BY PATRICIA BIANCA S. TACULAO
When we think of a healthy dish that combines different kinds of vegetables, one recipe that comes to mind is chop suey. This ... Read More...
By Patricia Bianca S. Taculao
The Philippines is fortunate to have rich soil and some hectares of forest that are home to several indigenous species of flor... Read More...
By Zac B. Sarian
One indigenous vegetable bush that should be popularized in many parts of the country is what is variously called Lagikway, Gikway, and Likw... Read More...
The Indigenous people of Bukidnon have been growing coffee for a long time, but it wasn’t until 2017 that their efforts were recognized on a national scale.
... Read More...
By Yvette Tan
The Philippines is home to many kinds of fruits and vegetables, both cultivated and wild-growing. A great way to experience different varieties... Read More...
By Patricia Bianca S. Taculao
Lubi-lubi (Ficus pseudopalma) is a shrub or small tree that might as well be considered the miniature version of the coconut p... Read More...
By Patricia Bianca S. Taculao
Ferns are commonly used for ornamental purposes or as a feed for livestock. However, there’s an indigenous fern that’s being gr... Read More...
By Vina Medenilla
Just a two-hour drive from Manila, a conservation area called Masungi Georeserve is home to various endemic and indigenous species.
Masu... Read More...
By Patricia Bianca S. Taculao
In backyards, gardens, or similar places, there’s usually a plant that resembles a weed in appearance. If given close attentio... Read More...
By Patricia Bianca S. Taculao
Was there a time when you encountered Ilocano cuisine and you noticed a strange ingredient that’s long, green, and looks like i... Read More...
By Patricia Bianca S. Taculao
Imagine the Philippines as an enormous supermarket with an extensive array of products on its shelves–one of which is local flo... Read More...
By Patricia Bianca S. Taculao
Raoul Masangcay, founder and head brewer of Elias Wicked Ales and Spirits, a microbrewery based in Quezon City, seeks to create... Read More...
By Yvette Tan
What we grow, be it food crops or livestock, isn’t just what we eat--it’s also part of what makes up who we are. This is the message that chef ... Read More...
Gabi (Colocasia esculenta (L.) Schott), known in English as taro, cocoyam, elephant’s ear, dasheen, and eddoe , is also known in Philippine local names as naton... Read More...
By Yvette Tan
Teraoka Family Farm is a Pangasinan-based organic vegetable farm that supplies salad vegetables to households and high-end restaurants. They ma... Read More...
By Yvette Tan
Photos courtesy of Raffy Dacones
Click to read Part 1.
Teraoka Family Farm is a Pangasinan-based organic vegetable farm started by Raffy ... Read More...
By Yvette Tan
Photos by Raffy Dacones
Teraoka Family Farm is an organic vegetable farm in Pangasinan that supplies households and major restaurants with f... Read More...
Acclaimed US-based restaurateur and Filipino food advocate explains why culture is jut as important to farming as soil and water.
By Yvette Tan
To eat is to... Read More...
The Philippines is lucky to still have vast areas of land for agricultural and forest use, and due to its rich soil, diverse indigenous vegetables can be found ... Read More...
Get to know this essential ingredient in Visayan cooking.
By Sandy and Doc Rey
Are you familiar with Visayan home-cooked food such as kadyos, balbacua, thei... Read More...
