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The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each...
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The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each episode features a long form interview with chefs, conservationists, scientists, farmers, writers, foragers, and more.
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8 SET 2026 · https://www.instagram.com/sebgallucci/comes from an Argentine Italian family but grew up in Toronto, Canada and now runs two restaurants in somewhat isolated part of Costa Rica’s South Pacific coast in the town of Uvita, called https://www.instagram.com/sebasrestaurant/ and https://www.instagram.com/almauvita/.
Uvita, and neighboring towns like Dominical, are more remote than the beach towns of Nicoya and Guanacaste much further north, so they remain quite pristine. Marino Ballena National Park, which extends out into the Pacific in the shape of a whale’s tail, dominates the shoreline in front of Uvita, and beachfront development is limited elsewhere, so most new construction is inland, much of it up in the jungle covered hills where Sebastian’s restaurant Sebas moved, beside a waterfall, in late 2025 from the town below. I visited the area a couple of years ago and was surprised to find a nice mix of creative Costa Rican restaurants, like Marlon Acuña’s more modern Scala and his cevicheria Contramarea, living alongside regional restaurants called sodas and some weird cowboy karaoke bar.
Development is happening, however. Uvita is already home to a week-long New Age festival that blends electronic music and spirituality called Envision, which brings in more than 5,000 attendees each year, putting intense pressure on the infrastructure, and glitzy homes are being carved deeper into the forest. It’s reason enough to have this conversation with Sebas, as he calls himself. He talks a lot about limiting himself to buying local producers, aside of things like Italian flour for his pizzas. It’s very easy in Costa Rica to just give in and source the cheapest industrial ingredients, because the influx of foreigners has never demanded it.
Sebas’s story is an odd one. Again, an Argentine-Italian that was raised in Canada, he was working at his father’s restaurant, an Argentina-Italian restaurant in Toronto. When he got older, he worked in a bank for a little while, then grew tired of it and started a supper club and launched a food truck selling choripan. When the pandemic hit it, all collapsed and he and his wife and a newborn set off to Costa Rica where his wife had already bought some land and they lived off the grid, slowly building a life and farm there while creating a business that respects the land and producers around them. His pizzas have started to get international attention, but the full menu, including the things he doesn’t serve because of the seasons or sourcing, might be even more intriguing. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
4 SET 2026 · There is a lot going on in Colombia right now, for those that are paying attention. There was a major earthquake that just devastated the Eje Cafetero, Colombia's coffee zone, and a new right wing president was just elected. Then there are all the issues related to the formation of the modern country after 2016 peace agreement that are still being sorted out, like the protection of natural resources, the growing of coca, cultivos de paz, indigenous sovereignty and tourism. Bogotá based journalist https://www.clairemcque.com/ has been on the ground, often traveling to some of the most remote areas of the country, to report on all of these issues.
Born in the UK, Claire covers politics, music, art, architecture, film, food, forests, indigenous rights and social media. Her work is often found in The Economist, as well as publications like The Observer, National Geographic Traveller, Wanderlust Magazine and many others. She’s also the author of a new DK Travel guidebook to Colombia that will be published later this year.In the interview we speak of places she has traveled to, such as Guainía, in Colombia’s eastern Amazon, about Cali and Quibdó, some of the areas most affected by the earthquake; the Pacific Coast, home to the sugarcane distillate viche; Bogotá, where chefs are trying to work with supply chains in rural areas that are constantly being cut off. The conversation veers into storytelling, music, telenovelas, coffee and much more. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
12 AGO 2026 · The village of Trancoso, Brazil is located not very far from where Portuguese explorer Pedro Álvares Cabral first reached the South American continent in 1500, yet it remained mostly undisturbed for centuries. It wasn’t until the the 1970s when a group of eccentric newcomers arrived by walking there for hours along the beach from Porto Seguro. The biribandos, as they were called, were hippies, free spirits from São Paulo and beyond, who fused their bohemian lifestyle with local traditions and for decades were left alone.
