Traditional bread from the Algarve. How do you cut it? Give us this day our daily bread, but just make sure it’s Portuguese. A stale item makes a return this week in the Camino a Ítaca in the latest additions to a series of articles I have written on bread. A recent headline read that…
The Camino a Ítaca loops back to an article I wrote years ago retelling a story my father-in-law once told me about the bread that was meant to keep them going. This fuses with stories of immigrants who have settled in this land of emigrants and the bread that binds it all together. Click over…
Sandwiched between two immense deserts, Yadz has been a welcoming oasis for a long time, no really, a LONG time. Whether UNESCO is right in claiming it is one of the oldest continually inhabited places on the planet or not, the cool shade thrown by the shapely adobe walls and the refreshing breezes trapped by…
Writing in the local paper. Local issues with a global take. I never translate literally and the editor trims at will to make it fit. Here’s my version, then theirs. My father-in-law, a wise and decent man from a small village in the northwestern corner of Extremadura called San Martin de Trevejo, tells a tale…