Luso Life Issue 002 by LusoLife

THE COLLECTOR Nยบ 002

SPRING '19

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The swallow (andorinha in Portuguese) is a migratory bird which always returns home to nest. In 1891 Portuguese artist Rafael Bordallo Pinheiro produced a set of ceramic swallows which were quickly integrated into Portuguese homes. Over time the swallow has become a symbol of love and hope, especially for those with family who have emigrated out of Portugal. CONTENT Director Vince Nigro CREATIVE DIRECTOR David Ganhão art/design DIRECTOR Noah Ganhão ADVERTISING DIRECTOR

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WORDS

Published by MDC Media Group Manuel DaCosta, President.

Catarina Balça Inês Barbosa Melissa DaCosta Julia Dantas David Ganhão Noah Ganhão Natalie Greenspan

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Contents 20

Date night

A mesa da Avรณ

Julia shows us how to get glammed-up for a romantic evening.

Sweet dreams from Avรณ's kitchen but it's not naptime...it's snacktime!

The collector Bottelcaps? Stamps? Not this guy. Armando Terra gives us a private tour of the most interesting and eclectic collection we've ever seen.

Put it on shuffle The discovery of new music can be very exciting if you open your mind.

Nothing, left for me. A photographer, a model and a pool ladder. Creating art in the suburbs.

Peter Serrado Peter talks with us about his anticipated debut album, his influences and his future.

Practice doesn't make perfect

The invicta city

What’s the whole yoga craze? We'll tell you.

Our Portuguese tour-guide, Inês Barbosa traveled to Porto and offers some non-traditional hotels, restaurants and things to do after the classic stops.

Mercado Negro

Portrait

If you like bold flavours that you won't find anywhere else, we have a treat for you; three recipes from the kitchen of Toronto's innovative

This photo of Ana Gomes Barros is repesentative of many people in rural Portugal—hard working, genuine.

WORDS & PHOTOS: JULIA DANTAS

BEAUTY BY JULIA

Date night

here’s nothing more romantic than a night out on the town with someone and a gorgeous makeup look to go along with it. You should always set aside an evening where you and your partner can step back and spend some time to value your relationship. From working different hours, raising kids and managing everything else in-between, life can certainly get busy. I give you permission to be selfish and do whatever corny, fun date night you have in mind. Who am I you may ask? My name is Julia Dantas. Toronto based makeup artist, content creator, finalist on Kim Kardashian West’s TV show

Glam Masters, and Burberry Makeup Ambassador. I love filming tutorials on new makeup looks and capturing content that gets people inspired. My biggest motto is ‘what you think about you bring about’. You have the power to live your dream life. 2019 is the year to live your best life! Okay, enough about me! Let’s chat makeup. I am going to give you a step-by-step makeup breakdown so you can get all glammed up for your special night with your lover or bestie. This night we are going BIG! What speaks date-night more than a bold red lip? I want to keep the face looking fresh and flawless with the main focus on those Ruby Red lips!

LUSO LIFE

The first thing you ALWAYS need to start out with is a base. Moisturizer! Whether you have oily or dry skin, you need your skin hydrated. Grab your favourite cream and give your face some love. Before we move onto makeup, you will want to use a good primer. If you have oily skin, you will want to use a mattifying primer like Rimmel London - Stay Matte Primer. If you have dry skin, you can stick to using just your favourite cream or you can go a step further and use a good luminous primer to give you a nice radiant glow. My personal go-to is the Burberry Beauty Fresh Glow Luminous Base. Next, we are going to be applying foundation. A lot of people skip this step because maybe they already have perfect skin? Trust me…you want to apply foundation because it is the base for your makeup and will help all your makeup stay in place all day long. This is your canvas now, not a face. You want all the colours to blend out evenly on your canvas, therefore you want the canvas to start off with the same colour everywhere. Some of my personal favourite foundations are: Burberry Fresh Glow, Make Up For Ever Ultra HD Cover Stick Foundation, NARS Radiant Longwear Foundation and Too Faced Born This Way Foundation. Who has under eye circles? Don’t worry…I do to. Time to fix that problem with concealer. Concealer is pretty much like a full coverage foundation so you only want to use it on your problematic areas. Use a shade that is 2-3 shades lighter than your foundation, so it will help brighten under your eyes. I apply my concealer in a triangle under my eyes, down the bridge on my nose, my chin and a touch on my forehead. I know this may seem like a lot…but you will look like Kim Kardashian West by the end of this look. Next, you want to accentuate those gorgeous cheekbones and hide that lovely double chin, because I know 22

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mine isn’t cute! Thankfully we have something called contouring, and it doesn't have to be as scary as you think. Use a contour shade that is more of a cool undertone and avoid using orangey colours. All you want to do is mimic a ‘three’ shape. At the top of your forehead, right under your cheekbone (pro tip: try a kissy face and where you see the line is where you should shade in) and right under our chin. Try using Kat Von D Shade & Light Contour Palette. Moving on to the blush. Blush has totally come back so feel free to be generous with this product. I like using tones like are more peachy than pink. Smile big and apply the blush right at the apples of your cheeks. You can then blend with the extra product back into your cheek bones. Give NARS Orgasm Blush a go! Time to highlight to the gods! But seriously. Highlighting is something that has been extremely trendy over the last few years, and personally I never want it to go out of trend! You want to apply this at all of the high points of your face so that when the light catches you, you will have a nice pop when applied correctly. I like to apply my highlight right at the tops of my cheekbones, down the bridge of my nose, right under my brow bone and in my inner ear duck. Some of my favourite highlighters are: BECCA Cosmetic in Champagne Pop, ColourPop Super Shock Highlighter and Burberry Fresh Glow Highlighter Pen. My favourite part of my makeup application…the brows! I have found brows can completely transform your look. Sometimes they just need a little bit of assisting. Using my Benefit Precisely My Brow Pencil, start at the tail of the brow, where you can be a bit more heavy-handed and building your way to the front of the brow. Do light strokes and be patient. This process can take a while to perfect but once you got it, you got it. I then

use the spoolie on the other side of the pencil to comb all my hairs up and blend out any harsh lines. Moving on to eye makeup. We want to some create something soft, glowy and to give ourselves some Victoria Secret vibes. All you want to do is apply a brown eyeshadow or contour shade right in the crease of your eye with a fluffy brush. This is super easy and will give your eyes a bit of definition. You can continue by using your highlighter that you applied on your face and using your finger to place this right on your eyelid. This will help brighten up your eyes. Lastly, use your go-to mascara to coat your top and bottom lashes. I like using the NARS Climax Mascara. Time for the show stopping lipstick. This is your time to step out of your comfort zone and try out a new look. I know sometimes it can be scary to try new things, but this final look is going to be one worth taking a selfie. Finish off by using a true red lipstick to create a classic and timeless look. In the photo above, I’m using the KKW Beauty Classic Red Lip Liner & Lipstick. Pro beauty tip: use setting powder on your lips afterwards with a sponge or brush to matte your lipstick and help lock it in place. Last but not least - we need this to stay in place all night long. For this, you want to use a setting spray to lock it in. My ride-or-die is the MAC Cosmetics Fix Plus. I promise you, you will be surprised how long this stays intact with the right products and setting spray. Now is your time to shine while you’re out with your new lover, long-time companion or BESTIE! You look stunning and should feel stunning too. All those head-turns are because you are rocking this look! Follow my socials for more work and pro-tips! @juliadantasbeauty

WORDS: Katia caramujo

recipe: Maria esteves

PHOTOS: NOAH GANHÃO

A mesa da AVÓ Maria

Sweet dreams

hat do you mean there isn't a large chunk of codfish in the middle of your Christmas dinner? Pancake Tuedsay? Pfft, try pork stew. It's lent and you're eating meat on a Friday? Big no no! St. Martin's day is just another random holiday on your calendar? No way, that's a time for roasted chestnuts!

Growing up in this household ensured that I couldn't possibly relate to complaints about bad lunches— I mean, how could I? Maria Esteves' culinary skills are attested to by anyone who has had the pleasure of dining at her table. Not only does she cook well but does so with passion, which is evident in each dish, particularly her five-course meals!

With many culinary traditions extending across cultures, the Portuguese are no exception. Over time and with combinations of cultures, they can vary from home to home. In ours, the holidays cannot go on without the delicacy that is sonhos.

Sonhos are essentially fried balls of dough covered in sugar and/or cinnamon. There are a few variations of sonhos—regular sonhos as just mentioned, squash sonhos, carrot sonhos and in reality, any other combo that comes to mind. Maria specializes in the squash sonhos just like her mother did, which are also called “filhoses.” She typically keeps an emergency squash in the pantry, in case we have guests.

