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Show us your mussels! A mouthwatering trip to Vigo, Spain’s seafood capital
Tue, 22 Apr 2025 06:00:03 GMT
The Galician city on the Atlantic coast has the EU’s largest fishing port, which provides its many bars and restaurants with a spectacular trawl of oysters, clams and mussels
Rocks thrashed by Atlantic waves have famously bestowed names such as “end of the world” and “coast of death” on Galicia, Spain’s north-western region. But there is a calmer, more intimate side to this coastline, that of the many rias (inlets). Legend has it that they resulted from the imprint of God’s hand when he made the world, and, temptingly, they nurture superlative shellfish. This lures me to Vigo, the largest fishing port in the EU, which spills down a hillside into a sheltered estuary lined with marinas, industrial docks, jetties, a fishing port and a cruise terminal.
The magic formula is the combination of fresh river water and salty seawater, which creates a nutrient-rich paradise for succulent crustaceans and cephalopods. I soon learn, too, that Vigueses are joined at the hip to the sea – and have been for centuries. Passion for el mar rules: “We are all men of the sea,” as one local tells me, and trawler-loads of ocean fish join shellfish on the plates of Vigo’s many taverns, tapas bars and restaurants.
Continue reading...The proud Brummie has a weird but wonderful new travel series. Plus: Andrew Garfield’s family tree discoveries move him to tears. Here’s what to watch this evening
9pm, Sky Max
“It feels very profound but also completely worthless at the same time.” Only proud Brummie Joe Lycett could come up with this concept: visit all 18 places called Birmingham in the US and Canada and get them to sign an internationally recognised friendship agreement. Why? He wants to put his beloved city back on the global map – and he has the blessing of the lord mayor. First, he visits Birmingham in Pemberton Township, New Jersey, which boasts “a disused chemical plant and a post office” and where the “only hotel burned down 100 years ago”. Can he get the town to sign the agreement? Hopefully – there’s an International Day of Birmingham party at the end of the series for all to attend. Hollie Richardson
Having missed out in my youth, I thought that was that – until I took a revelatory trip with my sons. We’re going again this year
Youth might not be wasted on the young, but for the longest time I thought Interrailing was. When I was a student, as the 1980s became the 1990s, many of my friends took the opportunity to discover Europe by train and they all returned with amazing stories of discovery. But for long-forgotten reasons, it was something I was always going to do but never actually got round to. And then suddenly I was in my late 20s and reluctantly resigned myself to never doing it, having been reliably informed by so many people that it was an opportunity only open to those under the age of 26.
Fast forward a few decades to spring 2023 and I’m trying to decide where to take my teenage children for our first holiday in five years – a gap caused largely, but not wholly, by the pandemic. My most memorable childhood holiday had come in 1981 when, over the course of a few days, my dad drove my family and our caravan from Nottingham to Pisa. I still remember the incredible feeling of my horizons broadening overnight. I’d love to give my children a similar experience, except I don’t drive.
Phil Mongredien is a production editor on Guardian Opinion and Long Reads
Continue reading...WTTC says 5.3% decline in tourist spend suggests policies such as increased air passenger duty have had impact
The government has been accused of “sabotaging” the UK’s tourism industry, after figures showed international visitors spent more than £2bn less last year than they did before the pandemic.
The World Travel and Tourism Council (WTTC) – which found in a new study that people visiting the UK spent £40.3bn in 2024, down 5.3% on 2019 – said that the government has made “deliberate policy choices” that had created “barriers to travel”.
Continue reading...Share a tip on a wonderful beach you’ve enjoyed – the best tip wins £200 towards a Coolstays break
Whether it’s a secret cove that can only be reached on foot or by boat, or a long expanse of sand where there’s plenty of room for everyone, we’d love to hear about your favourite beaches in Europe (excluding the UK).
If you have a relevant photo, do send it in – but it’s your words that will be judged for the competition.
Continue reading...Amid the ongoing war between the Sudanese armed forces and the Rapid Support Forces (RSF), the Nuba people of South Kordofan region uphold their centuries-old wrestling traditions. Originally designed to build combat skills, it has evolved into a community celebration, uniting ethnic groups. Tariq Zaidi travelled to South Kordofan to capture the enduring custom
Continue reading...English-speaking minority refugees caught up in clashes between the military and separatists are stranded in neighbouring country
Amid the sound of children excitedly practising a drama for a forthcoming performance, a yam seller calls to passers by with discounts for their wares. Outside a closed graphic design shop overlooking them from a small hill, Solange Ndonga Tibesa tells the story of being uprooted from her homeland in north-west Cameroon.
