What will you do if you wake up one day in Boracay and you do not see turquoise waters, but green mushy moss blanketing the whole coastline?
The biggest problem in Manila is not traffic because it is a just point in time issue and can be solved with an infrastructure solution like a subway system. The biggest problem is the apathy of Filipinos in preserving our environment and letting big businesses destroy the natural beauty of the Philippine archipelago.
The “green tide” photo above of Boracay Station 1 is NOT a dream or a photoshopped photo. We took a drone shot of the most pristine part of White Beach in Station 1 in Boracay just last March 2017 and we were shocked by this scene.
How can Boracay businesses argue that this is a natural occurrence? How could this scene be alright when we know that our kids could never ever enjoy Boracay the way we did?
What if I told you that environmental destruction is happening in other tourist spots because of coal use? Did you know that Manila’s pollution levels are getting higher each day and will reach intolerable levels in the next decade?
The thing with Climate Change issues is that we only act when we already see the irreversible destruction. Maybe it’s too late for Boracay, but we can do something for the rest of the Philippine isles.
Here are 8 things we can do to battle Environmental Destruction and Climate Change effects…
This year’s Madrid Fusion Manila revolved around the theme “Towards a Sustainable Gastronomic Planet”.
During the International Food Congress, twenty-four of the best chefs in the world–most of them with at least one Michelin star under their belts, and all of them with multiple awards–discussed how they practice sustainability in their kitchens and businesses every day.
Given an hour each including a few minutes where they answered questions from the audience, they also demonstrated a few of their dishes that best showcased the theme.
For its 4th year, the Lubao International Balloon and Music Festival entertained its guests for four days with not just hot air balloons, but also with aerial exhibitions like skydiving and paragliding, animal showcases, magic shoes, concerts, and a spectacular fireworks display as well.
Held from April 6 to 9 at Pradera Verde, Prado Siongco, Lubao, Pampanga, the festival featured 37 hot air balloons including some animal-themed balloons such as Tako the Octopus, Bobo the Lobster, a frog, and a rooster to celebrate 2017 as The Year of the Rooster. Most of the balloonists were foreigners, but the Philippines was well-represented with 10 balloons.
The regional lunches of Madrid Fusion Manila 2017 ended with the theme of “corn.” Various kinds of corn in all colors, textures, and sizes were used in different types of food–from juices and desserts to hot meals.
It’s only fitting that corn was the crop of choice for the last day because of how important corn is to Filipinos. It’s the second most important crop in the Philippines next to rice, with 1 out of 5 Filipinos having it as their staple food. It was exciting to see and taste how a simple crop, that is often fed to animals as well, was turned into gastronomic delights at the hands of talented chefs.
Day Two of Madrid Fusion Manila 2017 continues with the theme “Towards a Sustainable Gastronomic Planet”, focusing on “Nose-To-Tail” for the Regional Lunch.
A buzzword that spread throughout the culinary world, Nose-To-Tail is actually more a tradition than a trend in the Philippines. It’s part of our culinary lifeblood as evidenced by our wide range of food that uses ingredients or parts of an animal that some would consider as trash. Just look at our streets filled with hawkers selling adidas (chicken feet), isaw (skewers of intestines), and even betamax (congealed pork blood).
Because of the deep history of nose-to-tail cooking in the Philippines that transcends social classes, the entire hall was abuzz with excitement to see (and taste) how the chefs would take this style of cooking to the next level.
Here are our Top 10 favorites from Day 2 of Madrid Fusion Manila’s Regional Lunch curated by Nina Daza Puyat, Sasha Lim Uy Mariposa, and Idge Mendiola:
1. Next Generation Adobo by JP Anglo of Sarsa Kitchen + Bar
This dish was a culinary journey through the Philippines as much as it was a culinary feast for the palate. Adobo, being one of the most iconic Filipino dishes, has no agreed universal recipe in the country. Each region (sometimes even each household) has their own version of Adobo that they claim to be authentic.
This dish doesn’t choose sides but instead takes us through the different ways Adobo can be prepared. From the sweet and comforting chicken tail braised in gata all the way to the chicken liver in XO sauce, JP Anglo has shown us that the only authentic adobo is the one we love to eat.
Madrid Fusion Manila is perhaps the most awaited gastronomic event in the Philippines. With the theme of “Towards a Sustainable Gastronomic Planet” that addresses the issue of food wastage, sustainability, and climate change, Heirloom Rice, the theme of Day One’s Regional Lunch was the perfect way to start it off.
Heirloom Rice is a variety of rice that has been passed on from generation to generation. Aside from being a rich source of flavor and nutrition, Heirloom Rice provides a sustainable and stable source of livelihood to farmers because of their strong resistance to climate change and environmental diseases.
Here are our Top 10 favorites on Day 1 of Madrid Fusion Manila’s Regional Lunch curated by Angelo Comsti:
1. Tausug Junay with Utakutak by Myke Tatung Sarthou of Agos
This beautifully layered dish was the clear favorite of everyone in our team. With a base of gelatinous rice with burnt coconut and turmeric, topped with a spiced fish cake and a Tausug garnish called Palapa, we were pleasantly surprised with the beautiful and subtle flavors that paired well with the green mangoes, red onions, and tomatoes on top.
UPTOWN PARADE has so much more to offer than partying at Valk and the Pool Club!
You’ll be surprised with their mouthwatering eats. From freshly caught seafood, all-day breakfast items, authentic Neapolitan pizzas, Korean BBQ, and South-American comfort food, down to one of the best burgers and crispy pata you can find in the metro, Uptown Parade has something for everyone!
The place is home to a row of charming restaurants that offer a wide selection of dining concepts. So take your pick and satisfy your food cravings with different flavors from across the world!
Here’s a summary of our favorite dishes from the #UptownParadeBites series…
Kickstart your summer with your friends and families at the Lubao International Balloon and Music Festival 2017 happening on April 6-9, 2017 at Pradera Verde, Prado Siongco, Lubao, Pampanga.
Every year, families, friends, and photography enthusiasts look forward to one of Luzon's best summer attractions.
Here are 7 reasons why you should go to the Lubao International Balloon and Music Festival …
Lubao International Balloon and Music Festival Date: April 6-9, 2017 Venue: Pradera Verde, Prado Siongco, Lubao, Pampanga. Contact: Forthinker, Inc. Office Hours: Mondays to Fridays, 9am to 6pm Telephone: +632 942-0768 Mobile: +63 917 821-0728 Email: firstname.lastname@example.org