Sonhos; which directly translates to dreams, are a must on Christmas Eve, Christmas Day and especially the Epiphany. They return on Easter Sunday before hibernating until fall harvest when the pumpkins are ready for picking. Despite looking easy to make (roll, fry, devour), my mom is seen at family gatherings making these cherished sweets—preferably on the spot since they're best enjoyed fresh, with a side of port wine, of course…

So...what are dreams made of?

Seeing as most people aren't fortunate enough to dine chez Maria whenever they please, we're sharing the recipe...though we'll have to exclude two secret ingredients as promised. On that note, give these a try one night—just try not to eat the whole plate! LUSO LIFE

Makes two dozen

Sonhos 1 butternut squash 2 eggs 3 tablespoon of white sugar all purpose flour, about the equivalent in weight as the squash Vegetable oil for deep-frying Confectionerâ&#x20AC;&#x2122;s sugar Ground cinnamon

Peel and cube the butternut squash. Cook it in very little water for about 20 minutes. Let cool completely. Puree the squash with a hand mixer. This step can be done in advance or even the night before. Add the eggs to the puree, followed by the sugar and then the flour. Heat up oil in a deep frying pan. As soon as you put the flour, immediately start to fry the dough. Place a small spoonful of dough in hot oil. Fry about 5 minutes or until you see the balls are golden in colour. Place them on a plate lined with paper towel to soak up the oil. Prepare on the side some sugar mixed with cinnamon in a small bowl. Once the balls are fried, roll them individually in the sugar/ cinnamon mixture and place them on a serving plate. Enjoy and sweet dreams!

LUSO LIFE

MODEL: EMILY GILMORE

PHOTOS: NOAH GANHãO

NOTHING, LEFT FOR ME. PHOTOJOURNAL

Creating is magnificent, odd and in all honesty, quite challenging. Creating something from nothing is that, but magnified. Where can you find nothing? The suburbs. A challenging place to live when it seems everywhere else is buzzing. Because of this, creating can be the most appealing and ultimately fulfilling activity. Where does your mind wander when your surroundings aren’t constantly stimulating it? Can a sense of curiosity for the area you’ve lived in for 20 years begin to develop—even perhaps an intrigue for it? The benefit of a blank slate is the opportunity to make a distinct mark on it. In this case, suburbia offers a place for anyone to make something— something unique. It can take different forms; a paint night with friends, free-styling your own recipe for a dessert, downloading software to make your own beat, and a plethora of other things. This day however, it meant using an old pool ladder, that’s since been repurposed, as a prop for a backyard photo after the snow had melted. Act on an idea that has been brewing in your mind and channel your passion into something tangible. At the core of it all, however you choose to get creative and whatever the scale, put your heart into it and get lost, because for once, there truly is no right or wrong.

LUSO LIFE

Emily wears jacket by I.AM.GIA, matching top/skirt by Zara & custom shoes by Vans

LUSO LIFE

INTERVIEW: CATARINA Balça

PHOTOS: NOAH GANHÃO

PE TER C SINGER/SONGWRITER

S E R R A D O

ombine solid songwriting, rugged good looks, a dash of cool and the voice of an angel who spent last night at the bar drinking bourbon with Frank Sinatra and you get an idea of what to expect from Peter Serrado. The Toronto native made a big splash in Europe last year when he participated in the Festival da Canção—Portugal’s song contest where a song is chosen to represent the country at Eurovision—and took his song Sunset the final. On the heels of the massive accomplishment, Peter is poised to keep the momentum going with the recent release of his self-titled debut album. We had the pleasure of catching up with Peter last month before one of his performances. LUSO LIFE

Luso Life: How did you start your professional music career? Peter Serrado: About two years ago I met Reno Silva, who is now my manager. He came across a video I had posted on Facebook and liked my voice. At this point, I was playing in small venues—bars, coffee shops...I still am! (laughs) I was in a kind of routine; same thing every week, nothing changed, nothing evolved. That's when he approached me, and we talked about this project by MDC Media Group and Arrival Music Group, which felt like a good opportunity to start a pivotal stage in my musical career. LL: Since starting with MDC and AMG, how have you grown, both as a person and artist? PS: Being with MDC and Arrival Music Group has made me evolve as an artist and also as a person. I learned to have discipline, and this made me work harder. I write more, I am more involved in music, more dedicated and more attentive. I have found the opportunity to grow here on several levels. The writing process for me has changed a little bit and I’ve been more focused on my craft. LL: You just released an album, Peter Serrado. Tell us about it. PS: It's true, I released my album on February 22nd. I'm extremely happy with each song on it and value each for the story it tells—mine or someone else's. Experiences that I have lived or from others who I've had contact with. The purpose of the album was to tell a unique story in each song, so that's what I did with the help of Reno. He worked on the album with me from start to finish and we couldn't be more excited with the result. LL: If you could choose a favourite song from your album, what would it be and why? PS: I don’t think it’s going to be a single, but a song that has really grown with me is Animal. Despite 38

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being in English, the song comes from my Portuguese roots. It was created at a time when I was listening to Zeca Afonso—whom I like very much. I wanted to make a folk song and give it a more modern look. The lyrics are strong, and the song definitely has a place in this world.

makes me think, "Ah, this could make a good song!" That being said, the music itself comes from my state of mind the day I'm creating the music. In short, the lyrical part is based on real situations or experiences, whereas the sound is dependent on how I feel in a particular moment.

LL: Who are your biggest musical influences?

LL: You participated at Festival da Canção—tell us about your experience and how that changed you as an artist.

PS: I would have to say Bruce Springsteen and more recently, Jack Savoretti. I love their voices, both serious and both musicians who write stories. I have always enjoyed good music that tells a story. I like to have a relationship with the songs, which they both happen to do very well. LL: When you are in the process of creating music, whether writing the music or lyrics, what inspires you? PS: My primary source of inspiration will always be personal experiences or an event in someone’s life—whether they are my acquaintance or not. Sometimes I'm in a cafe and I hear anything that

PS: It was a very cool and unique experience. Before that I was always doing covers, which I didn’t not like to do! I wanted to show more; show what I like to do; show them my style. My idea was to participate in this contest so I could climb one more level and see where it would take me. The truth is that it opened many doors for me. I was surprised by the support of the Portuguese, back in Portugal. I was under the impression that they wouldn’t like my song because it was in English, but it was basically the opposite— people liked the music! I didn’t win, but that wasn’t my goal. What I wanted was to show my work and the truth is that people liked it.

LUSO LIFE

LL: Do you think that your participation in Festival da Canção, having thousands of people seeing you and thus gaining such a powerful platform of exposure, gave you better direction to create this album? PS: Yes. When I was there and sang Sunset, people would ask if I was already working on an album, how it would sound, when it was coming out, etc. At that point, even though we wanted to make one, we weren’t even in the creating process yet. The only song recorded, which wasn’t even completely finished, was Sunset—the song I took to the contest. So yes, there is no doubt that it had a tremendous impact on my album. Because I wanted to give back, I now have two songs in Portuguese, which are my way of thanking everyone in Portugal. LL: Are there any collaborations with anyone from Portugal on this album? PS: I worked with Liliana Moreira, she wrote the lyrics—these songs were in English and she translated them as best she could in Portuguese, because it is not possible to have a literal translation. We found that these two songs were perfect to be in Portuguese and she did a beautiful job. LL: What is your connection to Portugal and your roots? PS: My parents are from Alentejo. Having both grown up in Portugal, they've ensured I was involved in Portuguese culture all my life. They took me to Casa do Alentejo and other community clubs, which I still attend on occasion. To this day I remain connected to Portugal—be it music or food! (laughs) LL: How does Portuguese culture influence your music? PS: A song I mentioned earlier— Animal—is totally influenced by Portuguese culture. At the time I wrote it, I was rehearsing for a con40

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cert to pay homage to "25 de Abril." and then I heard Zeca Afonso even more. It certainly influences it a lot.

times from previous artists, which as stated carries a negative and positive side.

LL: Who is your favourite Portuguese artist and why?

LL: We have this idea today that it is much easier for artists to promote the music they create... Despite this overload we have talked about, I think that at the same time it allows people who we have never heard of to have a platform and are suddenly being recognized for their talent ...thoughts?

