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The joy of eating
There is almost always a restaurant opening in the metropolis — either to excite the taste buds or simply elevate the Filipino dining experience. Yes, from Filipino dishes to American-Italian fare and specialty steakhouse, there will always be something for everyone to discover, relish and enjoy. LOCAVORE AT ESTANCIA MALL A cozy, contemporary space ensconced inside the Estancia Mall in Pasig City, Locavore is given true Filipino touches with its warm woods, rattan chairs, rustic pendant lights and an expansive glass window that provides an exceptional view of the surrounding environs. [caption id="attachment_192645" align="aligncenter" width="771"] OLIVE Garden’s Herb Roasted Chicken.[/caption] Opened last May, Locavore at Estancia Mall is the seventh branch of the restaurant, which catapulted to prominence in the culinary arena in 2014 after it opened its first branch at Brixton Barrio Kapitolyo, also in Pasig City. It then opened at Forbestown in Taguig City, Valero Street in Makati City, S’Maison in Pasay City, Eastwood Mall in Quezon City and SM City Bacoor. With the talented chef Mikel Zaguirre and his team at the helm, Locavore takes the homey heartwarming flavors of Filipino cooking gives a more sophisticated interpretation. And with the newly opened branch comes an expanded menu and new dishes exclusively in the Estancia outlet. For starters, have the crisp BBM or Bagnet, Buro and Mustasa — a platter filled with thinly sliced, crispy pork bagnet chips that you wrap in mustasa leaves (Samgyup style) seasoned with burong (pickled) hipon and burong mangga with gochugaru (Korean chili flakes). Follow it up with Bistek Pintxos, toasted bread decked with bistek-style beef tenderloin, grilled quesong puti, truffle aioli and red onions. [caption id="attachment_192646" align="aligncenter" width="525"] OLIVE Garden’s Purple White Cocktail.[/caption] “The new dishes are presented on slate plates because they are mostly bar chows,” says Alejandro Pahan Jr., operations manager. “That’s our new concept. We were thinking of madaling kainin (easy to eat) and something fun. Because samgyup is trending, we came up with pintxos.” The resto also has Bulalo Pintxos, roasted bone marrow with pickled labanos and pares jam; Yakitori Platter, grilled skewered chicken wings, chicken thigh meat, gizzard and liver served with annatto aioli, tocino butter, miso butter and spiced suka; Bagnet Chips, housemade bagnet chips served with spiced vinegar; and Inasalitos, inasal chicken with salsa, labuyo aioli served in lumpia taco shell. All these dishes are paired with seven new signature cocktail drinks, crafted by its in-house mixologist. Pahan says the new refreshing drinks heavily relies on the food being served at the restaurant. They complement the taste of the meals. Locavore serves alcohol and spirits. The drinks include Hardin, a hybrid between gin tonic and Tom Collins, with tonic water and botanicals and floral notes like blue pea and elderflower (which has a similar taste notes of lychee), garnished with rosemary and black pepper; Kinilig, a combo of Disaronno amaretto, honey, lemon juice and rum, with rice paper art design on top; Diwata, a blend of Bombay Sapphire gin with Giffard Lychee liqueur, sugar syrup and lemon juice, dressed with basil sprig and forget me not flower; and Antibayotiko, a whiskey-based mix of bourbon, ginger liqueur, honey and lemon juice. Locavore at Estancia Mall has a seating capacity of 120 people and targets bar goers in the area. It’s open until 1 a.m. from Wednesday to Saturday. The rest of the week, it follows the mall hours. OLIVE GARDEN AT THE VERVE A visit to the newly opened third branch of Olive Garden at The Verve in BGC, Taguig City, is a journey of discovery into a world of delicious and affordable pasta, bread, salad, chicken and pizza sensibilities. The menu is broad and touches base with all the departments of classic Italian-American fare. Upon arrival, diners are swiftly delivered a basket of freshly baked breadsticks, which are widely popular in all 900 Olive Garden stores all over the world, including the Philippines. They are buttery, a bit garlicky, moist and chewy. The unlimited breadsticks, including the never-ending soups and salads, come free with every order of an entrée. What a treat! [caption id="attachment_192647" align="aligncenter" width="525"] LOCAVORE’S BBM (Bagnet, Buro, Mustasa).[/caption] The refreshing salad is a merry mix of healthy greens, tomatoes and olives with a light house dressing, while the soup selection includes Pasta E Fagioli, Zuppa Toscana, Minestrone and Chicken & Gnocchi. Olive Garden first opened at the Mall of Asia on 12 September 2022 and at Glorietta 3 in Makati City on 9 January 2023. “It is, more or less, the same menu that we have for our first branch in MOA and also the same menu all over the United States,” Rechele Tiongson, chief operating officer of The Bistro Group, the company responsible for bringing in Olive Garden which was founded in 1982 in Orlando, Florida. “We never changed anything aside from modifying some of the portions that would fit the Filipino market, but the taste and flavor are the same. We use the finest ingredients like imported cheeses.” She adds: “Just to be clear, we did not reduce the portions but we introduce the smaller ones like solo version for those will smaller appetites. The big portions remain the same.” Browsing the menu uncovers more inviting dishes, such as the signature item, Tour of Italy (a huge platter of everything good — Chicken Parmigiana, Lasagna Classico and Fettucino Alfredo pasta), Amazing Alfredos (made from scratch using imported cheeses, not just heavy cream) and an Italian classic, Shrimp Scampi. Just recently, four new dishes were introduced — Mediterranean Chicken, Chicken Tuscany, Roasted Herb Chicken and Italian Braised Short Ribs, all served with a choice of mashed potato or steamed rice. “We are happy with the response of the public to Olive Garden,” shares Tiongson. “It was extremely unexpected when we first opened in MOA. We were busy for the next six months of the restaurant. The queue was really long. People had to wait for 30 to 45 minutes, which we felt bad for our customers, but that was how they responded to the first opening of Olive Garden in the Philippines.” Olive Garden’s vibe is casual, light and bright yet it is warm and comforting with olive green accents. The design of the interiors is an allusion to the Italian countryside through earth tones and natural textures. It can accommodate 150 people. Olive Garden at The Verve in BGC is open from Monday to Thursday, 11 a.m. to 10 p.m., and Friday to Sunday, 10 a.m. to 11 p.m. [caption id="attachment_192648" align="aligncenter" width="525"] LOCAVORE’S Sizzling Sinigang.[/caption] ASTON’S SPECIALITIES AT ARCOVIA Tron Ng, Astons business development executive based in Singapore, flew to Manila last, 22 September, in time for the opening of the third branch of Astons Specialities, a Singapore-based restaurant chain renowned for serving affordable steaks and Western cuisine, at Arcovia City in Pasig City. Astons is a casual steakhouse which first opened in the Philippines last year on the 4/F of Mega Atrium in SM Megamall. The second branch was at Trinoma Mall in Quezon City early this year. Silver Lush Food Corporation brought in the Singapore brand to satisfy the cravings of steak lovers and those who enjoy more seafood, chicken, sausages, burgers and pasta dishes. “This is our third outlet in the Philippines in a span of 16 months,” says Ng. “We have been around since 2005 when it was founded by Aston Soon. We started as a very small coffeeshop in Singapore. Eventually, we managed to draw a lot of attention because we offer quality food at affordable prices.” He adds: “Within a year, we opened our own restaurant and we continue to grow and expand. We have introduced many different brands under Astons and we have over 40 restaurants only in Singapore alone.” [caption id="attachment_192649" align="aligncenter" width="525"] OLIVE Garden Pasta Twirl. (From left) Zachary Reams of Darden Int’l Learning and Development partner; Marc Buencamino, Fort Bonifacio Development Corporation operations director; RC Tiongson, The Bistro Group chief operating officer; Lourdes Reyes, FBDC chief financial officer; and Lisa Ronquillo-Along, The Bistro Group chief marketing officer.[/caption] Aside from the Philippines, Aston Specialities can also be found in Myanmar and Malaysia. It was also recognized by the AsiaOne’s People Choice Awards and Asian Enterprise Brand Awards for its service and offerings. “I believe Astons will do well in the Philippines because the locals lean more on western food,” Ng says. Of course, the piece de resistance of Astons revolves around its steaks and meat, as it should be. The different cuts of meat from prime sirloin and New York strip to prime ribeye steak do not disappoint. Each has wonderful marbling with the juiciness of the meat, coating your tongue with every bite. The perfect grill marks immediately excite one’s appetite and invite you to dig in with your own side dishes — potatoes (baked, mashed, wedges or fries), Mexican nachos (chicken or beef) or Mac & Cheese. Other items on the menu are also a treat, such as Surf & Turf and Chargrilled Salmon Fillet, Grilled Porkchops and Honey Bourbon Ribs. Cocktail drinks are also aplenty — Piña Colada, Tequila Sunrise, Daiquiri, Orange Margarita and Sangria, to name some. With its industrial chandelier, brick accents and dark wood touches, the place takes on the air of an upscale roadhouse, but softened by the muted walls and expansive glass windows. Astons Specialities at Arcovia City is open daily, from 11 a.m. to 9 p.m. All told, a trip to any of these newly opened restaurants guarantees a truly gratifying dining experience. The post The joy of eating appeared first on Daily Tribune......»»
