Latest / New Worlder / Episode #123: The Fight for Trancoso

Transcript

Episode #123: The Fight for Trancoso · New Worlder

• 0:20
  [music]
• 0:25
  SPEAKER_00: The southern coast of Bahia,
• 0:27
  SPEAKER_00: Brazil is what many dream about when they imagine a South American beach paradise.
• 0:34
  SPEAKER_00: Perhaps no place draws as much intrigue as a village called Trancoso.
• 0:41
  SPEAKER_00: Swaying palm trees and white sandy beaches,
• 0:44
  SPEAKER_00: rugged cliffs and rare patches of undisturbed Mata Atlantica rainforest teeming
• 0:49
  SPEAKER_00: with wildlife.
• 0:50
  SPEAKER_00: There's architecture, both historic and ultra-modern, There's fashion, music, dancing, art.
• 0:58
  SPEAKER_00: There's culture.
• 0:59
  SPEAKER_00: There's life.
• 1:01
  SPEAKER_00: And there's also food.
• 1:02
  SPEAKER_00: Local gastronomy is defined by artisan fishing and enhanced by small farms.
• 1:08
  SPEAKER_00: There are the ingredients like fiery red dende oil,
• 1:11
  SPEAKER_00: plump Atlantic shrimp,
• 1:12
  SPEAKER_00: and coconut milk,
• 1:14
  SPEAKER_00: and the Afro-Brazilian and indigenous culinary traditions that form the backbone
• 1:18
  SPEAKER_00: of Bahia's regional cuisine.
• 1:21
  SPEAKER_00: Yet...
• 1:22
  SPEAKER_00: Trancoso's charms are the very thing that now threatens it with overdevelopment.
• 1:27
  SPEAKER_00: It's a story told around the world,
• 1:30
  SPEAKER_00: a destination beloved for its simplicity and natural beauty,
• 1:34
  SPEAKER_00: overtaken by developers concerned less about building a life
• 1:37
  SPEAKER_00: than making short-term profit.
• 1:40
  SPEAKER_00: But the community,
• 1:41
  SPEAKER_00: the people that have made Trancoso what it is,
• 1:44
  SPEAKER_00: aren't going to go down without a fight.
• 1:46
  SPEAKER_00: The loose collection of hoteliers,
• 1:48
  SPEAKER_00: fishermen, farmers, cooks, naturalists, and shop owners have a plan.
• 1:52
  SPEAKER_00: And food is at the heart of it.
• 1:56
  SPEAKER_00: But first, let's go back in time a little bit to try and understand exactly how we got here.
• 2:02
  SPEAKER_00: The village of Trencoso,
• 2:05
  SPEAKER_00: located not very far from
• 2:06
  SPEAKER_00: where Portuguese explorer Pedro Alvarez Cabral first reached
• 2:10
  SPEAKER_00: the South American continent in the year 1500,
• 2:14
  SPEAKER_00: was formerly founded in 1583 by Jesuit missionaries
• 2:19
  SPEAKER_00: who named it São João Batista dos Indios.
• 2:23
  SPEAKER_00: On a high cliff overlooking the sea and rivers,
• 2:26
  SPEAKER_00: they cleared a large green square out of the rainforest and called it the Quadrado.
• 2:31
  SPEAKER_00: Anchored by the historic Sao Joao Batista Church,
• 2:35
  SPEAKER_00: the Quadrado was sited by simple wooden houses,
• 2:38
  SPEAKER_00: some of which still stand to this day.
• 2:40
  SPEAKER_00: With no roads leading to it, Trincoso remained isolated for centuries.
• 2:45
  SPEAKER_00: Its few residents survived on fishing and subsistence farming.
• 2:49
  SPEAKER_00: Then, in the 1970s, The Biribandos moved in.
• 2:54
  SPEAKER_00: These eccentric newcomers arrived walking along the beach from Porto Seguro.
• 2:59
  SPEAKER_00: They were hippies,
• 3:00
  SPEAKER_00: free spirits from Sao Paulo and beyond,
• 3:03
  SPEAKER_00: who fused their bohemian lifestyle with local traditions.
• 3:06
  SPEAKER_01: Those hippies who arrived here,
• 3:09
  SPEAKER_01: hippies,
• 3:10
  SPEAKER_01: whatever word we want to use for them,
• 3:13
  SPEAKER_01: they kind of blended in with the local community and this was a very gentle way
• 3:19
  SPEAKER_01: to introduce modernity here because
• 3:24
  SPEAKER_01: You know, if the developers arrive first, the place is doomed.
• 3:28
  SPEAKER_01: If the hippies arrive first, there's hope.
• 3:35
  SPEAKER_01: Because the hippies reinforce to all the local people, ah, what you have here is good.
• 3:41
  SPEAKER_01: You know,
• 3:42
  SPEAKER_01: there's normally this idea that remote places without high education levels,
• 3:46
  SPEAKER_01: they'll just be very quick to want to trade what they have for bling,
• 3:50
  SPEAKER_01: for their idea of modernity.
• 3:52
  SPEAKER_01: But I think the people here had really strong traditions and the people
• 3:55
  SPEAKER_01: who arrived also confirmed to them.
• 3:57
  SPEAKER_01: Ah, this is beautiful.
• 3:58
  SPEAKER_01: This is fantastic.
• 3:59
  SPEAKER_01: And jointly, they kind of set a grassroots conservation thing here.
• 4:04
  SPEAKER_01: Decide to block all the cars from the Quadrado.
• 4:08
  SPEAKER_01: Decide the native families.
• 4:10
  SPEAKER_01: Decide when the hippies were telling them, this place is going to grow.
• 4:15
  SPEAKER_01: It's going to grow.
• 4:15
  SPEAKER_01: You got to protect yourself.
• 4:17
  SPEAKER_01: The native families decide to make a big wooded forest right outside the Cuadrado.
• 4:21
  SPEAKER_01: It's called the bosque, the woods.
• 4:24
  SPEAKER_01: And all the native families said,
• 4:25
  SPEAKER_01: okay, this town's going to grow, but this place, we're going to keep this forest.
• 4:28
  SPEAKER_01: They made their own kind of urban planning, these simple people.
• 4:32
  SPEAKER_01: They had one local guy who didn't really do much of anything and let him live by the forest.
• 4:36
  SPEAKER_01: And his job was to make sure nobody came and cut the trees down or tried to occupy.
• 4:41
  SPEAKER_01: And that bosque park is still there today.
• 4:45
  SPEAKER_01: But I say gentle introduction to modernity because these local people,
• 4:49
  SPEAKER_01: they didn't experience the modern outside world by getting introduced to Coca-Cola
• 4:55
  SPEAKER_01: and potato chips.