PS: It would have to be Zeca Afonso because of the history and stories. I also like Rui Veloso a lot—so much so that the first song I sang in Portuguese was "Anel de Rubi." Besides that sentimental value, he is undeniably a genius with the guitar. LL: Over the past decade, the music industry has evolved drastically—particularly with the introduction of online platforms. Now any artist can publish their work simply and free of charge. Social media is another development, which acts quickly (for better and worse). We want to know your thoughts on this transition and whether easy access has made breaking through more difficult, especially since with that comes more variety and competition. PS: I definitely think it is more difficult nowadays with so many people doing the same thing. It's a market like you said, overloaded. There are thousands of people trying to be the next Justin Bieber through YouTube. However, I think I see things a bit differently, so I don’t get frustrated. I believe that each of us must follow our own path to get to where we want. We don’t all need to become "big" through the internet. When you look through that simple perspective, it doesn’t become so difficult ...it is a difficulty fabricated by people themselves. LL: In keeping connected to the public; colleagues, current and potential fans—it must be quite easy now, isn't it? PS: Yes, ther is no doubt that social media in this respect are great. It is, almost the only way to reach people—at least on a large scale. We are living in drastically different

PS: Yes, yes, no doubt that it serves well. But it also depends on one very important thing: how many followers you have on your social media. It's very difficult, there are a lot of people doing the same thing ...It seems easy, but it's not quite like that. Luck is also an essential factor here. LL: What do you want your fans to grasp from your music? PS: I hope they resonate with the songs. I want people to hear my stories and understand who I am. I think this is a good start, a good album, to explain to people who I am. I hope this project has an impact and makes a difference. LL: What is next for Peter Serrado? PS: Write more, continue to write more. And if everything goes well— without creating too many expectations, because I live life day by day—maybe a tour. I would love to do a tour – especially in Portugal. And who knows, a world tour, but for that I have to work a little more! (laughs) You never know! @peterserrado PETER SERRADO'S DEBUT ALBUM is AVAILABLE ON ALL STREAMING PLATFORMS

LUSO LIFE

portuguese

ilho de pais nascidos e criados no Alentejo, em Portugal, Peter Serrado tem bem vincadas as suas raízes. Ligado a Portugal pela música, pela língua e, claro, pela comida, Peter faz deste país do outro lado do Atlântico um canto também seu.

A sua música bem estruturada alia-se à voz enrouquecida, que lhe transporta maturidade e faz-nos imaginar até onde nos poderá levar Peter Serrado. Sem medo de desafios, Peter participou no Festival da Canção, em Portugal, no ano de 2018 e, apesar de se apresentar com um tema em inglês, fez com que o público o acolhesse de braços abertos e ouvidos bem atentos. Este lusodescendente faz agora parte da MDC e Arrival Music e lançou o seu primeiro álbum “Peter Serrado”, no passado dia 22 de fevereiro. Luso Life: Como e quando começou esta tua vida mais profissional, digamos assim, na indústria da música? Peter Serrado: Há cerca de dois anos atrás conheci o Reno, que é agora o meu manager. Descobriu-me online, no Facebook, gostou da minha voz num dos vídeos que publiquei. Nesse momento da minha vida eu estava a tocar em sítios pequenos, bares, coffee shops… Ainda estou! (risos) Mas eu estava numa espécie de rotina, a mesma coisa todas as semanas, nada mudava, nada evoluía. Foi aí que ele me abordou e falámos sobre este projeto da MDC e da Arrival Music e eu achei que era uma boa oportunidade para começar uma outra etapa da minha carreira musical. LL: Estás, como referiste, com a MDC Media Group e com a Arrival Music – como é que tem sido esta experiência? PS: Estar com a MDC e Arrival Music fez-me evoluir enquanto artista e também enquanto pessoa. Aprendi a ter disciplina e fez com que eu me empenhasse mais. Escrevo mais, estou mais envolvido na música, mais dedicado e mais atento. Encontrei aqui a oportunidade de crescer a vários níveis. LL: Acabaste de lançar um novo álbum – “Peter Serrado”. Fala-nos deste projeto. PS: É verdade, lancei o meu álbum no dia 22 de fevereiro. Eu acho que os temas são todos muito bons e são realmente importantes para mim porque são estórias – minhas ou de alguém. Experiências que eu vivi ou simplesmente de outras pessoas com quem eu tive contacto. Há uma estória em todas as músicas e esse foi o objetivo do álbum. LL: Se pudesses escolher uma música do teu álbum – qual seria e porquê? PS: Eu acho que não vai ser um single, mas a cantiga que eu considero como preferida é a “Animal”. É uma música que, apesar de ser em inglês, vem das minhas origens portuguesas. Foi criada numa altura em que eu estava a ouvir Zeca Afonso – de quem eu gosto muito. Eu queria fazer uma canção tipo folk e dar-lhe um cariz mais moderno. E a letra é forte, eu queria algo que tivesse impacto. LUSO LIFE

LL: Quais são as tuas maiores influências em termos musicais? PS: Posso dizer Bruce Springsteen e, agora mais recentemente, Jack Savoretti. Gosto muito das vozes deles, ambas graves, mas para além disso são dois músicos que escrevem estórias. Sempre gostei de boa música com estórias. Eu gosto de ter um relacionamento com as cantigas e eles fazem isso muito bem. LL: Quando estás no processo de criação, seja ele escrito ou a nível musical, no que te inspiras? PS: Em tudo. Experiências pessoais ou num acontecimento da vida de alguém – seja ele meu conhecido ou não. Às vezes estou num café e ouço qualquer coisa que me faz pensar “ah, isto pode ser um bom tema!”. Mas acho que o som, o instrumental da música, vem do meu estado de espírito naquele dia em que crio. A parte lírica é baseada 44

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em situações reais ou experiências, mas o som realmente surge dependendo da forma como eu me sinto naquele momento. LL: Acreditas que a tua experiência no Festival da Canção do ano passado foi uma espécie de recomeço? PS: Sem dúvida. Eu participei no Festival da Canção para tentar subir mais um degrau. Antes disso eu estava sempre a fazer covers – que eu não desgosto! – mas eu queria mostrar mais. Mostrar o que eu gostava realmente de fazer, o meu estilo. Por isso a minha ideia foi participar nesse concurso para tentar subir mais um patamar e ver onde isso me levaria. A verdade é que me abriu muitas portas. Fiquei surpreendido com o apoio dos portugueses, lá em Portugal. Eu estava com a impressão que não iam gostar do meu tema porque era em inglês, mas foi precisamente ao

contrário – as pessoas gostaram da música! Não ganhei, mas esse não foi o meu objetivo. O que eu queria era mostrar o meu trabalho e a verdade é que as pessoas gostaram. LL: Achas que com essa participação no Festival da Canção, tendo milhares de pessoas a ver-te e ganhando assim uma plataforma tão poderosa de exposição, fez com que te preparasses melhor para a criação deste álbum? PS: Sim. Quando estive lá e cantei a Sunset as pessoas perguntavam-me sempre se eu estava já a trabalhar num álbum, como é que vai ser, quando é que sai, etc. E nessa altura, apesar de querermos fazer um álbum, ainda nem sequer estava no processo de criação. A única música gravada e, sem estar completamente gravada ainda, foi a Sunset, que levei ao concurso. Mas sim, sem dúvida que teve um impacto muito grande no meu álbum e tam-

Levavam-me à Casa do Alentejo e a outros clubes comunitários. Estou ainda hoje constantemente ligado a Portugal – seja pela música, seja pela comida! (risos) LL: De que forma Portugal e a sua cultura te influenciam a nível musical? PS: Um dos temas—Animal—foi como disse uma influência totalmente portuguesa. Na altura em que compus essa música, estava a ensaiar para um concerto de homenagem para o 25 de Abril, e então ouvia ainda mais Zeca Afonso. Acho que realmente me influencia imenso. LL: Há algum artista português que consideres como o teu favorito? PS: Zeca Afonso por causa da história e das estórias. Gosto também muito do Rui Veloso, tanto que a primeira canção que cantei em português foi o “Anel de Rubi”, para além de que ele é um génio quando toca guitarra.

bém por isso tenho duas cantigas em português, porque eu queria, de facto, retribuir. É a minha forma de agradecer a todos em Portugal. LL: Existem colaborações com alguém de Portugal neste álbum? PS: Trabalhei com a Liliana Moreira, foi ela que escreveu as letras – esses temas estavam em inglês e ela adaptou da melhor forma para português, porque não é possível haver uma tradução literal. Achámos que estas duas cantigas eram perfeitas para ser em português e ela fez um belíssimo trabalho. LL: Qual é a tua ligação a Portugal e às tuas “raízes”, como referes tantas vezes? PS: Os meus pais são do Alentejo. Ambos cresceram em Portugal e por isso mesmo que, desde que nasci, que fizeram questão de me envolver na cultura portuguesa.