New mission: BuCor reform
Following his tenure as chief of staff in the Armed Forces of the Philippines in 2015, retired four-star General Gregorio Pio Catapang chose to settle in Pampanga. Here, he embraced a simpler life as a farmer, relishing in the delights of native chicken, fresh produce, and the serene natural surroundings. “I am an environmentalist, so I decided to stay in Arayat, Pampanga, to be a farmer upon my retirement in October 2015, and I prayed, ‘Lord, it has been mission accomplished, so give me a new mission,’” Catapang narrated. The former military chief, the AFP’s 45th from July 2014 to 2015, is not a stranger to close encounters with mortality. Throughout his extensive service in the Philippine Army, from graduating from the Philippine Military Academy in 1981, he has endured several clashes with enemies, even more than one could count with the fingers. He held major positions in the AFP as commander of the 2nd Infantry Division — the Army’s largest unit, 7th Infantry (Kaugnay) Division, 703 Infantry Brigade, and 28th Infantry Brigade, among others. He also served as the Deputy Chief of Staff for Operations, J3, of the Armed Forces of the Philippines. His rise to prominence was not without hitches because he barely survived nine brushes with death. His strong faith in the Lord enabled him to be alive today. “The first incident that I encountered that almost ended my life was when I fell from the second floor of our house when I was just a kid; the second was when I was in the field where a provincial bus liner rammed the car I was in,” Catapang said. He was airlifted from Basa Airbase to V. Luna General Hospital and eventually transferred to Quezon City Medical City as he continued to bleed due to his severe injuries. “The doctor told me not to sleep because I might turn into a coma. So I fight on as the doctors continue to treat me,” he added. While still recovering, with his facial wounds still not yet fully healed, he was called by his commander to report back to work. “Nakangiwi pa ako dahil sa sugat (I was still grimacing in pain), but as a soldier, I followed the order, and that was then I realized that he was teaching me how to become chief of staff,” Catapang said, adding that as a good soldier, he had to endure the pain. He recalled that a chopper ride in the mountains of Cagayan also nearly took his life as it flew at 1,000 feet and traveled 18 knots. “The chopper is already old. I just have to make the sign of the cross as the chopper made a low-altitude flight due to poor visibility. We plunged downward, and I thought it was the end for me. But thankfully, the chopper normalized, and we safely landed,” he said. While in a restaurant in Angeles, Pampanga, Catapang said he was informed that NPA (New People’s Army) rebels would ambush him. “We ate at a chicken restaurant in Angeles and received information that I would be ambushed on returning to our camp. It was retaliation for the death of eight commanders of the NPA after movement patterns were detected based on information from barangay chairpersons,” he said. He cannot forget, too, that during the Pinatubo eruption in 1991, the roof of the building they were occupying collapsed due to the accumulated volcanic ash. Catapang, named after two generals — Gregorio del Pilar and Pio del Pilar — led his soldiers in helping the indigenous peoples in the area, giving them food, clothing, and other necessities. “The natives very loved us because of that,” he added. He said he is thankful to have emerged victorious and alive from the all-out war against Muslim secessionists in Mindanao. It almost ended his life, but he survived with solid faith in the Lord. Throughout his life, he consistently believed that prayers are always answered, particularly when reciting the rosary. Proof was when he fervently prayed to the Lord to allow him to marry his first girlfriend, and his request was granted. He married Maria Lourdes and has three children. Catapang’s early life lacked the excitement it later encompassed. He was a typical teenager. He attended high school at the Claret School of Quezon City. Shortly after graduating from PMA, he pursued graduate courses at the University of the Philippines. He is the second of four children of Gregorio Catapang Sr., a lawyer for the Securities and Exchange Commission, and Lourdes Punzalan, an accountant at the Department of Finance, from whom he learned the value of public service. As a military officer, Catapang rallied the troops to strictly adhere to the AFP’s slogan of “Kawal DISIPLINADO, bawal ABUSADO, dapat ASINTADO” — three key words that spell out the Do’s and DON’T’s to become proficient in fire and maneuver and avoid collateral damage; be respectful of human rights, adhere to international humanitarian law and the rule of law, and the rules of engagement. Catapang moved on with his career and retirement life, carrying an excellent performance standard, exemplary leadership and a keen vision. Answered post-retirement prayer After retiring from active military service spanning 34 years, he received a divine blessing through a new mission. Following seven years of working as a farmer, he experienced a life-altering moment on the evening of October 19, 2021. Justice Secretary Jesus Crispin “Boying” Remulla gave him an offer to lead the Bureau of Corrections. Unaware of the challenges that awaited him within the BuCor, especially at the New Bilibid Prison, he accepted the offer. It was only later that he discovered the appalling issues of corruption among the prison staff and the dire condition of the overcrowded facilities. Under the guidance of Secretary Remulla, Catapang’s mission to reform the BuCor is yielding positive results. They are actively organizing culminating activities to release eligible individuals who have been deprived of their liberty. To alleviate the overcrowding in the jail facilities, the BuCor is actively organizing and implementing various reforms. The main goal is to transfer all persons deprived of liberty from the maximum security compound of the NBP to new facilities outside of Metro Manila. Catapang is confident plans will come to fruition, as they have already presented their long-term reform plan to President Ferdinand Marcos Jr. for approval. “At present, the reformation of BuCor is in full swing. I am confident we will accomplish and make things happen,” he said. The NBP, he said, is undergoing a significant transformation. The plan is to shut down the NBP in Muntinlupa and repurpose the area into a new business district similar to Bonifacio Global City in the southern part of Metro Manila. Explaining the reason behind the decision, he said high-end residential communities surround the current location of the NBP in Muntinlupa. To align with the surrounding environment, the intention is to close down the NBP and relocate all inmates to regional jail facilities nationwide. Catapang shared plans to dedicate eight hectares of land within the NBP to improve the living conditions of the settlers and provide them with opportunities for reintegration into society. “We will build condominium units for the settlers at the NBP, complete with amenities like a swimming pool, multipurpose facilities, and the like. Repair of residential houses is no longer possible, including power lines, so we decided to allocate the lands for them,” he added. The government will optimally use the land area by developing it into a business and government center, aligning with the DoJ’s plan. To support the food security initiatives of the President, he said they have already started the cultivation of approximately 10 hectares of land at the Iwahig Penal Colony. The aim is to grow rice and high-yield crops, contributing to the government’s long-term food security plans. “Hopefully, this will be done also to other penal farms of BuCor because we have ample lands for cultivation,” Catapang said. For the BuCor Director General who refused to be defined by limitations and setbacks, the relentless spirit and passion for reforms radiate triumphs against the most formidable odds. The post New mission: BuCor reform appeared first on Daily Tribune......»»
Cebu-based coop finds low-cost loans feasible
Cebu CFI Community Cooperative plans to upgrade its digital tools to extend affordable loans to more individuals and enterprises nationwide. Cebu CFI president and CEO Pablo Garcia said the loan portfolio of the 53-year-old cooperative expanded from P5 billion to P9 billion in 2020 through its use of modern computers and mobile apps. “In the past, computers of cooperatives were from the nineties so they didn’t have the technological capacities to deploy financial services easily. Now, people can borrow digitally,” Garcia told the Daily Tribune in its show “Business Sense with Komfie Manalo” on Monday. The cooperative offers online personal, health, salary, housing, education and business loans with interest rates of 7 percent to 9 percent per annum. In contrast, Garcia said big banks can impose up to 12 percent per month and 20 percent monthly from informal lenders called 5-6 lenders. Garcia said customers can pay their loans and other Cebu CFI products as easily as using an e-wallet. Garcia shared that the cooperative recently received P4 billion from the Land Bank of the Philippines and is discussing another financing project with the Small Business Corporation of the Department of Trade and Industry. Digitalization makes it happen Through digitalization, the cooperative can lend faster without their customers going to its main office in Capitol Compound in Cebu or its branch in Makati City. “There is no annual fee and you have access to all our digital services as well. You have access to finance easily in your pocket or on your computer,” he said. “We are a friendly financial partner hoping to provide financial stability for Filipinos at the lowest interest rate in the Philippines,” Garcia added. As a cooperative, Cebu CFI is able to further provide loans through its members’ contributions which the company pools and reinvestments in other businesses, such as real estate and food. Gains from these investments are then distributed to the members digitally. “Through the funds that you put in the cooperative or the funds that we lend to you as a cooperative, we are able to create programs that allow you to increase your incomes. We do this together,” Garcia said. “Our members and their families are able to grow through our education and business assistance and opportunities for comfortable housing. So, the effect is we help the economy not just in the long term, but even in two to five years.” For example, Cebu CFI offers members loans to put up their own Five Star Manok, a chicken franchise originated in Thailand and uses a mobile app to facilitate all business transactions. After all these digital efforts, Cebu CFI has increased its assets to P15 billion and gained trust from government lenders for additional capital to support its growing demand for personal and business loans. The post Cebu-based coop finds low-cost loans feasible appeared first on Daily Tribune......»»
Singapore honors Pinoy digital whiz
A Filipino has been considered a shining star in the digital technology space, primarily in the field of financial inclusion. Australia-based Filipino entrepreneur and founder and CEO of SAM Digital Technologies Rommel Santos received an Honorary Doctorate in Business Innovation in Advance Financial and Digital Technology from the Universal Institute of Professional Management, or UIPM. The recognition comes considering Santos’ exceptional contributions to the field of business and his expertise in driving innovation in the ever-evolving financial and digital technology landscape. “This honorary doctorate is a recognition by the international community of the Filipinos’ contribution to providing financial freedom to the unserved and the underserved sectors by leveraging technology to provide better economic opportunities,” Santos said. List of good projects Some of the current projects of SAM Digital are the Green Atom, a Department of Energy-accredited renewable energy developer company; Haebara, which is involved in chicken breeding; Remjon Petroleum, an independent oil company engaged in trading and the supply of high-quality petroleum products and lubricants; and SAM Pay, an online platform to pay all your bills. It also invests in hotels, poultry, food processing, dental care, organic fertilizer production, shrimp farming, etc. With a career spanning over two decades, Santos is revolutionizing the investment world by introducing a new dimension that combines digital and conventional business strategies. SAM Digital provides innovative solutions in various sectors with a dynamic and hybrid approach. Their priority projects include financial technology and waste to energy, and he has consistently demonstrated a deep understanding of emerging trends and technologies, making him a frontrunner in the field. His visionary leadership and strategic thinking have propelled numerous organizations toward success, significantly impacting the business world. The post Singapore honors Pinoy digital whiz appeared first on Daily Tribune......»»