• 4:57
  SPEAKER_01: They got introduced to brown rice.
• 4:59
  SPEAKER_01: The first restaurant here was a macrobiotic cafe.
• 5:02
  SPEAKER_01: The second was a vegetarian Indian restaurant.
• 5:07
  SPEAKER_00: That's Bob Shevlin,
• 5:09
  SPEAKER_00: who co-founded Ushua,
• 5:11
  SPEAKER_00: a house hotel that has worked to preserve and restore
• 5:13
  SPEAKER_00: the town's original architecture rather than replace it while working
• 5:17
  SPEAKER_00: with local craftsmen.
• 5:20
  SPEAKER_00: By the 1980s, more people arrived, as did roads and electricity.
• 5:25
  SPEAKER_00: A site of Sandra Leite's Macrobiotic Cafe,
• 5:29
  SPEAKER_00: which would later evolve to become Capim Santo,
• 5:32
  SPEAKER_00: the influential Chef Moreno Leite's restaurant and hotel.
• 5:35
  SPEAKER_00: The first guest houses opened and ecotourism arrived,
• 5:39
  SPEAKER_00: but it remained small scale and the village rustic.
• 5:43
  SPEAKER_00: Food writer Josimar Melo told me he came here 30 years ago,
• 5:47
  SPEAKER_00: walking along the beach from Puerto Siguero.
• 5:49
  SPEAKER_00: He said it was a place where horses would graze on the Quadrado and there were
• 5:52
  SPEAKER_00: a few small ranches that sat just beyond.
• 5:56
  SPEAKER_00: Then there was nothing.
• 5:57
  SPEAKER_00: Dutch designer Wilbur Doss,
• 6:00
  SPEAKER_00: the other co-founder of Ushua with Shevlin,
• 6:02
  SPEAKER_00: describes how he fell in love with Ciancoso.
• 6:06
  SPEAKER_03: I'll translate.
• 6:20
  SPEAKER_00: I discovered Trancoso by chance in 2004.
• 6:23
  SPEAKER_00: I arrived here alone in June.
• 6:25
  SPEAKER_00: I was the only tourist.
• 6:26
  SPEAKER_00: There was just one other tourist who arrived a week later.
• 6:29
  SPEAKER_00: And it was a, well, not a love at first sight because at first I thought, I'm alone here.
• 6:35
  SPEAKER_00: What am I going to do?
• 6:35
  SPEAKER_00: I don't speak Portuguese.
• 6:38
  SPEAKER_00: I spoke Italian well, but I managed to make myself understood.
• 6:43
  SPEAKER_00: But after four days, I started meeting people here.
• 6:45
  SPEAKER_00: I was completely captivated by the preservation of this village.
• 6:49
  SPEAKER_00: It's very rare to see that kind of setting,
• 6:51
  SPEAKER_00: the nature, the people, the hospitality, the friendliness of the Bahians.
• 6:56
  SPEAKER_00: It was a very powerful experience.
• 6:58
  SPEAKER_00: I went back to Italy in tears.
• 7:00
  SPEAKER_00: I didn't know what had come over me because the emotion was so intense.
• 7:05
  SPEAKER_00: Shavalin describes how the first tourist started to trickle in.
• 7:09
  SPEAKER_00: When I got here,
• 7:11
  SPEAKER_00: it was like
• 7:13
  SPEAKER_01: a step between This mythological Trencozo that
• 7:18
  SPEAKER_01: the counterculture movement found in the 70s,
• 7:22
  SPEAKER_01: which was a place completely stuck in time.
• 7:27
  SPEAKER_01: The military dictatorship was in charge in Brazil.
• 7:31
  SPEAKER_01: It was not cool to be a...
• 7:35
  SPEAKER_01: People who were just a little bit left-leaning were considered pretty radical.
• 7:39
  SPEAKER_01: And the cities were a bit dangerous for them, Rio, Sao Paulo.
• 7:42
  SPEAKER_01: So these people went out looking for other places And some of them got
• 7:47
  SPEAKER_01: to Porto Seguro,
• 7:49
  SPEAKER_01: and they heard this little place down the beach,
• 7:51
  SPEAKER_01: if you can walk to it in an hour or two,
• 7:53
  SPEAKER_01: no, two and a half hours, this little trancozo.
• 7:56
  SPEAKER_01: This is a beautiful little town on the hilltop, which is living in another century.
• 8:04
  SPEAKER_01: These people stumbled down the beach into Trincozo,
• 8:08
  SPEAKER_01: and to their surprise, the people really welcomed them.
• 8:12
  SPEAKER_01: This small little village treated them like family members or neighbors
• 8:19
  SPEAKER_01: who had gone away and just came back.
• 8:23
  SPEAKER_00: As time went on, the words started to get out.
• 8:26
  SPEAKER_00: More luxurious hotels opened.
• 8:28
  SPEAKER_00: There were Victoria's Secret fashion shoots and countless celebrity visitors charmed
• 8:32
  SPEAKER_00: by the splendid scenery and easygoing lifestyle.
• 8:36
  SPEAKER_00: I first came to Trencoso about a decade ago and was one
• 8:40
  SPEAKER_00: of those people writing stories about it.
• 8:43
  SPEAKER_00: I stayed in a spacious, bright pink house on the Cuadrado at Ushua.
• 8:48
  SPEAKER_00: I visited a patasho community and grilled fish wrapped in a pachioba palm leaf
• 8:53
  SPEAKER_00: and spent a day in a boat with an artisan fisherman.
• 8:56
  SPEAKER_00: I drank a ginger-infused cachaça called Natuno,
• 8:59
  SPEAKER_00: swam in the ocean,
• 9:00
  SPEAKER_00: went to the weekend feira, or farmer's market, and ate acaraje from street stalls.
• 9:06
  SPEAKER_00: Mass tourism was at Trencoso's doorstep, but it had yet to arrive.
• 9:11
  SPEAKER_00: The developers were moving in, though, and land was being snatched up.
• 9:15
  SPEAKER_00: Businesses were being launched by outsiders who didn't live in Trencoso as
• 9:19
  SPEAKER_00: the town was splashed on the pages of glossy travel magazines who called it
• 9:23
  SPEAKER_00: the next Tulum.
• 9:25
  SPEAKER_00: Everything was about to change.
• 9:27
  SPEAKER_00: On a return visit last year, I was surprised by how much Trencoso had changed.
• 9:32
  SPEAKER_00: The town sprouted outward,
• 9:34
  SPEAKER_00: with cheap new construction for informal guest houses and a maze of shops,
• 9:38
  SPEAKER_00: displacing small farms and long-time residents.
