Slow travel since 1992. Travel is deliciously transformative. It cooks us in a good way, like fire and salt. To engage with other cultures through food is primal. It’s deeply connecting to break bread and stir a pot in an unknown land with a trusted insider.
Late summer skies are getting bluer and there is the faintest hint of cool in the air. Most people are ending their summer holidays and going back to work or school. So am I. Thank goodness it’s the traveling kind. I’m ready to hit the road for foreign lands and steep myself in a different cultural brew.
Breakfast is not my favorite meal, but here at the Hacienda San Rafael, I bolt out of bed in the morning for freshly pressed Valencia orange juice, homemade Sevillian orange marmalade, warm bread, and a proper pot of tea. Coffee is already on the table in a thermos, and let’s not forget the delectable option of eggs and bacon.
Visiting an organic pig farm for the infamous black pig “Iberico” was insightful. We took a walk with the pigs, free range under the acorn trees. They came quickly, taking a trail that was at first far away, then slowly and deliberately coming nearer. Snorting and trotting, with their ears flopping at the tips, it’s too bad they are not used for pets, for they are in some sense of the word, affectionate.