How to nurse a cold naturally
When the season of rain comes, there is one health challenge we all accept as a realistic outcome — the common cold and with it, the cough. Here is a list of natural remedies you might consider in order to feel just a little bit better. 1. Hydration. In order to speed up detoxification, you need to increase your water intake. Water keeps the blood flowing more efficiently, so drink up! Normally, a state of illness can turn the body acidic, so you may want to consider taking alkaline water. But if you are taking any kind of medication, drink it with acidic or neutral pH water (for better absorption). Take 10-15 glasses daily. 2. Vitamin C. Go for vitamin C IV drip if you do not like swallowing pills. Or buy the effervescent tablets and drink up on this immune-boosting vitamin. Orally, you may take anywhere from 1,000-5,000 mg of vitamin C after a meal. It is best to take vitamins with meals for longer absorption. Intravenous drips can range from 5,000 to 10,000 mg under the supervision of a doctor. 3. Hot soup. There is nothing like old-fashioned chicken soup. Yes, it does hit the spot. Go for organic or free-range chicken if your budget permits. 4. Ginger tea. This soothing tea can be brewed at home. You can boil it for five minutes or grate the fresh ginger and mix it with boiling water. Make sure you remove the fiber as it can tickle the throat and cause you to cough. If you feel chilly, the best way to warm up the body is with a cup of hot ginger tea. No sugar added. [caption id="attachment_166633" align="aligncenter" width="525"] Ginger Tea[/caption] 5.Honey. This is high in anti-bacterial properties. One teaspoon of wild, raw honey is calming for the throat. If you are looking for powerful immune-boosting honey, try Manuka Honey. Its anti-bacterial capacity is based on its MGO or methylglyoxal. [caption id="attachment_166632" align="aligncenter" width="525"] Honey[/caption] Note: The higher the MGO rating, the stronger its anti-bacterial properties. Guide: 250-700 MGO is best. Look for the UMF stamp which states it is a Unique Manuka Factor as certified by New Zealand authority. 6. Humidifier. This releases steam. It may alleviate congestion, symptoms of allergies/ rhinitis/sinusitis. It will increase the humidity in the air. It may help loosen mucus and alleviate a dry, unproductive cough. 7. Supplements. A) Echinacea. This herb may shorten the duration of the common cold and reduce symptoms of sore throat and cough. It helps boost the immune system. B) Quercetin. This compound comes from onions. It may reduce inflammation, ease allergies and lower blood pressure. Health experts believe it has powerful anti-cancer, anti-heart disease properties. (Recommendation: Not to be taken longer than 12 weeks.) 8. Herb power. Basil, Rosemary, Thyme, Garlic, Horseradish, Ginger, Red Clover, Lemongrass and Licorice Root. These come in capsule form or tea. Go to a health food store. Note: Check with your doctor for any drug interactions if you are on medication. 9. Essential Oils. The essence of plants is in their essential oils. Just one drop goes a long way towards the relief you are seeking. Doterra is a widely renowned brand respected for its high-quality essential oils. Tri-Ease blend, a powerful combination of lemon and peppermint, was designed to deliver relief from a cold or chronic rhinitis. Other powerful blends include the immune-boosting On Guard with frankincense. For free lifestyle consultation, contact Espie Pasigan at 0939-1228780. 10. Movement. Don’t keep still for too long. Your lymphatic system needs to do its job. The lymph can only move through the body every time you are active. So, move! Affirmation: “I invoke perfect healing and optimum health.” Love and light! The post How to nurse a cold naturally appeared first on Daily Tribune......»»
BAI seizes meat products
The Bureau of Animal Industry on Thursday reported that its operatives intercepted 51.5 kg of various processed meat products from two Indonesian passengers at the Ninoy Aquino International Airport. According to BAI, the two passengers arrived at NAIA Terminal 1 at around 7 a.m. via Philippine Airlines flight PR536 and based on initial reports, Bureau of Customs duty examiner Norman Penaflor intercepted the two passengers carrying products including hotdogs, marinated chicken nuggets and other processed meat products. The confiscated meat products were turned over to BAI. Reports also said that the Indonesians failed to show an import permit, which is required to bring in items that are absolutely prohibited from entering the Philippines owing to the suspected disease they carry. The confiscated mixed processed meat products will be taken by BAI to their facility for proper disposal. Meanwhile, on the same flight, the Bureau of Plant Industry at NAIA Terminal 1 confiscated 4.1 kg of various plants brought by another passenger. The post BAI seizes meat products appeared first on Daily Tribune......»»
Celebrity chef Jereme Leung returns for‘Flavors of the Orient’
Over the years, the inventiveness of celebrity master chef Jereme Leung has garnered a loyal following. Modern Chinese food inspired by Chinese culinary traditions defines his cuisine and creativity is his game. [caption id="attachment_159822" align="aligncenter" width="2560"] Steamed Sea Garoupa withsun-dried ginger, red chili, black bean paste and superb chicken stock.[/caption] When you see him in his restaurants going around and speaking to the guests, take the opportunity to ask for his recommendations. With his innovative cooking, it would be a mistake not to try it. That’s why, it’s best to visit Conrad Manila for its Legendary Chef Series and experience a rare chance to meet the world-renowned chef and savor his exceptional culinary creations that will leave epicurean enthusiasts in awe and craving for more. The exclusive engagement, dubbed “Flavors of the Orient” and ongoing until 23 July at China Blue, presents a delicious set menu meticulously curated by Leung and his team led by chef Eng Yew Khor. The limited-time offering showcases a symphony of flavors, combining Cantonese culinary traditions and gastronomic innovation — a feat Leung has mastered from age 13 when he began his culinary career in Hong Kong. Leung is a culinary visionary who is known for conceptualizing Conrad Manila’s China Blue, that’s why it was named after him — China Blue by Jereme Leung. “Master chef Jereme Leung’s limited engagement at Conrad Manila brings a lot of excitement as he once again delights guests with his magical culinary touch on extraordinary dishes most fitting during this period of our Legendary Chefs Series,” says Conrad Manila general manager Fabio Berto. “We are certain that his exclusive new gastronomic repertoire will further heighten the culinary reputation of the already well-loved China Blue.” Oriental choices The culinary spectacle begins with an enticing appetizer featuring marinated lobster enriched with coriander lime jelly dressing and crispy bean curd sheet, accompanied by deep-fried kataifi seafood and otak otak with lemongrass. “The lobster roll’s dressing is very Southeast Asian,” says 52-year-old Leung, who arrived in Manila a few days ago to personally prepare the dishes for the limited lunch and dinner treat. “It’s not spicy but refreshing. The crispy sheet is bean curd, steamed and deep fried. When it’s hot and fresh, it’s super crispy and melts in your mouth.” The otak-otak, Leung explains, is a Malaysian fish cake wrapped in banana leaf. But, instead of fish, he substitutes it with cuttlefish and shrimp. The kataifi, on the other hand, is a pastry deep-fried on lemongrass skewer. The journey continues with a flavorful double-boiled merry fruit peach gum with sea cucumber, black chicken dumpling, dry moon clam Matsutake mushroom soup. “The soup is a special one,” says Leung. “The base is made of chicken and matsutake mushroom which is very intense in taste. I personally hand-carried the dried mushroom from Hunan.” Another special ingredient is the merry fruit from Guangdong Province. It is a medicinal fruit that has a nutty flavor that offers a strong, potent taste. Leung’s repertoire continues to impress with his main courses — the steamed sea garoupa garnished with sun-dried ginger, red chili, black bean paste and superior chicken stock; and the slow-cooked beef short ribs, coated in green pepper and barbecue sauce. “It’s a live fish that we clean, cover in salt and air dry in a temperature-controlled room for hours to remove its moisture and to make the flesh firmer,” explains Leung. “The braised beef is slow-cooked for several hours.” To accompany the main course, Leung offers black sesame fried rice with dry scallops, seafood, and spring onion egg white pearl. And, to complete the feast, a refreshing serving of hawthorn ice cream, Chinese sweet vinegar caramel, and the delightful touch of traditional onion pancake leave the palate with a lingering note of sweetness. Yes, each of Leung’s dishes has a unique quality and taste, a special touch to make it stand out. The food presentation does an excellent job of increasing one’s appetite. “The objective of the menu is to introduce some of the less common ingredients here,” shares Leung, who, as of this writing, is simultaneously opening five restaurants in China, Malaysia, Taiwan, and Macau. “But while they are less common in this country, they are common ingredients in different regions of China. It’s an interesting exchange of knowledge.” He adds: “My cuisine is about adapting ourselves based on what we see in the local market. While we retain our own recipes, we create dishes depending on the availability of the ingredients in the market. Our creation is not just out of the blue. It’s something that we think, try, and work on over and over again to make sure we please our diners.” For reservation on Conrad Manila’s Legendary Chefs Series, call 8833-9999, 0917-650 3591, or email MNLMB.FB @conradhotels.com. The post Celebrity chef Jereme Leung returns for‘Flavors of the Orient’ appeared first on Daily Tribune......»»
