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Slow Food biennial "Cheese" event in Bra, Italy
Slow Food biennial "Cheese" event in Bra, Italy
Camille Labro

PARIS — For the last few years, cheese has been at the center of a debate that is as gastronomic as it is economic and sociocultural. Facing increasingly strict regulations, many producers are concerned about the future of cheese made with ancestral methods, and the anxiety is particularly high in France and Italy, which each boast 400 varieties.

At issue specifically is the so-called European “hygiene package,” a set of six sanitary regulations involving food and animals that was adopted in 2006. “Nowadays, legislation isn’t always fitting with the product’s needs,” says Laurent Mons, owner of the eponymous French cheese producer. “Hygiene rules end up standardizing cheeses, their taste and production.”

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Society

Urban Indigenous: How Peru's Shipibo-Conibo Keep Amazon Culture Alive In The City

For four years, indigenous photographer David Díaz Gonzales has documented the lives and movements of his Shipibo-Conibo community, as many of them migrated from their native Peruvian Amazon to the city. A work of remembrance and resistance.

For Shipibo-Conibo women, sporting a fringe is usually a sign of celebration or ceremony.

Rosa Chávez Yacila

YARINACOCHA — It was decades ago when the Shipibo-Conibo left their settlements along the banks of the Ucayali River, in eastern Peru, to begin a great migration to the cities. Still among the largest Amazonian communities in Peru — 32,964 according to the Ministry of Culture — though most Shipibo-Conibo now live in the urban district of Yarinacocha.

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