Katherine Stanley Obando reads her story from our May 2022 edition, “Food that roots us,” focused on culinary traditions that are being lost in Costa Rica, how will this country change without them? And who’s trying to keep this from happening?. This piece features the work of chef Pablo Bonilla and his internationally renowned restaurant Sikwa and the program Mujer Semilla from the National Training Institute (INA) at its National Center for Organic Agriculture in Cartago.
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