Most Famous’ Korean Fried Chicken Excites Pinoy Palate
The “successful” opening of the first local branch of Korea’s “most famous” brand of fried chicken, bb.q Chicken, in November 2022 at the Bonifacio Global City in Taguig came as no surprise. After all, this is the fried chicken that has been featured prominently in popular K-dramas, such as Goblin, a.k.a. Guardian: The Lonely and Great God; The King: Eternal Monarch; and Crash Landing on You. Any fan would get curious, at least, to try it. [caption id="attachment_159814" align="aligncenter" width="1583"] Chicken Caesar Salad.[/caption] [caption id="attachment_159816" align="aligncenter" width="1620"] Drinks include classic cocktails and bb.q Chicken's own concoctions.[/caption] [caption id="attachment_159817" align="aligncenter" width="1620"] Ice Cream Float (with Yakult).[/caption] “Up to this day, we still get lines outside the store, especially on weekends. It’s very successful,” Vanessa Singson told Daily Tribune in an interview at the opening of bb.q Chicken’s second store on 16 July at the Robinsons Magnolia Mall in Quezon City. Vanessa is part of the LCS Group of Companies headed by her father, former Ilocos Sur governor Luis “Chavit” Singson. One of its conglomerate businesses, LCS Group Korea, has partnered with the global franchise group Genesis BB.Q to bring the Korean brand into the Philippines. Pinoys’ continued patronage of bb.q (which stands for “Best of the Best Quality”) Chicken goes beyond curiosity and is actually based on quality. No wonder it now has 3,000 stores in Korea alone since it started operations in 1995, plus more branches in 57 countries. “It’s not very salty,” Singson said of the Korean fried chicken offered at their restaurant. “It’s also cooked in olive oil. Sa Korea, ’yung chicken nila, they don’t eat it with rice. They eat it alone. Sobrang flavorful na ng chicken, pero hindi maalat. Also, our chicken is very fresh.” Not just chicken The restaurant’s signature dish is the original Golden Fried Chicken (four pieces: P495; eight pieces: P945), which can be truthfully described, as written in the menu, “juicy and tender inside, light and crispy outside.” It also comes in chicken strips that are breaded and fried to similar golden perfection. If you want more fire, there’s the hot crispy chicken. It is flavored with the masala blend of Indian spices. For sauces, you can choose from Secret Chicken (using bb.q Chicken’s secret sweet sauce) or its fiery version, Hot Spicy Chicken, or maybe Cheesling Chicken (with “unique” cheese powder), or Gangnam-Style Chicken (a combination of garlic spicy, sweet spicy, sour and salty). Non-chicken eaters can also enjoy a wide variety of Korean dishes, from Tteokbokki (spicy rice cakes) to Sundubu Jjigae (spicy soft tofu stew) and Dakgalbi (spicy stir-fried chicken, similar to afritada). There are also Korean [caption id="attachment_159815" align="aligncenter" width="1620"] Soy Sauce Tteokbokki.[/caption] [caption id="attachment_159818" align="aligncenter" width="1620"] Rosè Seafood Tteokbokki.[/caption] -inspired pasta and side dishes, as well as rice meals, salads, desserts, and drinks. Singson’s personal favorites are Ros Seafood Pasta (P429) and Ros Seafood Tteokbokki (P379). Ros refers to the creamy tomato-based sauce that’s quite popular in Korea. “The menu is tailored differently here, but the main is chicken,” she explained on how they came up with their own selections compared to other bb.q Chicken restaurants in and out of Korea. “Ang the same sa lahat is the chicken.” She also reiterated her father’s declaration in his opening remarks after cutting the ceremonial ribbon to formally open the restaurant, that bb.q Chicken is open for franchising. The post Most Famous’ Korean Fried Chicken Excites Pinoy Palate appeared first on Daily Tribune......»»
Coming home to a newly-improved Lanao del Sur
Marawi City is that one dreamy place that proves the Philippines has more to offer than meets the eye. [caption id="attachment_158168" align="aligncenter" width="525"] THE Islamic municipality of Tamparan has40 mosques.[/caption] Imagine seeing the iconic and age-old Lake Lanao flanked by two majestic mountain ranges and the Grand Mosque, the great Islamic sanctuary of the nation. Prior to the pandemic, these were the lone attractions drawing visitors to the capital of Lanao del Sur. For those desiring a tourist experience, a mere half-day in Marawi gave you everything you needed. Times have changed, however. During a recent return to my beloved hometown, I found myself pleasantly taken aback by the exquisite accommodations I was provided at the newly established Ridge Hotel. This modern marvel boasts an array of state-of-the-art indulgences, a culinary haven curated by a gifted chef, a reliable and uninterrupted WiFi connection, elegant function rooms and staff composed entirely of graduates in the fields of tourism and hotel management, epitomizing maximum professionalism. My invitation to the momentous launch of the month-long celebration commemorating the 64th founding anniversary of Lanao del Sur, extended personally by the honorable Governor Datu Mamintal “Bombit” Alonto Adiong Jr., a longstanding friend, and his son, Vice Governor Mujam Adiong, granted me a very endearing visit. The distinguished presence of Indonesian Ambassador Agus Widjojo as a special guest at the event further strengthened the shared kinship between the Philippines and Indonesia. Ambassador Widjojo noted that he felt a profound sense of belonging in the Philippines, given the shared commitment to the faith in Allah prevalent in the Muslim provinces of both nations. [caption id="attachment_158164" align="aligncenter" width="525"] indonesia Ambassador to the Philippines Agus Widjojo and Lanao Del Sur Governor Mamintal A. Adiong Jr.[/caption] [caption id="attachment_158166" align="aligncenter" width="525"] CHICKEN Satay with peanut sauce.PHOTOGRAPH COURTESY OF IG/ALTITUDECAFE22[/caption] During this noteworthy occasion, the stunning performances of amateur talents and the captivating folk cultural ensemble known as Sining Kambayoka enraptured the audience. Their compelling Maranaw dances were accompanied by resonant melodies deriving from the kulintang ensemble. As the month unfolds, the province has laid out a comprehensive roster of events, including necessary medical outreach programs, magnetic agricultural exhibits, refreshing lake tours, a pivotal health summit and a scrumptious food festival, all to be held in the month of July. Trip down heaven road Indeed, my favorite one, Heaven Road, echoes the preferences of both locals and visitors alike. Nestled atop a panoramic hill, this majestic thoroughfare is adorned with charming cafés that gracefully connect Mindanao State University to the provincial capitol. The place shows Marawi’s ability to reinvent itself, seamlessly integrating current trends with the preservation of its rich cultural heritage. A common sight along Heaven Road is that of baristas in their taqiyah, or men’s prayer caps, and servers adorned in hijabs, the traditional headscarves worn by women. In fact, Heaven Road has become an irresistible muse for countless vloggers, who capture spectacular vistas of the surrounding landscape. On sun-drenched days, the ethereal clouds nearly graze the towering mountains, while after rainfall, a mystical mist envelops the terrain, thus explaining its moniker, Heaven Road. Aptly referred to as the “Baguio of Mindanao,” this sanctuary is well-known for its delicate climate and awe-inspiring sights of verdant forests, visible through the coffee shop windows. Earlier this year, the renowned Cebu-based chain, Bo’s Coffee, inaugurated its grandest Philippine outlet, sprawling across 1,000 square meters at Heaven Road. In addition to serving its signature homegrown coffee blends and refreshing cold beverages, this establishment boasts a panoramic 360-degree view of Marawi City. The exquisite interiors harmoniously incorporate traditional Meranaw architectural elements, such as the resplendent okir patterns, meticulously painted in vibrant hues along the facade. Its deign motifs ingeniously pay homage to the distinctive malong patterns. Haven Coffee and Tea, an establishment owned by a visionary entrepreneur hailing from Iligan City, has garnered significant attention on the social media platforms of the youthful Meranaw populace. Meticulously prepared to embody an original concept while fervently supporting local products and talent, this haven offers an unparalleled culinary experience. Its collection of lattés, rice meals, flavorful plates of pasta, delectable sandwiches, and sweet cakes are nothing short of extraordinary. Haven Coffee and Tea skillfully capitalizes on its sprawling al fresco dining area, affording patrons dazzling sceneries of the mountains during the day, and enchanting city lights after dusk. It is not uncommon to witness outdoor seminars hosted beneath sleek tents, as companies seek solace in the tranquil ambiance. As night descends, visitors are presented with a choice between submerging themselves in the melodious performances of live acoustic bands and Meranaw pop singers or opting for a quieter corner, where they can internalize the symphony of chirping crickets. Cafe Sindaw, renowned for its exquisite beverages and coffee offerings, goes beyond mere refreshments, upholding a hard-and-fast adherence to excellence. This reputable establishment prides itself on maintaining an impeccable standing among cafe shops in the city. In addition to its premium culinary offerings, Cafe Sindaw boasts a collection of fashionable function rooms, ideal for hosting both formal and informal gatherings with an air of sophistication. Other esteemed cafés in the vicinity provide an extensive selection of milk teas, accompanied by delectable sinkers, as well as an assortment of cold beverages and delectable pastries. Altitude Café in Marawi City offers a captivating dining experience that combines elegance with Asian-inspired flavors. With a chic and contemporary interior, the spacious and well-lit dining area provides a serene ambiance for a casual brunch or stylish evening out. The menu showcases a fusion of Asian and Lanao Del Sur’s culinary traditions, skillfully prepared by gifted chefs. From rich stir-fries to exquisite pastas, each dish echoes a devotion to culinary distinction, using locally sourced ingredients to herald the unique flavors of Marawi. Additionally, the café’s soaring location provides breathtaking scenic sights of Marawi City’s landscapes, enhancing the overall dining experience. For those in search of treasured souvenirs, Sarimanok Road unveils a trove of shops offering exquisite Meranaw crafts, timeless antiques, and an array of dry goods. Moreover, a diverse range of eateries grace this avenue, expertly preparing tantalizing halal meals, capable of satiating the desires of non-Muslim visitors. Determined to maintain my early morning exercise routine, I embraced the opportunity to embark upon invigorating jogs around the MSU track oval. As I briskly traversed the circuit, I reveled in the crisp, refreshing weather and inhaled the pure, unpolluted air. During my leisurely moments, I sought solace in reconnecting with long-lost friends and cherished relatives. Observing the burgeoning prosperity and urbanity prevalent throughout the city filled me with an overwhelming sense of pride. Once accustomed to witnessing influential families accompanied by their entourage of armed enforcers, I was pleasantly surprised to encounter neatly attired security guards, and their radiant smiles as they graciously opened doors. Marawi City, now blossoming into a haven incorporating every aspect that tourists seek, effortlessly negates the need to venture into neighboring cities. Entrepreneurs, driven by an unwavering faith in Marawi City’s resurgence, continue to establish small businesses, actively extending employment opportunities to their less-fortunate kin. Young individuals, armed with a quality education, now opt to remain in Marawi, actively participating in the monumental task of rebuilding the economy. Likewise, healthcare professionals, driven by an unwavering commitment to serve their homeland, have chosen to dedicate their skills within the city’s borders, rather than seeking greener pastures abroad. Going back to Tamparan During my journey, a valuable opportunity presented itself to reconnect with friends spanning different generations. Curiosity led me to venture into Tamparan, the sole Islamic municipality, merely a brief 30-minute ride from Marawi. To my awe, Tamparan revealed itself as a dynamic community, embellished with an impressive line of 40 mosques and inhabited by residents sporting their Islamic attire. The determined strength of their faith was palpable. I had the privilege of conducting an interview and was assured by one of the locals that exploring Tamparan is a safe endeavor, owing to the commendable leadership of Mayor Juhar Dimaporo Disomimba. Tamparan envisions itself as the agro-ecotourism and commercial center of Lanao del Sur. It aims to cultivate a community of God-loving and empowered citizens who thrive in a peaceful, resilient, safe and ecologically-balanced environment. This vision is supported by a progressive and transparent governance system that fosters growth and development. Representative Zia Alonto Adiong of Lanao del Sur eloquently encapsulates Marawi’s triumphant resurgence with an air of optimism, declaring, “Let us not only celebrate our past achievements but also embrace the boundless possibilities that lie ahead. The post Coming home to a newly-improved Lanao del Sur appeared first on Daily Tribune......»»