LL: A indústria da música, nos últimos 10 anos, tem se mostrado muito diferente – principalmente pelas plataformas online que, agora, permitem a qualquer artista a oportunidade de expor o seu trabalho, gratuitamente, de uma forma rápida e fácil. E ainda, claro, as redes sociais, que funcionam como flecha, para o bem e para o mal. Eu queria saber o que pensas desta transição – se por um lado antes era mais difícil fazer chegar a tua música ao público, agora há muito mais oferta, o mercado está sobrecarregado e, consequentemente, há mais competição. PS: Eu acho que as coisas são mais difíceis, claro. Neste momento há muita gente a fazer a mesma coisa, é um mercado, como disseste, sobrecarregado. Há milhares de pessoas a tentarem ser o próximo Justin Bieber através do YouTube. No entanto, eu penso que vejo as coisas um bocado de forma diferente e por isso não fico tão frustrado. Acredito que cada um de nós deve seguir a sua própria estrada para chegar onde quer. Não temos todos que

ser “grandes” através da internet. E pondo as coisas nessa perspetiva, não se torna tão difícil... As pessoas é que criam essa dificuldade. LL: Mas em relação à tua ligação com o público, com os fãs... É bem mais fácil agora, não é? PS: Sim, sem dúvida, as redes sociais nesse aspeto são ótimas. É, aliás, quase a única forma de chegar às pessoas. Estamos a viver tempos diferentes. Há sempre um lado negativo e um positivo. LL: Eu tenho ideia que hoje é mais fácil de se promover a música que os artistas criam... Apesar dessa sobrecarga que falámos, penso que ao mesmo tempo permite que pessoas que nunca tenhamos ouvido falar, tenham uma plataforma e que de repente sejam reconhecidos pelo seu talento... PS: Sim, sim, sem dúvida nenhuma que serve bem para isso. Mas depende de uma coisa muito importante: a quantidade de seguidores que tens nas tuas redes. É muito difícil, há muita gente a fazer a mesma coisa... Parece fácil, mas não é bem assim. A sorte também é aqui um fator essencial. LL: O que esperas que os fãs retenham da tua música? PS: Espero que se identifiquem com as canções. Eu quero que as pessoas ouçam as minhas estórias, que entendam quem eu sou. Penso que este é um bom começo, um bom álbum, para explicar às pessoas quem eu sou. Espero que este projeto tenha impacto e marque a diferença. LL: Quais são os próximos passos para Peter Serrado? PS: Escrever mais, continuar a escrever muito. E se tudo correr bem—sem criar muitas expectativas, porque eu vivo a vida dia-a-dia—talvez uma turné. Pelo menos em Portugal eu gostava muito de fazer uma turné. E quem sabe, uma turné mundial, mas para isso tenho que trabalhar um pouco mais! (risos) Nunca se sabe! LUSO LIFE

the

colle

ector ARMANDO TERRA

WORDS: CATARINA BALÇA

PHOTOS: NOAH GANHÃO

o see beauty and historical value where others see useless, old objects. This is perhaps the main characteristic of the collector. In most cases, collecting is a part-time interest, to others, the seduction evolves from the initial fascination into a lifelong passion. Collecting, caring and documenting the memory or story that each object possesses can turn into an obsession and eventually, an entire lifestyle.

ture. Today, the large space (a labyrinth of rooms) which houses his collection seems too small to showcase the pieces which have now become part of his life story. An eclectic collection which seems to include a bit of everything. Vintage signs; the memories of an old hardware store who’s shelving and fixtures have been preserved and relocated; scooters, motorcycles and automobiles from other eras; plus countless smaller objects that are linked to special moments in time.

next opportunity may lie, the ability to negotiate with other collectors, and above all, dedication. There are also those who contact Armando directly, "many opportunities emerge from people who know what we’re looking for. Sometimes there are collectors who have duplicate pieces, so we negotiate an exchange."

There are those who dedicate themselves to a theme and focus only in that direction (philatelists collect stamps, numismatists limit their collections to coins) and then there are people like Armando Terra - a born collector and, let's say, generalist.

"I like the variety of items I have. The condition in which they are kept is very important to me—I try to collect only pieces which are in the best possible condition. I'm very passionate about collecting and every piece has a special place in my heart, especially the ones which were gifted to me. I know the history of each one."

The journey began with a fascination of commercials and by 14 he was already looking at objects differently. Armando saw beauty and history—his peers saw useless and old. "The first pieces I started collecting were things related to Coca-Cola. I started with porcelain signs (I still have the first one), then bottles, glasses, ballpoint pens and a lot of other things." Responding to the collector’s impulse, Armando was unwittingly setting the foundation for his fu-

Organization is vital when collecting, otherwise the charm can be lost and it can quickly become a mere heap of objects. Armando told us that the initial setup was the most time-consuming; "finding a proper place for everything took three or four months of intense work, but now the collection basically takes care of itself." Many things have contributed to the growth of this collection—being in the right place at the right time, having a sense of where the

Lucas Terra (25) has also been bitten by the collector bug, which puts a smile of satisfaction on Armando’s face knowing that the passion and dedication he feels for each and every piece will carry on with his son as the future curator. Armando has never considered selling his “collection of collections” or displaying it in a museum—instead he has opted to keep it as a sort of hidden gem—with his only future plans being to pass it on to Lucas. "You know, I remember where I bought every piece, I can see where each one came from. This collection has helped me keep my mind active and it makes me happy to look around and see what I have. It's almost therapeutic. I spend a lot of time here each day.” Armando, however, does not completely dismiss the idea of one day presenting his “collection of collections” to the general public. To the question of a hypothetical museum he responds with a hopeful "who knows? ...". LUSO LIFE

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“I' m very passionate about collecting. Every piece has a special place in my heart”

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portuguese

er beleza ou interesse histórico onde os outros veem apenas objetos ou papéis sem utilidade ou em desuso. Esta é, talvez, a principal característica de quem, por impulso, começa a juntar peças e objetos. E se, na maioria dos casos, o colecionismo é uma sedução passageira, noutros, do fascínio inicial, evolui-se para uma paixão para a vida inteira. Recolher, cuidar, registar, pelo menos na memória, a história que cada objeto encerra pode tornar-se quase uma obsessão e, por mais estranho que possa parecer, também pode funcionar como verdadeira terapia. Há quem se dedique a uma temática e lhe dirija toda a sua vocação de colecionador (os filatelistas apenas se interessam por selos, os numismáticos focam-se nas suas coleções de moedas...) e, depois, há pessoas como Armando Terra – um colecionador nato e, podemos dizer, generalista. Tudo começou com o fascínio por um anúncio publicitário. Os 14 anos de Armando mostravam já a diferença do seu olhar sobre as coisas – viu beleza e interesse histórico onde outros viam apenas algo já sem qualquer utilidade. “As primeiras peças que comecei a colecionar foram coisas relacionadas com a Coca-Cola, comecei com anúncios em porcelana (ainda tenho o primeiro), depois garrafas, copos, esferográficas e diversas outras coisas.” Respondendo ao tal impulso, que caracteriza quem se dedica a colecionar, Armando sem saber estava a marcar o seu futuro. Hoje o espaço, por maior que seja, parece sempre pequeno para mostrar todas as coleções – cerca de uma dúzia -, que já fazem parte da sua história de vida. Desde os anúncios vintage, às memórias que preserva de uma loja de ferragens, até às vespas e motorizadas, passando pelos automóveis de outras eras, e por tantos outros mais pequenos objetos que se ligam sempre a momentos ou lembranças, mais ou menos, profundas. “Gosto da variedade de itens que eu tenho. A condição em que eles se encontram também é muito importante para mim. Tento colecionar peças no melhor estado possível, de modo a garantir que tenho uma boa mostra de itens. Eu sou muito apaixonado pelo colecionismo e cada peça tem um sítio especial no meu coração. Até porque alguLUSO LIFE

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mas me foram oferecidas, por isso as guardo ainda com mais cuidado e sei a história de cada uma.” No colecionismo a organização é fundamental, caso contrário, o encanto pode perder-se num mero amontoar de objetos. Armando Terra contou-nos que o que custou mais foi o início – “por tudo em ordem e no seu lugar, demorou cerca de três/quatro meses de intenso trabalho, mas depois... agora a coleção quase que toma conta de si.” Estar no sítio certo, na hora certa, ter sentido de oportunidade, capacidade para negociar com outros colecionadores e muita dedicação têm ajudado Armando Terra a conseguir juntar tudo o que tem. Por outro lado, a partir de certa altura, “as pessoas já sabem do interesse que temos e telefonam-nos para nos dizer o que têm e as oportunidades de negócio surgem. Por vezes há colecionadores que têm peças em duplicado e entramos num processo de troca.” A paixão de Armando já contagiou o filho. E sente-se no sorriso a satisfação por saber que a sua dedicação a cada peça, a cada objeto, vai ter continuidade. E essa certeza basta-lhe. Armando Terra nunca pensou em vender a sua coleção de coleções num museu. Tudo o que tem será para o filho cuidar. “Sabe, eu sei onde comprei cada peça, consigo lembrar-me e ver onde a comprei ou arranjei. Esta coleção tem-me ajudado a manter a minha mente ativa. E sinto mesmo prazer em olhar à minha volta e ver o que tenho. É quase uma terapia. Passo aqui muito tempo, cerca de 10 a 11 horas por dia. O meu filho também está por aqui, ajudamo-nos um ao outro, porque ele também tem muito interesse na coleção. Esta coleção cresceu sem eu nunca pensar em vender, nem penso. O meu plano é passá-la para o meu filho que se mostra muito interessado nela.” Armando Terra, no entanto, não põe completamente de lado a ideia de um dia permitir que a sua coleção de coleções se mostre não apenas a amigos, mas também ao público em geral num hipotético Museu. No ar ficou um esperançoso “quem sabe?...”. LUSO LIFE

