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	After driving through the bountiful Vera valley dotted with fruit trees and modest farms, Tim and i were greeted heartily by two millers, José María Hernández and his son, Alvaro.  I always appreciate the "down to earth" quality of people whose livelihood is tied to the soil.  Soon Alvaro proudly showed us group pictures of the three generations who  pioneered the production of pimentón de la vera, the famous smoked paprika of Spain.  He identified  each member of their family, one by one! </p>
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	Eva came down from Madrid especially to greet us.  Speaking in flawless English she guided us through their warehouse, which was a virtual working museum of paprika mills dating back to the early twentieth century. The mills were engineering works of art and José María was particularly proud that La Dalia paprika was still  produced using the original granite millstones.  The unique properties of granite assure the amazing fineness of the rich red powder that came from the little smoked peppers the farmer brought from the field. </p>
<p>
	<strong><a href="/food/smoked_paprika.html">See our artisan smoked paprika ►</a></strong></p>


José María Hernández - Paprika Miller

<p>
	Our friend Pepe Ruíz provides our Calasparra paella rice, and we always enjoy visiting the tiny town of Calasparra to visit with him.  The rice grown in fresh water, high in the mountains along the Mundo and Segura rivers.  Why grow rice in the mountains?  One story is that centuries ago malaria affected the low lands near Valencia, and as an accident of history, they blamed the disease on the location of the rice fields. When they moved the rice crop to the mountains of Calasparra, the mosquitoes were left behind.  In the new climate the grains of rice took longer to mature, and so are able to absorb an amazing amount of rich broth – the secret of good paella!  Calasparra rice is the only DOP protected rice growing region in Spain, and it is still artisan grown with no insecticides or herbicides<strong>. </strong></p>
<p>
	<strong><a href="/food/rice-and-pasta.html">See our artisan paella rice ►</a></strong></p>


Pepe Ruíz - Rice Farmer

<p>
	We first got to know Fermín Rodríguez when he invited us to tour his family olive groves in Priego de Córdoba.  He told us of how, as a child, he would hide in the hollows of the ancient olive trees at the foot of the rolling Vizcántar Hills. Clearly, this is his life and his passion. As a professional taster, and producer of Señorío de Vizcántar Extra Virgin Olive Oil, he introduced us to the complex world of true extra virgin olive oil. A few years ago he married a delightful Berber woman named Aixa and we enjoy visiting their little girl Sofía during our visits. Maybe she will join the olive oil business with her father some day!</p>
<p>
	<strong><a href="/food/olive_oil.html">See our artisan extra virgin olive oils ►</a></strong></p>


Fermín Rodríguez - Olive Oil Taster

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	Not far from Madrid is Sigüenza, a hill-town topped with a fairytale castle.  In this ancient village, Jesus Blasco works with his brother and son to cut and stitch bota wineskins by hand, as they have been made for thousands of years.  His small workshop is not much different than that of his father and grandfather, both of whom practiced this ancient trade.</div>
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	Jesús greeted us at his door and proudly showed us the painstaking process of cutting a goat hide, stitching it together, then sealing it with pine pitch to make it waterproof.  Jesús and his son are proud of their skills, and are innovating to help preserve this craft for generations to come.</div>
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	 </div>
<div>
	<a href="https://www.tienda.com/table/wine-service.html"><strong>Shop Bota Wineskins </strong><strong> ►</strong></a><strong></strong></div>
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Jesús Blasco - Bota Wineskin Maker

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