Morning is a visit to a local distillery that makes one of the well-rated cachaças in Brazil.
Then we picnic by a nearby waterfall.
From there we go to visit a plantation that produces fresh hearts of palm. It is model of ecological correctness - no tree are felled. The hearts of palm we bring back will be used in the afternoon cooking class and dinner. During the class and dinner Yara completes your survey of Brazilian cuisine with practice and stories.