link in bio, we ship worldwide.
Full content details on our website.
The Indian inspired night @corazonada.deareco was an amalgamation of Indian spices with seasonal flowers and produce from the region highlighting the solidarity in cuisines.
We served Indian dishes influenced by our travels in Argentina.
Thank you @paulamendezcarreras for giving me and @juliasoria a platform to showcase our food to the lovely patrons of your restaurant.
What a magical evening presenting this special celebration of flavours from india and Argentina ! @juliasoria and me were honoured to be a part of this event. Special thanks to the team @corazonada.deareco . Chef @paulamendezcarreras thank you for hosting us and sharing your kitchen to curate a wonderful menu with spices, flowers and seasonal ingredients.
Exploring Koji
Homemade Moromi Miso
Koji Fermented Lotus Root
Koji Fermented Buckwheat Flour Crisp
Lotus Root and Matcha Amazake
Grilled Asparagus and Enoki Mushrooms with Koji oil
Inspired by Master @takanori0024 wisdom of Koji fermentation
PC- @juliasoria
#vegan #plantforward #plantbased #vegetariancuisine #ferment #koji
As this year wraps up, one of the biggest takeaways for the calendar year has been the learning and improving the understanding of the art of fermentations. Was fortunate to have been trained under Master @takanori0024 to better understand the Japanese techniques of Koji, Natto and the aging of products made from it. Thankful for ending the year and an important chapter on a high note of knowledge.
PC- @juliasoria
