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It looks great in Instagram photos and, in addition to being photogenic, it is healthy and fashionable. But behind a colorful açaí bowl with peanut butter, banana, strawberry and granola there is an entire chain that begins in one of the most biodiverse places on the planet: the Amazon.
That small purple berry that is produced and has traditionally been consumed in the jungle regions of countries such as Brazil, Colombia and Peru, grows high on the stem of an Amazonian palm tree that collectors must climb. They do it without personal protective equipment, so they risk their lives. In this report Antonia Zapata reveals the darker side hidden in a delicious bowl of açaí.
– Bottled mineral water. A bottled mineral water says a lot about the spring it comes from. We consulted various experts who reviewed some of the characteristics that modify the flavor and its composition depending on the origin and who gave us some clues when buying it in stores or choosing it at the restaurant.
– Soup kitchens. Demand and the number of users of soup kitchens are growing, whose profile is changing in recent times due to factors ranging from inflation to rising housing prices or the containment of salaries. In this report Laura Conde finds out who and how the menus served there are decided.
– Tricks to avoid wasting oil. The historical records in the rise in the price of oil force us to make more efforts not to waste it. Iker Morán reviews here some of the tricks that will help us to be cautious and that range from dressing the salad to the use of sprays or replacing fried foods with other types of cooking.
– The Corral del Indianu. With almost 30 years of experience, El Corral del Indianu, run in Arriondas (Asturias) by Yolanda Vega and José Antonio Campoviejo, is a classic. And at the same time, Jorge Guitián explains to us, he is a witness to the modernization of Asturian cuisine, of which he is an active part.
– Spiced fig chutney. It is an excellent way to preserve this delicious fruit that is in full season and that we can use all year round to accompany meats, cheeses, sausages or appetizers. Ana Casanova gives us here all the details for the preparation of this delicious chutney.
