DA-7 chief: Enough supply of chicken, pork meat, noche buena products in CV
LAPU-LAPU CITY, Philippines- The Department of Agriculture in Central Visayas (DA-7) said that the region has enough supply of chicken and pork meat and other noche buena products. Dr. Joel Elumba, executive regional director of DA-7, said that the region has enough supply which will last until the holiday season or Christmas. However, Elumba warned […] The post DA-7 chief: Enough supply of chicken, pork meat, noche buena products in CV appeared first on Cebu Daily News......»»
‘Correction system is window of soul’ — Remulla
Justice Secretary Jesus Crispin Remulla said in his speech, “Correction system is the window of the soul of the country”, as the Bureau of Corrections released 949 persons deprived of liberty from its major prison facilities nationwide yesterday. "So, dapat maraming pagbabago ang magawa natin dahil hindi magiging epektibo ang correction system pag congested ang ating mga kulangan,” he added. The DOJ chief continued, “We also have to expedite the release of PDLs if they have already served their maximum sentence and our police force and prosecutors are now working hand in hand to resolve the issue of those accused being detained for so long much more than their sentence.” “Gusto natin na mapalaya sila agad kung nakapag bayad na sila sa lipunan (We want them to be released promptly in the event they already paid their sins in the society),” Remulla said. Those released were from Correctional Institution for Women (90), Davao Prison and Penal Farm (177), Iwahig Prison and Penal Farm (23), Leyte Regional Prison (69), New Bilibid Prison (486), Philippine Military Academy (2), Sablayan Prison and Penal Farm (33), and San Ramon Prison and Penal Farm (71). Of the said numbers, 556 were released due to the expiration of their maximum sentence, 213 were acquitted of the charges against them, 129 were given parole, 29 were granted probation, and two were released on cash bond. This brings to 6,322 the total number of PDLs who have been released under the administration of Director General Gregorio Pio P. Catapang Jr. Catapang has been expediting the release of PDLs as part of his reform agenda. The culminating activity, which coincides with the BuCor's fifth-day celebration of National Correctional Consciousness Week, was attended by Remulla, Justice Undersecretary Deo Marco, Justice Assistant Secretaries Francis John Tejano and Jose Dominic Clavano, PAO chief Atty. Persida Rueda-Acosta, Parole and Probation Administration OIC Atty. Bienvenido O. Benitez Jr., Board of Pardons and Parole chairman Atty. Sergio Calizo Jr., DOLE-NCR Regional Director Atty. Sarah Buena S. Mirasol, and other BuCor officials led by BuCor-OIC Gil Torralba. Torralba for his part told the PDLs to “(b)ring the good things you learned inside the jail and leave the bad experiences you encountered inside.” He also revealed that BuCor, under the guidance of DG Catapang, has launched an Integrity Monitoring and Enforcement Unit (IMEU) wherein BuCor employees can report illicit activities of their co-workers and PDLs who have been released from detention can report via text or call against erring corrections officers. Torralba urged the released PDLs to report their bad and good experiences against corrections officers and assured them of the confidentially of their report. “This is one way that we can improve our services and reward our officers who do good and at the same time get rid of undesirables within our ranks,” Torralba said. The post ‘Correction system is window of soul’ — Remulla appeared first on Daily Tribune......»»