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WORDS: DAVID GANHÃO

PHOTOS: Noah Ganhão

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he iPod was a revolutionary device. Thousands of songs sitting in your pocket, connected to a pair of earbuds, ready to give you a fix of your favourite music in an instant. My first experience with an iPod was shortly after the release of the iPod touch when my son, who had made his first big purchase using his paper route money asked, “Daddy, please put some music on this”. Naturally he wanted me to fill it up with artists that he liked at the time, probably Green Day or whatever pop hits were playing on the radio. By this point I had amassed a large collection of digital audio and being a responsible father who grew up in the era of the mixtape, de-

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cided to try and replicate that on the boy’s iPod. The mixtape from my youth was a fabulous invention. I would spend hours at the local record store, Starr Records— quietly sifting through bins of new and used vinyl, listening to whatever Mike Starr was playing from behind the counter. Sometimes, one of the songs would peak my interest but being young, shy and afraid to look uncool, I wouldn’t dare ask Mike what it was. Instead, I’d patiently wait until Mike was talking to one of the regulars and then sneak a peak of what was spinning on his turntable— The Stranglers, Iggy Pop, The Forgotten Rebels. I would then make my way back to the bins and start searching, before making my way back to the counter with my purchase for the day. To me, it was about the discovery of music, which was a lot harder than it is today. To go beyond radio, we needed to source things out, which since the in-

ternet was non-existent, meant paying attention to what other like-minded fans were listening to. It meant seeing what the record store geeks were spinning and it meant sharing music with friends—enter the mixtape. Once home, I would remove the album from its cellophane wrapping, study the artwork and read the liner notes while listening to side one—beginning to end, then walk back to the turntable, flip the album and listen to side two—beginning to end. I’ve always had a love for vinyl. The crackling noise it makes, the cover art (which to me is the ideal format to visually represent who and what is on the album). I would make mental notes of what my favourite songs were and since most of this music wasn’t played on mainstream radio, I had no idea as to what the singles would have been. I had personal charts in my head, lists, of what the best songs of each album were.

With the mixtapes, most were made for my personal pleasure. To play on my Walkman®, take them in the car or to carry around in my pocket just in case I ran into an audio emergency. These mixtapes were carefully curated as to what my mood was, what the occasion was or where this mixtape was going. They all included hand-drawn artwork and a list of songs on the inside because nobody wanted a plain box with BASF written on the outside. Occasionally, some of these mixtapes were made to enter the hands of friends. You would have to take their tastes into account yet personalize it in a way where they would know where it came from. My first realization that the music I listened to was not mainstream or even appreciated came in grade 12. Knowing I had a huge collection of vinyl, a friend asked me to make a mixtape of dance music. I spent that evening looking though my collection and creating a list of the best danceable tunes to fill a C-60 cassette (for you millennials, that’s 60 minutes of music, 30 per side). I pulled out Depeche Mode, New Order, Trans-X, The Cure, Bowie. I listed the songs on the inside of the jacket and on the outside I decorated it with the band logos. I proudly showed up at school the next morning and handed him the mixtape, certain that it would be a hit. At the end of the day we bumped into each other in the halls. My friend reached into his pocket and handed back the mixtape, blurting, “What

the hell is this crap?” I was confused and might I say, a little hurt since my mixtapes were a labour of love. Apparently my take on dance was not parallel to his. He wanted someone called Stevie B and a girl named Trinere…interesting. This, of course, led to deeper exploration, with trips to record stores in Toronto where music nerds were replaced with club DJs fighting for the newest releases. The beauty of vinyl and nostalgia of the mixtape will forever be a part of me, but as a music geek, there is nothing that gives me more pleasure than having thousands and thousands of songs on one device where I can instantly curate a playlist or put it on shuffle; which brings me back to my son’s iPod. I filled that iPod with music. Abba to ZZ Top and everything in-between, spanning all genres—jazz, punk, rock, rap. I filled that iPod with everything I could think of that would be fun and educational from a music nerd’s perspective. I kept urging him to put it on shuffle, but his instinct was to play the songs he loved and knew, which makes sense. One day as we watched my daughter play soccer and he was plugged into the iPod, he turned to me, pulled a bud out of his ear, handed it to me and said, “I had it on shuffle, listen to this guy playing guitar. He’s pretty good, eh daddy?”. “Jimmy Page? Ya, he’s good”.

“That’s Jimmy Page? That’s Led Zeppelin?” A while later, I proudly told the story to a friend. After the friend left my son looked at me and said, “please don’t tell that story anymore. I look stupid because I didn’t know who Zeppelin was.” I told him that he didn’t look stupid, he looked like a genius. Anyone can like Led Zeppelin if they’re told to like them but instead, he discovered the brilliance of Mr. Page on his own…because he put it on shuffle. I find many people don’t, so I’m going to help you out by giving you an A to Z of a few musicians that in my opinion have made a difference to music. As I told my son, my music is not your music, but you need to know it and respect it the same way I respect The Beatles and Sinatra. It’s not my music, but it has influenced the music I love.

It was about the discovery of music LUSO LIFE

Amália Rodrigues - COIMBRA - BARCO NEGRO - UMA CASA PORTUGUESA

Beastie Boys

Hüsker Dü

- Sabotage - So What'cha Want - Sure Shot

- Could You Be The One - Don't Want To Know If You Are LonelY - Makes No Sense At All

Clash, The

Iggy Pop

- Rock The Casbah - The Magnificent Seven - White Man (In Hammersmith Palais)

- I Wanna Be Your Dog - Lust For Life - The Passenger

David Bowie

Joy Division

- Ashes To Ashes - Life On Mars - Rebel Rebel

- Dead Souls - Love Will Tear Us Appart - Transmission

Ella Fitzgerald

Kraftwerk

- Airmail Special - Bewitched, Bothered, And Bewildered - Mack The Knife

- The Model - Tour De France - Trans Europe Express

Frank Zappa

Little Richard

- Camarillo Brillo - Don't Eat The Yellow Snow - Joe's Garage

- Good Golly, Miss Molly - Long Tall Sally (The Thing) - Lucille

Genesis

Martha and the Muffiins

- Abacab - Mama - The Carpet Crawlers

- Echo Beach - Swimming - Women Around The World At Work

Nirvana - Dumb - In Bloom - Something In The Way 62

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Oasis - Acquiesce - Don't Look Back In Anger - Live Forever

Patti Smith - Dancing Barefoot - Gloria: In Excelsis Deo - Pissing In A River

Queen - Don't Stop Me Now - Good Old-Fashioned Lover Boy - Killer Queen

Robert Johnson

Velvet Underground

- Cross Road Blues - Sweet Home Chicago - Traveling Riverside Blues

- Heroin - Sweet Jane - Waiting For My Man

Smiths, The

White Stripes, The

- bigmouth strikes again - This Charming Man - What Difference Does It Make?

