preserving foodways
This episode, dive into the world of traditional Philippine bakeries - called "panaderia" - with authors Amy Uy and Jenny Orillos, who wrote about the breads, biscuits and cakes found in bakeshops across the country. We also ask a few bakers: what’s your favourite panaderia treat?
Read MoreThis episode we chat with Edgie Polistico, author of the Philippine Food, Cooking and Dining Dictionary - a necessary part of my kitchen (and bookshelf). From growing up in Leyte to travelling across the archipelago - and eating everything along the way - Edgie shares his journey to writing what I consider one of the best resources on contemporary Filipino food culture.
Read MoreThis episode, we visit the Western Visayas provinces of Iloilo and Antique for a culinary experience to remember. Time for a food trip and cooking lesson!
Read MoreThis episode we chat with Charlene Tan, who started the Good Food Community CSA (community supported agriculture) program with a small group of volunteers in 2010. Back then, the idea of fresh vegetables delivered weekly to your door wasn’t a common concept in Manila.
Read MoreCebuano cooking in itself - like many regional cuisines of the Philippines, is a reflection of its landscape - with local communities that each have distinct ways of preparing meals and various traditional food products. This episode, we’re talking with Louella Alix, author of a book called "Hikay: The Culinary Heritage of Cebu".
Read MoreThis month we’re talking with Dr. Ame Garong, researcher at the Archeology Division at the National Museum of the Philippines. In 2013 Dr. Garong published a book called "Ancient Filipino Diet" - the first study of Filipino food in pre-history, prior to any foreign influence in the Philippines.
Read MoreWe’re talking with Francis Ang, the man behind a pop-up dinner series called Pinoy Heritage. For the full story of how that led to the most exciting pop-up dinners I've ever heard of - one that's grounded in Filipino food traditions - you'll have to listen in.
Read MoreHave you ever wondered what it’s like to study food history? In the Philippines, it’s not a topic often discussed by the general public - despite our love for debating the origins of pancit or adobo.
Read MoreFilipino chefs are drawn to Amy’s quest for sourcing the best Philippine ingredients available like bees are drawn to nectar for making honey - they know it takes work to get the good stuff.
Read MoreThis episode, I visit a coffee farm along the foothills of a mountain range in Mindanao province, discover why we need to save the "barako" coffee bean, and chat with the founder of a coffee company with a social purpose.
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