Carlos closes his series on pre-Columbian America by sharing with us the myth of Bochica, a God thought to be responsible for several natural phenomena.

Amaya, her dog, Lucas, and her friend, Montse, speak to us from in front of the Roman Theater, the most important monument built by the Roman Empire in Malaga, Spain during the first century.

On the first episode of this several-part series about Andalusian farmers, we begin to explore how these hard-working folks bring typical regional products like olives, avocados and chestnuts "From the Field to the Table."

In this episode, the hostess continues to explore the lives of Andalusian farmers in La Campana, a small town in Seville, and wakes up early to accompany them on their way to work harvesting olives.

The olive harvest season has arrived and many Spanish migrant workers must say goodbye to their homes and families for months at time.

In this episode, we meet a family of chestnut pickers.

75 Minutos continues its exploration of the intense and dedicated lives of Spanish chestnut pickers.

This episode of 75 Minutos shows us a bit about how the Spanish chestnut farmers sell their product, how it is processed and the multitude of delicious foods and dishes in which chestnuts can be utilized.

75 Minutos continues with its first-hand look at how Spanish migrant workers harvest the olive crop.

75 Minutos continues to explore the sometimes grueling professional and personal lives of the hard-working Spanish migrant farmers responsible for the olive harvest.

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.

This episode of 75 minutos examines the lives of mushroom pickers and how this delicacy gets "From the Field to the Table."

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.

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."

After learning how the olives are harvested in the fields, the host of 75 minutos visits a plant in Jaen. There, she will witness the whole process that the olives go through to transform into delicious Spanish olive oil.

Antonia, the charming reporter from 75 minutos, takes us on a tour of a factory that processes olives to convert them into liquid gold: Spanish olive oil, one of the fınest ın the world!

75 minutos continues to go behind the scenes of olive oil production: from the factories, to the offices, to oil classes and tastings... We even meet a family whose daily life seems to revolve around olive oil.

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.

75 minutos continues its behind-the-scenes look at the lives of avocado farmers in Spain.

75 minutos takes us inside an avocado mill where we meet the workers and learn how avocados are classified and sold.

Welcome to one of the most important olive factories in the world and meet one of its chemists and his family.

75 minutos continues its behind-the-scenes tour around this Spanish olive factory which prepares olives for export to 72 countries.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

Watch as these wealthy folks search for extremely expensive "bargains" in clothes, cars, etc. Everything is relative!