Origem Viva
Back to the living origin Origem Viva makes handcrafted raw milk yogurt in Colos, Alentejo, in small batches, using slow fermentation and traditional methods. The project It was born from a fascination with fermented foods and the knowledge carried by old traditions. The name brings together two ideas: Origem (origin), a return to the roots of food and traditional know-how, and Viva (alive), the life and natural character preserved in every jar. The yogurt is made with fresh milk from the cows and goats of trusted farmers, transformed through carefully controlled fermentation, without pasteurisation, to keep the natural character of the milk. Every jar has a story Fresh milk, living cultures, time and care: that is what goes into every jar. As a living food, its texture may vary slightly from season to season. By choosing Origem Viva, you support small-scale farming and traditional food. From origin to spoon Nature…
Tesouros Invisíveis
Body, voice, memory and territory Tesouros Invisíveis (Invisible Treasures) is a cultural and artistic laboratory run by Sandra Peixoto Santos in the Odemira area, dedicated to artistic research and creation in a rural setting. The laboratory It brings together movement and improvisation, music, singing, performance and community participation, exploring the links between body, territory, memory and identity. Through creative and research processes developed close to local communities, it values the stories, knowledge, experiences and forms of expression that make up the collective local memory. Its projects include Almejar, Desencadeadas and Tradimprovisações, which create spaces for encounter, experimentation and collective creation. The work builds bridges between generations, knowledge and artistic languages, seeing the territory not just as a backdrop but as material and an active partner in the creative process. What it offers Movement and improvisation workshops: movement, improvisation and body awareness practices for different audiences, including improvised dance, contact improvisation…
Beijinhos de Medronho
The future of classic Portuguese pastry Beijinhos de Medronho are little pure butter cakes soaked in medronho syrup, created by Solange (a French pastry chef) and Sven (a Slow Food expert), who live in São Luís on the Alentejo coast. The story behind Solange and Sven moved to Portugal in 2023. After settling in São Luís they discovered medronho, the traditional Portuguese spirit made from arbutus berries. At the end of a memorable tasting evening the idea was born: a Portuguese version of the famous French pastry “Baba au Rhum”, with 300 years of history. It took nine months of research and development to create a brioche dough that stays soft yet firm even after six months soaked in a jar, and to find the medronho that best captures the soul of the still wild Southwest of Portugal. They chose a blend of three award-winning medronhos: two from small producers…
Márcia Patrício
Márcia Patrício: digital communication, social media, websites and funding applications. Raízes Incubator consultant.
One Kitchen Lab
One Kitchen Lab, a cooperative kitchen in Colos: seasonal, balanced meals made with ingredients from local growers, with a low-waste approach.
TEMPEROS DA ARGAS
Temperos da Argas: seasonal recipes, gluten-free cookbooks and family cooking workshops in Odemira, Alentejo.
RICARDO NEVES
Ricardo Neves, Efficiency Consulting in Lagos: automation, process organisation and time management for small and medium businesses.