2023 National Food Fair fuses tradition, innovation
The 2023 National Food Fair, themed “Go Discover, Taste, Enjoy!”, opened on Wednesday, 12 July, in simple ceremonies headed by Department of Trade and Industry Secretary Alfredo E. Pascual as keynote speaker. Organized by the DTI-Bureau of Domestic Trade Promotion in coordination with the DTI Regional Operations Group, the 2023 National Food Fair runs 12-16 July at the Megatrade Halls of SM Megamall, Mandaluyong City. Over 250 MSMEs from the country’s 17 regions are exhibiting their products onsite at the event venue. Simultaneously, an online national food fair on the Lazada e-commerce platform is also offering the products of participating MSMEs, for a wider market reach nationwide. Showcasing the fusion of tradition and innovation, special settings, pavilions and MSME clusters draw attention to developments that elevate traditional Filipino products to meet stringent food industry standards and be competitive in the global market. These are: · Philippine Coconut Industry Pavilion and Coconut-Based MSME Cluster · Philippine Food Industry Innovations Lounge · Philippine Fruits and Nuts Pavilion · Innovative and Biotech Products Cluster · Rural Agro-Industrial Partnership for Inclusive Development and Growth (RAPID Growth) Project Pavilion · Farm Fresh Produce Pavilion · KAPEtirya or Philippine Coffee Pavilion · Philippine Island Wine, Beer, and Juice Bar For culinary enthusiasts, renowned Filipino chefs are part of the daily program of activities, with live cooking and food preparation demonstrations, among others. The lineup includes: · The Ultimate Filipino Adobo: Stories Through the Ages book launching and cooking demonstrations (Chef Claude Tayag) · Isang Dekada ng Guevarra’s: An Inspiring Story (Chef Laudico Guevarra) · Fiesta Recipes (Chef Boy Logro) · Halal Recipes and lavish feast during social occasions (Chef Yed Dimaporo and Mustapha Ala, Jr.) · SIMPOL Recipes Using Coconut (Chef Tatung Sarthou) · Culinary Kurobuta Masterpieces (Chef Donatello Montrone) · Changing the Food Mindset: Slow Food (Chef Jam Melchor) · Plant-based Desserts (Chef Aileen of Studio Plantmaed) · Benefits of a Plant-based Diet (Chef Mylene Dolonius of Studio Plantmaed) · Healthy Daily Recipes (Chef YLYT Frixiah Manaig) · Magsaysay Center for Hospitality and Culinary Arts (Chef Eric Gruba) · The Farm at San Benito (Rose Pagcaliwagan) · Philippine Wine Mixology (Bartender Nino Cruz) The culminating highlight of this celebration of the diversity and rich heritage of Filipino food is an interactive cultural presentation of the BARMM Pagana Maguindanao, led by Mustafa Ala and Chef Yed Dimaporo. Pagana is a traditional Maguindanaon celebration that holds great cultural significance in the Maguindanao province of the Philippines. It is a festive event that brings the community together to honor and celebrate important occasions such as weddings, religious holidays or community milestones. The Pagana celebration is characterized by lively music, colorful costumes and traditional dances that showcase the rich cultural heritage of the Maguindanaon people. The rhythmic beats of the kulintang ensemble, a musical ensemble composed of gongs, set the tone for the festivities, while traditional dances like the Singkil and Pangalay mesmerize the audience with their graceful movements. The event also offers a feast of traditional Maguindanaon cuisine, featuring flavorful dishes like Lininggil a Manok (chicken cooked in turmeric and coconut milk) and palapa (a spicy condiment made from chili and scallions). Pagana is not only a time of celebration but also an opportunity to strengthen community bonds, pass down cultural traditions to younger generations and showcase the rich artistic talents of the Maguindanaon people. Also part of the daily program are entrepreneurship talks and learning sessions that can offer food entrepreneurs with resources and ideas about how to strengthen and position their businesses for continued growth. The topics covered by various government agencies and partner-institutions participating in the daily program are: · Coconut-based Coffee and/or Cacao Enterprise Development Project (Department of Agriculture) · Geographical Indications and the Benefits of Registering One’s Trademark or Brand in IPOPHIL (Intellectual Property Office) · Sustainable Planting and Replanting of Local Cultivars; Natural and Healthy Coconut Vinegar; Health Benefits of Coconut (Philippine Coconut Authority) · Halal Culinary Tourism (Department of Tourism) · Bioplastic Derived from Pineapple Waste Packaging Technology; Coco-Based Food Technologies (Department of Science and Technology) · Kitchen Lab and Food Connect Plus (Philippine Trade Training Center) · Dairy and Coconut Farming, A Viable Integrated Farming Enterprise (National Dairy Authority) · Boosting Nutrition to Different MSMEs as Suppliers of Healthy Food Products (National Nutrition Council) · Healthy Food Consumption Trends and Research on Health Benefits of Philippine Herbs (Department of Health) · Franchising: A Way to Make Every Filipino Taste Your Lola’s Recipe (Philippine Franchising Association) · Accelerating Growth Through One Research and Extension in Action (UP Los Baños-Agora) · How MSMEs Can Thrive Online (Lazada) · Unilever’s Healthy and Sustainable Food Program (Unilever Philippines) · Maximizing Your Digital Marketing Potential with Analytics and Business Intelligence (Pamela Padilla) The daily program of activities is open to the public and free of charge. For the benefit of remote viewers, these are also being livestreamed on BDTP social media channels. To stay updated about the 2023 National Food Fair and other programs of the DTI-Bureau of Domestic Trade Promotion, please follow the social media accounts on Facebook (DTI.BDTP), Instagram (dti.bdtp), and Twitter (@DTI_BDTP). Or email BDTP Director Marievic M. Bononan at bdtp@dti.gov.ph. The post 2023 National Food Fair fuses tradition, innovation appeared first on Daily Tribune......»»
‘Chicken crosses street’ to Google Workspace
Chicken rotisserie Chooks-to-Go has joined forces with Globe Business to revolutionize the poultry industry by empowering employees with flexibility and remote access using Google Workspace. This partnership helped the company, dubbed “Manok ng Bayan,” move its operations from an on-premise provider to a cloud-based productivity and collaboration platform, Google Workspace, to further its digital shift journey. The move to Google Workspace enabled employees to collaborate across multiple locations and stay connected to external clients and stakeholders. By providing over 400 Google Workspace licenses to Chooks-to-Go, Globe Business transformed its operations with an effective collaboration tool that allows efficient communication, employee engagement, and work flexibility. Ronald Mascariñas, president, Chooks-to-Go Inc., is confident that the move towards digital transformation will help build a resilient and expanding business in the era of fast-moving digitalization. “During the pandemic, Chooks-to-Go survived supply chain, distribution, and on-the-ground challenges. Those days continue to motivate us to strengthen our operations and acquire systematized business solutions that meet our operational needs, employees’ well-being, and customers’ demands to build a resilient and growing business in a fast-moving digital era,” Mascariñas said. With more than 2,000 retail outlets serving Filipinos good food, Chooks-to-Go continues to show its “PUSO PARA SA PINAS” with quality food selection and services through employee training and acquiring the right tech solutions. “This partnership is an exciting one for Globe Business. As a tech company, we continue to enable companies that normally don’t have digital transformation as a priority, such as the poultry industry,” said Tania Gil-Padilla, vice president for Enterprise Sales for Globe Business, during the contract signing event. “We are excited about the future of Chooks-to-Go, the poultry industry, and Globe Business’s role in enabling a digital-forward nation.” Globe strongly supports the United Nations Sustainable Development Goals, particularly UN SDG No. 9, which highlights the roles of infrastructure and innovation as crucial drivers of economic growth and development. Globe is committed to upholding the 10 United Nations Global Compact principles and the 10 UN SDGs. Globe Business empowers enterprises like Chooks-to-Go to move towards successful horizons with its roster of solutions and reliable partners to streamline processes and future-proof businesses. The post ‘Chicken crosses street’ to Google Workspace appeared first on Daily Tribune......»»
US approves lab-grown chicken for sale
The United States has granted its first ever approvals to two companies to sell chicken grown directly from animal cells, becoming only the second country to allow lab-grown meat to be offered to consumers. The US Department of Agriculture (USDA) approved food safety systems at facilities of Upside Foods and Good Meat, a spokesperson for the agency told AFP Wednesday, with the companies adding the products would be available soon at select restaurants. Both Upside Foods and Good Meat were cleared on safety grounds by the Food and Drug Administration in November, and the USDA last week reviewed and approved their product labels to ensure they were not misleading. "This approval will fundamentally change how meat makes it to our table," said Uma Valeti, CEO and founder of Upside Foods, in a statement. "It's a giant step forward towards a more sustainable future -- one that preserves choice and life." Josh Tetrick, CEO of Good Meat, the cell-cultured food division of Eat Just, added its "cultivated meat" was now "approved to sell to consumers in the world's largest economy." Producing the meat in large, high-quality volumes is expensive. But, following approval, Upside processed its first order, placed by three-Michelin-star Chef Dominique Crenn's restaurant Bar Crenn in San Francisco. Good Meat, meanwhile, started production of its first batch that will be sold to celebrity chef and philanthropist Jose Andres. Andres will sell the product at a yet-to-be-revealed restaurant in the capital Washington. Several start-ups are aiming to produce the so-called lab-grown meat, which would allow humans to consume animal protein without the associated environmental harms of farming or animal suffering. The products differ from plant-based substitutes such as soy burgers that mimic the texture and flavor of meat but do not contain any animal protein. Eat Just was the first to receive authorization to make artificial meat, in Singapore in 2020. While succeeding in the general lab-meat market has proven complicated, some companies have set their sights on pet food, whose consumers are less picky. Bond Pet Foods, a Colorado start-up, is creating animal protein from a microbial fermentation process to feed dogs. - Eco-friendly? Perhaps not - Lab-grown meat involves first harvesting cells from a living animal or a fertilized egg, to establish a cell bank that can be kept for decades in deep freeze. They are then cultivated in steel tanks where they are fed nutrients similar to what animals would eat. After several weeks, the result product is "harvested" from the tank and molded into shapes, such as chicken filet or satay. While lab-grown meat has been billed as an environmentally friendly alternative, researchers from the University of California, Davis pushed back against this assumption in a study out last month, which hasn't yet been peer reviewed. They found cultivated meat's environmental impact is likely to be "orders of magnitude" higher -- at least in the case of beef, based on production methods. This is because of the energy required and greenhouse gasses emitted across all stages of production. One of the most significant factors is the use of "purified growth media" or the ingredients used to help animal cells multiply, in methods similar to those used by biotechnology firms to make pharmaceuticals. "If companies are having to purify growth media to pharmaceutical levels, it uses more resources, which then increases global warming potential," said lead author Derrick Risner. A widely reported 2022 survey of 2,000 US adults by the nonprofit Farm Forward found two-thirds said they would eat cultivated-meat products. ia/bgs © Agence France-Presse The post US approves lab-grown chicken for sale appeared first on Daily Tribune......»»