Around the turn of the millennium, after roads and electricity had been established, the world started to catch on. Trancoso was splashed on the pages of glossy travel magazines, who called it the next Tulum, even though no one there wanted that. As the pandemic arrived, more people moved in and developers began snatching up property, and putting pressure on the fragile infrastructure.
Yet, those who have made a life here are fighting back. They are holding inclusive events like the https://www.instagram.com/organic.festival/ (the next edition is September 23-27, 2026) and trying to preserve a ring of small farms and sustainable fishing that completely surrounds the village to make gastronomy a centerpiece of how the community lives and works.
This on location report speaks with and interviews those that live and work in the community, taking in the sounds of the birds and waves, and listening to the music in the air, alongside my own narration of my experiences.
Listen to the New Worlder podcast on https://podcasts.apple.com/us/podcast/new-worlder/id1563974922, https://open.spotify.com/show/1H0UUPHUMOLLmzpoVEHBZB, and most other podcast sites. Or subscribe to our https://www.youtube.com/c/NewWorlder to watch video clips & full episodes. https://www.newworlder.com. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
Trascritto
29 LUG 2026 · The new season of the New Worlder podcast is finally getting underway. The break was a little longer than I expected because some of the final research trips for the book I’ve been working on were delayed, then writing and edits took longer than expected. The book, called Eating the Amazon, is now finished. Many have asked already, but there are no recipes or photos. It’s a non-fiction narrative comprised of 12 stories set in different parts of the Amazon and it will be published early next year by The New Press.
After this conversation with Juliana to open the season of the podcast, there will be an on-location episode from Trancoso, Brazil, and then we’ll move into regular interviews, every other week, just as before. This will go until the end of the year.Around the start of next year, we are going to have a series of interviews related to people working with food in the Amazon. Some of the guests will appear in the book. Others are people I know or are influential in that realm of knowledge. Some you will know immediately. Others you should know.
During this conversation we talk about what Juliana has been doing and also go over some details about the book, the process of writing it, some of the themes within, the future book tour and other details that are still being finalized. We also have an in-depth conversation about some of the topics that occurred while we were away, such as Noma LA, Michelin’s green stars, and the diarrhea lettuce sweeping America.
https://www.newworlder.com. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
18 DIC 2025 · I want to you to try to imagine an ancient lakebed where the decomposing aquatic life at its bottom was piled up within the lake and mixed with branches and other organic material to form islands. Now imagine farming on those islands. Imagine these farms being incredibly productive. So productive that the crops grown on them could feed hundreds of thousands of people. Not only do they feed at an incredible scale without depleting the nutrients in the soil, but they encourage additional life. With intervention, by humans becoming part of the ecosystem rather than dominating it, they actually encourage biodiversity. It sounds like the future, right? Right? Would it blow your mind to know that these farm islands were actually created 2,000 years ago in what is present day Mexico City? It’s shocking, right? Would it blow your mind even more if you know they still exist to this very day?
These farms are called chinampas and the knowledge that was developed here and expanded on throughout the past 2,000 years continues in a place called Xochimilco, within the limits of Mexico City. Today’s guests are the brothers Lucio and Pablo Usobiaga, who founded https://www.arcatierra.com/, a farm network that includes chinampas farmers, as well as their own farm, and farms from other traditional agricultural systems in and around Mexico City. They also opened the zero-waste restaurant http://www.baldio.mx/ in 2024, alongside the British chef Douglas McMaster of https://www.silolondon.com/.
What these guys are doing and how they are doing it should not be underestimated. They are trying to change the conversation around words like peasant and campesino and turn them into the role models we should all look up to. They are creating a vibrant, alternative network of farmers and collaborators that places value on ancestral agricultural systems and those that are protecting them.
