The imposing mulberry tree offered shade and fruit to the hens when it was the season. There was enough space to roam all day, to peck at small blades of grass that didn't have time to grow, or to put an end to some insect that had had the bad luck to enter. At the back was the old nesting box where the birds went to lay their eggs and the old rabbit hutches that now served to store grain. A metal bed base converted into a door that never closed invited the hens to enter when the sun set. I liked to go looking for the eggs, discovering that offering that the little animals left us inside a box covered with straw. It surprised me that they were so unconcerned, absent of jealousy for that perfect little box that had come out of their bodies.

The Majorcan chef Santi Taura (Lloseta, 1976) has revealed that his gastronomic businesses as a whole generate “almost six million euros” a year. He explained this during his participation in the podcast Puente Banana, where a question about his group's turnover appeared on screen, prompting the chef's response.

Making crespells is one of the most deeply rooted traditions of Holy Week in Mallorca. Beyond the recipe, it is also a shared moment: floured hands, molds of various shapes, and children starting in the kitchen almost as if it were a game.

We entered through the gate that led to the corral and hurried toward the back where the dairy was. The people of the house were drinking coffee in the kitchen. They sensed us approaching without flinching because they knew our steps well. They knew we would first go see the cows, who were already looking out of the feeders. Their huge, black eyes looked at us full of good nature and invited us to approach them. We stroked their foreheads, and they responded by licking our hand with their wet, overflowing tongues. Sometimes we waited for milking time to spend more time with them. We had to leave them alone and go outside where a glass of delicious milk was waiting for us. They watched us from outside, our whitish mustaches betraying gratitude for their offering.

The first signs of rice in Mallorca date back to the Andalusian period, when the Muslims introduced wetland cultivation and sophisticated irrigation techniques. After the Catalan conquest (1229), the new settlers maintained some crops, but for health reasons, rice cultivation was restricted and almost disappeared. During the modern centuries, the rice consumed in Mallorca was imported mainly from Valencia and also from Italy. Notarial deeds and customs books from the 17th century record constant imports of Valencian rice and, to a lesser extent, Italian rice. In the mid-19th century, projects for the drainage and agricultural transformation of the Albufera began. The English company New Majorca Land had made large investments in canals, drainage, and hydraulic works, but the returns were not as expected, and it ended up selling the land. Joaquim Gual de Torrella acquired ownership of a large part of the Albufera after several lawsuits with the English company, seeking to turn it into an economic and agricultural engine. Among his most ambitious projects was an attempt to cultivate rice on a large scale. To launch this project, he leased the farm to a Valencian company, Agrícola Industrial Balear SA, which began planting varieties such as 'Bomba' and 'Monquilino'. However, difficulties soon arose: floods that brought saline water and destroyed crops, market fluctuations, and the persistence of endemic diseases such as malaria. In 1906, a tidal surge ruined the plantations, and before 1908, the leasing company abandoned the operation. Although Gual de Torrella regained direct control of the land, rice cultivation never became established as a stable activity. At the same time, the family promoted other uses of the wetland, such as harvesting reeds for their own paper mill, founded in 1917, and the development of vegetable gardens and pastures. According to the work of Damià Duran (Rice production and crisis in Sa Pobla i Muro (1980, 2003), The Gall Editor) there are two stages of rice production. On the one hand, the latifundist period from 1901 to 1908 and the other, from 1909 to 1973, a phase during which smallholder farming was practiced by peasants who cultivated in the candles. Today, the rice planted is the bombilla variety, on land in the Marjal using sprinkler irrigation and can be planted from early April to the first half of May.

Summer and the heat arrive, and temple becomes the quintessential dish in Mallorcan homes. Easy to prepare, refreshing, and made with local produce, it's the ideal accompaniment to all kinds of dishes, including bread with oil, another staple of outdoor dinners in Mallorca. This recipe is characterized by its simplicity: tomato, onion, and green pepper, cut into small pieces and seasoned with oil, salt, and a little vinegar.