• 9:41
  SPEAKER_00: Busloads of tourists were arriving on day trips from Porto Seguro,
• 9:45
  SPEAKER_00: and music blasted far too loud from restaurants on the Cuadrado.
• 9:49
  SPEAKER_00: The Trencoso you hope exists is still there, though it's getting harder to find.
• 9:56
  SPEAKER_00: My visit was timed with the Organic Festival,
• 9:59
  SPEAKER_00: a first-of-its-kind culinary event in Brazil built around sustainable food.
• 10:05
  SPEAKER_00: Co-directed by French hospitality expert and writer Charles Perrault
• 10:09
  SPEAKER_00: and Brazilian producer Lily Torres,
• 10:11
  SPEAKER_00: they wanted to organize an event that could change the conversation around food
• 10:15
  SPEAKER_00: and sustainability in Trencoso.
• 10:18
  SPEAKER_00: They saw ideas surrounding what people were eating changing around Brazil.
• 10:22
  SPEAKER_00: Yet hotels and restaurants in the city were still bringing in salmon from abroad
• 10:27
  SPEAKER_00: and sourcing industrial produce from other states,
• 10:30
  SPEAKER_00: while small farms and fishermen from the area were struggling.
• 10:33
  SPEAKER_00: Lily Torres explains.
• 10:35
  SPEAKER_02: You know,
• 10:35
  SPEAKER_02: if you go to supermarkets or they have the most of the products they have,
• 10:43
  SPEAKER_02: like fruits and vegetables, are coming from a spirit or something.
• 10:46
  SPEAKER_03: Okay.
• 10:46
  SPEAKER_02: Not even balia.
• 10:49
  SPEAKER_00: They launched the Organic Festival in 2018,
• 10:51
  SPEAKER_00: paused briefly during the pandemic years,
• 10:54
  SPEAKER_00: and it continues to grow, infusing the community with new ideas through each event.
• 10:59
  SPEAKER_02: That's how we did the tourism here, not change to something that's not related to here.
• 11:07
  SPEAKER_02: Always have some party and should you still keep a little bit of that for having fun
• 11:13
  SPEAKER_02: but also cannot be changed only for that then could be anybody anywhere else
• 11:18
  SPEAKER_02: so I think the Organic Fest for all these movements change
• 11:22
  SPEAKER_02: to people see other things in Tranquozo because most of people
• 11:27
  SPEAKER_02: who come here was attracted for them not attracted for the client they are attracted
• 11:31
  SPEAKER_02: because they come here in Tranquozo and say what's happening
• 11:34
  SPEAKER_02: the world didn't Didn't arrive here,
• 11:38
  SPEAKER_02: like there is horses in the Pagrado, there is kids playing football.
• 11:42
  SPEAKER_02: And with the years,
• 11:43
  SPEAKER_02: the vision outside of Trancoso,
• 11:45
  SPEAKER_02: the vision was going through like drinks, drugs, and parties.
• 11:51
  SPEAKER_02: So I think the festival helped to show Trancoso in a different way,
• 11:56
  SPEAKER_02: nature of people who want to live here.
• 12:01
  SPEAKER_02: Ocean, also now farms.
• 12:03
  SPEAKER_02: Farms movement started maybe in pandemic.
• 12:06
  SPEAKER_02: A lot of people are involved.
• 12:08
  SPEAKER_02: Now, Capim Santo has a little farm.
• 12:11
  SPEAKER_02: This, you know, na praça thing, where is buru inside.
• 12:14
  SPEAKER_02: The owner of the family there.
• 12:16
  SPEAKER_02: They have also a lot of agrofloresta and they are doing like honey and they are planting a lot.
• 12:23
  SPEAKER_02: And that is the guy also who does The biggest part here is Taipia.
• 12:29
  SPEAKER_02: They are also planting there.
• 12:31
  SPEAKER_02: So it's like the movement that not only from Shua is happening,
• 12:39
  SPEAKER_02: and people are also moving,
• 12:41
  SPEAKER_02: not going out, but moving far, living in little farms, having a little fight.
• 12:49
  SPEAKER_02: So I think that is a way to keep Trancoso as a sustainable place.
• 12:56
  SPEAKER_02: Because parties are a little bit trend,
• 12:58
  SPEAKER_02: so if you just focus on that, probably Trancoso is going to lose a lot in years.
• 13:05
  SPEAKER_02: So I think that's keeping me balancing.
• 13:10
  SPEAKER_00: The week was filled with conversations and workshops filled with conservationists,
• 13:14
  SPEAKER_00: indigenous leaders, cooks,
• 13:16
  SPEAKER_00: beekeepers,
• 13:17
  SPEAKER_00: fermenters,
• 13:18
  SPEAKER_00: and artists over experiential meals, farm visits, and botanical expeditions.
• 13:23
  SPEAKER_00: We admired the biodiversity-rich gardens hidden behind the Quadrado walls
• 13:28
  SPEAKER_00: and talked often about native plants.
• 13:30
  SPEAKER_02: This is urucum.
• 13:32
  SPEAKER_02: It's very good for the skin.
• 13:37
  SPEAKER_00: One morning was spent with Jorge Ferreira,
• 13:39
  SPEAKER_00: better known as Jorge Forager,
• 13:41
  SPEAKER_00: a well-known Brazilian ethnobotanist who spends his days mapping Brazil's wild foods
• 13:46
  SPEAKER_00: and medicinal flora.
• 13:48
  SPEAKER_00: We hiked through the Mata Atlantica at a private natural heritage reserve,
• 13:53
  SPEAKER_00: the 975-hectare Rio do Brasil, on the outskirts of Trencoso.
• 13:58
  SPEAKER_00: He hands me a leaf called Canela de India,
• 14:01
  SPEAKER_00: which tastes just like cinnamon,
• 14:03
  SPEAKER_00: and points out fruits like Bequiba, beloved by Tucans.
• 14:07
  SPEAKER_02: Bom, a ideia é a gente falar um pouco sobre essa etnobotânica,
• 14:10
  SPEAKER_02: falar um pouco da biodiversidade dessa região, falar do que é comestível.
• 14:14
  SPEAKER_02: Esse foco entre floresta, conservação e relação gastronômica é responsável.
• 14:20
  SPEAKER_02: Aqui, nesse local,
• 14:22
  SPEAKER_02: a gente está mais voltado para um banho de floresta e conhecer
• 14:25
  SPEAKER_02: a floresta do que exatamente sair coletando.
