{"id":3107,"date":"2021-08-13T14:41:53","date_gmt":"2021-08-13T14:41:53","guid":{"rendered":"https:\/\/jorgeforager.com.br\/?p=3107"},"modified":"2022-01-27T22:10:34","modified_gmt":"2022-01-27T22:10:34","slug":"gastronomia-de-coleta-direto-da-natureza-selvagem-revista-gama-uol","status":"publish","type":"post","link":"https:\/\/jorgeforager.com.br\/en\/gastronomia-de-coleta-direto-da-natureza-selvagem-revista-gama-uol\/","title":{"rendered":"Gathering gastronomy, straight from wild nature | Gama UOL Magazine"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"3107\" class=\"elementor elementor-3107\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d2cec9f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d2cec9f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-40503d48\" data-id=\"40503d48\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-11d7eca9 elementor-widget elementor-widget-text-editor\" data-id=\"11d7eca9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><\/p>\n<p>\u201cCooks have a wonderful role in proving that something that comes out of the forest so bitter can be blanched, saut\u00e9ed and served,\u201d says<a href=\"https:\/\/www.instagram.com\/jorge_forager\/?hl=pt\" target=\"_blank\" rel=\"noreferrer noopener\">\u00a0agroforestry and self-taught botanist Jorge Ferreira<\/a>. Behind new flavors and textures, the new (old) habit of collecting wild species leads more chefs to explore unconventional plants, wild mushrooms (including giant ones) and even Brazilian truffles. It is through experiences with farmers\/foragers, cooks and researchers that some varieties lose their untouched character to acquire food status\u2026\u201d<\/p>\n<p><span style=\"text-decoration: underline;\"><a href=\"https:\/\/gamarevista.uol.com.br\/estilo-de-vida\/comida-bebida\/gastronomia-de-coleta-direto-da-natureza-selvagem\/\" target=\"_blank\" rel=\"noreferrer noopener\">Click here to access the full article.<\/a><\/span><\/p>\n<p>Photo: publicity<\/p>\n<p><\/p>\n<p><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>&#8220;Os cozinheiros t\u00eam um papel maravilhoso de provar que algo que sai da floresta t\u00e3o amargo pode ser branqueado, refogado e servido\u201d, diz o\u00a0agrofloresteiro e bot\u00e2nico autodidata Jorge Ferreira. Atr\u00e1s de novos sabores e texturas, o novo (velho) h\u00e1bito da coleta de esp\u00e9cies selvagens leva mais chefs a explorarem plantas n\u00e3o convencionais, cogumelos silvestres (inclusive [&hellip;]<\/p>","protected":false},"author":1,"featured_media":3118,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[55],"tags":[73,59,74,36,47,79],"class_list":["post-3107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-na-midia","tag-coleta-selvagem","tag-forager-brasil","tag-gastronomia","tag-jorge-ferreira","tag-jorge-forager","tag-revista-gama-uol"],"_links":{"self":[{"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/posts\/3107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/comments?post=3107"}],"version-history":[{"count":13,"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/posts\/3107\/revisions"}],"predecessor-version":[{"id":3449,"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/posts\/3107\/revisions\/3449"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/media\/3118"}],"wp:attachment":[{"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/media?parent=3107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/categories?post=3107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jorgeforager.com.br\/en\/wp-json\/wp\/v2\/tags?post=3107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}