Life

Versatility is one of his favourite words, almost as if he believes that, once we have come into the world, we are ready for anything, for whatever the Universe wants to put in-front of us. That is why, from writing for a newspaper, where he spent nine years as a translator, Igor Duarte has moved into the hotel business and spent five years at the reception desk of a hotel. Today he dedicates body and soul to a new challenge: the kitchen of the A Villa restaurant in Salir. In this restaurant run by Mónica Matias, his sister-in-law, it is …

On a Sunday in October in this warm and dry year, at the tail end of a summer that shows no signs of wanting to end, I pull the door shut behind me, lock it, shoulder my backpack and start walking east, with my dog for company. I‘ve taken a week‘s time out for myself: a week with no computers, a life without Internet. In reality I want to take the track starting right behind my house, a trail leading into nature or, well, what is left of it after the great forest fire of 2018. After a few kilometres …

Saturday 18th September 2021. By now every serious democratic candidate has been given the chance to air their views on the forest fires in a 30-minute unscripted interview. Their replies to the question of what they are intending to do to break the cycle of forest fires in Monchique, or to stop them altogether, makes it look as if they didn’t really have a solution in mind. José Chaparro, Bruno Estremores, João Duarte and Paulo Alves are the four candidates who all want to become mayor, and all of them still have a real chance to make this happen. Unless …

Step One: Learn to cook vegetarian food… So here I am sitting at the breakfast table, set with bread, butter, cheese, an egg – just the way we’re used to in a hotel – the cup of coffee, the orange juice, the granola mix. I’m thinking back to the previous evening and trying to put myself in the place of a meat eater told that as from the next day there would be no more meat for them, no more sausages. For ethical reasons, say, or because the climate is out of kilter. Everything is at stake, I’m told. If …

Humans always want more: more technology, more comfort, more consumption, more money. Their lifestyle throws up many unanswered questions. What is happening in the fields, the forests, the streets, the cities, the workplaces, the schools and universities? Humans shirk from concrete responses and decisions. Humans carry on, just like their machines, as if these questions – what is inside their food, their clothing, their medication? – weren’t relevant. Has industrialisation poisoned them and their Earth? How clean is the groundwater, the air they breathe? Does their lifestyle stand in the way of further development? Should Humans not simply switch off …

Saturday 20 of February 2021 Our goal is to become self sufficient with our food. We need five years to achieve this. We will reach this goal in five steps. In the first year, we worked the land, clearing it and creating a fine tilth, removing the stones and weeds. At the same time, we composted, then used compost as a fertilizer for the first sowing in the second year: potatoes and onions, peas and beans, tomatoes and peppers and many more things. We also would recommend a permaculture course at Quinta Vale da Lama in Lagos. For today’s recipe, …

Saturday the 13th of February 2021 The forest is filled with animals, plants, grasses, herbs and mushrooms. And that’s why I love every native tree growing exactly where it happens to be. For our forest and winter cuisine, I have chosen three types of mushrooms. Why? Because I know them. Those mushrooms that I don’t really know stay where they are, and I leave them to carry on growing in the forest. They don’t get to see the inside of my kitchen. I’m happy to admit that my knowledge is finite; too many people have paid with their lives for …

Saturday the 6 th February 2021 One of our family’s favourite recipes is “flammkuchen”, or “tarte flambé”, as it is often called, since it is a typical speciality from the south-east of France. There are a thousand and one varieties of this dish to be found in Lorraine, but also in Alsace, Switzerland and the German State of Saarland, and, as it can easily be made without either meat or fish, it’s a great choice for a vegetarian meal. We sometimes opt for a vegan version, but we love it in all its varieties, and, in today’s recipe, we are …