• 14:28
  SPEAKER_02: Então a ideia é que a gente faça esse passeio com esse olhar atento a essa riqueza,
• 14:32
  SPEAKER_02: essas florestas, essas árvores e aos cogumelos presentes.
• 14:38
  SPEAKER_00: The idea is to talk a bit about the ethnobotany and the biodiversity of this region,
• 14:43
  SPEAKER_00: to discuss what is edible.
• 14:44
  SPEAKER_00: George says, the focus is on the forest, conservation and responsible gastronomic connections.
• 14:52
  SPEAKER_00: Here, the emphasis is more on forest bathing and getting to know the forest than
• 14:55
  SPEAKER_00: on actually foraging.
• 14:57
  SPEAKER_00: The idea is to take this walk with a keen eye for the richness around us.
• 15:01
  SPEAKER_00: The forest, the trees, and the mushrooms.
• 15:03
  SPEAKER_00: That's really one of the highlights of this place.
• 15:07
  SPEAKER_00: After the hike, we wander over to the organic farm set within the boundaries of the reserve.
• 15:12
  SPEAKER_00: George collaborated on a meal with Lara Esperito Santo and George McLeod of
• 15:17
  SPEAKER_00: the restaurant SEM in Lisbon, Portugal.
• 15:20
  SPEAKER_00: Lara, who is Brazilian,
• 15:22
  SPEAKER_00: and George,
• 15:23
  SPEAKER_00: who is from New Zealand,
• 15:25
  SPEAKER_00: Met while working at Silo in London before opening SEM,
• 15:28
  SPEAKER_00: a closed-loop,
• 15:29
  SPEAKER_00: zero-waste system focusing on 80% plant-based,
• 15:33
  SPEAKER_00: local, and seasonal food sourced from small-scale Portuguese regenerative farmers.
• 15:38
  SPEAKER_00: McLeod described some of the meal.
• 15:40
  SPEAKER_03: But it's seasoned with the kimchi, which is made completely
• 15:46
  SPEAKER_03: the Mata Atlantica panca.
• 15:50
  SPEAKER_03: But it's super delicious.
• 15:51
  SPEAKER_03: And then there's some patanga, because it's my favorite fruit, for sure.
• 15:54
  SPEAKER_00: And then just a very raw vegetable,
• 15:56
  SPEAKER_00: simple raw vegetable salad on top with a blackened citrus pith sort of dressing.
• 16:01
  SPEAKER_00: And then on the side plate is an egg white garam and coconut soubees.
• 16:06
  SPEAKER_00: So egg white garam is something we make in the restaurant all the time,
• 16:08
  SPEAKER_00: fermented egg whites because it's always excess.
• 16:12
  SPEAKER_00: But being in Brazil we just mix it with coconut milk because it's delicious.
• 16:15
  SPEAKER_00: And then the leaf on top is... Tayoba.
• 16:20
  SPEAKER_00: Tayoba.
• 16:23
  SPEAKER_00: Mix with a little lemon grass oil.
• 16:25
  SPEAKER_00: But the idea to kind of take things from the middle,
• 16:27
  SPEAKER_00: put it onto your plate and then sort of mix it up together and get messy.
• 16:31
  SPEAKER_00: Morena Leite,
• 16:32
  SPEAKER_00: who grew up in Trincoso,
• 16:33
  SPEAKER_00: cooked at her restaurant Capim Santo while highlighting the school food
• 16:37
  SPEAKER_00: and nutrition program she manages in Sao Paulo
• 16:40
  SPEAKER_00: with her initiative Capim Santo Escola.
• 16:44
  SPEAKER_00: There was also a meal at Almar,
• 16:46
  SPEAKER_00: a restaurant and beach club that opened on Praia Dos Coqueros in 2024
• 16:49
  SPEAKER_00: from Marcel Leite.
• 16:53
  SPEAKER_00: Morena Leite's brother,
• 16:55
  SPEAKER_00: which serves only sustainable seafood and works to support a project of
• 16:58
  SPEAKER_00: the same name that is trying to protect Trincoso's marine biome.
• 17:03
  SPEAKER_00: They collaborated with Rodolfo Villar of Projeto Amar from Ilabela,
• 17:09
  SPEAKER_00: an organization that has helped redefine Brazil's artisan fisheries in a decade
• 17:14
  SPEAKER_00: by helping develop local production techniques,
• 17:17
  SPEAKER_00: championing unconventional fish without commercial value.
• 17:22
  SPEAKER_00: And promoting fish of known origin, which means knowing who caught it, how, and where.
• 17:28
  SPEAKER_00: Elsewhere,
• 17:28
  SPEAKER_00: the chef Dario Costa,
• 17:30
  SPEAKER_00: who has several seafood restaurants in Santos,
• 17:33
  SPEAKER_00: cooked with seaweeds gathered by a nearby indigenous community.
• 17:36
  SPEAKER_00: There were talks about the importance of melipona bees and the curative properties
• 17:40
  SPEAKER_00: of honey from a group called B2B,
• 17:43
  SPEAKER_00: fermented fruit drinks from the guys at Compania Dos Fermentados,
• 17:47
  SPEAKER_00: and powerful stories about using gastronomy As an educational tool in the favelas
• 17:51
  SPEAKER_00: and how kitchens are changing from the chef, Joao Diamante.
• 18:01
  SPEAKER_00: At Diamante na Cozina,
• 18:04
  SPEAKER_00: we use gastronomy as a backdrop, as a hook to facilitate education, he says.
• 18:09
  SPEAKER_00: But our mission is inclusion and integration through education
• 18:13
  SPEAKER_00: with gastronomy serving as the tool.
• 18:16
  SPEAKER_00: Especially now that the field is trending.
• 18:18
  SPEAKER_00: Thanks to various TV shows,
• 18:19
  SPEAKER_00: I consider myself privileged to be experiencing such a great moment in gastronomy.
• 18:24
  SPEAKER_00: My mission is to carry on that legacy,
• 18:26
  SPEAKER_00: redefine what has already been done, and evolve our approach to education.
• 18:31
  SPEAKER_00: There's no point in having education within culinary schools and institutions
• 18:35
  SPEAKER_00: if once you step into a real kitchen, everything is the opposite.
• 18:39
  SPEAKER_00: If we aren't communicating.
• 18:41
  SPEAKER_00: We need to talk to one another,
• 18:43
  SPEAKER_00: especially given the current climate regarding workplace harassment,
• 18:46
  SPEAKER_00: both moral and sexual,
• 18:48
  SPEAKER_00: and everything else going on,
• 18:49
  SPEAKER_00: as well as discuss products, small-scale producers, and small entrepreneurs.
• 18:55
  SPEAKER_00: Education is a continuous process.