In June 2019 she and other travellers were abducted with her three-month-old baby by secessionists, who accused them of supporting the military. Their captors repeatedly hit them with butts of their guns, keeping them in a forest without food or water.
Continue reading...What’s it take for Trump to label someone a gang member and deport them to a prison in El Salvador? Little more than a Chicago Bulls cap.
The post The Evidence Linking Kilmar Abrego Garcia to MS-13: A Chicago Bulls Hat and a Hoodie appeared first on The Intercept.
Imagine that all of us—all of society—have landed on some alien planet and need to form a government: clean slate. We do not have any legacy systems from the United States or any other country. We do not have any special or unique interests to perturb our thinking. How would we govern ourselves? It is unlikely that we would use the systems we have today. Modern representative democracy was the best form of government that eighteenth-century technology could invent. The twenty-first century is very different: scientifically, technically, and philosophically. For example, eighteenth-century democracy was designed under the assumption that travel and communications were both hard...
From biking adventures to city breaks, get inspiration for your next break – whether in the UK or further afield – with twice-weekly emails from the Guardian’s travel editors. You’ll also receive handpicked offers from Guardian Holidays.
From biking adventures to city breaks, get inspiration for your next break – whether in the UK or further afield – with twice-weekly emails from the Guardian’s travel editors.
You’ll also receive handpicked offers from Guardian Holidays.
Continue reading...In Scandinavia, more than 80% of office workers have access to a standing desk, as opposed to 1% in the UK. After a herniated disc threw my health into jeopardy, I learned how good they can be
In 2019, I was cycling to work, training at a boxing gym, playing basketball and doing yoga (not all at the same time). Then, one day, I picked up a box. It was bulky but not particularly heavy. I felt a twinge in my back, but thought nothing of it. I played basketball that evening and went to bed as normal.
In the morning, I couldn’t get up. The pain when I tried was so intense, I was sobbing. I moved a millimetre at a time, eventually making it upright after about half an hour. Once I was up, I couldn’t sit down. I shuffled slowly around the house, looking online for answers.
Continue reading...The draft makes for brilliant television and maintains interest in the league even during the offseason. But it’s worth considering other options
There is something funky about the draft being one of the NFL’s marquee events. At root, it’s a man stepping to the podium, being booed and reading names. The NFL still dominates Sundays … and Mondays … and Thursdays … and playoff Saturdays during the season; the draft allows the league to gobble up the offseason months too. But as interest continues to grow, there has been relatively little pushback from those who make the draft work: the prospects, particularly those slated to go at the top of the first round.
Think about it. Your reward for being one of the best college athletes in the country is to wind up on one of the worst rosters in the NFL, typically one beset by mismanagement at the top, iffy coaching or a third-rate roster. Quarterbacks can win with teams that draft them No 1 overall – Peyton Manning and Troy Aikman are a couple of examples – but more often than not, the top quarterbacks end up in a spot where they’re likely to fail. There is a reason that Sam Darnold and Baker Mayfield found success after they were let go by the teams that selected them in the top three. Environment is king – having no say over where they start their career puts the best prospects at the whims of blundering franchises. Is there a system that can maintain the interest and parity the league craves, while handing some agency to players over their careers – or at least not reward floundering franchises?
Continue reading...Findings from Tanzania’s Kilimanjaro region indicate traditional eating habits in rural Africa can boost the immune system and reduce inflammation
Plantains, cassava and fermented banana drink should be added to global healthy eating guidelines alongside the olive oil, tomatoes and red wine of the Mediterranean diet, say researchers who found the traditional diet of people living in Tanzania’s Kilimanjaro region had a positive impact on the body’s immune system.
Traditional foods enjoyed in rural villages also had a positive impact on markers of inflammation, the researchers found in a study published this month in the journal Nature Medicine.
Continue reading...
Once you learn how straightforward it is to make these flatbreads, they’ll be in your culinary arsenal for ever – perfect for lunch topped with smoked salmon and cream cheese
Yoghurt flatbreads make a weekly appearance in our kitchen, because they are so effortless and versatile. If I have forgotten to pick up a loaf, I will often panic-make them for breakfast or packed lunches. While they are great on the side of stews, soups and curries (or on the barbecue, if that’s the way the weather is going), I’ve made them the hero in this elegant but easy brunch/lunch-style setup. You can make one flatbread per person (as instructed), or you could make multiple mini ones that are almost like little herby pancakes. The dill-spiked cream cheese, however, is a must with smoked salmon.
