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The new chapter of the podcast Stay to eat has as its protagonist the veterinarian and farmer Imma Puigcorbé, one of the voices leading the protest of farmers and ranchers from Catalonia. This activist confesses that when she was a teenager she was ashamed of her rural origin and that it was she who left home to study when she understood the value of her parents' work.
In the podcast, Puigcorbé talks about the distance between the rural and urban worlds and explains the importance of establishing bridges between the two. Without them, he sees the survival of a sector with a generational change in danger as difficult. To rural youth, he assures, "we owe them something more than a series of measures. We owe them a future."
- How to recognize a good kebab? This is the question that Laura Conde has asked a series of experts. In this report she reviews the keys that will help us distinguish a good kebab from a mediocre one. From the origin of the meat to the type of cut or the species used are crucial in the preparation of this snack that for many young people has become the new hamburger.
- The hunger menu. In this report we show the photos that renowned journalist Mikel Ayesterán uploads to his Instagram account every day. It is the photo that his friend Kayed took of the daily dish that his wife, Amal, cooked to feed the whole family. They live in the north of Gaza and in the refugee camp market where they are located, products are becoming more expensive and scarce every day. An egg costs two euros and a kilo of lentils costs 20.
- Innovation and the rules of the game. Some of the renowned chefs who participated a few days ago at the Italian Identità Golose congress questioned whether haute cuisine can innovate without breaking the rules of the game. Yaiza Saiz attended the meeting and collects some of those reflections in this report.
- Black Stork Habitat. In Sierra de Gata (Cáceres), the Roselló family's hotel-restaurant is located, where they intend to recover a pasture in which to produce excellent meats and oils. A unique project that Jorge Guitián has visited and tells us about in detail in this article.
- Rice with cuttlefish. All the rice dishes that Ana Casanova prepares seem succulent to us. The recipe that she proposes to us today, based on small cuttlefish and a fish stock, is easy to prepare and, if we carefully follow her instructions, the result will be a success.