• 18:58
  SPEAKER_00: It happens at every moment.
• 19:02
  SPEAKER_00: Then there was the Rio de Janeiro chef,
• 19:04
  SPEAKER_00: Roberta Sudbrack,
• 19:05
  SPEAKER_00: the godmother of the Organic Festival,
• 19:07
  SPEAKER_00: who attends every year,
• 19:09
  SPEAKER_00: Reading poetry from Northeastern Brazil to describe her food
• 19:12
  SPEAKER_00: before serving it beside the beach at Uxua Mare.
• 19:16
  SPEAKER_02: I'll translate.
• 19:18
  SPEAKER_02: Bread with tomato, okra, and lardo.
• 19:37
  SPEAKER_00: Love, according to Ferreira Gullar.
• 19:40
  SPEAKER_00: But such is the nature of love, comparable to the wind, fluid and devastating.
• 19:45
  SPEAKER_00: It cannot be seen, yet it is felt.
• 19:49
  SPEAKER_00: Crudo, of the catch of the day, cacao, and leeks.
• 19:53
  SPEAKER_00: Love, according to Rachel de Quiroz.
• 19:57
  SPEAKER_00: Everything has its time, and every hour its own concern.
• 20:01
  SPEAKER_00: Bife de Sereno.
• 20:03
  SPEAKER_00: Which is air-cured beef with egg,
• 20:06
  SPEAKER_00: pumpkin, and Northeastern-style vinaigrette and crispy collard greens.
• 20:11
  SPEAKER_00: Love, according to George Amado.
• 20:15
  SPEAKER_00: There is always some madness in love, but there is also always a reason in that madness.
• 20:21
  SPEAKER_00: Gabriella, Clove, and Cinnamon.
• 20:24
  SPEAKER_00: The Cake of Happiness.
• 20:26
  SPEAKER_00: She ends by stating that the food today reflects not only the love of the Northeast,
• 20:31
  SPEAKER_00: but But all the love we put into the food.
• 20:38
  SPEAKER_00: Organic Festival co-founder Charles Perl lays his overview of the year's event
• 20:43
  SPEAKER_00: and envisions where it might go from here.
• 20:46
  SPEAKER_03: For me, Organic Festival Trancoso in Bahia,
• 20:50
  SPEAKER_03: Brazil, it's not only about gastronomy and about food.
• 20:56
  SPEAKER_03: It's much more about culture and obviously tourism.
• 20:59
  SPEAKER_03: And I think the interesting thing in the Organic Festival Trancoso is to mix
• 21:10
  SPEAKER_03: And I think this intersection between food,
• 21:14
  SPEAKER_03: tourism,
• 21:15
  SPEAKER_03: culture,
• 21:15
  SPEAKER_03: sustainability for sure and nature is very interesting and I think it's very unique.
• 21:21
  SPEAKER_03: Because Food Festival, we have a lot in the world.
• 21:24
  SPEAKER_03: But I think festivals that mix these pillars are rare.
• 21:29
  SPEAKER_03: And this is how we try to make it different.
• 21:34
  SPEAKER_03: So, Organic Festival Trencois is an encounter between Brazilian leadership in food,
• 21:41
  SPEAKER_03: culture, sustainability, conservation, beverage also, because we need to drink wine.
• 21:47
  SPEAKER_03: But I think this is the most interesting thing in this project.
• 21:51
  SPEAKER_03: And we are now completing next year 10 years.
• 21:54
  SPEAKER_03: So we are very happy to follow with this project and also to remember
• 21:59
  SPEAKER_03: that it's absolutely non-profit.
• 22:02
  SPEAKER_03: And my partner and co-founder with me,
• 22:05
  SPEAKER_03: the Ochoa team, we share exactly the same value and the same vision about tourism.
• 22:10
  SPEAKER_03: So I'm very happy to follow this project and to be really connected
• 22:16
  SPEAKER_03: with all these people to bring conversation,
• 22:19
  SPEAKER_03: to bring ideas, to bring vision in this paradise called Trencozo.
• 22:25
  SPEAKER_00: The organic festival culminates in a public event with street food,
• 22:30
  SPEAKER_00: stalls of small producers,
• 22:32
  SPEAKER_00: and live music that took over the Quadrado for a full day.
• 22:36
  SPEAKER_00: Everyone from the entire community is there,
• 22:38
  SPEAKER_00: and it's fun, cheerful, an atmosphere that could only happen in Brazil.
• 22:45
  Thank you.
• 23:19
  SPEAKER_03: Diz o que eu sempre quis,
• 23:21
  SPEAKER_03: Se abrazo, você quis, Estão em um dia em ser feliz, Você se fala sério.
• 23:29
  Não quer
• 23:33
  SPEAKER_02: chorar sua mágoa,
• 23:39
  SPEAKER_02: Se afogando em agonia,
• 23:45
  SPEAKER_02: Porque a tempestade em copo d'água,
• 23:52
  SPEAKER_02: Chote da alegria.
• 24:33
  SPEAKER_03: Música Música Música
• 24:40
  SPEAKER_03: Música
• 25:41
  SPEAKER_00: At night,
• 25:42
  SPEAKER_00: Latin Grammy-winning singer Jo Tape performs a free concert with a luau on the beach
• 25:48
  SPEAKER_00: to officially close out the festival.
• 26:19
  SPEAKER_03: Eu quero te dar as estrelas e se o céu mais um em mim.
• 26:25
  SPEAKER_03: Estava a pensar todas as vezes que você entrou em seu livro.
• 26:33
  SPEAKER_03: Vê aí, Brasil.
• 26:37
  SPEAKER_03: Sem mim, só em mim.
• 26:39
  SPEAKER_03: Mas pensa com carinho, porque eu sei que vai abrir.
• 26:44
  SPEAKER_03: Nosso amor vai além de qualquer coroa.
• 26:48
  SPEAKER_03: E aí, me pega pra você,
• 26:53
  SPEAKER_03: que eu tô me colocando bem na palma da tua mão,
• 27:01
  SPEAKER_03: que eu tô compartilhando a tempestade o teu amor, meu Deus me quer.
• 27:09
  SPEAKER_03: Não deixa acontecer, nem eu me esgatar, que pode ser que você não me informe.
• 27:19
  SPEAKER_03: Hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey.
• 28:03
  SPEAKER_03: E aí, vem só em mim.
• 28:05
  SPEAKER_03: Mas pensa com carinho, porque eu sei que vale a pena.
• 28:12
  SPEAKER_03: Do nosso amor para mim de qualquer problema.
• 28:17
  SPEAKER_03: E aí...