Continue reading...The Galician city on the Atlantic coast has the EU’s largest fishing port, which provides its many bars and restaurants with a spectacular trawl of oysters, clams and mussels
Rocks thrashed by Atlantic waves have famously bestowed names such as “end of the world” and “coast of death” on Galicia, Spain’s north-western region. But there is a calmer, more intimate side to this coastline, that of the many rias (inlets). Legend has it that they resulted from the imprint of God’s hand when he made the world, and, temptingly, they nurture superlative shellfish. This lures me to Vigo, the largest fishing port in the EU, which spills down a hillside into a sheltered estuary lined with marinas, industrial docks, jetties, a fishing port and a cruise terminal.
The magic formula is the combination of fresh river water and salty seawater, which creates a nutrient-rich paradise for succulent crustaceans and cephalopods. I soon learn, too, that Vigueses are joined at the hip to the sea – and have been for centuries. Passion for el mar rules: “We are all men of the sea,” as one local tells me, and trawler-loads of ocean fish join shellfish on the plates of Vigo’s many taverns, tapas bars and restaurants.
Continue reading...Japanese consumers who used to treat foreign-grown rice with scepticism have been forced to develop a taste for it amid domestic shortage
Japan has imported rice from South Korea for the first time in a quarter of a century in an attempt to address soaring prices and growing consumer anger.
South Korean rice arrived in Japan last month for the first time since 1999, according to media reports, as the price of domestically produced grain continued to rise, despite government attempts to relieve the pressure on shoppers.
Continue reading...Price hikes worry restaurants and online markets as uncertainty stymies their ability to plan for the future
Chang Chang, a Sichuan restaurant in Washington DC, was already noticing that some of its business had dropped off after tens of thousands of federal workers living in the area lost their jobs. But the recent tariff rate hikes mark an even greater blow for the restaurant.
Sichuan peppercorns, which create the signature numbing spice of the regional Chinese cuisine, along with other ingredients, face an at least 145% tariff after last week’s tit-for-tat trade battle between China and the United States. The steep rate is an existential threat for restaurants across the country that rely on specialty ingredients imported from China to craft the authentic flavors of their dishes, said operators who were blindsided.
Continue reading...A light and fresh Indonesian chilli tomato sauce makes a feisty topping for this weeknight dinner that’s ready in about 40 minutes
This is a lovely, fiery variation on my favourite weeknight dinner, namely “any fish topped with harissa”. Hake is my new go-to white fish: it’s sustainable, it has a lovely texture, it roasts beautifully and it’s the perfect foil for a spicy topping. My sambal pays homage to the Indonesian versions made with tomatoes and chilli – it starts off as a light, fresh sauce that cooks down beautifully with the fish and tomatoes.
Continue reading...An ancient recipe for a sprightly side dish or salad with an eccentric ingredient combination that surprisingly works a treat
I am looking after a pile of cookbooks at the moment. They belonged to the late cook and teacher Carla Tomasi, who wanted them to be useful, so gave them to the Latteria cooking studio. However, until the studio has more shelves, I have 15 of Carla’s 60 books sitting by my desk. They are a well-loved pile, but five in particular stand out as having been used and used. The first is Dan Lepard’s Short and Sweet, which, thanks to grey duct tape, is just about holding together, and the second is Thane Prince’s Perfect Preserves, also duct-taped. The third is a 1985 edition of Claudia Roden’s A Book of Middle Eastern Food, the fourth Elisabeth Luard’s 1991 The Flavours of Andalusia and the fifth Anna del Conte’s 1987 Gastronomy of Italy, all of which are missing at least one cover, have loose pages and bite marks (dogs?), are covered in brown paper and have their titles written on them with marker pen.
As anyone who worked with or was taught by Carla will know, she was a cooking snowball: always gathering. Also, that she was immensely generous in her acknowledgements, carefully noting the place, book or person from whom she had gathered it. Del Conte, in particular, was someone who came up constantly, and Carla referred to Gastronomy of Italy, which she bought a few years after arriving in London, as a life-changing book that taught her about the country she had left.
Continue reading...Whether you’re eating out or settling up households costs, here are ways to make it as fair and painless as possible
Income disparity in friendships can sometimes lead to conflict. A study published last year by a US financial services company, Bread Financial, found 26% of people felt they were “financially incompatible” with their friends, while 21% said they had lost a friendship because of money.
Continue reading...The effects of the climate crisis and a lack of jobs are driving young people away from the Andean highlands but a long-shunned crop could stem the tide
Few young people remain in Bolivia’s highland plateau, the Altiplano. The rising frequency and severity of extreme weather events, such as drought and frost, have reduced their economic prospects and migration has accelerated as the environment becomes more unpredictable.
“The climate isn’t like it used to be,” says Nico Mamani Lima, a farmer and agronomist from Ayo Ayo.
