While many Spanish greyhounds are meticulously taken care of, many animals considered unworthy or past their prime are simply abandoned by their owners.

Los Reporteros goes behind the scenes to explore how Greyhounds are selected for racing.

Groups of students in Seville compete annually in the "First Lego League" with the incredible goal of developing such biomedical projects as robots designed to perform tasks like fixing bones, catherization, etc.

Taking the question of two of its viewers into account, Tecnópolis demonstrates how to make a magnet.

75 minutos continues to explore the nuances of Spain's burgeoning second-hand car market.

While new car sales have gone down in recent times, the same is not true of second-hand automobiles, for which sales continue to increase.

75 minutos takes us behind the scenes at a second-hand clothing warehouse.

Tecnópolis interviews world-renowned flamenco singer Antonio Carmona, a former member of the acclaimed group, "Ketama."

At the height of the twenty-first century, it has become increasingly fashionable in Andalusia, Spain, to exchange apartments or stores. Learn more about this phenomenon.

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

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 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."

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."

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.