Lester Pimentel Ong: The ‘Iron Heart’ director is also a restaurateur
When action films came to a screeching halt around year 2000 because of piracy, then stuntman Lester Pimentel Ong bravely ventured into the food business. For him, it was like wading into untested waters. “Nagsimula ako sa (I started in) Rice-In-A box 23 years ago. I started in the film industry as a stuntman. Nakatrabaho ko si Victor Neri, sa mga films ni direk Toto Natividad. Nawala ‘yung raket namin sa stunts kasi nauso ‘yung piracy sa film. Humina ‘yung action film so wala kaming raket. (I worked with Victor Neri, in the films of director Toto Natividad. We lost our stunt jobs because film piracy became prevalent. Action films slowed down, so we didn’t have a job). With his P80,000 savings, he started his rice-in-a-box business at Masagana City Mall, in Pasay, recalled Ong during the opening of the ninth branch of Wangfu, his Chinese-Singaporean restaurant that’s been up for 11 years now. That small rice-in-a-box business now has more than 100 stores consisting of food carts and food stalls. “That business financed all of our other businesses, all our other restaurants,” said Ong proudly. A foodie, Ong was exposed to street food when he was a wushu athlete who represented the country in many competitions abroad. He reveled in the street foods of China, Hong Kong, Taiwan, Singapore and Thailand. “I would go around to different places and tuwing may break kami, we would explore the street food market ng different countries. I fell in love with different kind of food, Asian food,” he said. Wangfu came about because, after shoots, “kapag late night, wala kaming makakainan. Nasa food business naman ako, so nagtayo kami ng restaurant sa Tomas Morato. Iyon ang first branch (of Wangfu),” he said. He was joined in the venture by business partner Ace Wang. Wangfu serves Singaporean cuisine like laksa, Hainanese chicken and salted egg fried chicken. From Sir Chief to Sir Chef Actor Richard Yap is also one of Ong’s partners in Wangfu. Yap disclosed that when he was young, he “used to cook at home because my mom cooks very well.” It was his love for food that drove him to study culinary arts. But he discovered along the way that cooking was not for him. “When I took up a culinary course, I found out na hindi pala para sa akin ang pagluluto (that cooking is not for me). Ang hirap ng preparations. It takes a long time. Kung ako ang magluluto (If I will do the cooking), it will take three to four hours if you do it by yourself,” he said. In college, Yap took up a pre-Med course, Medical Technology, for two years, and then stopped because his father asked him to take up Business Management instead. When he applied for Med studies at UST, he was told that he had to go back to first year again. “I said never mind. I’ll just finish my Business Management course at La Salle,” he recalled. Getting into showbiz 12 years ago was something that Yap didn’t see coming. “When I started out with “My Binondo Girl”, after that nagdadalawang isip ako (I had second thoughts). So, I had to ask around. One of my directors, direk Jeffrey Jeturian, said, ‘You know, you have to make a choice kasi it’s either you go full-time sa showbiz or not.’” Yap’s apprehensions were not without basis, since not a lot of people would make it at his age then, around 40. “Ako, sabi ko, late na ako (I’m late), wala pa akong experience. It would take me a lot of time to catch up with veteran actors and actresses,” he said. Fortunately, those around him told him he had a future in showbiz for as long as he persevered. And that he did — and now he’s Richard Yap, a popular actor and household name, forever remembered by many as Sir Chief of the blockbuster TV series Be Careful With My Heart. The post Lester Pimentel Ong: The ‘Iron Heart’ director is also a restaurateur appeared first on Daily Tribune......»»
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......»»