- Blue orchid - Fell In Love With A Girl - We're Going To Be Friends

Tom Waits

Xutos & Pontapés

- Chocolate Jesus - Eggs and Sausage (In a Cadillac with Susan Michelson) - The Piano Has Been Drinking (Not Me)

- A Minha Casinha - À Minha Maneira - O Homem Do Leme

U2 - Bad - Bullet The Blue Sky - Sunday Bloody Sunday

Yardbirds, The - For Your Love - Heart Full Of Soul - Shapes Of Things

ZZ Top - Jesus Just Left Chicago - La Grange - Tush LUSO LIFE

Words: Natalie Greenspan

PHOTOS: braeden meck

MODEL: meg coffey

Practice Perfect

doesn't make

Farting. Smelling strangers' morning breath. Having someone else's butt in your face or worrying about your butt in theirs. What’s with this whole yoga craze? Here’s the low down—or should I say, the downward dog. Yoga is called a practice for a reason. Each class is a self-reflection on where you are in that exact moment in time. Every day your body, your world and the world around you are ever-changing, so no two practices are the same. Because of this, it all comes down to you and your breath; the shallowness or depth of it serving as your guide. No two practices are ever the same; one day you’ve mastered the tree pose, the next day you're a wobbly mess who can’t hold the pose for the life of you. However, the life of you is breath. Developed eons ago as a simple series for breathing, yoga has practically turned into a cult—it’s addictive. The progress made from being dedicated to the practice keeps you striving for more, despite being fully aware that it is an art you can never master. Yoga is a process of lifelong learning with room to grow. Through breath, shared energy in the room, a teacher that strikes just the right balance between you and your chakras, yoga is an evolutionary thing. So while you lie in other people’s sweat, hear their digestive tracts and smell the odd fart or two, each class keeps you returning for more. This is simply the nature of it—an inevitable yearning to better oneself and succeed. Succeeding in this case is showing up and being there. Committing yourself to being present in time, space and place. The success of gathering your things and making it to class so you can fuel yourself; body, mind and soul all thrive in yoga. Now that is a practice worth keeping. If you love yoga, it loves you back—simple as that. Keep practicing and aim for improvement not perfection. The true mission is to set an attainable goal and working to achieve it. LUSO LIFE

PORTO

words: INês BARBOSA

PHOTOS: NOAH GANHãO

lassified as a World Heritage Site, three time best European destination, numerous awards in architecture, education, sports, hotels and restaurants, affectionately referred to as the "Capital of the North," Porto seems determined to remain undefeated. Reknown for it’s famous francesinha sandwiches, champion soccer team, views of the gleaming Douro River, striking monuments and beautiful bridges, Porto somehow manages to have even more beauty to share. With an innumerable amount of developments over the years, the only way to discover them all is to explore each and every pattern lined alley. As truly exciting as that would be however, let's give you a glimpse at some of the lesser known attractions and activities you can expect. There are several well-known luxury hotels in the city: Hotel Infante Sagres, which is on the prestigious Small Luxury Hotels of the World list and winner of the Condé Nast Johansens as Best Newcomer (Hotels). Another is The Yeatman, considered by many as the best in the city. For those who enjoy the occasional indulgence, treat yourself to a culinary experience at their "gastronomic restaurant", and while it is a true gastronomic extravagance, it is matched by the price (rightfully so). The restaurant offers nine courses for dinner that will let you travel a world of incredible flavours, without ever leaving your table. New alternatives to traditional hotels are also emerging in the city such as Yotel, which is known for being at the forefront of technological advancements in the hospitality industry. The British chain decided to open their first hotel on the Iberian Peninsula. Yotel, opening later this year, will be very modern and innovative compared to other hotels in the city: self-service kiosks at check-in, charging stations in rooms as well as keyless entry. Another advanced hotel is The Zero, where creatives are encouraged to present artistic, cultural and innovative ways to use their rooms. If they accept your creative application, your stay is on the house—in other words, zero dollars.

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If fast-paced modernity isn’t your thing, you can always kick back at The House of Sandeman hostel, where you'll sleep in a bed resembling old Port barrels. Featured in The Guardian, the beautiful hostel is also very affordable, with rates ranging from €14 to €60 per night, perfect for the money-conscious traveler. Upon waking up in a beautiful accommodation, treat yourself to breakfast at one of the many cafés in Porto, like A Escola by The Artist. This restaurant is brand new, and run exclusively by the students at the School of Hospitality and Tourism. They provide great food at reasonable prices, in exchange for an evaluation of their service, to be used in the grading of the students. With your belly full, it’s time to experience one of the latest trends: themed escape rooms. At one called, Let me Out, the game goes like this; “Jaime was an accomplished chess player, but his granddaughter, who was his pride and joy became ill and eventually succumbed to a disease. Strange noises could be heard from his apartment until one day there was nothing but silence.

The famous "apitadela" (honking) in the Ribeira tunnel This is one of those traditions which nobody knows how or why it was born. What is certain is that anyone who does not honk while driving through the Ribeira tunnel is not a local (even with two large signs at the entrances which prohibits honking won’t stop them). While you’re there, enjoy the two contemporary tile panels at each of the tunnel exits. You're welcome! WE tribute the inventor Bacalhau à Gomes de Sá

In the Wall of the Bacalhoeiros there is a plaque that honors José Luís Gomes de Sá, the inventor of one of Portugal’s most famous dishes—Bacalhau à Gomes de Sá. Order this dish as your next meal in Porto! Bom apetite! Jump the bonfires of São João During the festival on June 24, anyone who can jump over the bonfire three times (or any odd number) will be protected from illness for the next year… it’s time to start training! Strict rules! To ensure accuracy, the wine tasters at the “Instituto dos Vinhos do Douro e do Porto” cannot use perfumes or scented. No swearing To this day, no one ever saw Jaime again. An ominous aura surrounds the door, giving anyone who passes by a chill. Do you dare enter and find out what happened?” I would certainly be the first to flee! In June, the Serralves Foundation organizes 40 uninterrupted hours of dance, music, theater and exhibitions. This is the largest festival of contemporary artistic expression in Portugal and one of the largest in Europe. Also in June, is the NOS Primavera Sounds at the Parque da Cidade do Porto—the largest (83 hectares/205 acres) urban park in the country—where Solange and Erykah Badu, J Balvin, Interpol, James Blake and Stereolab are listed as headliners of a very eclectic lineup. When compared to the other great European cities our little corner of the world proudly beats its chest. There’s much more to tell you about but I’m running out of space so I will leave you with one last piece of advice: If you are considering a visit to Porto in 2019, hurry up! Demand tends to exceed supply...

This concept does not exist in Porto. The “dirty words" are so common that they are considered punctuation! €150 for 5kg of francesinha In a city where at least 35,000 francesinha sandwiches are sold every day, in more than 700 cafes and restaurants, there was "someone" who decided to go further: the challenge was launched by the Verso em Pedra restaurant in Miragaia. If you can eat their 5kg mega francesinha in under one hour (without help, of course) you will be awarded €150. The challenge has been around for five years and at the time of publication, only three people have taken home the prize. Want to try your luck? Bring your stretchy pants ...

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PORTUGUES

lassificada como Património Mundial pela UNESCO, eleita melhor destino europeu em 2017—já havia arrecadado este título em 2012 e em 2014—e com inúmeros prémios ganhos nas áreas (e isto são só alguns exemplos) da arquitetura, educação, desporto, hotelaria e restauração a apelidada “capital do Norte” parece decidida a manter-se invicta no que toca a continuar a ser um lugar de eleição para os muitos que visitam o nosso país. Mas há muito mais par além das francesinhas, do futebol, das vistas sobre o rio Douro, dos imponentes monumentos e das lindíssimas pontes neste Porto que tanto tem mudado—para melhor, obviamente—ao longo dos tempos. Vou tentar dar-vos alguns exemplos... Acreditem, não é tarefa fácil! Vamos por partes. São vários os já conhecidos hotéis luxuosos da cidade: como exemplo temos o Hotel Infante Sagres – vencedor dos prémios Condé Nast Johansens, um dos prémios mais prestigiados do setor, na categoria de melhor recém-chegado ou regresso à cena hoteleira e que se encontra na lista Small Luxury Hotels of the World, uma seleção certificada dos mais requintados e luxuosos hotéis no Mundo – e, claro, do The Yeatman, considerado por muitos como “o melhor hotel da cidade”. Se é daqueles que quando é para ser, é para ser em grande, tem mesmo de jantar – pelo menos uma vez na vida – no restaurante deste último alojamento. Ao optar pela “Experiência Gastronómica” será brindado com nove pratos que o farão viajar por todo um mundo de sabores. Aqui só terá de optar entre duas coisas:

guardar esta memória inesquecível ou guardar o dinheiro no bolso… Não se pode ter tudo! Mas voltando à área da hotelaria, começam agora a surgir novos conceitos na cidade: a Yotel é uma unidade hoteleira conhecida pelo seu design inteligente e tecnológico e decidiu abrir o primeiro hotel do grupo britânico no norte do País (e em toda a Península Ibérica). Este espaço, com inauguração prevista para este ano, distinguir-se-á dos restantes hotéis portuenses pela inovação e modernidade. Num outro novo espaço, o Zero, se apresentar propostas criativas e artísticas para as várias áreas de utilização do alojamento pode pagar tanto como o nome do hotel. Isso mesmo: zero! Mas se o “futurismo” e a criatividade não são muito a sua onda, pode sempre experimentar o hostel The House of Sandman e dormir numa cama inspirada nas velhas barricas de armazenamento do Vinho do Porto. Distinguido pelo jornal britânico “The Guardian”, como se não bastasse toda a sua beleza e qualidade, o seu preço é também convidativo - camas entre os 14€ e os 60€. Os ingleses “chamam-lhe um figo”! Ou um “fig”, se preferirem… Depois de acordar num destes maravilhosos espaços, e para repor os níveis de açúcar, podem sempre passar pelo novo restaurante do The Artist, A Escola. Desde que abriu portas este espaço recebe alunos da Escola de Hotelaria e Turismo. No final da refeição dão-lhe um questionário para avaliar a refeição, o serviço e o ambiente. Tudo conta para as notas dos aspirantes a chefs e empregados.

