When we were young, every September our family ate fried eels that came from Murtosa, a small town in the estuary of the Vouga river. The eels were marinated in “escabeche,” a sauce made with olive oil, white wine, onions, paprika, laurel, and vinegar. These ingredients were combined according to ancient rules of alchemy so that when […]
Nigel Boldero aka 'Old School Gardener'
Nature Connectedness Research Blog by Prof. Miles Richardson
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Old School Garden 