The bustling wet market in Iraya, Guinobatan, Albay, is more than a platform for the famed “longganisa” (native sausage). It is a display of food and heritage for those who appreciate the sausage’s distinct taste and the means of livelihood for its small stallholders. The Longganisa de Guinobatan, the town’s handmade staple, requires no price haggling...
Category: Food
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In Marikina, micro eateries present a balance between tradition and technology
The food scene in Marikina City is bustling, but not all small food businesses enjoy an equal helping of visibility. For some, the aroma of home-cooked meals is still sufficient to draw passersby who eventually become suki (regular clients). However, digital “likes,” “hashtags,” and Facebook group posts are now just as essential as toasted garlic...
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In support of zero hunger through sustained, strengthened food rescue partnership
How to address hunger among Filipinos was the point of discussion at a recent Zero Summit led by Scholars of Sustenance (SOS) Philippines, a food rescue and environment foundation that saves good-quality surplus food and makes this available to vulnerable communities. Food insecurity remains a pressing issue in the Philippines with 27.2% of Filipinos experiencing...
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When one tries going wholesome, diet-wise
One has this stereotype of healthy food lacking in savory taste, bordering on blah. Sometimes, one thinks of it as close to pagkaing darak (or rice bran fed to poultry, cows and pigs)—no offense meant to one’s friends who have chosen to eat strictly plant- or fruit-based food. One’s palate was honed by a mother...
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Gaita Forés’ first birthday in eternity gives us a Cibo kind of love
My good friend and fellow freelance writer Alma Cruz Miclat knew I was in Manila (down from my base in Baguio City) for just a week and insisted on a long ladies’ dinner on a Sunday at Cibo (second level of the original Shangri-La Plaza in Mandaluyong City). The name “Cibo,” meaning “food” in Italian,...
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Lessons on the beloved potato (or how it fits quite nicely in Filipino cuisine)
Think of a few of your typical savory Filipino dishes—adobo, menudo, kaldereta, nilaga, maybe even kare-kare or sinigang. You can easily imagine all of them incorporating that ubiquitous and beloved brown-skinned vegetable. “I don’t think you will grow up or get to this age in the Philippines without having potatoes, because we love our potatoes,” Reji Retugal, Philippine representative of...
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Popularity of K-pop and K-food surging worldwide, says report
K-pop and Korean cuisine are surging significantly in popularity worldwide, indicating the strong influence of Korea’s culture exports that ride on the Korean Wave, or “hallyu,” according to the 2024 Global Korean Wave Trend Analysis Report. Countries in Asia accounted for the most voluminous content about the Korean Wave (50.6%), followed by those in Europe...
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Lola Mameng and my kitchen prep
Not everyone cooks. But those who don’t cook and take pride in the inability should be ashamed of themselves. Not being able to cook is surprising, given how popular culinary courses are now and even just how dime-a-dozen cooking shows are crowding television and the internet. In fact, the food and beverage industry is among...
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The American potato’s 7,000-mile adventure
First, you put all the dry ingredients in a big stainless bowl—200 grams of standard potato granules, 250g of all-purpose flour, and 3g of salt. Once they’re incorporated, you can form a well in the center for the wet ingredients—four eggs, 200 milliliters of water. Mix until everything coagulates into a stiff dough. You massage...
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Over a hot stove: ‘Ube halaya’ and love’s labors
I was born into a transnational extended family. My father, the eldest among his siblings, married before his brother (younger by only a year), was drafted into the US Navy. As a consequence, slowly, the brother and his parents and seven other siblings eventually came to live in the United States. We, the family of...