One of my favorites, Ortiz tuna, on a shelf in Peppercorn in Bouler
Several weeks ago during a visit to see my family in Colorado, I decided to try to follow the trail of Spanish products found in Denver restaurants from their source on the other side of the Atlantic. The article proved to be much more involved than I ever imagined, and opened a wealth of other ideas relating to how food gets from point A to point B and how the products that are shipped from one place to another are even found in the first place. I think that the most fascinating thing to consider is how it would feel for a farmer from a tiny town in Andalucia to know that their olives are being served with gusto on a table in Boulder, Colorado, and particularly the other way round.
Here is just a taste of what I discovered.