What’s important to take away from this and I want you all to think about it into the new year, is how hopeful they are. They are blunt about the challenges ahead and all the awful things that will happen, but they believe in what they are doing. They believe in these farmers and ancient agricultural systems. They understand what it’s going to take to bring them back. I hope that by listening to people like Lucio and Pablo, you do as well. We really can do this, all of us, together. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
4 DIC 2025 · https://www.greggfmoore.com/ is a ceramic artist who is best known for his work with Dan Barber at the restaurant https://www.bluehillfarm.com/. The Glenside, Pennsylvania based artist is a professor of ceramic art at Arcadia University and also co-owns the ceramic studio https://www.heirloomhomeandstudio.com/ alongside his wife Jackie, which sells plateware influenced by agriculture and farmers’ markets.
Why don’t we think of the plate with as much depth as we think of the food that sits on top of them? Not just how it holds the food on top or within it, but the materials they are made from and what they represent? This discussion really made me think a lot about the vessels we use to communicate food. It’s not every restaurant that can have a ceramicist like Gregg and give them the space to be creative, but for many that strive for something different it could be a missed opportunity.
One of the signature elements he works with is bone, using mostly the femurs of cattle that live at Stone Barns. Using a late 1700s recipe by Josiah Spode, he breaks down the bones into a powder, which gets remade into plates and cups. What’s fascinating is they have done tests about the quality of the bones and it is directly related to how the cows live. A healthier, grass fed cow not injected with hormones has purer bones that result in better plateware. It really makes you think about what we are putting in our bodies. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
13 NOV 2025 · Shava Cueva is the Baja California, Mexico born photographer who created the book and platform https://bebidasdeoaxaca.com/. The self-published book, now in its second edition, and available in English and Spanish, documents an incredible 87 traditional drinks from the eight regions of the state of Oaxaca. They are drinks made from “fruits, seeds, rinds, leafs, sap, flowers, crusts, [and] stems,” and prepared “raw, roasted, cooked, fermented, distilled, boiled, ground, mixed by mortar and pestle, foamed, cold or hot.” The book is filled with beautiful imagery that show the time and care Shava takes when visiting these often remote, rural communities and it shows the richness of these drinks, which are often left out of conversations of Oaxacan food and are gradually disappearing.
What’s especially fascinating is that Shava has no culinary background. In the interview we discuss how the Baja born photographer, who now lives in Australia, first became intrigued by Oaxaca’s traditional beverages. He had a vague idea of a project during the pandemic, but once he arrived to the state and started shooting, he realized how substantial the project could become. There was so many drinks that weren’t archived anywhere and he continues to document them. His https://bebidasdeoaxaca.com/ and https://www.youtube.com/@bebidasdeoaxaca continue where the books leave off, and the material just keeps coming. It’s an endless source of inspiration for him. I hope more people follow his lead. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
Esplicito
Trascritto
30 OTT 2025 · Peter Tempelhoff is a chef and restauranteur in Cape Town, South Africa. While Pete lived and worked in Europe and the US, and worked with Marco Pierre White and several other well-known chefs, hell fell in love with Japanese cooking many years ago and it changed how he saw South African ingredients, which is an ongoing evolution. His fine dining restaurant Fyn combines Japanese techniques with South African ingredients, though he also the more casual restaurants Sushiya and Ramenhead, and a vineyard restaurant in Constantia named Beyond. Another restaurant at the historic Boschendal Estate, called Arum, will open in November.
Last year on a bit of a whim, while I was waiting on paperwork for my next book, I went to South Africa. Pete told me about a paleobotanist named Jan De Vynck that he was working with that was researching the cognitive development of homo sapiens in South Africa more than 100,000 years ago. The story was of particular interest to me, and Pete for that matter, because the story had everything to do with what homo sapiens ate. The species was near extinction, but the particular biodiversity of the Western Cape allowed the survive and then thrive to become the dominant species on the planet. I found it to be incredibly hopeful and a powerful reason why we need to protect biodiversity and I wrote a 10,000 word three part story on the New Worlder newsletter about it.