Dad’s Day treats
Escape at The Pen [caption id="attachment_144658" align="aligncenter" width="525"] Photograph courtesy of the peninsuLa manilaTRIUMPH motorcycle[/caption] The Peninsula Manila offers dads a weekend staycation while indulging in Escolta’s Sunday brunch buffet. Make sure he also gets to experience Salon de Ning’s one-afternoon-only pop-up Pen Ultimate Father’s Day Dream Lounge, where he’ll enjoy complimentary cocktails and pica-pica and snazzy grooming services. The Dream Lounge will offer complimentary male grooming services from Back Alley Barbershop; a display of Triumph motorcycles and automobiles from Rolls-Royce, Lotus and Mini Cooper; For Him skincare by VMV Hypoallergenics whose expert technicians will provide complimentary hand treatments; funky and functional ceramic art from Pottery Sessions, custom-made menswear crafted in Singapore by Common Suits; pens and inks for fountain pen aficionados by Manila Pen; bespoke spectacles by R.E.M. Rapid Eye Movement Manila; rare timepieces from Vintage Grail, collectible vinyls and DJ music; artisanal chocolates from Auro Chocolate; and small bites and innovative cocktails. E-mail ReservationPMN@peninsula.com. Toast to Dad Conrad Manila has an exclusive Father’s Day promo. Brasserie on 3, the hotel’s signature restaurant, presents “Feast to Fatherhood” on 17 to 18 June, with P3,500 nett lunch and dinner buffet. As a special treat, dads dine for free with every four paying adults. China Blue by Jereme Leung has the “Father’s Day Feast Set Menu” from 16 to 18 June, priced at P49,880 nett for 10 persons. At C Lounge, it’s time for “Dad’s Night Out” until 18 June. Starting at 5 p.m., this extraordinary experience is priced at P2,288++ and includes a three-glass whiskey flight, one cigar and five truffle chocolate balls. Bru, Conrad Manila’s beloved café, invites guests to “Treats for Tatay” throughout the month of June. With a minimum purchase of P1,000, dads receive a complimentary Father’s Day mini cake. Conrad Spa offers the ultimate rejuvenation experience for dads with the exclusive “Father’s Day Rejuvenation” package. Visit www.conradmanila.com or call 8833 9999. Day delights [caption id="attachment_144645" align="aligncenter" width="525"] Photograph courtesy of city of dreamsCrystal Dragon’s Chilled Spicy Marinated 25 Heads Chilean Abalone with squids, shrimps, and clams.[/caption] City of Dreams Manila’s Crystal Dragon presents an exclusive Father’s Day menu until 18 June. Choices include Chilled Spicy Marinated 25 Heads Chilean Abalone with squids, shrimps and clams; Double-boiled Sea Treasure Soup with maca, fish maw, conpoy and pork stomach; Roasted Farm Duck with black truffle sauce; Sauteed Australian Asparagus with shrimps and morel mushrooms; and Braised Fujian Fragrant Rice with assorted seafood and eryngii mushroom. Nobu Sunday Brunch features a lavish spread of new-style Japanese cuisine popularized by world renowned chef Nobu Matsuhisa at P4,388. Restaurants at The Shops at the Boulevard are not to be missed. Jing Ting, specializing in Northern Chinese cuisine including fresh hand-pulled noodle dishes, and Red Ginger, which offers authentic Southeast Asian dishes, are both offering menu exclusives for the month of June. Rossi Pizza, Hidemasa, TungLok Signatures, Mango Tree, J. Park Garden, Modern Table and the newly opened Wolfgang’s Steakhouse and Grill are equally worth a visit. Call 8800-8080 or e-mail guestservices@cod-manila.com or visit www.cityofdreams manila.com. Drink of choice [caption id="attachment_144657" align="aligncenter" width="525"] Photograph courtesyof new world makati‘SHAKEN Not Stirred’ gin.[/caption] New World Makati Hotel’s “A Toast to Dad” room package includes breakfast and dad’s cocktails of choice, a hearty buffet feast at Café 1228, all-you-can-eat dim sum at Jasmine, as well as decadent cakes and sweets at The Shop. Whether dad’s drink of choice is a whisky, gin or rum-based concoction, the “A Toast to Dad” room package starting at P8,500++ comes with two creative cocktails from Bar Rouge as well as a complimentary bowl of chips and dip. Room package also includes an overnight stay in a Deluxe or Residence Club Deluxe room with breakfast for two. Book online via bit.ly/NWMFathers DayStay. Superb treats With three delectable combos to choose from, Pizza Hut has Superb Treat for six to nine persons at a P1,899. For a more intimate Father’s Day celebration, there’s the Superb Treat for four, at P1,199. If your dad is the biggest pizza lover that you know, then you’ll never go wrong with the Superb Triple Pizza Treat at P1,199. If you order Pizza Hut ahead of time for your Father’s Day celebration, you’ll get six pieces of WingStreet Buffalo wings for free. Call 8911-1111 hotline or visit www.pizzahut.com.ph. Happy Papi Gringo’s Chicken and Ribs rolls out its Father’s Day special with Papi’s Paboritos. Papi’s Paboritos has all-time Gringo like the Cuban Beef Lechon. Gringo’s Cerveza Wings even makes a comeback in this one, fried chicken wings fried to crisp perfection and flavored with the malty goodness of beer. Pair it with starters like the Caesar Salad and the meaty Angus Bolognese Linguine. Cap the meal with its new Classic Tres Leches, a light and soft sponge cake soaked with three kinds of milk. This limited offering is only P2,198 and is available in all Gringo branches. Visit gringo.ph. Ebi awesome [caption id="attachment_144660" align="aligncenter" width="525"] Photograph courtesy of tokyo bubble teaBIBIMBAP[/caption] For the entire month of June, Tokyo Bubble Tea offers Ebi Tempura Meal Sets featuring three pieces of Tokyo Bubble Tea’s Ebi Tempura, two Tokyo Big Plates and two large drinks. Specially made set meals for those in Cagayan de Oro are also available. Metro Manila branches are located in Banawe, Greenhills, SM Megamall, and Bonifacio Global City. Each set is P899.Tokyo Bubble Tea branches in Cagayan de Oro are located at Centrio Mall and SM CDO Downtown Premier. Each set is only P650. Visit www.tokyobubbletea.com, Grab Food, and FoodPanda. The post Dad’s Day treats appeared first on Daily Tribune......»»
Prices trend down after BSP moves
Inflation has trended down for the fourth straight month in May as the economy showed signs of resilience in the face of aggressive interest rate hikes by the Bangko Sentral ng Pilipinas. Inflation in May registered a year-on-year decline to 6.1 percent from 6.6 percent in April due to easing transport and food costs, Philippine Statistics Authority reported on Tuesday. The May 2023 inflation outturn, within the lowest year-on-year inflation rate since July 2022, is within the BSP’s forecast range of 5.8 percent to 6.6 percent and matched the 6.1 percent median estimate in a Daily Tribune poll conducted last week. Last month’s inflation also brings the year-to-date average inflation to 7.5 percent, which is still above the government’s two percent to four percent target band. The stock index closed at 6,479.93 down 41.71 points or 0.64 percent yesterday. “It was a sell on news session in the local market with inflation coming in line, right within market expectations. With little impetus locally, movements were mainly influenced regionally by the news that regulators are contemplating increasing capital requirements for large banks,” Regina Capital Development Corp. managing director Luis Limlingan said. PSA Undersecretary Claire Dennis Mapa said in a briefing the steady slowdown in inflation can be attributed to slower food and transportation inflation. Among the 13 commodity groups, Mapa noted a decrease in the transportation index by 0.5 percent compared to the previous month’s annual increase of 2.6 percent. The heavily-weighted food and non-alcoholic beverages also dragged the overall inflation down, with a lower inflation rate of 7.4 percent from 7.9 percent in April 2023. The third source of deceleration was restaurants and accommodation services, which registered slower inflation at 8.3 percent from 8.6 percent in the previous month. Meanwhile, the annual rate of alcoholic beverages and tobacco index also slowed down to 12.3 percent. Meat inflation moderated as the inflation rate for chicken decreased from 7.7 percent to 5.9 percent, and the inflation rate for beef decreased from 6.1 percent to 5.3 percent. Pork also continued to experience contraction to -1.0 percent from -0.3 percent due to increased import arrivals accompanied by the timely unloading of frozen pork stocks. Meanwhile, the inflation rate for furnishings, household equipment, and regular household maintenance went up from 6.1 percent in April 2023 to 6.2 percent in May 2023. The recreation, sport, and culture inflation rate also increased from 4.7 percent in April 2023 to 4.9 percent in May 2023. Mapa said the latest data indicates a declining inflation rate in the Philippines, with notable contributions from certain factors, such as transportation costs. “The expectations reveal a declining inflation rate based on the data. Some items that significantly contributed to the previous inflation rate are now decreasing, indicating a reversal in their trend, particularly in the transport sector,” Mapa said. “While the overall trend of the inflation rate is declining, seasonal adjustments, like the seasonally adjusted CPI, have also turned positive this month. However, there are still risks, especially concerning certain food items,” he added. No directive yet During the Malacañang press briefing, Trade Secretary Alfredo Pascual said the Inter-agency Committee on Inflation and Market Outlook convened an emergency meeting last Monday to reopen the discussions about the current state of inflation. When asked about any specific orders from President Ferdinand Marcos Jr. regarding the matter, Pascual responded that there were no explicit directives apart from continuing to monitor the situation. “We convened on 7 March when inflation was peaking, but since it has been declining, there were no specific orders apart from continuing to monitor the situation and thinking of ways to reduce inflation. That is our mandate,” Pascual said. When further asked about the measures that the Inter-Agency Task Force implemented to reduce inflation, Pascual said they had been closely examining supply chain constraints as a significant factor. “The solution lies in removing the bottlenecks. We need to ensure that the logistics are available to deliver the harvest to where the demand is,” Pascual said. Meanwhile, National Economic and Development Authority (NEDA) Secretary Arsenio Balisacan expressed his confidence that the government can achieve its inflation target this year as NEDA is working closely with concerned government agencies in monitoring the primary drivers of inflation. Finance Secretary Benjamin Diokno, for his part, told the reporters in a Viber message that the new inflation number and the declining trend “give confidence” that inflation would be within the target range of 2.0 to 4.0 percent by September this year. BSP to pause rate hikes House Ways and Means panel chairman Joey Salceda, meanwhile, expected the BSP to pause with raising interest rates in the face of the country’s persistent development in curbing inflation that hurt Filipinos’ pockets last year and earlier this year. “Inflation continues its downward momentum year-on-year and is in line with the BSP’s expectations. So, I expect Governor Medalla and his predecessor to pause the BSP’s interest rate hike regime barring any major changes in rates by the US Federal Reserve,” the economist-lawmaker said, noting that the May inflation data is in line with the central bank’s expectations. However, for ordinary households, he believes that the slowdown of price levels is “rather theoretical” as price levels have remained unchanged on the aggregate on a month-on-month basis. The veteran solon added that the government should keep an eye on the consumers’ continued curtailing spending while stressing the need to sustain efforts to improve food supply, lower logistics costs, and keep the prices of basic services under control. “Core inflation is also still at an elevated 7.7 percent, indicating that food-poor families remain vulnerable to high prices,” according to Salceda. Meanwhile, ING Bank Manila senior economist Nicholas Antonio Mapa expressed concern over second-round effects. However, Mapa expects the headline rate to give BSP more room for the rate hike pause. “Slowing inflation could give BSP space to extend their pause although fresh developments such as a potential Fed rate hike could impact the forward guidance for an extended pause,” he said in a Viber message. The post Prices trend down after BSP moves appeared first on Daily Tribune......»»
