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Ideal winter holidays

Taking a holiday during the winter is something we all dream of. A good time to schedule a family trip is to take advantage of school breaks.

This time of year is good for discovering a European country, especially one with a Christmas setting, or taking a vacation in the snow. There is nothing that children like more. Combining a cultural trip with a winter sport is one of the best options.

But, during the cold months, we tend to forget to stay hydrated. Children rarely ask for water and don’t remember to drink, so we have to be on top of them to make sure they stay hydrated. This is why it is recommended to carry a bottle of water with you or take a break during the trip to “have refreshments”.  Food is just as important as beverages. If, in addition, we’ve chosen a trip that includes winter sports, the loss of liquids is even greater.

Solán de Cabras is always watchful of family hydration. Not only hydration in pregnant women who need a greater intake of liquids, but also of each family member. It has a range of products for each and every one.

If you are pregnant and will be travelling, then the Somum smart bracelet will be very helpful for calculating your hydration level, depending on the stage of your pregnancy, your physiological characteristics and even the outdoor temperature. It is an app specially designed to offer continuous control during pregnancy. In addition to finding out your weight and body mass, you can follow nutritional and health tips from specialist doctors. During breastfeeding, this app will continue to be available so that mum and baby can control those same values.




    Falling under the concept of a neighborhood store, Kiki Market has been a meeting place for Madrid residents for the past year and a half. Located in the centre of La Latina neighborhood, this healthy looking shop with infinite shelving emanates life and its clients are faithful to daily visits: from those who buy bread or a couple of carrots, to those looking for Maica – the shop manager – and her girls to tend to them in a personalized manner.
    Whether you have gluten sensitivity, are a vegetarian or are allergic to yeast, you will find alternatives for every dietary intolerance to best fit your needs, getting fresh produce every day. Over and above ecological, organic or bio products, which are all the same, this particular store offers variety in its products, as Maica has looked to provide solutions for each and every client.
    Fruit, vegetables, meat, chicken, fish, bread, legumes in bulk, cereal, dairy products, pastas, soups, honey, chocolate, wine, beer, tea, cookies, baby food, cleaning products, cosmetics and the latest addition to this wonderful space: ecological soy ice creams. A delicacy for those who are on the lookout for options.
    Kiki Market intends to bring back flavors and help us eat like we used to, shying away from the idea that just because something is ecological, it doesn’t mean it is vegetarian or insipid, quite the contrary, in fact. This neighborhood market guides us in the search for better nutrition, making us forget about conservatives and food colorants, while narrowing their prices as much as possible.
    Kiki intends to continue to grow, helping us bring a healthy lifestyle to our homes, as it also offers a delivery service.
    But that’s not all, the shop has a staircase that leads to a wonderful space where one will soon be able to enjoy workshops such as initiation to the ecological world.
    You can drop by Kiki Market located on the street Cava Alta no. 21, Monday through Sunday from 10:00 to 21:30 hrs.
    PHOTOGRAPHY by Virginia Cámus
    TEXT by Virginia Cámus



    Anni B Sweet nos habla de su álbum Chasing Illusions

    On 10 March 2015, the 3rd album from the Malaga native, Anni B Sweet, was released under the title “Chasing Illusions”. Many things have occurred in Anni’s life since she began her musical career 6 years ago, and although she confesses she’s at a completely new stage, she tells us this record has been composed from the light and the wish to feel freer, returning to the melodies that have accompanied her throughout her life.


    We spoke with Anni, who is currently promoting “Chasing Illusions”, so that she would share what is behind her song writing and tell us what this new album, in which she’s teamed up with musicians such as Noni from Lori Meyers and her guitarist Javier Doria has meant to her.

    We will also show you the music video from the single with which she is launching this new journey and which was filmed with a 360º camera by the director Inés de Leon.

    SoBlue– Anni, I’d like you to tell me a little more about this new album “Chasing Illusions”

    Anni- “Chasing Illusions” marks a stage in my new life, many personal changes are reflected in this album. That’s why it is special for me. After a very dark album like my previous work, “Chasing Illusions” is composed from light and is much more mature.

    I’ve produced it with Noni from Lori Meyers and Javier Doria, two people who have offered great enthusiasm and affection. It is essential for me to work with people who know me well and will help me go down the path I want.

    The album has traces of three decades that have been present throughout my life: the 60s in the melodies, sounds and production, as well as the 70s. The synthesizers from the 80s were also influential.

    The recording was made between Madrid and Granada, surrounded by my musicians who are also great friends.
    It is a much more rhythmic record. The drums are more prominent along with synthesizer and guitar arrangements.


