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katiaclessa And my mornings always start like this. And it's all up hill from here #foodstagram #foodstyling #foodphotography #vegetarian #glutenfree #fitfam #health #healthyeating #vscocam #vscofood #igbrasil #ighouston 35min

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jamilefalves Mais uma foto, para mostrar à vocês, as belezas da #serieavidanocampo.
Eu sou apaixonada por poncã, é a minha fruta preferida, eu trouxe do sítio umas quatro sacolas cheias delas, e agora só sobraram três poncãs. Já está batendo aquele desespero, querendo mais.
2h

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larydilua Amo a combinação listrado e vermelho

#blogdilua #inx05 #loscompadres
4h

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sadia.sg Our partner @souperchefanna has met Señor Adelar, one of our oldest farmers over the weekend. Read on to learn more about how we take care of our chicken starting from the farm.
Souperchefannatravelsxbrazil | day 7 : "as long as I can, I will continue doing this ".... meet Senor Adelar with 10 day old chicks, 52, one of the 640 farmers here at Concordia that produces most of the chickens of @sadia.sg that we eat in Sg. He is a 2 nd generation chicken farmer of Italian immigrants great grandparents and it has been good. He has been doing this for 28 years. He showed us around the farm, his orange trees and other fruit trees. His dedication has won him many awards and he is very well respected. The years does show, at 52, he looks wiser with lines on his face when he smiles. His son today works for Sadia as a veterinarian. So all is good!

I asked him about his daily routine and this was what he told me.. It depends on the stage of the chickens. At this stage, every 3 hours, he has to tend to the chicks, burning wood fire to ensure the chicks don't get cold . When the temperature fluctuates too much in the aviary, the chicks would catch a cold like we all do..and like any good father, he does all he can to ensure the chicks stay healthy. We were invited in his home to share a chimarao, a yerba mate drink and home made cakes by his wife Neusa. There is a saying in the South that unless all the water in the hot flask finishes, no one goes home.. I was really heartened to know Sadia being such a big company has a story to tell, takes care of the farmers, the families. I have met employees who have worked 34 years and before that his father worked at Sadia too. There was a lot of warmth and memories.

Concordia is where Sadia started 80 years ago and today it is recognized as the best city to live in Brasil where 50% of the population here works either directly or indirectly with Sadia.
#thesoupspoon #sadiasg #theworldinonekitchen #lifeandthyme #souperchefannatravels #souperchefannatravelsxbrazil #concordia #foodlovers #wanderlust #travelblog #travelmadedifferent #foodandtravel #igbrasil #instabrasil #natgeopeople #brasil #igtravel #instatravel #ig
4h

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solpulquerio Série:Retratos do cotidiano -título :Garotos as margens do capibaribe

Imagem disponível para venda em moldura impresso em fine- art, papel canson RAG photographique 310g - tamanho 100x66 qualidade museu !
Contato@solpulquerio.com.br
#fineart #pic #autoral #goldenhour #canon #arte #fotografia #photo #photooftheday #igbrasil #igsneakercommunity #achadosdasemana #quadros #teanatura #rio #capibaribe #ribeirinhos #children #jahbless #fineartphg #fineartamerica
5h

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joscelin_soares TBT Edinburgh Dec.2014 5h

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souperchefanna Souperchefannatravelsxbrazil | day 11: Acarajé( pronounced a-ka-ra-zjeh) is one of the most calorie-laden street snacks, very heavy but it was all so good. I love anything with beans and peas. Acarajé was coined from the Afrikan words "acara" meaning balls of fire and jé which means to eat!
It is a deep-fried patty of crushed peeled black-eyed peas, dendê Palm oil, salt and pureed onions, deep fried till nice golden brown colour from the brilliant orange dendê oil. It is then sliced open and stuffed with typically dried shrimp, a tomato salsa like salad, caruru ( a purée of okra ) and vatapá (a rich and spicy puree of prawns, cashew nuts , ginger, coconut milk and coriander). It is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce. 
Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, this was brought in by the African slaves during colonial times. I loved how this dish has become a staple street food eaten by all Brazilians. Local cuisine say so much about a place- its customs, history and people.. Especially knowing how and what they eat helps me on my journey to create new souperinspirations.
How was the taste ? Reminded me of Indian vadai! Crunchy on the outside and light and fluffy on the inside. The salsa cuts the heaviness of the fritter, and the creaminess of the vatapa with the hot pepper sauce is street food heaven.
#thesoupspoon #sadiasg #theworldinonekitchen #souperchefannatravelsxbrazil #souperchefannatravels #comfortfood #igbrasil #instabrasil #instafood #glutenfree #olinda #feedfeed @thefeedfeed #f52grams #foodandtravel #wanderlust #traveleats #travelmadedifferent #brasilianfood #brasil #ngpeats #igtravel #instatravel #instafood #travelblog #recife #pernambuco #saopaulo #acaraje #bahianfood #dendeoil #lifeandthyme
5h

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