It has been a long time coming, but New Worlder is now on @SubstackInc. New content will start rolling out in a few weeks. Subscribe here:

Congratulations to #IACPAwards Finalists in the Newsletter Digital Media category: @hannaraskin, @dinfontay, and @new_worlder.

Summer sale for annual subscriptions for 30 % off is almost over! https://t.co/pAfWFFdFfg

There is a kind of restaurant in Costa Rica called the soda, which was originally modeled after American soda fountains but has gradually morphed into places to eat regional, seasonal and nutritious food. Here’s my story: https://t.co/t0vNZJplnC

A technique called clapping, just as the roti is pulled off the tawah, releases air pockets within the flatbread, creating additional layers within. It makes the roti fluffier and flakier. https://t.co/RAocYiZdEZ

Excellent podcast from @new_worlder with my good friend, Andrea Moscoso Weise, the restaurant manager and beverage director at Gustu in La Paz. https://t.co/GeAUZT1QsE

The latest edible ecosystem report @new_worlder explores Peru’s San Martín department, a place where the Amazon meets the jungle covered eastern foothills of the Andes. https://t.co/Qq2GkJCez0

Today is a very special day for Fungi Fdn: the 1st permanent exhibition on fungi in Santiago, Chile, opens at @MIM_museo after a yr of work in collab with @fungifoundation 💥 Close to 400k people a year visit the space. A long awaited dream come true #thinkfungi #salafungi

Last day to get 12 months for the price of 3!!! https://t.co/2MNmKFw3Nk

thanks @Nicholasgill for the interview on @new_worlder check out the podcast on the link below or wherever you listen to podcasts https://t.co/AKNUpxd835

One thing I like about having a newsletter is that sometimes I just let my mind drift and see where it leads, as I did when I discovered that somehow the Rainforest Café is still a thing. https://t.co/aR2TaK4FLX

Last few days for discounted subscriptions to my newsletter: https://t.co/IPSFbtqQry

Brazilian chef Luiz Filipe Souza of Evvai in São Paulo discusses Oriundi food, a migrant centered idea of Italian cuisine, how the pandemic gave him more freedom in the way he cooks, what he learned from Niko Romito, and how fine dining is changing. https://t.co/MqntRDl3VB

In this podcast with @awongSW1 of London’s ⭐️⭐️ A. Wong we talk about how he starts each day by making the same 150 dumplings (and has yet to get them all right). It’s something almost meditative and he’s been doing it for years. https://t.co/s7BHzWsQRz

Born in Allahabad, India, Deepanker Khosla of HĀOMA in Bangkok breaks a lot of misconceptions of who an Indian chef is supposed to be and what Indian food is supposed to look like. https://t.co/moUteJfsqJ

Splilanthes oleracea, an Amazonian herb that causes a tingling sensation when eaten, is having a moment as it finds wider culinary applications outside of the region. https://t.co/Z4s2GLrnNI

It’s great time to be dining around in #bogotá #colombia right now. The classics have gotten upgrades, there is greater focus on regional ingredients and cooking, the markets are lively and the specialty coffee scene continues to grow. https://t.co/vSTXvGz9tN

Lots of well known chefs around the Americas are opening exciting new projects in Los Angeles, Lima, Bogotá, São Paulo & Santiago. Check it out in today’s newsletter: https://t.co/EX9NfsVXtC

The last harvester of Guatemala’s black salt makes a stand, a Colombian coca festival, too much pét-nat, an interview with Bogotá’s Alvaro Clavijo, what cheap Argentine pesos mean for restaurants in Buenos Aires, new book releases and other news.

@new_worlder @SubstackInc enjoyed your article on amaranth, here the soundtrack

@JHochstat That sounds amazing! By the way, if you haven't subscribed to @new_worlder already, I highly recommend it.