    SB- Where did you find the story for each song?
    A-  It’s difficult to say where each song came from, it’s more of a general feeling. I have written many songs on trips, inspired by the sky and by situations I’ve lived through at each moment. But above all else, I’d emphasize, in the lyrics, a wish to feel freer and the power to let myself go and release any prejudices and insecurities.

    SB- Could we get to know you through your lyrics?
    A- Absolutely, I’m always relaying what I feel and need to tell. Sometimes writing songs helps me analyze myself and vent my feelings.

    SB- Do you believe you’re capable of reflecting in your music those moments and changes you go through?
    A- Yes, even if I didn’t want to do it, I think it would be hard not to, because I always try to be honest with what I write and what I do, otherwise it wouldn’t make sense to me to write and compose music. Everything I go through is reflected. Always.

    SB- Could we say there is a different Anni B Sweet from your beginnings in music up to now?
    A-  It’s been 6 years, surely something has changed. For me everything has been so natural and I’ve learned so much in this time although I still have so much to learn.  Music for me is very linked to personal matters, so every time there are changes in my life, there will changes in my music.

    SB– By the way… I’ve been told you’re very shy. How do you feel when you get up on stage?
    A– Very nervous. I always like to be with my musicians in the dressing room for a while beforehand so we can relax. Shyness is something on which I have to work, it truly blocks me and sometimes doesn’t even let me express what I would like to during live shows. But a good audience always helps!

    SB– So, where can we see you live presenting “Chasing Illusions”?
    A– You can check out dates on or follow me as @AnniB Sweet, on Facebook, Twitter or Instagram.

    PHOTOGRAPHY by Inés de Leon

    Text by Virginia Cámus




    In the neighborhood of Malasaña, where the “Movida Madrileña” emerged back in the 80s, three young thirty-something entrepreneurs opened a bar in September 2012 with a more adult concept, offering good music and exclusive, quality products. A more mature atmosphere, as is defined by Rodrigo Taramona. He is one of three friends who, together with Jimmy Castro and Miguel Pemán, opened “The Passenger”. An ideal locale if you are looking to enjoy classic cocktails.
    We spoke to Taramona about “The Passenger”, A project that has been ongoing for three years and has not stopped growing:
    SoBlue – I’m curious to know why you chose a 50s train carriage as the setting for the bar.
    Taramona – Because of the configuration of the space. It was so long and narrow that it was practically staring us in the face, but it was the interior designer who noticed it. He presented us with three projects and we almost didn’t even glance at the other two.
    SB– What kind of ambience can we find at the bar?
    T– People, from those who are twenty-something to those in their forties. A lot of local people, but also many foreigners, thanks to the amazing coverage we’ve had in international media and to the range of cocktails so popular in England, USA, etc.

    SB– Without a doubt, “The Passenger” is known for its cocktails.Tell me about what drinks we can find on your menu.
    T – We have both classic and signature cocktails. Infused vodkas, we are really into mezcal, less traditional rums and Islay whiskeys. We like to think of ourselves as a bar in which to experiment and travel through drinking.

    SB – What drink would you recommend if we’re visiting for the first time?
    T– A pisco sour or a millionaire, our most sought-after cocktails, but I wouldn’t say no to a Caol Ila PX or a 20-year Plantation, no ice in a nice glass. Another great option is our Pilsner Urquell beer.
    SB – And if we get hungry?
    T– We have a wide array of snacks: nachos with “DIY” guacamole, signature cheese boards and delicious home-made pies.
    SB – Where are you located?
    T– You can find us Monday through Sunday from 16:00 to 04:00 in the Calle Pez, 16 in Madrid.

    PHOTOGRAPHY by Virginia Cámus
    TEXT by Virginia Cámus




      Towards the end of the 60s, desert landscapes form the American West were a field of operations – inspiration – for a group of artists searching to escape the commercial art market. They found it in the return to nature, seen today as an exhibition space and an object of art. Looking at the Earth from space, one can see the Great Wall of China, the Egyptian pyramids, the complex of greenhouses in the province of Almería in the south of Spain and, depending on the time of year, a curious spiraling formation that is almost one kilometer into Utah’s Great Salt Lake (USA). This is the Spiral Jetty, constructed by Robert Smithson in 1970 with basalt blocks, mud and crystallized salt from the lake itself. This continuously transforming conch made of crystals is, quite possibly, the greatest piece of Land Art. In its saline silence, the Spiral Jetty demands, as all those of its genre, the attention of the observer through the artistic alteration of the landscape, in order to create a connection with it, an emotional connection between man and nature, the land and the environment through sensations. The ecological message is sent from, with and through nature itself.

