Alfredo, Alentejo, Agroecology, and Acorn Stew

I was editing our latest podcast episode while I was in New Zealand, listening to my conversation with my guest Sonia Bozzi I was reminded to slow down and savour the moments, and I did just that on my trip.  I didn't pack the days full instead I let them roll out as they please.  In my chat with Sonia we also talk about the studies behind the benefits of visualization as meditation and while in NZ I recorded some key moments in my travel journal that I will go back to on rainy days in Vancouver and meditate on.  I have shared an image below of Whale Bay on the Tutukaka Coast in Northland, where I recorded in detail what I experienced with all the senses.  

My Podcast Chat with Alfredo: S5E4 Savouring Alentejo: Alfredo’s Portuguese Legacy, Montado do Freixo do Meio

Did you ever drive by a village when traveling and wonder what people do here day to day, what is their story?  

In this episode of 'In My Kitchen with Paula, Paula talks with Alfredo Cunhal Sendim, a former fisherman turned organic farmer from the Alentejo region of Portugal.

Alfredo shares his journey from the sea to farming, championing the Montado agroecological system in Freixo do Meio (a former estate). He discusses his family history, the importance of acorns as sustainable food, and how the Montado system intertwines with Portuguese culture and cuisine. Paula and Alfredo also explore the  power of trees and the impact of balanced ecosystems, providing listeners with a deep dive into sustainable farming practices, community building, and food innovation.

If you haven't listened to last week’s episode it compliments this episode beautifully.  A lively conversation with Maria, sharing her stories of growing up in Lisbon and Alentejo.  

FEATURED RECIPE
Cozido de Bolota (Acorn Stew) From the Montado Freixo do Meio

We all need to start using Acorn flour and acorns in our cooking, according to Alfredo and after some research on the benefits for us as humans and the land I couldn't agree more. I am curious if anyone is cooking with Acorn Flour? Please reply to this email if you are, I would love to learn more.

This ancestral Alentejo dish certainly dates back to the ancient Neolithic period, 5000 BC, when we began to master ceramics. It is the container that allows the broth to be retained and the fire to be held that makes the difference, along with the success of using enzymes extracted from the meat to open up the vegetable fibres that were available. This is the essence of our stew, Cozido à Portuguesa, and all Iberian, European and World stews. Excerpt from Freixo do Meio website…read more (plus recipe for Acorn Stew)

Have You Found Your Susegad?

Let's Talk About Goa

I have a podcast episode coming out in a couple of weeks, with Lara who was raised in Bombay and Goa (located in Western India on the Arabian Sea coast).  I did not know much about Goa, but after speaking with Lara, I am going there and I am going to find the sausages that she speaks of!  Goa was colonized by the Portuguese for 450 years (1510 - 1961)!  According to Lara and this book, because of the Portuguese influence there is a  beautiful and delicious mix that is very present today.  

Denmark has Hygge, Japan has Ikigai and the Goans have Susegad.  I am hungry to learn more about Goa, the culture and the food.  I found this book on Amazon and I am really enjoying it….bonus is it has the ingredient that I love when reading…recipes sprinkled throughout the pages.

Happy Cooking, Happy Travels

-Paula

P.S. Do you know someone who you think I should invite on the podcast show? Send me an email, by replying to this email and let me know who and why. It could be your neighbour or it could be Jamie Oliver no limits…except, they (or their family) need to be from the place that we are going to chat about as we explore their culture through food.