In this second part, we continue accompanying Pipo on his harvest day. We discover the techniques used to collect the oranges and what happens to those that fall to the ground.

On a beautiful day, we accompany Pipo in the orange harvest, taking the opportunity to learn about the harvesting process and discover some details that he has shared with us.

Commonly known as "emoliente," Peruvian aloe vera juice has gained popularity globally due to its many health benefits. Let's hear a vendor from Otavalo talk more in detail about it.

Modesto Nicolas Gomez Burgos shows us how organic brown sugar is produced at the Santa Barbara factory located in Imbabura, Ecuador.

Kowy takes us to the Cheese Fair in Cayambe, Ecuador, where the Copa America of Cheese is held to choose the best among the many types of cheese presented. Let’s find out about many of their interesting ingredients and preparations.

Chef Álvaro Yamberla from Wambrat's Wok restaurant will show us how to prepare two types of scrumptious sushi rolls. Are you up for making them with him?

Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.

Andean broad beans are an ancestral food that has been fundamental in the nutrition of indigenous communities for centuries. Let's learn more about this food, recognized for being an excellent source of energy and nutrients.

Cristina introduces us to a fundamental food in Ecuador since ancestral times: the chocho, a legume rich in calcium, proteins and other valuable nutrients. Let's listen to some facts and details about this traditional ingredient.

We meet with Pipo in the countryside to pick blackberries. At the same time we listen to some recommendations about what to keep in mind during this task.

In this video, Wilmer, the manager of Chayka Cocktails, will teach us to make the "tayta Imbabura," one of his tantalizing signature drinks.

Marco teaches Priscilla about the ingredients for a Cuban mojito and how it is prepared as well as some potential variations. Let's learn how to make this delicious cocktail!

Susana introduces us to the star dish at the establishment where she has been cooking for more than twenty years: Peruvian ceviche! Let's learn what ingredients it contains and how she prepares it.