      Going against the generalized tendency in the world of arts to consider the landscape as a secondary genre (without taking into account movements such as Romanticism and Impressionism which re-examined this category), in the 60s and 70s in England and the United States, some of the artists linked to the emerging ecological movements found, in landscapes, the fundamental element for their works of art as well as an exhibition space for them. Landscapes stopped being a mere represented element to become the backbone of the work of art, aside from the example that there were alternatives to the commercial circuit of contemporary art, of the subject and the ‘white cube’.
      The transformation of the surroundings has a lot to do with architecture but always under the determinants of nature, that is the only way in which the final work connects with ancestral values, ideas, thoughts and sensations in a much more powerful manner than that provided by a mere visual of the landscape. And, always, with the eternal quality of the ephemeral, the unstoppable force of atmospheric phenomenon and the weather. This is the reason why the photographic, audiovisual and documentary record of works of art is essential for their inclusion in the history of art, far from being forgotten. The photography of the Lightning Field (1974-1977) by Walter de María is a double work of art due to its importance in this form of expression and for being spectacular photography. De María drove 400 steel posts of varying heights into the Quemado desert, to the North of New Mexico, enclosing an almost mythical, and always mystical, space that comes to life during electrical storms when the lightning is attracted by the posts. The Annual Rings (1968) by Dennis Oppenheim; the Rain Shadows by Andy Goldsworthy (1984) in Scotland; Walking a Labyrinth (1971) by Richard Long in Connemara, Ireland; or the Double Negative (1969) by Michael Heizaer in the Nevada desert (USA) are other examples of Land Art.

      There are also great pieces of this genre in Spain, the most famous probably being Comb of the Wind (1952-1977) by Eduardo Chillida, in San Sebastian; the Oma Painted Forest by Agustín Ibarrola; the incursions of José María Yturralde, Nacho Criado, Adolfo Schlosser and Eva Lootz. Thus, within the last few years, emerging art has returned prominence to the environment and landscapes and has discovered, in the interventionism in nature, a good cause of action. The Scarpia artistic interventions (Córdoba) are inspired by that creative enthusiasm born in Utah, Nevada and New Mexico and use rocks, trees, soil and wind as their language tools.
      Text Bárbara
      Photography David O. Stevens




        When did you take the leap from advertising and brand consulting to championing ‘conscious eating’?
        I’ve always been drawn to healthy and conscious eating, but I never thought I’d devote myself entirely to it. I think I took the leap when the advertising job market was at an all-time low and there was no opportunity to make a career and, at the same time, my symptoms grew worse (intestinal permeability, irritable colon, stomach aches, etc.). It was at that moment that I realized the direct impact that eating and my focus on life were having on my overall lifestyle.


        You are the creator of the blog Being Biotiful which is also a declaration of intent for a very special lifestyle. Could you tell us about it?
        My blog Being Biotiful is the result of my life’s transformation and evolution, being a mother now and focusing on creating recipes made with whole foods which help you feel better, following your intuition
        and your body. It is a platform through which I share recipes, my baby life and photographs.

        In the last few years, Chef Jamie Oliver has become very popular for leading the Food Revolution which promotes nutrition as part of basic education and teaches children about ‘real food’ versus packaged products…But way before this, Hippocrates already defended “let food be thy medicine and medicine thy food”. Have we strayed from this premise and from real food? What does this recovered food philosophy teach us?
        Yes, I think modernization and hectic lifestyles have distanced us greatly from what Hippocrates preached. Nutrition today, especially for young children, is based on sugars, pastries, processed foods and very little vegetables and natural, unprocessed foods. But little by little, there is a return to the basics. And I think one of the reasons is that we have no other option! There are increasing cases of diabetes, cardiovascular disease, cancer and other important ailments that lead us to either improve our nutrition or assume an even greater amount of these and other illnesses caused by this modern diet in which sugar is king! Kids are becoming more and more hyperactive and their diet holds a key role.
        You’re also a coach for parents and children, helping guide their relationship with food and their health. What do these classes consist of?
        Well, I don’t do this anymore but they were basically workshops in which parents and children could share moments, cook together and try new foods, textures and flavors…a way of demystifying myths, learning to cook in a new way, discovering new foods such as quinoa or how to substitute processed products with healthier options, such as vegetable milk instead of dairy animal by-products.


