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Textura, umami e salinidade: quatro novas algas
Gil SantosJun 8, 20260 comments
Texture, umami, and salinity: four new seaweeds
Four new seaweeds have arrived in our selection: Sea Spaghetti, Kombu, Irish Moss, and Wakame. Four distinct profiles that add depth, texture, umami, and new creative possibilities to contemporary cuisine....
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A última forma de resistência chama-se identidade
Gil SantosJun 1, 20260 comments
The last form of resistance is called identity
Bad Bunny arrived in Lisbon without softening who he is, proving that authenticity still holds power in a world obsessed with neutrality. A text on roots, identity, and the rare...
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Um almoço de cada vez
Gil SantosMay 25, 20260 comments
One lunch at a time
This year, we created a new tradition: every month, a member of the team cooks lunch for everyone. More than just meals, these moments have become spaces for sharing, closeness,...
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Uma nova flor na cozinha
Gil SantosMay 18, 20260 comments
A new flower in the kitchen
New to our selection, the White Garlic Flower is distinguished by its visual elegance and aromatic delicacy. With mild notes of fresh garlic, it is more subtle than the bulb...
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Mais preparados, todos
Gil SantosMay 11, 20260 comments
More prepared, everyone
We held two training sessions with the Trafaria Volunteer Firefighters in Basic Life Support and Basic Intervention. More than just fulfilling a requirement, we want to prepare and protect those...
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O Boris
Gil SantosMay 4, 20263 comments
Boris
Boris was a much-loved dog and an essential presence at Microgreens. He accompanied the growth of the project and was always present, especially in the most difficult moments, with a...
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