Winford Café’s winning flavors
Situated in the vibrant capital city, Winford Resort & Casino Manila is known for entertainment and gaming. Now it is set to make a name as a dining destination. Winford Café, on the second floor, is the hotel’s first in-house coffee shop and casual diner. From Monday to Sunday, 10 a.m. to 12 midnight, the cafe is set to redefine the coffee and culinary ambiance in Manila. In attendance during the grand opening were president and chief operating officer Jeff Evora, Hotel Operations director James Olivar, Food & Beverage manager Edmond de Jesus and Chef de Partie Fatima Libre. Winford Café is the ideal venue for a quick sip, light bite and full meal situated just outside the casino. [caption id="attachment_189644" align="aligncenter" width="525"] Seafood Pasta Negra.[/caption] “Nakuha ko itong concept na’to dahil sa panahon ngayon. Kailangan Instagrammable, maganda sa mata, maganda sa pang-amoy at masarap (I got this idea from the current times. It has to be Instagrammable, pleasing to the eyes, nice-smelling and delicious),” Libre shared to DAILY TRIBUNE. “Pagdating ng 9 o’clock, 50 percent po tayo (Come 9 p.m., everything’s 50 percent off),” Libre added. The cafe’s interior is a combination of modern and contemporary design with a seating capacity of 20. With a variety of dishes, coffee connoisseurs and diners can enjoy a gastronomic journey for breakfast, a leisurely brunch or decadent dinner. On the menu are sandwiches (Winford’s Triple Decker, Ham and Cheese Croque Monsieur with Fries, Grilled Cheese with Fries, French Toast with Honey and Butter), Signature Pasta (Seafood Pasta Negra, Alfredo, Pesto with Chicken, Mac & Cheese and Tuyo Pasta), All-Day Breakfast (Tenderloin Steak with Kimchi Fried Rice, English, Eggs Benedict, Corned Beef, Porksilog Adobo and Tapsilog with Pickled Onion and Fried Chicken and Waffles). The cafe also offers Ice Blended (Triple Dark Chocolate, Butter Cookies and Cream, Coffee Latte, and Caramel), Iced (Iced Cafe, Iced Spanish Bombon and Black Cold Brew), Specialty (Coffee Coretto and Irish Coffee) and delectable desserts and pastries to satisfy your sweet craving. The cafe can also customize cakes for special occasions. Whether you prefer Hot (Spanish Latte, Cappucino, Cafe Latte, Flat White, Macchiato, Americano, and Espresso Lungo or Tea English Breakfast), Green Tea and Chamomile the baristas will deliver the perfect cup of coffee or tea. “We assured that every day the food is fresh and brand new. A variety of comfort food is prepared fresh daily in our kitchen. Our best seller is seafood pasta negra and for the coffee, it’s the Iced Spanish Bombon,” Libre said. To enjoy a cup of coffee and tea and a delicious meal, Winford Cafe at Winford Resort & Casino Manila is a venue worth exploring. The post Winford Café’s winning flavors appeared first on Daily Tribune......»»
Manufacturers temporarily forgo price increases — DTI
The Department of Trade and Industry has announced that several manufacturers have temporarily forgone their requests for price increases after Trade Secretary Alfredo Pascual requested them to be mindful of the consumer’s plight amid the skyrocketing prices that they have to endure these days, as a result of their meeting last Thursday afternoon. On 21 September 2023, the DTI convened a meeting with manufacturers of basic necessities and prime commodities, where a total of 29 manufacturers and two associations of canned sardines, coffee, processed milk, bread, salt, detergent, candles, condiments, bottled water, canned meat, toilet soap and batteries participated in the said dialogue. According to DTI Undersecretary Communications and Legislative Affairs Kim Lokin, Secretary Pascual’s meeting with manufacturers went well, as these firms are willing to hold off on a price increase for now. “Although of course, they raised concerns that on the production level, there is indeed an increase in cost. Sec Pascual is very appreciative of the gesture,” she said. Manufacturers assured On the other hand, the Trade chief assured manufacturers that he would also consider their plight, and the need to sustain their businesses and provide jobs. Lokin said the DTI will hold another round of consultations, especially for those who have serious or urgent concerns, which will be on a case-to-case basis. Further, the DTI undersecretary stressed that this does not mean that forgoing the price increase is definite until Christmas. “For now, we can say the manufacturers are willing to hold off any increase for as long as they can. It is difficult to say when they will adjust prices because the cost of raw materials and ingredients used are also subject to market forces. Sec Pascual would have to consider all stakeholders, although of course in his mind, consumers’ needs are paramount,” Lokin stressed. Concerns During the dialogue, manufacturers expressed their concerns about various issues, including the imposition of pass-through fees; lack of local supply of raw materials; the compliance requirements of other government agencies, and other regulatory concerns. As of 19 September 2023, 14 manufacturers of 46 Stock Keeping Units covering 10 categories of BNPCs requested retail price adjustments due to the high cost of major raw materials, packaging materials, fuel costs, wages, and other costs that affect the production of essential goods. In their statement, the Philippine Association of Meat Processors Inc. said that manufacturers of Noche Buena products decided to absorb the bulk of rising costs. “In our commitment to observing the Christmas spirit and ensuring everyone can enjoy the festival season,” PAMPI said. “We are working diligently to manage rising costs. Production costs have risen by an estimated 10-15 percent, most of these products will only see a modest price increase of 0-4 percent”, PAMPI added. Meanwhile, Pascual said he is also committed to closely working with the salt and canned sardine manufacturers to address their specific concerns. The DTI secretary ensured that all concerns raised were taken into consideration and vowed to support the manufacturing sector, urging them to go into value addition. The post Manufacturers temporarily forgo price increases — DTI appeared first on Daily Tribune......»»
