EATING BEYOND THE EDIBLE
This might be the year adobo becomes a staple in households other than our own. Or the Bicol Express becomes the base of many Western interpretations. It’s been said that Filipino cuisine will make its presence known in the world’s food scene this 2017, after all. But while our dishes may leave a good impression on people’s palates, I do hope that our people, products, and marked personality will create the same impact, too.
In this issue, we fill our pages with industry stories that make one feel truly proud to be Pinoy. Diligence is a trait that defines us as people, and it’s made more apparent with the way we rise above calamities and life’s struggles. We dig up the impressive journey of three individuals who climbed the ladder and, with perseverance and a commendable work ethic, rose to the top. Equally encouraging are the narratives of young farmers who are breaking ground (no pun intended) with their movement and are not only giving hope to our agricultural future but also inspiring their generation.
We have dedicated a whole section to crops that have long been in our backyards and may not be familiar to many— sukang paombong, dampalit, and herbs like dahon ng alagaw, halom, and kulitis— and a feature zeroing in on our peculiar fondness for sour tastes.
Finally, acclaimed food writer Micky Fenix pens an informative piece detailing how we’ve come to this point—a promising time when Filipino cuisine is amassing attention and growing appreciation. Her article entitled Our Time Has Come lets you in on what our cuisine has been through, including the foreign perceptions of our distinctly fusion fare and how our own food has influenced others.
Let our stories show you that the beauty of our cuisine goes beyond the edible. And that our dishes are made even richer with the people and produce involved in making them.