Bites And Sights

S5/E3 - Those who shape the change

In this episode of “eat by traveling or traveling by eating” we delve into women’s leadership in rural kitchens across Latin America—a leadership that has existed for generations without being acknowledged, yet has sustained entire food, cultural, and economic systems in these regions.      This episode is dedicated to Maura Caldas, a traditional cook from the Colombian Pacific, a teacher of ancestral knowledge, and one of those women who paved the way when recognition and visibility were not yet on the agenda. Through her story, we explore the role of women who, from their kitchens, have preserved recipes, techniques, and ways of life that are now fundamental to understanding our gastronomic identity.  We discuss oral transmission, the knowledge that lives within the body, the deep connection between cuisine and the land, and how these women have been quiet leaders in their communities.      We also examine real-world examples in countries like Chile, Peru, Argentina, and Colombia, where programs, initiatives, and processes have begun to highlight and strengthen the role of traditional cooks, demonstrating that this is not merely a cultural issue but a concrete opportunity for economic, social, and regional development.      Throughout the episode, you’ll find stories, facts, and reflections that invite us to question the way we travel, consume, and understand gastronomy.      This isn’t just an episode to inspire.   It’s an invitation to recognize, value, and take action.      Because behind every dish there’s a story.   And many of those stories… have been carried on by women.      Follow me on social media:    Instagram [ https://www.instagram.com/astuviaje_tm/] – LinkedIn [https://www.linkedin.com/in/tatiana-mejia-astuviaje/] – YouTube [ https://www.youtube.com/user/astuviaje] – Facebook [https://www.facebook.com/profile.php?id=100063456702793]⁠    And visit our website to continue discovering the world with all five senses: www.astuviaje.com  [https://linktr.ee/astuviajegourmet]

S5/E2 - Cooking to Exist: Invisible Voices

In this episode of “eat by traveling or traveling by eating” we create a space to hear stories that have been sidelined for centuries: those of Afro-Colombian and Indigenous women who have upheld cooking as an act of resistance, memory, and dignity.   To understand their legacy, we travel to the origins of many of these traditions: the forced migration from Africa during the era of slavery and how, in regions such as the Caribbean and the Colombian Pacific, these culinary traditions were transformed upon encountering new landscapes, ingredients, and communities.      Through experiences in places like San Basilio de Palenque, the Colombian Pacific, the Amazon rainforest, and the Lower Guajira, this episode introduces us to women who cook from history: traditional sweets born of resilience, cuisines that blend river and sea, ancestral preparations like casabe, and unique techniques like avinagrado that define deep-rooted culinary identities.      More than just recipes, this episode is an invitation to recognize how each dish holds a story of territory, community, and women who have passed down their knowledge from generation to generation.      Because in many corners of Latin America, cooking has not just been about feeding people… it has been a way of life.      Follow me on social media:    Instagram [https://www.instagram.com/astuviaje_tm/] – LinkedIn [ https://www.linkedin.com/in/tatiana-mejia-astuviaje/] – YouTube [https://www.youtube.com/user/astuviaje] - Facebook⁠   [ https://www.facebook.com/profile.php?id=100063456702793] And visit our website to continue discovering the world with all five senses: www.astuviaje.com  [ https://linktr.ee/astuviajegourmet]

S4/E2 - Food and Travel: Rules and Tips for Visiting Chile

Traveling to Chile with your palate as your compass is an unforgettable experience, but to enjoy it to the fullest, it is important to know the rules and regulations that every foodie tourist should be aware of. In this episode, we explore the necessary documentation, practical tips for your trip, and local regulations that protect Chile's rich culinary culture. In addition, I share recommendations for unmissable gastronomic events and festivals so you can experience Chile through its flavors in a conscious and respectful way.     Follow me on social media:    Instagram [https://www.instagram.com/astuviaje_tm/] – LinkedIn [https://www.linkedin.com/in/tatiana-mejia-astuviaje/] – YouTube [ https://www.youtube.com/user/astuviaje] - Facebook⁠  [ https://www.facebook.com/profile.php?id=100063456702793]  And visit our website to continue discovering the world with your five senses:  www.astuviaje.com  [https://linktr.ee/astuviajegourmet]

S4/E1 - Special episode - Part 2 - A Life Simmered Over Low Heat: How My Book Came To Be

This episode is the second part of the story behind the book “El Viaje: Sabores que nos guían hacia el alma” (The Journey: Flavors that guide us to the soul). In the first episode, I told you how the book came about: the breaks, the grief, the difficult decisions, and how writing became an act of healing. But this second part... is another journey. It's the true story of what happened after writing the book: the journey to the Gourmand Awards ceremony. A 52-hour trip, crossing seven countries, with ticket errors, unexpected route changes, falls from a horse, a marriage proposal, and many acts of faith. I'll tell you how I didn't make it to the ceremony... but I did make it to the award. How I let go of control, trusted, and arrived exactly where I was meant to be. Follow me on social media: Instagram [https://www.instagram.com/astuviaje_tm/]– LinkedIn [https://www.linkedin.com/in/tatiana-mejia-astuviaje/] – YouTube [https://www.youtube.com/user/astuviaje] - Facebook⁠ [https://www.facebook.com/profile.php?id=100063456702793] And visit our website to continue discovering the world with your five senses: www.astuviaje.com [https://astuviaje.com/home/]

S3/E4 - Special Episode - A life Simmered Over Low Heat: How My Book Came To Be

This is not an episode about how to write a book.   It's about everything that happened before writing it.   For years, I put it off. There was always something more urgent than sitting down to write: routes to design, communities to serve, passengers to accompany, decisions to make. But life, which has its own way of putting us on pause, forced me to do it.      And there, between forced pauses, unhurried cooking, a swollen body, and thoughts that could no longer wait, the book began to write itself.  Not with an editorial calendar or advisors, but with what I had: lived stories, processed pain, and much to be thankful for.  It's not a cookbook, but there is cooking.  It's not a travel book, but it has roads.   It's not self-help, but it helped me keep going.  And although it didn't fit into any traditional category, it ended up representing South America at the Gourmand Awards.  In this episode, I share with you the story behind that book:  the before, the during, and everything you don't see when an achievement is celebrated.  Calmly, truthfully, and with an open heart.      Follow me on social media:    Instagram [ https://www.instagram.com/astuviaje_tm/]– LinkedIn [https://www.linkedin.com/in/tatiana-mejia-astuviaje/] – YouTube [https://www.youtube.com/user/astuviaje] - Facebook⁠ [ https://www.facebook.com/profile.php?id=100063456702793]   And visit our website to continue discovering the world with your five senses: www.astuviaje.com  [https://linktr.ee/astuviajegourmet]