Phosphorus and your kidneys
The mineral phosphorus is an essential mineral in the body. It makes up part of our bones and teeth and even our DNA. It also helps the body function properly and helps how the body uses energy. It is naturally present in many foods, and a phosphorus deficiency is rare if you have a balanced diet with no need to take supplements. The recommended nutrient intake of phosphorus for adult Filipinos is 700 mg per day, 1,250 mg for adolescents and teenagers, when bones are growing the most. The average daily consumption of adults is about 1,200-1,500 mg/day and the upper tolerable level is about 3,000-4,000 mg/day, but high phosphorus intakes rarely produce adverse effects in healthy people. The kidneys, intestines and bones regulate phosphorus levels in the body. When the kidneys stop working properly, as in chronic kidney failure, the body cannot get rid of phosphate properly and phosphorus levels go up. Too much phosphorus in the body makes calcium come out of the bones, making them weak and prone to fracture. This misplacement of calcium can also affect blood vessels, cause blood pressure and heart disease. It is thus very important for patients with kidney disease to watch their phosphorus intake, limiting it to about 800 mg per day. Many different types of foods contain phosphorus — meats and poultry, organ meats (liver), fish, dairy products, eggs, nuts, beans, vegetables and grains, including bread and rice. On average, an ounce of meat has about 65 mg of phosphorus. A cup of milk or yogurt about 220 mg. A cup of white rice has about 70 mg of phosphorus. A cup of long-grain brown rice has about 200 mg. While whole grain bread can be a healthy source of fiber, one slice has about 40 mg of phosphorus compared to white bread with 25 mg. [caption id="attachment_139743" align="aligncenter" width="525"] photograph courtesy of unsplash/morgane perraud | EGGS are high in phosphorus.[/caption] [caption id="attachment_139742" align="aligncenter" width="525"] photograph courtesy of unsplash/louise lyshoj | ASIDE from carbohydrates, breads are rich in phosphorus as well.[/caption] Patients with CKD are usually advised to limit their phosphorous by limiting their protein intake and to replace animal proteins with plant-based protein sources. Care should also be taken when eating processed and frozen foods which can contain phosphate additives which are used to preserve or stabilize these foods. About 70 percent of phosphorus from natural food sources is absorbed by the body, and 100 percent of phosphorus is absorbed from processed foods. One way to limit phosphorus intake is to check the ingredient list of processed foods for the letters “phos” for additives, such as phosphoric acid, disodium phosphate, sodium pyrophosphate and sodium polyphosphate. These additives can add almost 70 mg of phosphorus to your diet. Also look out for phosphorus in drinks like colas (they contain phosphoric acid), flavored waters, iced teas, bottled juices and bottled coffee. [caption id="attachment_139740" align="aligncenter" width="525"] photograph courtesy of unsplash/ alireza nikzad | PHOSPHORUS is naturally found in meat.[/caption] [caption id="attachment_139741" align="aligncenter" width="525"] photograph courtesy of unsplash/ faris mohammed | RICE contains a lot of phosphorus.[/caption] It can be difficult for patients with CKD to manage their diets and many ask, “What can I eat?” Here are some examples and ways to prepare them that are lower in phosphorus: Chicken thigh, skinless, three ounces = 190 mg Old-fashioned rolled oats (instead of instant), ½ cup cooked = 120 mg Shrimp, three ounces = 120 mg Almond milk, ½ cup = 50 mg Potato, without skin, medium size (two inches diameter), double-boiled = 50 mg Spaghetti noodles, ½ cup = 42 mg Apple, medium size = 10 mg Egg white, from one egg = 5 mg (1 whole egg with the yolk has 95 mg of phosphorus) Patients with CKD should opt for whole foods rather than processed or fast food. Check labels for ingredients for hidden sources of phosphorous. Many online sources list the amount of phosphorous per serving for many common foods. Portion control can also help limit the amount of phosphorus per meal. And remember that eating too much of a low-phosphorus food makes it a high phosphorus food. The post Phosphorus and your kidneys appeared first on Daily Tribune......»»
PNP vows swift resolution on OrMin broadcaster slay
The Philippine National Police on Wednesday vowed to bring to justice the masterminds and killers of a radio broadcaster in Oriental Mindoro who was killed by still unknown assassins in Calapan City. PNP public information office chief Brig. Gen. Redrico A. Maranan identified the victim as Cresenciano Aldovino Bunduquin, a resident of Barangay Canubing 1, Calapan City. “PNP Chief Gen. Benjamin C Acorda, Jr. has directed Police Regional Office 4B and Calapan City Police Station to hasten the investigation and the identification of the perpetrators. The PNP will establish a Special Investigation Task Group to handle the investigation,” Maranan said. He added that it will allow for a deeper investigation to speed up the gathering of pieces of evidence and testimonies that could shed light to Bunduquin’s killing. “We are maximizing our efforts to get more pieces of evidence and testimonies in order to shed light on this incident and facilitate the immediate arrest of the perpetrators,” said Maranan, adding that they are now coordinating with the family and his work colleagues for more relevant information. “While his work as a media representative involves discussion of critical issues, we cannot fully conclude as of this time that the motive is work-related, but we are exploring all possible angles as of this time. We assure our media colleagues that the PNP prioritizes the security of those working in the media industry. The PNP Media Vanguards will directly oversee the course of investigation of this incident,” said the PNP official. Meantime, Police Regional Office Mimaropa has already formed Special Investigation Task Group to conduct thorough investigation into the shooting of a media representative that transpired on Wednesday morning. “The SITG is composed of experienced investigators from Oriental Mindoro Police Provincial Office to be led by P/Col. Samuel Delorino, Provincial Director,” said PRO4B chief Joel Doria said in a statement. Based on police reports, the victim — who is a radio commentator working for DWXR 101.7 Kalahi FM MUX Online Radio — was shot in front of a sari-sari store located along C5 road in Barangay Sta. Isabel. The report further revealed that individuals on a motorcycle (White Honda XRM 125 with plate numbers DD 22153) pulled up to the store, and one of them approached and shot the victim. The victim was immediately rushed to the nearest hospital but was declared dead-on-arrival. “We take this incident very seriously, and we will do everything in our power to ensure that the death of Cresencio Bunduquin will be brought to justice. Likewise, I urge the public who may have information regarding the incident to come forward to expedite the resolution of the incident.” Doria said. Meanwhile, station manager Jester Joaquin described the broadcaster as “hard-hitting” on local issues, adding that the slain commentator had been outspoken about a recent oil spill affecting the province, illegal gambling and politics. “He told me before that he’s receiving threats but he didn’t elaborate,” Joaquin said. “He mentioned to me that he wanted a change in his line of work, that’s why he put up a chicken farm, because he wants to go quiet.” In other developments, Senator Grace Poe condemned the killing of the local radio. “We strongly condemn this deplorable crime,” Poe said. “Every media man’s murder is one less truth seeker who helps give information and voice to communities.” Poe also urged law enforcers to immediately launch an investigation into the killing and bring the perpetrators to justice. “Ending impunity for crimes against members of the media is a way to guarantee freedom of expression and access to information for our people,” she said. In a separate statement, the National Union of Journalists of the Philippines, citing a dzBB report, said Bundoquin was shot by two gunmen on a motorcycle on C5 Road in Barangay Santa Isabel in Calapan around 4 AM on 31 May. The slain journalist is the owner of MUX Online Radio, and host of the radio program “Balita at Talakayan.” The post PNP vows swift resolution on OrMin broadcaster slay appeared first on Daily Tribune......»»
