Blanca from Barcelona tells us about one of her favorite places, the Barceloneta neighborhood, as well as about her idea of a great day there.

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

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

Ester from El Aula Azul tells us a bit about her neighborhood.

Raquel and Marisa teach you Spanish vocabulary that could come in handy when purchasing a train ticket.

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 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.

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!

Marta from Spain teaches us Spanish vocabulary pertaining to modes of transportation.

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.

In this episode, Raquel and Marisa teach us how to make a reservation at a hotel in Spanish.

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."

Raquel and Marisa give us tips on how to make a reservation at a restaurant in Spanish.

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.

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