        There is a key factor in your life, your son Elliot, who is ever present in Being Biotiful. How has maternity influenced your project?
        So much! All of it! Elliot is my number one priority, even though he is about to turn one and I am becoming more organized. But, yes, it has influenced me greatly. I’ve realized that if, as a parent, you want to prepare home-made natural meals, this requires time and organization and…inspiration, because some days you have no clue what to cook. I want the best for him so that he will have every opportunity to grow and develop to his maximum potential.

        There are many hesitations and prejudices regarding Bio nutrition, and more so with babies. What are your guidelines?
        To follow your intuition and common sense. There are foods like honey or peanuts which you can’t feed them until after the first year. But, basically, when Elliot turned 6 months old, I gradually started introducing solids into his diet, foods that I eat. Nothing special. I followed the Baby Led Weaning method (babies feed themselves). Elliot grabs the food with his hands, he knows how much he needs and eats what we make for him. He doesn’t eat dairy or by-products. In substitution, he drinks milk from oats, coconut, sesame, almonds, etc.

        Can you give us your recipe for “My First Baby Green Smoothie”? We know it’s a huge success.
        Of course!
        1 + 1/2 cups almond milk
        1 small mango or 1 medium pear (depending on the season)
        2 frozen bananas (previously peeled)
        1 tablespoon chia seeds
        1 handful of washed spinach
        1 tablespoon coconut oil
        1 teaspoon ground cinnamon
        Place everything in a blender and blend to a creamy texture!
        Can you follow a responsible and Bio diet without giving up being a gourmand?
        Of course, and that’s when it starts to get fun! You have to be a gourmand! I think people partly believe that bio food is still insipid and boring when it is, in fact, so varied and should be tasty and fun! You must be creative in the kitchen and try new foods, superfoods and combine flavors and textures. When we talk about Bio and responsible eating, we are referring to unprocessed, unrefined foods, as natural as possible, supporting local and organic produce (no pesticides or chemicals), because we believe in foods that provide nourishment and flavor while not having been manipulated. Therefore, we are not talking about taking away the fun but of trying to eat foods that are as natural as possible.

        What’s the key to starting to change our eating habits? Any basic staple for our new pantry?
        The best idea is to change slowly, without it overwhelming your daily life or making it seem like a restriction or a diet, but more like a lifestyle change. I always recommend beginning with smoothies, because they are easy to make, satisfy your hunger and are delicious and very nutritious.

        Chloé Sucrée… ¿Do you have the recipe for happiness?
        Ah! I don’t believe there is just one recipe for happiness, but many. Everyone must find their own recipe. I mean, maybe what works for me doesn’t work for you. There are, however, a few common bases and this phrase sums up the recipe for happiness that is applicable to all: “Stay close to anything that makes you glad you are alive” (Hafez). For me, it’s enjoying every moment I can with baby Elliot, walking my dog, enjoying time with my partner, being as close to nature as I can and doing what I like.
        Text Bárbara Vidal




          Sandra Tarruella and Richard Trench are the creative directors of this studio which inaugurates a new stage after over 30 years of experience and international awards. Their work, one of the most prestigious in the sector and in our country, is based on a deep culture of design, on the knowledge of the traditional processes and materials, on coherence, but also on continuous investigation to create spaces which arouse emotions.  We took some minutes of their time to get to know them better.
          What is the first thing you notice when you walk into a room for the first time?
          The proportions of space and light.
          In order to create a pleasant ambience, it is essential to…
          Create an ambience suitable to the concept.
          With what concepts would you define the style of Tarruella Trench Studio?
          Honesty, balance, warmth, functionality, respect for the surroundings. Our philosophy: team work and listening to the client who is the protagonist and who defines the project.
          Where do you begin working on every project?
          You begin by talking to the client, finding out what they want, what they like, searching for reference images and distributing the space. Each project is a new challenge, interpreting the needs and desires of the client, looking toward the future while revisiting and respecting the past.
          What’s your inspiration when creating spaces?
          We are avid followers of Pinterest! …but we also attend many fairs and get inspired by films, advertisements, trips…
          What are your favorite materials and colors?
          Noble, and always natural, materials like wood, iron, stone, leather, but also parchment or glass.
          What element of interior decoration tends to be neglected?
          Lighting, no doubt.
          Does a ‘picture-perfect’ space have to be large and luxurious?
          It doesn’t matter if the space is large or small, a small space can be just as interesting as a large one. In either case, it’s always a challenge. We have enjoyed a project like Rocambolesc, a more compact and limited space, just as much as another like the restaurant Bosco de Lobos, a huge venue in which we had to design both the interior and exterior space.
          Interior design is often related to architecture but…What is its relation to other arts (painting, sculpture, design, landscaping)?
          It’s all related, all of these disciplines feed off one another and the more influences there are and the closer they are related, then the more coherent the final result will be.
          Let’s fantasize for a bit…if you could dress or design any mythical space, which would it be?
          It would always depend on the project, who it’s for, why they need it, what would be its use, would it be a temporary set up? The coherence, the use, define the style.
          Text Bárbara Vidal