Seda celebrates 5th year
Five years ago, the landscape of Cebu Business Park forever changed when Seda Ayala Center Cebu opened its doors to appreciative local and international travelers. [caption id="attachment_181228" align="aligncenter" width="1900"] Evening gown by Paco Serafica.[/caption] Helmed by general manager Gwen dela Cruz, with 35 years of experience in the hospitality industry, she assembled a sterling team that was ready — and had triumphed — through each and every challenge imaginable — to include the global terrors, such as the Covid-19 pandemic and devastating typhoons like “Odette.” [caption id="attachment_181246" align="aligncenter" width="1900"] Gwen dela Druz, Margie Lhuillier, Javier Hernandez and Genny Puno.[/caption] Fast forward to half a decade, the property brought together Cebu’s top corporate partners and most esteemed individuals to celebrate the past and embrace the future through the Pagpadayun. [caption id="attachment_181247" align="aligncenter" width="1384"] DesigneD by Stef Tirado.[/caption] A Bisaya word which means “to move forward,” Pagpadayun is a testament to the previous trials that the hotel faced and surmounted — as it was spearheaded by the officers and supported by the staff — and the hotel’s bright tomorrow. [caption id="attachment_181248" align="aligncenter" width="1900"] Designed by Eyla Orsais.[/caption] The Filipiniana-inspired affair was anchored on their core values, dubbed as LIVEM — Leadership, Integrity, Vision, Excellence and Malasakit. [caption id="attachment_181250" align="aligncenter" width="1900"] Gown by Pearl Arandia.[/caption] The evening showcased the well-orchestrated five-course dinner, unveiled by executive sous chef Gina Limot. It was definitely a top-tier gastronomic experience. [caption id="attachment_181253" align="aligncenter" width="1746"] DesigneD by Jan Tiong.[/caption] It likewise highlighted fashion, as they collaborated with the Fashion Association of Cebu’s Elite Talents to include designers, such as Stef Tirado, Jan Tiong, Eyla Orsais, Paco Serafica and Pearl Arandia. [caption id="attachment_181254" align="aligncenter" width="1900"] Filet Mignon and pan seared parrot fish drizzled with red wine reduction, safron sauce, mashed potato and asparagus spears.[/caption] [caption id="attachment_181255" align="aligncenter" width="1087"] Chicken liver pate served with toasted baguette and a drizzle of cumberland sauce.[/caption] In attendance were Ayala Land Hotels and Resorts Corporation board of directors representative Michael Alexis Legaspi, president and chief executive officer Javier Hernandez, chief financial officer Phearl Raz, Seda Hotels Group communications director Genny Puno and Seda Hotels Group engineering group director Efren Rodrigo. [caption id="attachment_181257" align="aligncenter" width="1824"] Laurie Boquiren, Neil Felipp, Jun Alegrado and Eva Gullas.[/caption] The aptly named observance was more than just a mere get-together for it celebrated Seda Ayala Center Cebu’s drive to persevere despite the challenging onslaught of natural crises. The post Seda celebrates 5th year appeared first on Daily Tribune......»»