• 28:29
  SPEAKER_03: Me pega pra você,
• 28:31
  SPEAKER_03: Que eu tô me colocando,
• 28:33
  Que é na soma da tua mão,
• 28:37
  Que eu tô compartilhando,
• 28:40
  Que eu tô fazendo,
• 28:42
  SPEAKER_03: Que eu tô fazendo, Que eu tô fazendo, Que eu tô fazendo, Não deixa acontecer,
• 28:52
  SPEAKER_03: Você vê aí, segue aí.
• 28:55
  SPEAKER_03: Vou aproveitar, vou dar uma intimada.
• 29:00
  SPEAKER_03: Antes de cantar o refrão de novo,
• 29:04
  SPEAKER_03: se você está nesse rolê acompanhado,
• 29:07
  SPEAKER_03: se você está interessado em alguém,
• 29:10
  SPEAKER_03: a hora de você olhar pra pessoa que você está querendo, entendeu?
• 29:19
  SPEAKER_03: É uma banda de rock.
• 29:21
  SPEAKER_03: A gente vai cantar e sentou aqui, entendeu?
• 29:24
  SPEAKER_03: Pra ficar aqui numa mensagem não tão subliminada assim, tá ligado?
• 29:27
  SPEAKER_03: Vou ajudar vocês, hein?
• 29:29
  SPEAKER_03: Aproveito, rapaz, dá aquele abracinho assim, as pessoas não sabem ainda que você tá aqui.
• 29:35
  SPEAKER_03: Dá aquele abracinho aqui, ó, entendeu?
• 29:38
  SPEAKER_03: Pra pessoa, entendeu?
• 29:40
  SPEAKER_03: Tá ligado?
• 29:41
  SPEAKER_03: Depois vocês me colocam, eu quero ser padrinho aí.
• 29:43
  SPEAKER_03: E cantar o refrão de novo, tem até a canola pra pessoa, hein?
• 29:47
  SPEAKER_03: Eu vou me divertir aqui mesmo com a canola.
• 29:51
  SPEAKER_03: Música Música Música Música Música
• 30:20
  SPEAKER_03: Eu vou até cantar de novo que eu quero testar a tensão.
• 30:28
  SPEAKER_03: Me pega pra você que eu tô me colocando.
• 30:30
  SPEAKER_03: Até uns beijos rodando aí sim.
• 30:35
  SPEAKER_03: Que eu tô compartilhando a peito estágio que eu estou.
• 30:42
  SPEAKER_03: Tô te refletindo.
• 30:50
  SPEAKER_03: Now I'm
• 30:54
  SPEAKER_03: looking for someone who can pass by by by by by by by by by
• 31:42
  SPEAKER_00: Shevlin tells me his hopes for the future of the Organic Festival.
• 31:46
  SPEAKER_00: The question is where can it go?
• 31:48
  SPEAKER_01: Because I think it can be like the,
• 31:51
  SPEAKER_01: I want to say like the Burning Man of conservation,
• 31:57
  SPEAKER_01: but Burning Man being absolute superficiality and this actually trying
• 32:01
  SPEAKER_01: to have some meaning.
• 32:03
  SPEAKER_01: You don't change the world in a grand gesture.
• 32:06
  SPEAKER_01: You change it with lots of
• 32:08
  SPEAKER_00: little gestures.
• 32:10
  SPEAKER_00: Over the next few days,
• 32:11
  SPEAKER_00: as the crowd from the Organic Festival fades away,
• 32:14
  SPEAKER_00: I learned more about how fragile some of the issues surrounding Cerencoso have been.
• 32:20
  SPEAKER_00: The pandemic really set things in motion.
• 32:23
  SPEAKER_00: People moved here in droves from larger cities and bought beach houses,
• 32:26
  SPEAKER_00: putting pressure on their already fragile infrastructure.
• 32:29
  SPEAKER_00: There was a rave one night, right on the cuadrado.
• 32:34
  SPEAKER_00: Another time,
• 32:35
  SPEAKER_00: Someone tried to tear down the town forest right at the entrance of the Quadrado
• 32:39
  SPEAKER_00: and turn it into a parking lot.
• 32:42
  SPEAKER_00: The town was divided by those who saw Trancoso's future going
• 32:45
  SPEAKER_00: in different directions,
• 32:46
  SPEAKER_00: and there were bitter lawsuits against some business owners that didn't want
• 32:50
  SPEAKER_00: to adhere to environmental regulations.
• 32:54
  SPEAKER_00: At the same time, efforts to counteract the negative aspects of development also intensified.
• 33:00
  SPEAKER_00: To try and break through some of the divide,
• 33:02
  SPEAKER_00: there were surveys that asked locals what they wanted.
• 33:05
  SPEAKER_00: And surprisingly, they all wanted the same things.
• 33:08
  SPEAKER_00: Parks, schools, safe streets, and access to healthcare.
• 33:13
  SPEAKER_00: It helped bring everyone back down to earth and give some sense of shared responsibility.
• 33:20
  SPEAKER_00: I saw this in action at Despertar,
• 33:22
  SPEAKER_00: an agroecology and professional development NGO founded in 2010 by
• 33:26
  SPEAKER_00: a long-time resident who didn't want all the locals doing menial jobs while all
• 33:30
  SPEAKER_00: the managers and supervisors would be coming from some other part of Brazil.
• 33:35
  SPEAKER_00: Despertar offers workshops for local Trincoso residents and children
• 33:41
  SPEAKER_00: about native plants,
• 33:42
  SPEAKER_00: art, nutrition, and professional training in regenerative tourism.
• 33:47
  SPEAKER_00: Their experimental garden was designed to give the community tools to grow things
• 33:51
  SPEAKER_00: and even take home seeds and saplings to plant.
• 33:56
  SPEAKER_00: One of the associates showed me around.
• 33:58
  SPEAKER_02: With this awareness of food,
• 34:00
  SPEAKER_02: things are very precarious,
• 34:01
  SPEAKER_02: people eat bad here, and this affected the study of the people.
• 34:05
  SPEAKER_02: They didn't have to understand the matter cognitively.
• 34:08
  SPEAKER_02: So we took a step back and started working agroecology.
• 34:19
  SPEAKER_00: To translate,
• 34:20
  SPEAKER_00: so recognizing that the diet here in Trincoso is very poor,
• 34:24
  SPEAKER_00: people eat very badly,
• 34:25
  SPEAKER_00: and this actually impacted their studies as they struggled to grasp
• 34:28
  SPEAKER_00: the material cognitively.
• 34:30
  SPEAKER_00: We took a step back and began working on agroecology.
• 34:34
  SPEAKER_00: We realized that people have the space to grow crops.
