I believe that gastronomy isn't just about...
working in a restaurant.
I feel it's something broader,
involving human beings, their customs,
in harmony with the environment.
And Peru has a challenge
that can be met through gastronomy.
Nearly 50% of Peru's population don't have access to a proper diet,
despite the country being a leader in gastronomy.
In the Caminaca community, according to research I've seen,
93% of its four thousand inhabitants are anemic.
We're going to meet Nancy,
who works in the Kusimayo Organization,
which provides training to the community
on how to get the most out of their ingredients.
Our work involves supporting the communities.
We currently have five projects here in Puno.
One is "Thousands of Dreams", which provides meals to kids,
ensuring they receive their daily protein intake.
In this way, we contribute a bit to combating
anemia and malnutrition, which are very high in this region.
Palmiro helps us by teaching the mothers
how to prepare and use "viscera" for example.
The blood and liver are a source of iron,
which helps the kids ward off anemia.
We then prepared a dessert dish using the blood,
"cañihua" flour, commonly used for breakfast,
beets, bananas covered in a chocolate-colored sauce,
but which is actually made out of blood,
and we added fresh fruits, such as "aguaymanto"
which they produce themselves.
The result was a kind of banana-split,
which we call "Yawar", meaning 'blood' in Quechua.
Nothing new, just ingredients they already use,
but presented in a different way,
mixed together to combat one of their main health issues,
which is anemia.
In this way, the mothers benefit because they are learning,
and the kids can enjoy it.
To see the change in the families when we arrive,
you notice the improvement, and it's indescribable.
We've just arrived in La Raya.
We're wrapping up Puno and heading towards Cuzco,
where we're going to learn about Manuel Choqque's work.
I'm the fourth generation of potato farmers.
Nowadays, we have over 350 varieties of native potatoes.
In addition, we have 70 or 80 new varieties
that are cultivated and pollinated by us.
It's a sustainable methodology.
We haven't modified anything,
We're just improving the crops,
reclaiming the living culture and tradition of our Andean world.
For me, each variety is a story, a tradition and a culture.
So, let's use these varieties to retrieve this culture,
this ancestral knowledge.
This is a "cacho huacachi" variety,
which in Quechua means "make the daughter-in-law cry".
Legend says that when a girl was about to get married,
the groom's family would test her.
If she was able to peel a potato like this one,
then she could marry, she passed the test.
The work that Manuel does is essential and indispensable
because he is using knowledge from our Peruvian civilization,
and passing it on as folk knowledge to people today.
You can't live without food.
So, when I see the crops thriving, it means another year of life.
For me, it actually means another year of joy.
Why not eat healthy food?
There is nothing better than food from our land, our culture
and our ancestors, who are the Incas.
Broadly speaking, my job involves gathering
both ancestral and current knowledge,
and bringing it to the people who need it most.
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