https://lisbonspicerack.cargo.site/nav-bar 2025-09-08T11:44:01+00:00 always 0.5 https://lisbonspicerack.cargo.site 2025-06-06T09:10:39+00:00 always 0.5 https://freight.cargo.site/t/original/i/M2372646062147976979831774591961/2024_11_29_Salinas_Samouco_SP_002-sm.jpg https://freight.cargo.site/t/original/i/S2372674380039952436543813139417/PHOTO-2024-11-27-14-50-09.jpg https://lisbonspicerack.cargo.site/concept 2025-11-12T18:56:04+00:00 always 0.5 https://freight.cargo.site/t/original/i/Z2394427466870550281804720454617/The River's Tongue https://freight.cargo.site/t/original/i/H2394435378033447453251574250457/2024_11_29_Salinas_Samouco_SP_015.JPG Acelga Maritima https://freight.cargo.site/t/original/i/Y2394435378015000709177864698841/2024_11_29_Salinas_Samouco_SP_013.JPG Foraging Acelga Maritima, the ancestral species of spinich and chard, at Salinas do Samouco, October 2024 https://freight.cargo.site/t/original/i/X2394435378125681173620122008537/2024_11_29_Salinas_Samouco_SP_024.JPG Espinafre-do-Mar (also known as Salgadeira) growing in abundance at Salinas do Samouco, October 2024 https://freight.cargo.site/t/original/i/Q2394435378107234429546412456921/2024_11_29_Salinas_Samouco_SP_023.JPG Coarse salt from Salinas do Samouco https://lisbonspicerack.cargo.site/dinners 2025-11-12T19:07:55+00:00 always 0.5 https://freight.cargo.site/t/original/i/P2372656646428557872529753062361/2024_12_03_Jantar_CAM_SP_037-sm.jpg The table is laid out to mimic the landscapes of Salinas do Samouco, inviting the guests to entre and explore. https://freight.cargo.site/t/original/i/S2372689024504244184935230946265/2024_12_03_Jantar_CAM_SP_050.JPG The most commonly eaten of all halophytes, Salicornia, or Samphire in English, is a pioneer species that has the incredible abilities to germinate on the salty bank of salt marches, sediment minerals as they grow, to prepare ground for the less salt-tolerent halophyte species. https://freight.cargo.site/t/original/i/N2372689024448903952714102291417/2024_12_03_Jantar_CAM_SP_024.JPG Menu napkin printed in microalgae ink is developed with researcher Mariana Simões. https://freight.cargo.site/t/original/i/V2372689024522690929008940497881/2024_12_03_Jantar_CAM_SP_056.JPG Campana-da-Praia flavoured lemon sorbet on halophyte bushes. https://freight.cargo.site/t/original/i/D2372689024485797440861521394649/2024_12_03_Jantar_CAM_SP_044.JPG Intertidal spreads: ‘Pioneer’ salicórnia butter Campana-da-Praia pickles Fermented Cashew paté with Erva-Caril https://freight.cargo.site/t/original/i/J2372689024541137673082650049497/2024_12_03_Jantar_CAM_SP_060.JPG Campana-da-Praia flavoured lemon sorbet, a palette cleanser and a welcome dish at the dinner. https://freight.cargo.site/t/original/i/V2372689024467350696787811843033/2024_12_03_Jantar_CAM_SP_043.JPG ‘Old bread bread’ is a sourdough bread made of old bread is an old practice to reduce waste. Breaking bread over a communal table, we make companions, which the latin roots read ‘with bread’. https://freight.cargo.site/t/original/i/T2394436342927289716777090628569/2024_12_03_Jantar_CAM_SP_011.JPG Inês and Rain in the CAM kitchen. https://freight.cargo.site/t/original/i/Z2394436342853502740482252422105/2024_11_29_Preparacao_CAM_SP_015.JPG Dehydrating Acelga Maritima kimchi for the spice rack. https://freight.cargo.site/t/original/i/I2394436342871949484555961973721/2024_11_29_Preparacao_CAM_SP_021.JPG Working at CAM kitchen https://freight.cargo.site/t/original/i/I2394436342945736460850800180185/2024_12_03_Jantar_CAM_SP_015.JPG Sorbet, our palette cleanser, made with Inula (Campana-da-Praia) from Salinas do Samouco, December 2024 https://freight.cargo.site/t/original/i/L2394436342908842972703381076953/2024_12_03_Jantar_CAM_SP_005.JPG PIckled salicornia in jars. https://freight.cargo.site/t/original/i/D2541189444606881923340398836697/2025_06_08_The_Rivers_Tongue_SP_054.jpeg The River’s Tongue at Casa Jardim da Estrela https://freight.cargo.site/t/original/i/T2541189444662222155561527491545/2025_06_08_The_Rivers_Tongue_SP_075.jpeg Peach crumble with Salicornia caramel and labneh, the dessert of The River’s Tongue at Casa Jardim da Estrela https://freight.cargo.site/t/original/i/J2541189444533094947045560630233/2025_06_08_The_Rivers_Tongue_SP_021.jpeg Wild thyme soda - thyme foraged on the sand dunes of Salina do Samouco https://freight.cargo.site/t/original/i/W2541189444588435179266689285081/2025_06_08_The_Rivers_Tongue_SP_047.jpeg Inula (Campana-da-Praia) jelly served on spoons at our June 2025 presentation in Casa Jardim da Estrela https://freight.cargo.site/t/original/i/C2541189444496201458898141527001/2025_06_08_The_Rivers_Tongue_SP_001.jpeg Halophyte spices https://freight.cargo.site/t/original/i/C2541189444514648202971851078617/2025_06_08_The_Rivers_Tongue_SP_019.jpeg Table set up of The River’s Tongue at Casa Jardim da Estrela https://lisbonspicerack.cargo.site/recipes 2025-09-08T11:44:00+00:00 always 0.5 