          After visiting Barcelona and discovering Casa Perris – a bulk store which has been around since the 40s – Cristina and Gustavo decided it was time to think about executing their own business idea in Madrid. This idea would finally be set in the neighborhood of Chamberí under the name Pepita y Grano. Pepita y Grano is not just your average shop… It is the dream of this couple, comprised by an Argentinian and a native of Cadiz, who have achieved bulk sale paradise. A space that works in perfect harmony as it strives to be like the stores of the older days: small, cared for and personalized. Among its over 300 ecological traditional farming products, the ideal ingredients can be found to stock the pantry or prepare a special meal, not only basic products either as Pepita y Grano can also stock myriad rices, spices, dried fruit, algae and chocolates. Furthermore, if you are new at this experience and feel like being guided by your senses, Cristina encourages clients to discover the product’s quality through touch and smell.
          In addition, if you are curious to get any tips from Cristina, you can ask her and she’ll gladly give you her opinion of what you might need. Otherwise, this Cadiz native will also teach you recipes that you can then later prepare at home.
          In this store with produce in bulk, Cristina and Gustavo have also wanted to encourage a responsible and sustainable consumption in their clients, giving a special discount to those who arrive with their own containers from home. You can find Pepita y Grano in Calle Santa Engracia, 77 (Madrid).

          Business hours: L-S 10:00-14:00 ı 17:00-20:30, D 10:00-14:00


          Text by Virginia Camus




          With an attractive aesthetic and design pieces, we find Mama Campo, an ecological restaurant and shop which you can enjoy if you’re around Plaza Olavide in the neighborhood of Chamberí. Mama Campo is not only a restaurant – it is so many things wrapped into one, as it has different environments where its owners – Nacho and David – have cared for every last detail, creating a balanced and sustainable atmosphere, coherent with the philosophy they intend to transmit. Under one brand name: “El Colmado”, “El Restaurante”, “La Cocinita Mama Campo” and “La Cantina” make up the various environments which feed on from each other perfectly.
          It is in the first part – El Colmado – where, in an antique aesthetic emulating a neighborhood shop, you can buy everything you need to fill up your pantry with fresh produce, ecologically certified and distributed by local farmers. Thanks to the raw material you find in El Colmado, El Restaurante becomes the primary objective of those who wish to taste the delicious dishes that harbor traditional flavors – casseroles, stews, creams, salads, meat and fish –  but unveil a more modern cuisine which you can enjoy thanks to a complete menu that includes delicious desserts, breakfasts and snacks.

          Furthermore, those at Mama Campo have a social and environmental commitment, collaborating with various NGOs and Foundations such as “Onyar La Selva”,the Chamberí community kitchen, “Fabrics for Freedom”…

          Where are they:
          Shop:  C/ Trafalgar, 22 , 91 622 75 16
          Restaurant:  Plaza de Olavide  s/n, 91 447 41 38

          More information at their website:


          Text by Virginia Cámus




          Open for under a year, with a cuisine in which sea water is the protagonist, with a Japanese and Mediterranean feel, we find Umiko: the fusion restaurant by Juan Alcaide and Pablo Álvaro, a couple of young chefs with already long careers who we assume began building their dream of a restaurant while working in the renowned Kabuki Presidente Carmona, where both acquired a greater knowledge of the Japanese gastronomic culture. Umiko is a modern restaurant with singular tendencies and a kitchen full of flavor, where Juan and Pablo invite us to travel and taste different cultures in which they have been infused, as they display the multiple techniques they have learned in their journey to prepare their famous dishes, among which we find their “Lotus flower chips with yakiniku sauce” or the “Superb Umiko red mullet topped with its own fried fish bone and fine seasoning”. Furthermore, Umiko also has a bar for six diners behind which we will find Juan and Pablo ready to surprise us with their gastronomic proposals.
          If you’re looking to travel this summer, without leaving Madrid, then book a dinner reservation at Umiko (C/ Los Madrazo 18) and discover what’s in store for you at Juan and Pablo’s exotic kitchen.


          Text by Virginia Cámus