Jose Mari Chan on becoming Phl’s ‘Christmas icon’
While Mariah Carey’s “All I Want for Christmas Is You” is known as one of the most popular Christmas anthems, and South Korean mega group Exo’s “First Snow” revisits South Korean charts as the Christmas season approaches, the Philippines takes pride in Jose Mari Chan, who is known by many as the “Father of Philippine Christmas Music.” As soon as September approaches, Filipinos gear up for the Christmas spirit by starting their Christmas countdown, buying and setting up Christmas decorations, playing holiday playlists, or sharing Christmas-related posts. Known for the songs “Christmas in Our Hearts,” “Mary’s Boy Child,” and more, Jose Mari Chan is considered the Philippines’ Christmas Icon. The Christmas icon In Boy Abunda’s talk show segment, Fast Talk with Boy Abunda, aired on 1 September, the singer said that he was initially confused with Internet memes about him, but it still gave him a good laugh. However, Chan does not want to be called “The King of Christmas” by Filipinos. “Because there is only one King of Christmas and that is our Lord Jesus Christ,” Chan said. He also confessed that he did not expect the massive success of his song “Christmas in Our Hearts,” noting that his producers suggested a romantic Christmas song instead of a Christian-themed song, but suddenly “Christmas in Our Hearts” became a popular hit at radio stations. Although his songs are booming in popularity as the holidays are fast approaching, the singer admitted that he does not earn much from his songs anymore. “The technology has changed: Nobody buys records, nobody buys CDs, nobody buys cassettes anymore,” he said. “We earn a little bit from Spotify, [but] not too much… and also from endorsements and doing shows, that’s all.” Still, Chan is overjoyed that Filipinos continue to associate him with Christmas up to this day. “How nice to be associated with [the] Christmas season. I mean, it’s the biggest season in the Philippines, and it’s the best-loved season.” he said. Despite the busy schedule due to endorsements and upcoming shows until the end of the year, the singer celebrates what truly matters in his life: being married to his wife for more than 50 years and a healthy, beaming grandfather of nine grandchildren. [caption id="attachment_178686" align="aligncenter" width="680"] Jose Mari Chan | SCREENGRAB FROM YOUTUBE.COM/NINONG RY TV[/caption] Jose Mari Chan-approved Christmas content Aside from the Internet memes and posts of Jose Mari Chan peeking through almost everything as a reminder that Christmas is fast approaching, there is already an abundance of content with the 78-year-old singer that will make you feel the Christmas spirit. On 30 August, social media personality Yasmin Asistido, more popularly known as Kween Yasmin, posted a duet with Chan. Both dressed in red, the duo sang the chorus of “Christmas in our Hearts.” As of writing, the video garnered over 120,000 likes and 1.5 million views on Facebook. Meanwhile, chef and social media personality Ninong Ry and Chan collaborated in a 24-minute-vlog titled, “JOSE MARI CHAN x NINONG RY — ANO PA ANG KULANG SA PASKO?” on 1 September. In the vlog, the two prepared staple Noche Buena dishes such as macaroni salad, roast chicken, and embutido, while discussing what matters the most during Christmas — keeping the tradition and spending the holiday with our family and loved ones. Chan is also set to appear on the weekend variety show ASAP Natin ‘To along with Jamie Rivera, the World Hip Hop Dance Championship 2023 Adult Division winners, the cast of the youth-oriented show Senior High and more. Some might say that Christmas does not feel like how it used to be in the past due to the advent of social media, the loss of someone special, the continuous deterioration of quality of life and the economy, or how it becomes a reminder that we are all growing older and we have adult responsibilities to face. Still, entertainers like Jose Mari Chan give us a wave of nostalgia for what Christmas should truly feel like — that the holidays should feel warm and festive even in the smallest of ways. Celebrating Christmas does not have to be glamorous every time, but it should always feel like a comforting hug, an exciting tune to a familiar Christmas song, or a hopeful reminder that we all made it through the end of the year.ac The post Jose Mari Chan on becoming Phl’s ‘Christmas icon’ appeared first on Daily Tribune......»»