• 34:37
  SPEAKER_00: There are many families with small family plots,
• 34:39
  SPEAKER_00: so we started introducing this knowledge to help them reconnect with the land
• 34:43
  SPEAKER_00: and grow higher quality food,
• 34:44
  SPEAKER_00: enabling them to develop better in their studies and at school.
• 34:49
  SPEAKER_00: As she spoke,
• 34:50
  SPEAKER_00: I realized just how many edible plants I had seen growing in these little gardens
• 34:54
  SPEAKER_00: that I saw all over Transicoso in the days before.
• 34:58
  SPEAKER_00: There was jackfruit, rose apple, bananas, tamarind, and cacao.
• 35:02
  SPEAKER_00: Right on the cuadrado,
• 35:03
  SPEAKER_00: there are even countless towering mango trees that could supply the entire town for
• 35:07
  SPEAKER_00: the full year.
• 35:08
  SPEAKER_00: In this tropical environment, things are easy to grow.
• 35:11
  SPEAKER_00: I wondered what might happen if some of those empty
• 35:14
  SPEAKER_00: or cheap buildings were opened up to more species of the Mata Atlantica,
• 35:18
  SPEAKER_00: things like Jusara palms with their acai-like fruit,
• 35:21
  SPEAKER_00: or the Melopona bees that were being talked about at the festival.
• 35:26
  SPEAKER_00: Further afield, I spent a day at Symbiosis, a reforestation project being funded by Apple.
• 35:33
  SPEAKER_02: For the Pomar, we are going to, we already have a lot of different species.
• 35:40
  SPEAKER_02: Genipaco, Jequitibá, Mogno, Jacarandá, Boleira, we have different species already took off.
• 35:51
  SPEAKER_00: Symbiosis is a massive modern project that is taking 1,400 hectares
• 35:57
  SPEAKER_00: of degraded pasture land and replanting Mata Atlantica species there
• 36:02
  SPEAKER_00: to produce sustainable timber,
• 36:04
  SPEAKER_00: restore local ecosystems, and relieve logging pressure on primary forest.
• 36:09
  SPEAKER_00: Apple's investment,
• 36:11
  SPEAKER_00: their way of buying carbon credits,
• 36:13
  SPEAKER_00: mind you,
• 36:13
  SPEAKER_00: We'll allow Symbiosis to reforest an additional 5,000 hectares,
• 36:18
  SPEAKER_00: and Symbiosis is seeking an additional 100 million
• 36:21
  SPEAKER_00: to reforest another 10,000 hectares.
• 36:26
  SPEAKER_00: What I was walking through was essentially a giant nursery,
• 36:30
  SPEAKER_00: thousands upon thousands of seeds and saplings to return the native forest
• 36:34
  SPEAKER_00: to this part of Bahia.
• 36:36
  SPEAKER_00: Adjacent to the land they are working in is Pau Brazil National Park.
• 36:41
  SPEAKER_00: As long as things keep going as planned,
• 36:43
  SPEAKER_00: there will be a collective buffer that preserves a wide swath of the land
• 36:47
  SPEAKER_00: between Trencoso and Porto Seguro,
• 36:50
  SPEAKER_00: a large port city to the north,
• 36:52
  SPEAKER_00: and severely limit future development that tears down the Mata Atlantica.
• 36:59
  SPEAKER_00: The next morning,
• 37:00
  SPEAKER_00: I took a breathing course with Sandro Mota,
• 37:03
  SPEAKER_00: who developed an exercise that he calls the Mota Method that integrates body,
• 37:08
  SPEAKER_00: mind, breath, and spirit to help overcome emotional and physical imbalances.
• 37:14
  SPEAKER_00: Motta does workshops all over the world,
• 37:16
  SPEAKER_00: usually for wealthy clients,
• 37:18
  SPEAKER_00: but he was a friend of Ushua and offered it free to volunteers of the festival,
• 37:23
  SPEAKER_00: locals,
• 37:23
  SPEAKER_00: and special visitors,
• 37:24
  SPEAKER_00: like me, for one session after the festival as a sort of detox, I guess.
• 37:30
  SPEAKER_00: I had been eating and drinking wildly and having lively conversations for a week,
• 37:34
  SPEAKER_00: and something just pulled me out of bed 30 minutes before
• 37:38
  SPEAKER_00: that very early morning session beside the ocean was set to begin.
• 37:43
  SPEAKER_00: For a few minutes,
• 37:44
  SPEAKER_00: Molcha and his partner,
• 37:45
  SPEAKER_03: Barbara,
• 37:45
  SPEAKER_03: spoke with everyone and asked us to write down different fears we have in our lives,
• 37:51
  SPEAKER_03: and we talked about them a little bit.
• 38:05
  SPEAKER_00: There were just a handful of us,
• 38:06
  SPEAKER_00: and the locals,
• 38:07
  SPEAKER_00: a mix of the wealthy and working class,
• 38:09
  SPEAKER_00: had different things on their mind,
• 38:11
  SPEAKER_00: though ultimately their worries about love and life were all the same.
• 38:15
  SPEAKER_00: We had to keep those fears in mind as we laid down on our backs on yoga mats
• 38:19
  SPEAKER_00: and started with the exercise.
• 38:21
  SPEAKER_00: At first it felt funny,
• 38:22
  SPEAKER_00: making these intense,
• 38:24
  SPEAKER_00: very loud, in-and-out breaths, but after ten minutes or so, my body went numb.
• 38:30
  SPEAKER_00: Tears rolled down everyone's faces as thoughts and memories came and went in waves.
• 38:36
  SPEAKER_00: It's definitely the new age side of Trincoso that I've never known and always been unsure about.
• 38:41
  SPEAKER_00: I didn't know what I was getting into exactly at the time,
• 38:44
  SPEAKER_00: but sometimes you just kind of have to go with it.
• 38:48
  SPEAKER_00: Just to put a little distance between everything that you're trying to process.
• 39:03
  SPEAKER_00: With the town now quiet,
• 39:04
  SPEAKER_00: I spoke with Ushua's Chevlon about what he hopes will happen in Trencozo in
• 39:08
  SPEAKER_00: the years to come.
• 39:10
  SPEAKER_00: As I mentioned earlier,
• 39:11
  SPEAKER_00: food and the relationship it has to Trencozo's natural surroundings has everything
• 39:16
  SPEAKER_00: to do with it.
• 39:17
  SPEAKER_01: What we're trying to do in Trencozo is a little bit of this inversion of the idea
• 39:23
  SPEAKER_01: that tourist places always...
• 39:28
  SPEAKER_01: Used to be better in the past is kind of a cliche where the people say,
• 39:31
  SPEAKER_01: uh, you should have been here 20 years ago.
