Open-Fire Cooking Spotlight: José Andrés shares his grilling playbook—he leans on coarse salt and lets wood/charcoal smoke do the work, stressing proper tempering and long enough cooking for fat to render (with chicken as the exception via bold marinades). Tourism & Taste Souvenirs: Agro-food Cooperatives of Spain pushes “cooperative products” (olive oil, wine, cheese, honey, preserves, cold cuts) as the most authentic take-home from trips—more than a memory, tied to origin and local economies. New Dining on the Ground: L’Osteria’s Mallorca launch is underway, bringing oversized pizzas, pasta, salads and Italian desserts to the island via a franchise partner already running multiple sites in Germany. Wine Culture Moment: International Albariño Day (Aug 1) spotlights Galicia’s “wine of the sea,” anchored by Cambados’ Fiesta del Albariño and its seafood-friendly reputation. Food-Adjacent Disruption: Spain’s Ceuta migrant crisis continues to disrupt daily life, with reports of overwhelmed services and local businesses closing—an indirect hit to hospitality and street-level food trade.