Continue reading...English-speaking minority refugees caught up in clashes between the military and separatists are stranded in neighbouring country
Amid the sound of children excitedly practising a drama for a forthcoming performance, a yam seller calls to passers by with discounts for their wares. Outside a closed graphic design shop overlooking them from a small hill, Solange Ndonga Tibesa tells the story of being uprooted from her homeland in north-west Cameroon.
In June 2019 she and other travellers were abducted with her three-month-old baby by secessionists, who accused them of supporting the military. Their captors repeatedly hit them with butts of their guns, keeping them in a forest without food or water.
Continue reading...Which feta has the required salty tang, and whose leaves a sour taste in the mouth? Feta fanatic Georgina Hayden tastes and rates 10 supermarket staples
• 13 kitchen gadgets top chefs can’t live without
While feta is often synonymous with Greek salad, you’ll find a range of uses for this brined, tangy white cheese, and a real range in finishes, too. On the whole, though, the longer the feta has been aged, the punchier its finish will be. Young cheese needs only about two to three months to mature, and can vary in anything from its saltiness to its tanginess and strength. One thing is for certain, however: if the cheese is labelled “feta”, it will have been made in Greece due to a European PDO (protected designation of origin), so you can be assured that it’s the real deal and made with sheep’s milk, or a blend of sheep and goat’s milk.
Personally, I like the salty, tangier varieties in salads, with crunchy veg or crumbled over pasta, and I save milder, creamier ones for the likes of pies, sweets and even doused in honey, wrapped in filo and fried. Try out a few brands for yourself, because the stronger ones can put people off. I stand by the statement that “everything is better with feta” – you just need to find the right one for you.
Continue reading...Findings from Tanzania’s Kilimanjaro region indicate traditional eating habits in rural Africa can boost the immune system and reduce inflammation
Plantains, cassava and fermented banana drink should be added to global healthy eating guidelines alongside the olive oil, tomatoes and red wine of the Mediterranean diet, say researchers who found the traditional diet of people living in Tanzania’s Kilimanjaro region had a positive impact on the body’s immune system.
Traditional foods enjoyed in rural villages also had a positive impact on markers of inflammation, the researchers found in a study published this month in the journal Nature Medicine.
Continue reading...A weekly email from Yotam Ottolenghi, Meera Sodha, Felicity Cloake and Rachel Roddy, featuring the latest recipes and seasonal eating ideas
Each week we’ll send you an exclusive newsletter from our star food writers. We’ll also send you the latest recipes from Yotam Ottolenghi, Nigel Slater, Meera Sodha and all our star cooks, stand-out food features and seasonal eating inspiration, plus restaurant reviews from Grace Dent and Jay Rayner.
Sign up below to start receiving the best of our culinary journalism in one mouth-watering weekly email.
Continue reading...What happens when western billionaires try to ‘fix’ hunger in developing countries? Neelam Tailor investigates how philanthropic efforts by the Gates Foundation, the Rockefeller Foundation and the organisation they set up to revolutionise African farming, the Alliance for a Green Revolution in Africa (Agra), may have made matters worse for the small-scale farmers who produce 70% of the continent's food.
From seed laws that criminalise traditional practices to corporate partnerships with agribusiness giants such as Monsanto and Syngenta, we explore how a well-funded green revolution has led to rising debt, loss of biodiversity and deepening food insecurity across the continent
Continue reading...Plastics are everywhere, but their smallest fragments – nanoplastics – are making their way into the deepest parts of our bodies, including our brains and breast milk.
Scientists have now captured the first visual evidence of these particles inside human cells, raising urgent questions about their impact on our health. From the food we eat to the air we breathe, how are nanoplastics infiltrating our systems?
Neelam Tailor looks into the invisible invasion happening inside us all
Continue reading...Style, with substance: what’s really trending this week, a roundup of the best fashion journalism and your wardrobe dilemmas solved, direct to your inbox every Thursday
Style, with substance: what’s really trending this week, a roundup of the best fashion journalism and your wardrobe dilemmas solved, delivered straight to your inbox every Thursday
Explore all our newsletters: whether you love film, football, fashion or food, we’ve got something for you
Continue reading... |
Imagine a world in which you can do transactions and many other things without having to give your personal information. A world in which you don’t need to rely on banks or governments anymore. Sounds amazing, right? That’s exactly what blockchain technology allows us to do.
It’s like your computer’s hard drive. blockchain is a technology that lets you store data in digital blocks, which are connected together like links in a chain.