This was my only time in South Africa. My only time south of Morocco on the African continent, and it was nothing like I expected. Aside of the straight up physical beauty of the Cape Town area, the extreme level of biodiversity and how it resulted in all sorts of ingredients new to modern kitchens was quite the surprise. Many of them don’t look, smell or taste like anything I’ve ever tried before. Pete’s restaurants are a good place to find them and he’s been building different gardens to support his needs and encouraging other farmers to grow them to take the pressure off of wild resources. I see South Africa as a place we’ll talk much more about in terms of gastronomy and restaurants in the years to come and it’s because of what’s native. --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
Trascritto
28 AGO 2025 · Nancy Matsumoto is the author of Reaping What She Sows: How Women Are Rebuilding Our Broken Food System, which will be released in October but is available for pre-order now. The book is a collection of stories about women that are creating alternative food networks. They are building out local and regional supply chains in the face of overwhelming odds and the destructiveness of industrial agriculture. While the book traces how broken our global food system is, it’s quite hopeful. All of the women featured are doing something about it. They are making changes. They are building something.
We talk a lot about supply chains, how long they are and the work that it takes to shorten them. We talk about how an obscure Eurasian grass called kernza is having a positive impact on landscapes in the north central US while being used to create beer. How cacao producers in Belize and Guatemala are getting organized to better their situation. If you want to be inspired in making the changes you want to see in the world, read this book.
We also talk with Nancy about the art of writing. We actually have the same agent and have faced a lot of the same challenges in the media industry, which has become nearly impossible to navigate. Putting non-fiction narrative books like this together require tremendous amounts of time and patience, yet we do it because these are important stories to tell. Nancy has also written the books Exploring the World of Japanese Craft Sake and By the Shore of Lake Michigan, a translation of WWII-era Japanese concentration camp poetry. Again, the latest book is Reaping What She Sows: How Women Are Rebuilding Our Broken Food System. Order a copy or follow Nancy on her just launched Substack, Reaping, which follows some of the stories from the book.
--
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder https://www.newworlder.com
https://www.newworlder.com --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
Esplicito
14 AGO 2025 · Elspeth Hay is the author of the new book Feed Us With Trees: Nuts and the Future of Food. The book helps us understand how many in Western society lost their relationship to nut producing trees. It explains how integral trees such as oaks, chestnuts, black walnuts and hazelnuts are to forest ecosystems and how their nuts were once a staple in North American diets.
Hay, lives on Cape Cod and has been reporting on food and the environment for the past 15 years with The Local Food Report, a segment that has aired on a regional New England NPR station. Despite growing up on a farm in Maine, it was a revelation when she found out that acorns were edible and it sent her down a rabbit hole of curiosities that reshaped her understanding of food production, not to mention how she understood the world. In our conversation, we talk about the things in the way of returning tree nuts into our food supply, from land rights to a focus on yields that do not account for external costs.
Coincidentally, I’ve been on a nut tree rabbit hole myself for the past few years. It started with the chestnut trees I have on my land, which drop so many nuts each year I don’t always know what to do with them. Chestnuts have become a part of my seasonal diet, and I’ve now planted a few hazelnut trees as well. Meanwhile, I’ve been researching Brazil nuts for the book I’m working on in the Amazon, and in some communities I have visited, they remain a staple food. So the possibilities of how we can shift what we eat towards more sustainable solutions are a reality. Elspeth writes and talks about polyculture and how the yields of nut trees paired with other complementary crops are not far off from the amount of food produced in industrial agriculture, with few of the negative external factors.
--
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder https://www.newworlder.com
Read more at New Worlder: https://www.newworlder.com --
Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
Read more at New Worlder: https://www.newworlder.com
The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each...
mostra di più
The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each episode features a long form interview with chefs, conservationists, scientists, farmers, writers, foragers, and more.
mostra meno
Informazioni
| Autore | Nicholas Gill |
| Organizzazione | Nicholas Gill |
| Categorie | Tempo libero , Località e viaggi , Gastronomia |
| Sito | www.spreaker.com |
| thenewworlder@gmail.com |
Copyright 2026 - Spreaker Inc. an iHeartMedia Company
