In 2016, Matheus Sborgia, then a 26-year-old Brazilian pastry chef, received sad news: Luis Sborgia, his grandfather, had passed away. Matheus was in Pollenzo, in northern Italy, about to graduate with a bachelor’s degree at the University of Gastronomic Sciences, where he had dived head-first into the world of food. In Brazil, his grandfather had … Continue reading The Possible Meat: A Brazilian farmer shows ranching can regenerate the Cerrado