Blockchain technology was originally invented in 1991 by two mathematicians, Stuart Haber and W. Scot Stornetta. They first proposed the system to ensure that timestamps could not be tampered with.
A few years later, in 1998, software developer Nick Szabo proposed using a similar kind of technology to secure a digital payments system he called “Bit Gold.” However, this innovation was not adopted until Satoshi Nakamoto claimed to have invented the first Blockchain and Bitcoin.
A blockchain is a distributed database shared between the nodes of a computer network. It saves information in digital format. Many people first heard of blockchain technology when they started to look up information about bitcoin.
Blockchain is used in cryptocurrency systems to ensure secure, decentralized records of transactions.
Blockchain allowed people to guarantee the fidelity and security of a record of data without the need for a third party to ensure accuracy.
To understand how a blockchain works, Consider these basic steps:
Let’s get to know more about the blockchain.
Blockchain records digital information and distributes it across the network without changing it. The information is distributed among many users and stored in an immutable, permanent ledger that can't be changed or destroyed. That's why blockchain is also called "Distributed Ledger Technology" or DLT.
Here’s how it works:
And that’s the beauty of it! The process may seem complicated, but it’s done in minutes with modern technology. And because technology is advancing rapidly, I expect things to move even more quickly than ever.
Even though blockchain is integral to cryptocurrency, it has other applications. For example, blockchain can be used for storing reliable data about transactions. Many people confuse blockchain with cryptocurrencies like bitcoin and ethereum.
Blockchain already being adopted by some big-name companies, such as Walmart, AIG, Siemens, Pfizer, and Unilever. For example, IBM's Food Trust uses blockchain to track food's journey before reaching its final destination.
Although some of you may consider this practice excessive, food suppliers and manufacturers adhere to the policy of tracing their products because bacteria such as E. coli and Salmonella have been found in packaged foods. In addition, there have been isolated cases where dangerous allergens such as peanuts have accidentally been introduced into certain products.
Tracing and identifying the sources of an outbreak is a challenging task that can take months or years. Thanks to the Blockchain, however, companies now know exactly where their food has been—so they can trace its location and prevent future outbreaks.
Blockchain technology allows systems to react much faster in the event of a hazard. It also has many other uses in the modern world.
Blockchain technology is safe, even if it’s public. People can access the technology using an internet connection.
Have you ever been in a situation where you had all your data stored at one place and that one secure place got compromised? Wouldn't it be great if there was a way to prevent your data from leaking out even when the security of your storage systems is compromised?
Blockchain technology provides a way of avoiding this situation by using multiple computers at different locations to store information about transactions. If one computer experiences problems with a transaction, it will not affect the other nodes.
Instead, other nodes will use the correct information to cross-reference your incorrect node. This is called “Decentralization,” meaning all the information is stored in multiple places.
Blockchain guarantees your data's authenticity—not just its accuracy, but also its irreversibility. It can also be used to store data that are difficult to register, like legal contracts, state identifications, or a company's product inventory.
Blockchain has many advantages and disadvantages.
I’ll answer the most frequently asked questions about blockchain in this section.
Blockchain is not a cryptocurrency but a technology that makes cryptocurrencies possible. It's a digital ledger that records every transaction seamlessly.
Yes, blockchain can be theoretically hacked, but it is a complicated task to be achieved. A network of users constantly reviews it, which makes hacking the blockchain difficult.
Coinbase Global is currently the biggest blockchain company in the world. The company runs a commendable infrastructure, services, and technology for the digital currency economy.
Blockchain is a decentralized technology. It’s a chain of distributed ledgers connected with nodes. Each node can be any electronic device. Thus, one owns blockhain.
Bitcoin is a cryptocurrency, which is powered by Blockchain technology while Blockchain is a distributed ledger of cryptocurrency
Generally a database is a collection of data which can be stored and organized using a database management system. The people who have access to the database can view or edit the information stored there. The client-server network architecture is used to implement databases. whereas a blockchain is a growing list of records, called blocks, stored in a distributed system. Each block contains a cryptographic hash of the previous block, timestamp and transaction information. Modification of data is not allowed due to the design of the blockchain. The technology allows decentralized control and eliminates risks of data modification by other parties.
Blockchain has a wide spectrum of applications and, over the next 5-10 years, we will likely see it being integrated into all sorts of industries. From finance to healthcare, blockchain could revolutionize the way we store and share data. Although there is some hesitation to adopt blockchain systems right now, that won't be the case in 2022-2023 (and even less so in 2026). Once people become more comfortable with the technology and understand how it can work for them, owners, CEOs and entrepreneurs alike will be quick to leverage blockchain technology for their own gain. Hope you like this article if you have any question let me know in the comments section
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