Difficulty: Adv-Intermediate
Spain
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."
Difficulty: Adv-Intermediate
Spain
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.
Difficulty: Adv-Intermediate
Spain
The olive harvest season has arrived and many Spanish migrant workers must say goodbye to their homes and families for months at time.
Difficulty: Adv-Intermediate
Spain
In this episode, we meet a family of chestnut pickers.
Difficulty: Advanced
Spain
75 Minutos continues its exploration of the intense and dedicated lives of Spanish chestnut pickers.
Difficulty: Adv-Intermediate
Spain
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.
Difficulty: Adv-Intermediate
Spain
75 Minutos continues with its first-hand look at how Spanish migrant workers harvest the olive crop.
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
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
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
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
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: Adv-Intermediate
Spain
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.
Difficulty: Adv-Intermediate
Spain
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!
Difficulty: Adv-Intermediate
Spain
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.
Are you sure you want to delete this comment? You will not be able to recover it.