Já de barriga cheia, experimentem uma das grandes tendências de entretenimento, um pouco por todo o mundo: os escape rooms. Há muitos e para todos os gostos! No Let me Out, por exemplo, a história é esta: “Jaime era um talentoso jogador de xadrez que tinha na sua neta a sua grande alegria e orgulho. Infelizmente, a criança adoeceu e acabou por sucumbir à doença. Ruídos estranhos começaram a surgir no seu apartamento até que um dia não havia nada além de silêncio. Até hoje, nunca mais ninguém viu o Jaime”. Atrevem-se a tentar descobrir o que lhes aconteceu? Eu era, certamente, a primeira a fugir! Em junho, a Fundação de Serralves organiza 40 horas ininterruptas de espetáculos de dança, música, teatro e exposições. Este é o maior festival de expressão artística contemporânea em Portugal e um dos maiores da Europa. Neste mês, entre os dias 6 e 8, acontece também o NOS Primavera Sounds no Parque da Cidade do Porto - o maior parque urbano do país, com 83 hectares. Solange e Erykah Badu, J Balvin, Interpol, James Blake e Stereolab sãos os cabeças de cartaz de uma programação eclética. Por falar em espetáculos, está a chegar a Super Bock Arena. O renovado Pavilhão Rosa Mota vai voltar a receber grandes concertos e vai tornar-se na maior sala de espetáculos fixa do Porto. Passe por lá, a partir de julho, para “abanar o capacete”. Muito mais haveria para vos contar sobre este nosso cantinho que já faz peito às grandes cidades europeias. Mas como isto é um artigo e não um livro tenho mesmo de me “calar”! Deixo apenas um último conselho: Se por acaso está a pensar em visitar o Porto em 2019 apresse-se! A procura tende a exceder a oferta…

A famosa “apitadela” no túnel da Ribeira Uma das tradições que ninguém sabe muito bem como e porque nasceu. O que é certo é que quem não buzinar no túnel da Ribeira não é tripeiro (mesmo com dois grandes sinais de proibição nas entradas!) Aproveite para observar os dois painéis de azulejos contemporâneos em cada uma das saídas do túnel! De nada. Há uma homenagem ao inventor do bacalhau à Gomes de Sá No Muro dos Bacalhoeiros há uma placa que homenageia José Luís Gomes de Sá, o inventor do bacalhau à Gomes de Sá. Peça este prato em sua memória, na próxima refeição que fizer no Porto! Bom apetite! Saltar a fogueira no São João dá sorte Segundo a tradição, quem saltar a fogueira na noite de São João (24 de junho) - em número ímpar e num mínimo de três vezes - fica protegido de todos os males durante um ano. Toca a treinar essa impulsão! Regras bem rígidas! Os provadores do Instituto dos Vinhos do Douro e do Porto não podem usar perfumes nem champôs com cheiro para não contaminar a prova. Aqui ninguém diz palavrões Este conceito não existe no Porto. As palavras “marotas” que tanto se ouvem na cidade já são consideradas vírgulas! 150€ em troca de 5kg de francesinha Numa cidade em que se vendem, pelo menos, 35 mil francesinhas por dia nos mais de de 700 cafés e restaurantes existentes houve “alguém” que decidiu ir mais longe: o desafio é lançado pelo restaurante Verso em Pedra, em Miragaia. Se conseguir comer uma mega francesinha de nada mais nada menos do que 5kg, numa hora e sem ajudas, ganha 150€. O desafio já existe há cinco anos e só três pessoas o conseguiram até agora. Quer tentar a sua sorte? É preciso ter estômago… LUSO LIFE

Words: CATARINA BALÇA

PHOTOS: NOAH GANHãO

MERCADO NEGRO

the modern way to dine

LUSO LIFE

ercado Negro brings modern Portuguese dining to Toronto. Every aspect of this restaurant is alluring—from the decor and presentation of each dish to the details in between.

The restaurant is owned by Carlos Oliveira who was born in Aveiro and his wife, Luísa, who is originally from Mealhada, Coimbra. With them they brought over a love for the delicious flavours of their homeland. When making the decision to become restauranteurs, they chose St. Clair West as the location for this unconventional Portuguese space. Carlos has spent most of his life working in restaurants that serve the Portuguese community so opening a restaurant for them made sense. “I have always loved and defended my origins. Our livelihood was built in the Portuguese community—they have always been my clients, these are the people I served. They are my people and for me, it was important to continue being Portuguese—to be even more Portuguese. " Their determination to stay connected to their roots, combined with ideas and flavours yet to be explored on this side of the Atlantic have made this concept a successful reality. Although Mercado Negro is a Portuguese restaurant, there is a prominent Cuban influence. The couple have spent an immense amount of time dining with local friends in Havana, which is where their fascination with the tapas experience stems from. This dining format allows a group of diners to collectively experience a variety of what the kitchen has to offer. "We started liking the tapas idea a lot, because it’s a great way to keep everyone at the table engaged. There’s no time for phones. People are tasting each other’s portions and having conversations. During our last vacation in Havana, the concept made us think—we like to cook, maybe it’s time to start a new chapter? This was one of those moments when 'fate conspired.' So far, this fusion of Portugal has been very well received by everyone who has visited Mercado Negro." "We had gone to Portugal and these little tapas places were opening everywhere—small, with a very vintage and homemade feel. I felt connected. Here in Toronto I was thinking that the opposite happened, there was a disconnect—no interesting Portuguese music, nothing that would comfort our soul. I wanted to create something that greeted people warmly and somehow would make the guest feel connected." They have been very successful in accomplishing this—the walls, lamps, dishes, service, and food all contribute to an atmosphere that echoes home. Connected, cozy and most importantly, at home. LUSO LIFE

"Our clientele is different than the community's norm—very young and fun—they stay longer. To me, this means that we are achieving our goals. Everyone who visits us feels comfortable and enjoys the moment," shares Carlos. Carlos is also very quick to point out that the success of Mercado Negro lies with his staff, which includes their son Guilherme and daughter Gabriella. The leader of the kitchen team is Chef Filipe, from the island of Madeira. Filipe spent six years at the Chiado, a well-known Portuguese restaurant, where he started as a dish-washer, but he quickly realized that he really wanted to learn how to cook. At Mercado Negro he and his team are given the freedom to create and he takes on this task with very high standards— his own— “I am very demanding and particular, so I try to cook as if it was for me". The attention to detail, like the jars filled with dried beans on the counter reminiscent of old Portuguese markets, gives the space a very authentic feel. Everything is done for a reason, including the name. Mercado Negro (Black Market) is a name that leaves some Portuguese shocked because it reminds them of

LUSO LIFE

the infamous Portuguese slave trade and many (rightfully) have a heavy conscience. To others the name sparks curiosity. There is however, a simple explanation for the name; similar to a black market, Mercado Negro is a place where you will find things that you normally won’t encounter in other places. When dining at Mercado Negro you will see a “flock” of ceramic andorinhas (swallows) on the wall—these have a very special meaning. “The andorinhas are immigrants like us,” explains Carlos. “In Portugal, when children went off to start lives in other lands, people put the andorinhas in front of their homes. They are a symbol of family and home. The andorinha always comes home in spring. We love Canada, it’s fantastic. We choose to live our lives here and this is home, but as soon as we land in Porto or Lisbon, there is a special emotional connection that happens inside.” To us, the andorinhas also symbolize the return to Mercado Negro for another fantastic dining experience. MERCADO NEGRO 1370 St Clair Ave W, Toronto @mercadonegro.to

