About
I'm Bea Miranda, a Canarian entrepreneur with a master's degree in gastronomic journalism from the Basque Culinary Center.
Background
I came to gastronomy out of curiosity and stayed out of conviction. My marketing career taught me to distrust labels: not everything 'artisan' truly is, and the same goes for 'natural'. My time in large companies showed me that rushing prevents you from noticing the details that matter.
Over time, I moved away from the most immediate formats and the noise of the industry to develop my own approach and style as a food journalist. Writing has since become a way of getting to the essence of things.
My editorial projects, Materia Prima and Cuadernos en Crudo, were born from a desire to create something that represented my generation: people who enjoy pizza but also read the ingredients, who drink kombucha and specialty coffee, yet also appreciate a good home-cooked stew and an afternoon nap — people who want to understand (and change) the world through what they eat, without being lectured.
Basque
Culinary
Center
My training at the Basque Culinary Center gave me a solid foundation of knowledge and connections, but above all it gave me something essential: a way of looking. Understanding that gastronomy has 360°; it's not just cooking, but also history, science, economics, origin, aesthetics and thought.
My ties to the Basque Culinary Center remain alive. San Sebastián is still a place I return to: a city where gastronomy is thought about, questioned and constantly evolving.
Vision
I research ingredients and products, cook, read and think about food from field to table: its cultural, historical and scientific implications.
I believe in the transformative power of gastronomy to forge connections, help us understand who we are, care for our territory and improve people's quality of life.
Today, that path takes shape in projects like Materia Prima, but also in everything yet to come.
I'm interested in building something meaningful and lasting, because in an ecosystem overloaded with information, what is truly valuable is listening to the stories that experts have to tell.
In the medium term, I aim to give space and voice to stories and people — writers, scientists, artists — who want to be part of this media family.