https://freight.cargo.site/t/original/i/G2394444640789282905397274950617/2024_11_27_Workshop_SP_063.JPG We worked with researcher at ITI, Mariana Simões, to print with microalgae ink on the napkins, as a medium to introduce our ideas to the community. https://freight.cargo.site/t/original/i/O2394444640807729649470984502233/2024_11_27_Workshop_SP_088.JPG For the birthday anniversary of the Marvilla Library in November 2024, we made a chestnut cake with salicornia caramel for the celebration with kids and adults from Marvilla. We brought the cake with the idea of eating with the season and with the landscape. https://freight.cargo.site/t/original/i/L2394444640623262208733888986073/2024_11_27_Workshop_SP_054.JPG For the birthday anniversary of the Marvilla Library in November 2024, we made a chestnut cake with salicornia caramel for the celebration with kids and adults from Marvilla. We brought the cake with the idea of eating with the season and with the landscape. https://freight.cargo.site/t/original/i/A2394444640826176393544694053849/2024_11_27_Workshop_SP_089.JPG In between layers of chestnut cake, there are salicornia caramel - a caramel we made with blitzed up salicornia instead of salt! https://freight.cargo.site/t/original/i/J2394444640678602440955017640921/2024_11_27_Workshop_SP_057.JPG Garnished with salicornia, hylophyte salt and candied salgadeira. https://lisbonspicerack.cargo.site/spice-rack 2025-11-12T19:07:55+00:00 always 0.5 https://freight.cargo.site/t/original/i/J2394462880837589269033365093337/0ae349ac-3492-4cd7-8a71-4f7f5f3ce9bb.jpg We collaborated with designers Jeremy Morris and Luca Carlisle and algae material researcher Fernanda Costa on the spice rack: the bowls are ‘Oystermic’ - a no-firing oyster shell based material developed by Jeremy and Luca and the soft slabs are made of algae extracts developed by Fernanda. https://freight.cargo.site/t/original/i/E2394462881022056709770460609497/5588c47d-4e76-4fa3-8788-528d69ae8146.jpg We collaborated with designers Jeremy Morris and Luca Carlisle and algae material researcher Fernanda Costa on the spice rack: the bowls are ‘Oystermic’ - a no-firing oyster shell based material developed by Jeremy and Luca and the soft slabs are made of algae extracts developed by Fernanda. https://freight.cargo.site/t/original/i/U2394462881077396941991589264345/a097a2e7-80a6-4dfe-aa55-6bc342602101.jpg The Spice Rack holds the spices made with hylophytes from Salinas do Samouco. https://freight.cargo.site/t/original/i/A2394462880985163221623041506265/98eec275-6537-4f17-a240-08c920f81576.jpg https://freight.cargo.site/t/original/i/M2394462881114290430139008367577/b2d7b9e5-370b-4a85-bf25-f768dc1c1109.jpg Photography by Jeremy Morris and Luca Carlisle https://lisbonspicerack.cargo.site/diary 2025-09-08T11:44:00+00:00 always 0.5 https://freight.cargo.site/t/original/i/J2372676217852171012079021538265/PHOTO-2024-11-27-14-50-09.jpg Fermenting in the kitchen of Gulbenkian CAM, December 2024 https://freight.cargo.site/t/original/i/S2372681357668472269771388304345/IMG_3265-sm.jpeg Presenting to Bauhaus of the Seas Sails project partners at Gulbenkian https://freight.cargo.site/t/original/i/Z2372683152647351106153017850841/WhatsApp-Image-2024-10-15-at-19.11.08-2.jpeg School workshop at Escola Básica Luiza Neto Jorge in Lisbon, looking at how bread, a daily staple, arrives on our tables. https://freight.cargo.site/t/original/i/B2372686922811351634984886680537/2024_11_27_Workshop_SP_047-sm.jpg An idenfication workshop creating a games deck with students at Escola Básica Luiza Neto Jorge, hosted by Marvila Library, November 2024 https://freight.cargo.site/t/original/i/U2394472224740651901427383352281/2024_11_28_Evento_BibliotecaMarvila_SP_058.JPG Chickpea soup with floating leaves of Acelga Maritima - an ancestral species of chards and spinich that grows wildly in Salinas do Samouco. https://freight.cargo.site/t/original/i/X2394472224703758413279964249049/2024_11_28_Evento_BibliotecaMarvila_SP_045.JPG Presenting our project ideas to the local community at Marvilla library before the dinner was served. https://freight.cargo.site/t/original/i/Z2394472224629971436985126042585/2024_11_28_Evento_BibliotecaMarvila_SP_003.JPG We worked with Food From the Block to make a community dinner at the Marvilla library - here we peeled faca beans! https://freight.cargo.site/t/original/i/G2394472224611524692911416490969/2024_11_28_Evento_BibliotecaMarvila_SP_001.JPG Cooking with local grannies in the Marvilla library kitchen to prepare for the community dinner. https://freight.cargo.site/t/original/i/X2394472224685311669206254697433/2024_11_28_Evento_BibliotecaMarvila_SP_020.JPG Baking bread with Food from the Block and the local residents. https://lisbonspicerack.cargo.site/info 2025-11-12T18:52:01+00:00 always 0.5 https://freight.cargo.site/t/original/i/J2372676217852171012079021538265/PHOTO-2024-11-27-14-50-09.jpg https://freight.cargo.site/t/original/i/B2372686922811351634984886680537/2024_11_27_Workshop_SP_047-sm.jpg