Your career spans writing about Portuguese food culture, vinyl hunting, and even mastering the art of sake, all while being a kencko member. How do these seemingly different passions intersect in your daily life and work?

I drink from different fields all the time. I love music and photography, but I'm also fascinated by the Japanese way of perfecting things over and over. Whenever I'm stuck with a problem, I try to find inspiration from other fields. It can lead to some creative solutions. The further away the other field is from ours, the more unique and exciting the solutions can be. 

Sometimes, I take creative breaks, even from social media, and I get that from musicians, for example, when they go to the mountains and away from the rest of the world. For instance, when The Beatles went to India, they got inspiration from the local communities.

So, while driving in Portugal and covering the Portuguese food culture, I keep my photographic eye and listening ears open. I stay focused and present, trying to hear the stories that people have to tell me.

Your road trip guide through Portugal offers a unique perspective on exploring the country, placing equal emphasis on its breathtaking views and delicious meals. Would you like to share some tips on how to go about exploring a place with an eye for both?

Exploring Portugal is a breeze, trust me. Of course, I have my sources, and I can't reveal them (wink), but you can easily drive along beaches with cliffs and cozy fishing towns. You can also check out the landscapes with cork trees in Alentejo, rugged mountain tops in Centro, and hills covered with vineyards in the Douro Valley. Along the way, you can try fish stews, juicy pork dishes, and wine, wine, wine! 

I always say that in Portugal, you'll never go hungry on the road because every little town has a grocery store or a restaurant. 

My best advice is to never go alone. Bring friends and/or family. Whenever I drive in Portugal, I always bring my co-pilot: my wife Marta. She's got my back. When I'm too busy getting that perfect shot or chatting with someone, she's pointing out interesting things or talking to people. We work together like a well-oiled machine. Plus, she's got some great insights and skills that I don't have. She's always there to inspire me.

How do you navigate and adapt your diet when traveling to maintain a balance between enjoying local cuisines and sustaining your personal wellness goals?

I always wonder how to maintain my weight while eating out at many restaurants. But I have my way of doing it. I avoid sugar and gluten, and I don't drink alcohol when I'm not dining out. I love eating veggies and fruits, and I used to be a triathlete for eight years, so I'm used to eating like an athlete. Plus, diabetes runs in my family, so I'm extra careful.

Are there any specific fruits or vegetables that have surprised you regarding their health benefits or preparation techniques in various cuisines around the world?

I love how simple veggies like cucumber or carrots can be transformed into something extraordinary with Shojin Ryori, the Japanese Buddhist cuisine. Even without meat, fish, or intense flavors, it's never dull. The monks follow the "rule of five" when cooking, so each meal has five colors (green, yellow, red, black, and white) and five flavors (sweet, sour, salty, bitter, and umami), which all come from the natural ingredients, not from additional seasoning. This balance of color and flavor provides nutritional balance while syncing the body with the changing seasons. Cucumbers and tomatoes cool us down in summer, while root veggies warm us up in winter. It’s fascinating.

And when it comes to your kencko experience, what is it like to implement our smoothies into your daily habits? What flavors do you choose and at what time of the day?

I usually have my kencko smoothie in the late morning. It's like a healthy break for me. On gym days, I go for reds or golds because I mix them with pea protein. But on regular writing days, I prefer green smoothies because they keep me refreshed and give me a brain boost. Also, kencko is always my go-to when I'm on the move because it's a quick and healthy solution packed with fruits and veggies.

Now for our next million-dollar flavor hit suggestion: what kind of smoothie flavor would you like kencko to come out with next?

I'd love to see a Pastel de Nata flavor. I'm kidding. Please don't take it seriously!

I'd love to see a pineapple-shichimi smoothie. It's like a tropical party meets Japanese fire. Shichimi togarashi gives a spicy kick and a pop of color to the juicy pineapple.

Thank you for taking the time to give us a scope of your life with the community! Is there anything you would like to share or add? For example, something that may inspire how someone looks at their relationship with food.

I'm not picky when it comes to food. Seriously, I'll eat anything you put in front of me. Everything. People are too quick to judge certain flavors because they haven't prepared them correctly. Brussels sprouts, broccoli, and beets aren't everyone's jam. But listen, all it takes in the kitchen is a little know-how to make them taste incredible. Trust me, with the right recipe, you'll be begging for seconds of these veggies you thought you hated.