Since time immemorial the sea and the beaches have been a source of food for the people of Chiloé. And the gathering of seaweed and other marine resources are a basic nursery for a culture subject to changing seasons. A genuine culinary heritage now struggling against a process of industrialisation of the seas which threatens the survival of this ancient "sea-edge" culture.  

This means that ingenious ancestral techniques such as "curanto", "capulli" (cooking with stones), smoked food and a wide range of recipes are in danger of disappearing.  Lorna Muñoz will be talking to us about this, and about what can be done to save them.