• 39:33
  SPEAKER_01: Uh, you should have been here 30 years ago.
• 39:36
  SPEAKER_01: And we know Trencozo was, uh, had marvelous qualities 20 or 30 years ago.
• 39:42
  SPEAKER_01: We think we.
• 39:44
  SPEAKER_01: A lot of people have been working, myself, about 20 years.
• 39:47
  SPEAKER_01: There's longer to preserve the best of the past, but it was never a utopia.
• 39:53
  SPEAKER_01: Utopia doesn't exist in the world, but there's aspects of Trincozo.
• 39:58
  SPEAKER_01: That we think we could preserve and there's aspects also
• 40:00
  SPEAKER_01: that we think we can improve in terms of infrastructure not just for tourists but
• 40:05
  SPEAKER_01: for people who live there and ideally the quality of Trincozo which I really like is
• 40:11
  SPEAKER_01: the infrastructure shared between tourists and people who live there.
• 40:14
  SPEAKER_01: That's always been the wonderful thing about Trincozo is That everybody wants to be
• 40:20
  SPEAKER_01: on the cuadrado, visit the historic cuadrado, visit beaches.
• 40:24
  SPEAKER_01: And everything is popular in the sense of the international sense of that word popular.
• 40:30
  SPEAKER_01: Of being shared and enjoyed by everybody equally.
• 40:36
  SPEAKER_01: We have a project called T30, in which we are trying to do a long-term green project.
• 40:45
  SPEAKER_01: Urban planning,
• 40:46
  SPEAKER_01: which would be very inclusive,
• 40:48
  SPEAKER_01: inclusive urban planning,
• 40:50
  SPEAKER_01: which would foresee some climate adaptation because,
• 40:54
  SPEAKER_01: of course, Trancoso's coastal destination needs to address climate adaptation.
• 41:00
  SPEAKER_01: But also foresees growth in tourism infrastructure and growth in infrastructure
• 41:06
  SPEAKER_01: of people who live year-round in Trencozo and equal amount of planning and emphasis
• 41:12
  SPEAKER_01: on beauty and contact with nature and health.
• 41:17
  SPEAKER_01: For everybody.
• 41:18
  SPEAKER_01: We kind of use a metaphor of a necklace that we want to keep Trencoza surrounded by
• 41:24
  SPEAKER_01: a necklace of sustainable fishing, which we have right now.
• 41:28
  SPEAKER_01: Our fishing is still Local and traditional fishing and sustainable farming.
• 41:34
  SPEAKER_01: And we do have like a necklace of small family agriculture.
• 41:40
  SPEAKER_01: Was family in the recent years.
• 41:41
  SPEAKER_01: It's also become investment of the hospitality industry
• 41:47
  SPEAKER_01: and restaurant owners are very consistent with the values of the organic festival.
• 41:51
  SPEAKER_01: People in Trincozo like to be connected to the land and to the ocean.
• 41:55
  SPEAKER_01: And beyond this necklace of farms,
• 41:57
  SPEAKER_01: we want to have a necklace of parks,
• 42:00
  SPEAKER_01: municipal and state and national,
• 42:02
  SPEAKER_01: and all connected by trails and active transit,
• 42:08
  SPEAKER_01: and have urban expansion beyond that.
• 42:10
  SPEAKER_01: So the necklace metaphor is very important for us.
• 42:14
  SPEAKER_03: There we go.
• 42:19
  SPEAKER_03: There we go.
• 42:20
  SPEAKER_03: There we go.
• 42:36
  SPEAKER_00: The morning before I left,
• 42:37
  SPEAKER_00: I walked down to Praia dos Nativos and along the way spotted a sloth
• 42:41
  SPEAKER_00: and some pygmy marmosets in the trees,
• 42:44
  SPEAKER_00: then cut across a wooden walkway through the mangroves
• 42:46
  SPEAKER_00: that are still growing proudly along the shore.
• 42:50
  SPEAKER_00: When I reached the beach,
• 42:51
  SPEAKER_00: I put my feet in the sand and looked out,
• 42:54
  SPEAKER_00: No surprise at how many green sea turtles I could see swimming by.
• 42:58
  SPEAKER_00: There were no jet skis around or cruise ships off in the distance.
• 43:01
  SPEAKER_00: Just a lonely vendor walking by,
• 43:03
  SPEAKER_00: grilling que xiao colado over a grate set on a metal can filled
• 43:07
  SPEAKER_00: with burning charcoal.
• 43:10
  SPEAKER_00: Time meant little.
• 43:11
  SPEAKER_00: It could have been 50 years ago or 10 years from now.
• 43:14
  SPEAKER_00: It's difficult to say which way Trincosa was going to go.
• 43:18
  SPEAKER_00: Will mass tourism keep inching its way in,
• 43:21
  SPEAKER_00: endangering the things that made this corner of Bahia so special to begin with?
• 43:26
  SPEAKER_00: Will they line the cuadrado with modern condo and hotel towers or put in a cruise ship dock?
• 43:32
  SPEAKER_00: Or will the community find a way to keep this remote corner of
• 43:36
  SPEAKER_00: the Bahian coast weird and beautiful with good things to eat produced by the people
• 43:41
  SPEAKER_00: that make a life here?
• 43:43
  SPEAKER_00: Thank you to everyone at the Organic Festival,
• 43:46
  SPEAKER_00: everyone at Ushua,
• 43:47
  SPEAKER_00: Bob Shevlin,
• 43:48
  SPEAKER_00: and Wilbert Das,
• 43:50
  SPEAKER_00: Embrator,
• 43:51
  SPEAKER_00: Organizacional Turismo de Trencoso,
• 43:54
  SPEAKER_00: Despertar,
• 43:54
  SPEAKER_00: Capium Santo,
• 43:56
  SPEAKER_00: all the organizations that came and everyone I spoke with for their help.
• 44:00
  SPEAKER_00: If you want to visit the 2026 edition of Trencoso's Organic Festival,
• 44:04
  SPEAKER_00: it is happening September 23rd to the 27th.
• 44:09
  SPEAKER_00: And
• 44:12
  SPEAKER_00: thank you
• 44:16
  SPEAKER_00: everyone for listening.
• 44:18
  SPEAKER_00: I'm Nicholas Gill.
• 44:20
  SPEAKER_00: Find out more about New Worlder at newworlder.com and please subscribe
• 44:25
  SPEAKER_00: to our Substack newsletter,
• 44:27
  SPEAKER_00: share us, like this episode, give it to your friends, and keep the word going.
• 44:34
  SPEAKER_00: Thank you all.