QC café serves dishes inspired by Pinoy movies
Cinema ’76 Café Tomas Morato offers an elevated casual dining experience, featuring a curated menu of progressive Filipino dishes inspired not only by cinema but also by different flavors around the world. Designed by the chefs of Center for Asian Culinary Studies led by chefs Gene and Gino Gonzalez, local foodies can expect an array of dishes from comfort food to all-time favorite snacks, as well as selection of handcrafted beverages like blended coffee drinks and classic cocktails. Dishes include Truffle Fries, Mozzarella Sticks, Chorizo Chisu Croquettes and Nachos made from premium stone ground chips with sour cream, salsa cruda, cheese sauce and ground beef. Even the popcorn at Cinema ’76 Café is not your run-of-the-mill movie snack with distinctive flavors like Truffle Caramel, Smoked Ribs and Cheddar. [gallery columns="2" size="large" ids="138986,138988"] Chef Gene recommends the sandwich selection inspired by some of TBA Studios’ beloved historical films: Luna (chicken tocino with salted egg relish and tomatoes), Del Pilar (adobo flakes, cream cheese with pickled onion) and Quezon (chicken inasal, tomatoes with creamy béchamel sauce). Other delectable dishes include Margherita Soup, Steak and Fries Seared Salmon served with thick-cut fries and the TBA Studios Box-Office Pasta, an extra virgin olive oil-based chorizo pasta with sun-dried tomatoes, toasted bell peppers and shimeji mushrooms. [gallery columns="2" size="large" ids="138989,138984"] Cinema ’76 Café first opened in Anonas in June 2021. While the Anonas branch has permanently closed, the new location in Tomas Morato makes it even more accessible for film enthusiasts and foodies alike. Cinema ‘76 Cafe is located on 2/F Terraces Building, Tomas Morato Avenue corner Scout Borromeo, Quezon City. It’s open Sundays to Thursdays, 9 a.m. to 12 a.m., and Friday to Saturday, 9 a.m. to 2:30 a.m. The post QC café serves dishes inspired by Pinoy movies appeared first on Daily Tribune......»»
Why marine turtles are worth more to us alive than dead
If a marine turtle, locally known as pawikan, is allowed to live up to 57 years, how much would be its value? Believe it or not, a whopping P4.80 million can be derived from the endangered species, said the Biodiversity Management Bureau. BMB is a line agency of the Department of Environment and Natural Resources, which conducted the study under the Asian Development Bank/Global Environment Facility project on Combating Environmental Organized Crime in the Philippines. In the study, the estimation was based on the marine turtle’s ecological role in coastal and marine ecosystems and on the tourism value it generates: P900,000 and P3.90 million, respectively. “The annual use value of the entire population of the Philippine marine turtle, which is conservatively estimated at 7,294 individuals, ranged between P2.89 billion and P3.19 billion (US$57.88-63.85 million) per year,” the study said. According to the World-Wide Fund for Nature, the economic value of conserving healthy and diverse turtle populations to avoid marine turtle extinctions is more than 50 thousand times greater than the value of harvesting turtles for their meat and shells. Eight species There are only eight species of marine turtles known. Fortunately, five of them can be found in the Philippines, mostly in the Turtle Islands (located along the boundary of Malaysia and the Philippines). These are the Green Sea (scientific name: Chelonia mydas), Hawksbill (Eretmochelys imbricata), Leatherback (Dermocheyls coriacea), Loggerhead (Caretta caretta) and Olive Ridley (Lepidochelys olivacea). The three other species, not found in the Philippines, are the Kemp’s Ridley (Lepidochelys kempi), Flatback (Chelonia depressa) and Black Sea (Chelonia agassizi). All marine turtle species are protected under Republic Act 9147 or the Philippine Wildlife Act. This means it is illegal to collect, possess, buy, sell, import and export marine turtles, their by-products and derivatives. “All of the species found in our country are endangered except for the Hawksbill which is critically endangered,” said Dr. Arnel “AA” Yaptinchay, founder and director of the Marine Wildlife Watch of the Philippines. “The only sure thing is that marine turtle populations are under tremendous threats and if these are not stopped, extinction is imminent.” Aside from their meat, marine turtles are valued for their eggs, which look like ping-pong balls and rounder than chicken eggs. The yellow or yolk of turtle eggs is considered medicinal by some people. Marine turtles are also hunted to make different products. The Hawksbill’s carapace is used to make combs, brush handles, eyeglass frames, buttons, hairclips and jewelry. Pollution is another culprit for its decimation. In the past, marine turtles used to occupy the shallow waters of Manila Bay. But toxic wastes flowing from the Pasig River, ocean-going vessels plying the bay, and the government’s reclamation projects have long driven the marine turtles away. Marine turtles also face danger from the day they are born; they are hunted by monitor lizards or bayawak, dogs and ghost crabs. For every 1,000 hatchlings released in the open sea, only one survives. Dynamite fishing and the use of trawl nets where turtles abound have also threatened the marine turtles. Ditto for the rapid development of beach resorts for the tourism industry as these destroy the nesting beaches of marine turtles. “Unless we seriously take on the task of protecting our much-endangered marine turtles, these ancient creatures will no longer be swimming in our waters,” warned the environmental group Haribon. Marine protected area In Davao City, the Aboitiz Group is trying to protect the endangered marine species. It owns eight hectares in the southeastern portion of the 37-hectare Marine Protected Area located in Punta Dumalag in Matina Aplaya. As part of its corporate responsibility, it converted the area into an eight-hectare ecological preserve, called Cleanergy Park and managed by Davao Light, an AboitizPower subsidiary. In partnership with the regional office of Department of Environment and Natural Resources and the local government of Davao City, the team at the Aboitiz Cleanergy Park established a Pawikan Rescue Center inside the park to conserve and protect the pawikan and their marine habitat. The park is completely wireless and is built entirely using recycled materials. Even at night, lights and lamps are not used, except for flashlights by the roving guards and staff, in order not to disturb or confuse the pawikan’s nesting in the area and other animals that consider the park their home. “We are fully committed to our cause of saving the pawikans,” said Fermin Edillon, the park’s reputation enhancement manager. “We must all carry this responsibility so that our future generations will be able to see them. It can be through small acts such as keeping our coastal areas clean, not littering and having safe practices when fishing. These are very simple but have a large impact on preserving our environment.” Marine turtles are the contemporaries of the dinosaurs. These ancient creatures have been around for about 110 million years. Their natural lifespan is estimated to be from 50 to 100 years. But, like many other creatures, they may soon be gone — if we don’t do enough to save them from extinction. The post Why marine turtles are worth more to us alive than dead appeared first on Daily Tribune......»»
Robots, we are not
A chicken and beer place somewhere in South Korea has an adorable robot going around serving orders. Perhaps it made some customers order more, so they could keep seeing this contraption approach, bearing food. It is still such a novelty and, right now, this robot looks exactly like a machine — just moving parts with no face and “personality.” What if, in this lifetime, robots such as these begin to take on more character? It may not be too far-fetched. Movies have given us previews of these already, making viewers laugh or cry for and with a robot character. The truth is, robotics has been around for a long time, and so has artificial intelligence. It’s just a matter of harnessing the technology for global advancement, and this requires planning and strategy. The need to be at par with our neighbors, for one, calls for the addition of such subjects in the school curricula. The Department of Information and Communications Technology is correct in raising the possibility of making robotics and computer programming a part of the elementary school curriculum. New technology classes are needed, said DICT Assistant Secretary Jeffrey Dy at the opening of the Singapore-based robotics learning center Nullspace in Taguig recently. Catching up or keeping up is one thing, but there is a whole other consideration we may have to take note of at the same time. It has to do with speed, and more so with capacity. Human versus machine? Fiction is no longer too far-fetched these days. AI, former Google chief Eric Schmidt told a magazine, represents an “existential risk” that could threaten humanity. The article said, “He doesn’t feel that threat is serious at the moment, but he sees a near future where AI could help find software security flaws or new biology types. It’s important to ensure these systems aren’t ‘misused by evil people.’” Meanwhile, machine learning tools present the threat of surpassing the human capacity to learn. It took ChatGPT two months to learn something that its developers expected it would in six years. ChatGPT is “an AI chatbot that uses natural language processing to create humanlike conversational dialogue.” Of course, “a natural language processing tool” may seem harmless, but it is the fact that AI technology can pretty much perform functions only humans could before, including “composing emails, essays, and (eventually write) code.” Robotics are mostly applied in the manufacturing sector, but combined with AI and machine learning, humans are in for some tough competition. A robot who can talk, reason, and make decisions? A robot that learns at the speed of light, and becomes self-aware? We, humans, have never learned from our mistakes and history. We refuse to see reason, make laws we break, and create machines that destroy. It’s even said that “super soldier” robots may be in the works at this point. How are we expected to be in control of AI and intelligent machines when we are not even in control of ourselves? The post Robots, we are not appeared first on Daily Tribune......»»
Rendon Labador in another controversy, lashes back at BryanBoy
Internet personality Rendon Labador is in yet another controversy, so soon after his seemingly endless harangue of Coco Martin that the latter just shrugged off. Following the backlash he received from netizens after posting a menu of his restaurant that showed he was selling rice for P100 a cup, Labador justified the price by saying it was "motivational rice" -- supposedly his way of motivating people to aspire for something more expensive. Longtime fashion blogger BryanBoy, now based in Europe, took to TikTok to poke fun at Labador's "motivational rice" by flaunting an even more expensive variety -- what he called "Gucci rice." "Hindi po nakaka-motivate ang 100 pesos motivational rice. Kung 'yan lang po ang future ko, oh my God, nakakatakot, ayoko nyan... 'Yung standards ko po, medyo mataas, and I'm talking about my present. 'Yung rice namin, galing siya ng Gucci. 'Yung one kilo ng rice, this is 20,000 Euros. 'Yan po 'yung rice na ginagamit namin to make chicken arroz caldo," declared BryanBoy. To which Labador responded: "Akala ko matalino ka? May pera ka, pero tanga ka. Wala akong pakialam sa Gucci rice mo! Tanggalin mo 'yang mga brand na 'yan, sino ka ba? " Take your pick: "Motivational rice" or "Gucci rice"? The post Rendon Labador in another controversy, lashes back at BryanBoy appeared first on Daily Tribune......»»