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Surely you thought a thousand times: we must go more to the field, we must take the children so they see that lettuces do not grow in the supermarket. It would be great to get out of this fast, stressful life, full of packed food and fast food. Eating things that make us feel good, spending time with family and friends, doing things with our bare hands, being outdoors more .. We had the same problem, we lived in a big city, we have children that the greenest they saw for weeks was the grass of the rotundas. Life was always lived in a hurry. But we like good food, quality products (which need not be fancy or expensive) produced with care, fresh vegetables, homemade bread, all without intermediaries. Discover what a beanstalk is, how the cheese is made, or what…

It all begins with a dream, but what do you do to keep that dream alive, until you get to the day you become part of reality?   June de 2016 Sowing We all know the importance of adopting a healthy diet through the daily consumption of foods that are not harmful to our health. But how do these foods come to our tables? Where and how were they planted? How were they harvested? What path did they take to the place of purchase? Was it wasteful? Do you know the true origin? These are questions for which we almost never have answers. And what to do? Give everyone the opportunity to know the processes that involve the products that we consume daily, through a platform that connects each of us to the real producers. No, it is no longer…

When someone one day starts an adventure of starting a business, it values the investment, the means with which it counts, revenue forecasts, working hours, the potential economic benefits … In our still short way, one of the main pillars of our are the producers. People who barely know each other have decided to get into this boat with their eyes closed. And it’s been lucky to meet them and have them as fellow travelers. They saw in us, as we have seen in them, the will to change, to demonstrate that there are other ways of living, eating and relating. They wagered without hesitation on a project that did not even exist and encouraged us to stay together. If one day a celebrity invited us to work on a healthy eating project, it was easy to say yes ……

We want with this post to present our brewery artisan, which represents everything we look for in the producers of our project. People like him, who treat their art with passion, their work with love, affection and with much fun. Our beer was born as a hobby, in the post-work endeavor to make a beer that our producer really liked to drink and enjoy. Proving that lack of time is not incompatible with good work, very quickly this product has become a great example of recognition, having recently been awarded. In a small room of 10 square meters, our producer makes the whole process of confection, preparation, fermentation, bottling and labeling. Each step is carried out with the utmost care. Our producer is convinced that this trend is much more than a fashion. He came to stay, this being a…

The ingredient that gives color to the green broth is rich in carotenoids and antioxidant vitamins. In addition to inhibiting the cancerous development at an early stage, it also helps to detoxify the liver. The leaf kale has a strong tradition in Portuguese cuisine, being widely used in the confection of the typical green broth. Also known as cauliflower, gypsy cabbage, all-purpose cabbage, headless cabbage or chopped cabbage, this type of cabbage is richer in carotenoids and chlorophyll, being a good source of pro-vitamin A, vitamin C, B1, B2, calcium, iron, magnesium and potassium. It is widely used in Portugal (mainly in the north) to make green soup and to accompany other dishes such as Portuguese stew or feijoada. Like most cabbages, it prevents the incidence of some types of cancer because it has glucosinolates, which determine the aroma and…

The saffron or crocus (Crocus sativus) is, by the hand of the businessman Joaquim Coelho, the region where it found the ideal conditions to thrive. After also trying the fertile lands of the coast of Oporto, Joaquim Coelho concluded that production in the poorest and sandy lands of Freixedas in Pinhel ensured a better quality production with lower costs.And it is natural that saffron is adapting well to this region of the country, since its right cousins ??Crocus carpentanus and Crocus serotinus (wild saffron) appear spontaneously throughout the northern and central interior and in Spain, La Mancha, where it has been traditional culture for centuries. Joaquim Coelho graduated in France in the field of mechanical industrialization, transposing to agriculture the rigorous demands of productivities of the metallurgical industry where he made his career. Gradually he made the transition, and for…