LUSO LIFE

portuguese Mercado Negro traz-nos Portugal, dos tempos modernos, aqui para bem perto. O conceito deste restaurante fascina qualquer um. Desde a decoração aos pratos apresentados. Tudo pensado ao mais ínfimo pormenor. Carlos veio de Aveiro com apenas seis meses de idade e a esposa, Luísa, é da Mealhada, Coimbra. Com eles trouxeram o gosto pelo que sabe bem – apostaram na restauração e decidiram que, desta vez, St. Clair tinha que receber um espaço português diferente. Durante 18 anos, Carlos criou os pratos num outro restaurante, mas a vontade de ir por outro caminho surgiu. “Quando percebi que o sítio onde estava podia estar a ir numa direção “menos portuguesa”, isso fez com que eu desse um passo atrás. Foi mais um elemento que influenciou a minha decisão. Eu sempre defendi as minhas origens. A nossa vida foi construída na comunidade portuguesa - eles sempre foram meus clientes, são essas as pessoas que eu servi. Eles são o meu povo. Para mim, era importante continuar a ser português - a ser ainda mais português.” A determinação de Carlos em permanecer ligado às suas raízes, acrescentando um lado que ainda

não estava a ser explorado por terras canadianas, fez com que o sucesso das ideias fosse uma realidade. Depois de umas férias em Havana, Cuba, a atenção para comidas, e formas de saborear o que de melhor uma cozinha tem para oferecer, começou a ser outra. Tapas foi a vontade que se destacou. “Nós começámos a gostar muito da ideia das tapas, porque essa é uma excelente forma de manter todos juntos à mesa. Sem telefones. As pessoas vão provando as porções umas das outras e conversando. Esse conceito fez-nos pensar, porque nós gostamos de cozinhar e eu estava cansado do que fazia. Este foi um daqueles momentos em que o "destino conspirou." – conta-nos Carlos, sobre este “fado” que Portugal (e Havana) lhe trouxe e que tão bem está a ser recebido por todos os que pelo Mercado Negro passam. “Nós tínhamos ido a Portugal e estes pequenos lugares, com tapas, estavam a abrir por toda a parte - pequenos, muito vintage e caseiros, e eu senti-me conectado. Aqui em Toronto estava a achar que acontecia precisamente o contrário, havia uma desconexão -

nenhuma música portuguesa interessante, nada que nos aconchegasse a alma. Eu queria criar algo que recebesse as pessoas de forma aconchegante e que, de alguma forma, se sentissem conectadas.” A verdade é que as paredes, os candeeiros, os pratos, o serviço, a comida... Tudo nos faz sentir assim mesmo: aconchegados. Em casa. “A nossa clientela é diferente - muito jovem e divertida, as pessoas ficam mais tempo. O que significa que estamos a conseguir atingir os nossos objetivos. Todos os que nos visitam sentem-se confortáveis e aproveitam o momento”, partilha Carlos. O Chef Filipe, da ilha da Madeira, trabalhou seis anos no conhecido Chiado, onde começou por lavar loiça, mas também onde rapidamente percebeu que queria mesmo era aprender a cozinhar. O Mercado Negro é o reflexo de um trabalho em grupo, e percebe-se pela forma como também o Chef encara a sua profissão - “Eu sou exigente e peculiar, por isso tento cozinhar como se fosse eu a saborear o prato”.

perceber até nos pequenos pormenores. Como os frascos com feijões expostos no balcão, ligando-nos aos mercados antigos portugueses. Mas ali nada é escolhido por acaso. Muito menos o nome do restaurante. Em Aveiro há um espaço multifuncional que se chama Mercado Negro – muito popular e apreciado por todos. Aqui, em Toronto, o nosso Mercado Negro carrega o poder de um nome que deixa muitos chocados e outros tantos curiosos – porque ao mesmo tempo que nos remete para um tempo de escravidão, de culpa ou de frustração, também nos transporta para a possibilidade de acesso a coisas que, por norma, não são assim tão fáceis de obter. Aqui, há uma espécie de ponto de encontro perfeito entre a tradição e a modernidade, com andorinhas na parede que nos fazem querer voltar. Talvez o segredo esteja na constante reinvenção dos pratos, dos sabores, dos conceitos. Porque aqui, neste Mercado Negro, a vontade de servir, e servir bem e diferente, é a alma “clara” do negócio.

Toda esta aposta na diferença e na proximidade com o que é português, mas atual, se consegue LUSO LIFE

SERVES 4

Morcela with pineapple 1 Morcela sausage Olive oil (for frying) Pineapple

Salt & pepper

Cut Morcela into bitesize pieces.

Fresh chili peppers

Heat olive oil in frying pan and sauté the sausage.

Honey Parsley

Port wine

Season with salt, fresh chili peppers and black pepper. Add pineapple and port wine and allow the liquid to reduce. Finish with a touch of honey and chopped parsley.

Cured sardines with black olive pâté Sardines

Corn bread toast

Parsley

Black olive pâté

Olive Oil Salt & pepper Lemon juice

Fillet the sardines Season with black pepper, parsley and olive oil

Pickled fennel

Cure sardines for 30 minutes with a a mixture of sugar, salt, lemon juice and brandy

Fresh fennel

Blowtorch the skin; do this quickly so as not to overcook the fish.

Brandy

Spread the Black olive paté on the corn bread toast Add the cured sardines Top with pickled fennel Garnish with fresh fennel

Ninho d’alheira 1 Alheira sausage

Remove alheira from casing and sauté.

Salt

Season with salt and fresh chilis.

Fresh chili peppers

Add rapini and fries

Rapini (broccoli rabe)

Plate dish

Shoe string fries

Top with sunny side up egg

1 sunny side up egg

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WORDS: David GANHãO

PHOTO: NOAH GANHãO

ana gomes barros

Portrait

At the age of 9, my mother packed a suitcase, handed me over to my grandmother and sent me to rural Portugal. The experience was a shock to my system but I enjoyed every minute of it—following my cousins and their neighbours around as they did their daily routines. One of my favourite things to do was going to the mill with Ana to grind corn into flour. Ana, known to everyone as Ana do Beiga, is around my mother’s age. On her way to the mill, she would pass by my grandmother’s house, see me outside and ask if I wanted to join her on the trek up the mountain. During our hike up the mountain, I would hit Ana with a barrage of questions, which she would patiently answer—most of them about my family and religion, more specifically, the apparition of Our Lady of Fatima and the Miracle of the Sun. I couldn’t (can't) wrap my head around this story—in 1917 three Portuguese children who were basically my age were visited by Mother Mary—Ana firmly believed the story and tried her best to explain it to me. 86

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I was amazed when we got to the mill—in the middle of nowhere, sat a single room stone house built on top of a stream. Ana would open the old wooden door with a large skeleton key and proceed to explain how a watermill worked—the stream turned the waterwheel, which would turn a millstone and grind the corn—fascinating. Fast forward to 2016, when I had the pleasure of knocking on Ana’s door with my wife and two teenage children. As we chatted, Noah was wandering the property taking photos and came across an orange tree overlooking a small cliff. Ana noticed and offered us some fruit, but since the oranges were far from reach, she grabbed a long-handled sickle and proceeded to gently pull the branches closer for us to pick the fruit. Today, many people have left the area, leaving Rio Frio sparsely populated but Ana is still there, living in the same house, continuing to be a genuinely happy person. To her and everyone else who had the patience to put up with this hyperactive nine-year-old, thank you.

Jack Oliveira Business Manager

Luigi Carrozzi Secretary-Treasurer

Robert Petroni Recording Secretary

Joseph S. Mancinelli President

Jim MacKinnon Executive Board Member

Carmen Principato Vice President

Mike Maitland Executive Board Member

LiUNA Ontario Provincial District Council 1315 North Service Road E., Suite 701 Oakville, ON L6H 1A7 Tel: (289) 291-3678 Fax: (289) 291-1120 www.liunaopdc.ca

Local 183 Toronto 1263 Wilson Ave., Ste. 200 Toronto, ON M3M 3G3 Tel: (416) 241-1183 Fax: (416) 241-9845 Business Manager: Jack Oliveira

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Local 493 584 Clinton Ave. Sudbury, ON P3B 2T2 Tel: (705) 674-2515 Fax: (705) 674-6728 Business Manager: Mike Ryan

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Local 527 6 Corvus Court Ottawa, ON K2E 7Z4 Tel: (613) 521 - 6565 Fax: (613) 521-6580 Business Manager: Luigi Carrozzi

Local 607 730 Balmoral St. Thunder Bay, ON P7C 5V3 Tel: (807) 622 - 0607 Fax: (807) 622-0454 Business Manager: Terry Varga

Local 625 2155 Fasan Dr. Oldcastle, ON N0R 1L0 Tel: (519) 737-0373 Fax: (519) 737-0380 Business Manager: Robert Petroni

Local 837 44 Hughson St. S. Hamilton, ON L8N 2A7 Tel: (905) 529 - 1116 Fax: (905) 529-2723 Business Manager: Manuel Bastos

Local 1036 395 Korah Road Sault Ste. Marie, ON P6C 4H5 Tel: (705) 942-1036 Fax: (705) 942-1015 Business Manager: Wayne Scott

Local 1059 56 Firestone Blvd. London, ON N5W 5L4 Tel: (519) 455 - 8083 Fax: (519) 455-0712 Business Manager: Jim MacKinnon

Local 1089 1255 Confederation St. Sarnia, ON N7S 4M7 Tel: (519) 332 - 1089 Fax: (519) 332-6378 Business Manager: Mike Maitland

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Luso Life Issue 002

Articles inside

Mercado Negro

Practice doesn't make perfect

Put it on shuffle

The collector

Peter Serrado

Nothing, left for me.

Sweet dreams

Date night