Myrna Segismundo: Chef to ABS-CBN stars, bigwigs
All showbiz stars and talents, as well as journos and v/bloggers, who have attended a media conference at the ABS-CBS compound in South Triangle, QC, most likely may have done so at the cozy and classy restaurant on the 14th floor of the building there. But were they ever aware that the building is called the Eugenio Lopez Jr. Communication Center and the restaurant goes by the mysterious name 9501? If they knew those two names, would they also know the name Myrna Segismundo? Most likely, no unless the journos and v/bloggers who cover showbiz also go to lifestyle media events. Segismundo is one of the country’s foremost chefs of international renown. She was managing director of 9501 for almost 20 years,with the rank of vice president. Security Bank, the Zonta Club of Makati and a group known as Environs recently cited her among their Bravo Empowered Women Awards recipients. [caption id="attachment_166629" align="aligncenter" width="666"] CHEF Myrna Segismundo | Photograph Courtesy Of Relaxlangmom.com[/caption] First project The private 9501 restaurant was conceived in 1995 as the first project of the year, which is why it was given that name by then ABS-CBN head Gabby Lopez, a son of “Kapitan Geny,” who sat on top of the broadcast empire almost up to the time it lost its franchise (Gabby is legally Eugenio Lopez III and is now the chairman emeritus of ABS CBN). The 9501 corporate dining facility produced everything from weekday lunch buffets, formal haute cuisine dinners and board meeting meals to celebrity-studded press conferences. It was never opened to the public, only to ABS-CBN employees and their guests. In August this year, the restaurant ceased operations but went on to be a venue for media conferences with goods catered by other suppliers. That was where Hori7ons (the number stands for “s”) was launched as a K-pop-inspired boy group managed by ABS-CBN with a Korean company. The contract signing of transwoman talent KaladKaren was also held at 9501 weeks ago. Frequent diner Monchet Olives, Gabby Lopez’ s former chief executive, said in an interview that he has never forgotten the very first meal served at 9501 in 2001, with just Gabby Lopez and himself seated at table 001 in the corner: rack of lamb, potato purée reminiscent of Alain Ducasse, gazpacho and the famous quezo de bola cheesecake — prepared by Chef Miguel Yadao who was one of the chefs Segismundo took along with her to 9501 from another private restaurant, PCI Bank’s the Sign of the Anvil. “Sitting there in the corner, window glass on both sides, overlooking Quezon City… It was a sunny day, you could see Manila Bay. I said, wow, this is ABS-CBN,” Olives said. Gabby Lopez was a frequent diner at 9501, usually entertaining guests or meeting with company executives in the wine room. Segismundo, in another interview, remembered Lopez as a “flexible” diner who loved good wine and enjoyed Japanese, Italian, French and especially Mediterranean fare, and occasionally Filipino. The 9501 chefs could prepare any kind of cuisine, but Segismundo was most proud of the prominence of Filipino food there. Many of its most famous dishes came from the Sign of the Anvil, including the bestselling Turon, Quezo de Bola Cheesecake, Potato Bread and Adobo Paté. In fact, 9501’s bestsellers were almost all Filipino, including its Chicken and Pork adobo and Beef Tapa — “in the service of Filipino food,” she recalled in one interview. Segismundo started “dissecting and deconstructing” traditional Filipino dishes with her chefs during her Anvil days, creating her iconic Lechon Roulade (using suckling pig, not liempo) in 1995, years before the lechon roll trend came about. Lecturer on Filipino cuisine The Christmas parties of ABS-CBN executives and employees were held at the restaurant, all the parties of the bigwigs like the birthdays of Gabby Lopez and ABS-CBN top executive Freddie Garcia, and “birthdays ng lahat ng mga sikat,” as Olives once put it. A graduate of Hotel and Restaurant Management of the University of the Philippines, Segismundo began her professional career at the Waldorf Astoria Hotel in New York City, USA. After several years, she went back to Manila and headed Sign of the Anvil. Under the