  Cultivated over a thousand years ago in China, this species of edible mushroom is currently one of the most produced in the world. Discover the mysteries that hide this appreciated food. In their natural habitat, fungi tend to develop strategies of biological control in order to compete among the multiple microorganisms that cohabit their environment. One of the strategies is the production of certain chemical compounds that fungi can release into the environment in which they live. These include, but are not limited to, antibiotic substances that are designed to reduce competing bacteria that may harm them in the fight against their energy sources for food. Throughout history, humankind has been able to take advantage of some of these components for its own benefit, as the emblematic case of the discovery of penicillin, from the fungus Penicillium notatum that…

  Raspberries have huge fibers, antioxidants (of the most powerful ones) and essential vitamins that we all need. They are an excellent source of ellagic acid that holds the growth of cancer cells, which, as you may deduce, helps reduce the risk of cancer. In addition, raspberries have vitamins B and C, contain folic acid, iron, copper, potassium, magnesium and salicylic acid, among others. It is believed that the effect is achieved thanks to the presence of antioxidants, such as vitamin C, but may be concerned other compounds yet to be identified. Yours is to bet on the consumption of this fruit, whose detoxifying and diuretic action has already been proven. One of the nutritional properties that stands out most is the richness of vitamin C. A hand full of this fruit covers about 88% of our daily needs of…

  The season of snails and cakes began last month. According to the popular tradition, the snail season takes place during the months without erres, thus beginning in May and ending in August. The Portuguese are very fond of this snack, consuming 13 thousand tons per year, soon after the Spaniards (20 thousand tons), Italians (30 thousand tons) and French (75 thousand tons). The North American and Japanese market show more and more appetite for this delicacy. It is estimated that world consumption will reach 300,000 tons of snail. Unlike Portugal, where consumption is mostly seasonal. But how to produce snails?   There are two main production methods: French and Italian. The first is an intensive exploration system, where light, temperature and humidity conditions are carefully controlled to allow egg laying during all seasons of the year. The animals are…

It seems the organic phenomenon has been sweeping markets all over the world. More and more people have been switching to healthier, pesticide free versions of their favorite fruits, vegetables, meats, and even snack food. But what about ten or twenty years from now? Will the organic food phenomena last or fade away? Chances are good that traditional agriculture will stick around. While conventional agriculture degrades the environment and is not likely to work well in the long term; it is still much more profitable than organic agriculture. Using chemicals increases yields and decreases losses; so it increases profits. That means that as long and were capable of keeping up this type of agriculture, some people probably will. In the long run there will always be people who choose the easy option over the more environmentally friendly one. Plus, with…

The number of foreign tourists visiting Portugal jumped around 13 percent in January-July, putting the country firmly on track for another record year for tourism, which has been a key driver of its economic recovery since a 2011-14 debt crisis. The National Statistics Institute said on Thursday in its monthly data on the hotel sector that over 7.1 million foreign visitors stayed in Portuguese hotels through July, which helped drive total hotel revenues over 17 percent higher to 1.8 billion euros ($2.14 billion). Portugal’s arrivals growth outpaced those in neighboring Spain, which chalked up a 11 percent rise in the same period, according to official Spanish data. Despite a deceleration in July from June levels, both the tourist arrivals and revenues so far this year maintained the pace of growth seen in 2016, when tourist arrivals exceeded 10 million for…

Portugal won the award for Europe’s Leading Tourism Destination at the World Travel Awards, the most prestigious tourism awards, during a ceremony held in St. Petersburg, Russia. The fact that Portugal won this award for the first time is evidence of the progress Portugal has made in terms of visibility and prestige as a quality destination. Only during 2017 Portugal received more than 2,300 prizes and distinctions. The diversity of landscapes, the strengthening of air accessibility, the ease of travelling within the country and the friendliness and welcoming spirit of the Portuguese were definitely some of the arguments that motivated this distinction. Portugal was also the country that received the most awards in this gala, with 37 distinctions ranging from Europe’s Leading Cruise Port (Lisbon), Europe’s Leading Island Destination (Madeira Islands) and Europe’s Leading Beach Destination (Algarve). Turismo de Portugal was considered Europe’s Leading Tourist Board. Portugal…