Difficulty: Advanced
Spain
Welcome to one of the most important olive factories in the world and meet one of its chemists and his family.
Difficulty: Advanced
Spain
Andalusians use avocados for a variety of purposes from food to candles to beauty treatments. But, how are they grown and sold? 75 minutos takes you behind the scenes.
Difficulty: Advanced
Spain
75 minutos continues its interviews with mushroom experts, introducing us to more varieties of mushrooms and seeing, in a restaurant which specializes in mushroom dishes, their transformation "from the field to the table."
Difficulty: Advanced
Spain
Spanish mushroom pickers explain about a few of the many different types of mushrooms. While some are edible, sought-after delicacies and others have the medicinal qualities of vasodilators and aphrodisiacs, still others are poisonous when eaten and can even cause death.
Difficulty: Advanced
Spain
This episode of 75 minutos examines the lives of mushroom pickers and how this delicacy gets "From the Field to the Table."
Difficulty: Advanced
Spain
After a long day at work, these Andalusian farmers get to their temporary quarters to rest, eat and have a good time. Let's find out in what conditions they live during the harvesting season.
Difficulty: Advanced
Spain
75 Minutos continues to explore the sometimes grueling professional and personal lives of the hard-working Spanish migrant farmers responsible for the olive harvest.
Difficulty: Advanced
Spain
75 Minutos continues its exploration of the intense and dedicated lives of Spanish chestnut pickers.
Difficulty: Adv-Intermediate
Ecuador
Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.
Difficulty: Adv-Intermediate
Ecuador
Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.
Difficulty: Adv-Intermediate
Spain
Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.
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