sponsorship of the Department of Foreign Affairs, she has held demonstrations and lectures abroad to promote Filipino cuisine in countries like Spain, Portugal, France, Netherlands, Japan and more. She became the first ever Filipino lecturer on Filipino cuisine at the Cordon Bleu in Paris and Filipino presenter in the prestigious Madrid Fusion in Spain. She has written several books such as the The Party Cookbook and Philippine Cuisine – Home-cooked Recipes Wherever You May Be and co-authored Kulinarya (A Guidebook to Philippine Cuisine). She is known for promoting heritage recipes while also transforming them into contemporary interpretations without losing their authentic taste. She was editor of Food Magazine of ABS-CBN and the founder of the Doreen Fernandez Food Writing Awards, an annual food writing competition which aims to encourage food writing and research in the country. Most importantly, she developed the Kulinarya Program of the Department of Tourism to teach the rural folk basic cooking, service and accounting concepts to help uplift their lives and their families. Tastes and flavors Instead of saying certain Filipino dishes are “like” a particular dish from a different country, Segismundo encourages Filipinos to describe them through tastes and flavors. “Talk about our vinegars, our citruses — ingredients that are indigenous to us. Dishes that are truly Filipino that will have a universal appeal.” Meanwhile, the other awardees of Security Bank and Zonta are Celia Baltazar-Elumba for Arts, Culture and Heritage; Lourdes Delos Reyes for Business and Entrepreneurship; Jennie Jocson for Education; Cheryll Ruth Soriano for Media and Public Affairs; Rebecca Angeles for Social Services; Maria Caterina Cristina Lopa for Sports; and Rose Maria Mendoza for STEM. Segismundo received her award for Tourism and Hospitality. A special recognition was also given to the Philippine women’s football team during the awards ceremonies held 27 July at the Security Bank Center in Ayala Avenue, Makati. The post Myrna Segismundo: Chef to ABS-CBN stars, bigwigs appeared first on Daily Tribune......»»
Jewels in the Palace kitchen
Power and food. These are not usually spoken in the same sentence, but hey, they go hand in hand. Last September, First Lady Liza Araneta-Marcos posted on her official Facebook page a photo showing her at the groundbreaking ceremony of the new catering area in Malacañang. No other details of the project were released. The post got mixed reactions from netizens. However, despite the praise and criticisms of said post, it somehow got us into thinking — who are the people behind the important functions of each and every chief executive living in the Palace? Hands down, Glenda Rosales Barretto comes to mind. The one and only doyenne of Philippine cuisine. She of the Via Mare fame. From Ferdinand Marcos Sr. down to Ferdinand Marcos Jr., Barretto presided over numerous state dinners in Malacañang. The most recent was the inaugural ball of the 17th president of the Philippines, Ferdinand “Bongbong” Marcos Jr. Barretto is caterer extraordinaire well-known for reinventing and refining Filipino dishes fit to be served at the highest tables in the land. During PBBM’s inauguration, she served savory chicken soup with ginger, lemongrass and green papaya (more like a deboned chicken tinola), prawn in roasted coconut cream, seared prime beef tenderloin with kaldereta sauce and guava-basil sorbet. Barretto is also popular for her humba (a Visayan braised pork similar to the classic adobo), crispy adobo flakes (ultra crunchy and extra flaky dish using chicken, beef or pork), pancit luglog, puto bumbong and bibingka. Via Mare, founded in 1975, has a well-established and long-standing reputation of being the choice concessionaire to do banquets for heads of state and international guests in the Palace serving traditional flavors. It can be recalled that Barretto rose to prominence when she catered the silver wedding anniversary of President Ferdinand and Imelda Marcos, and soon after became the official caterer of the Palace. [caption id="attachment_161357" align="aligncenter" width="1137"] MARGARITA Fores | PHOTOGRAPH COURTESYOF www.theworlds50best.com/[/caption] Margarita “Gaita” Fores Gaita Fores has also been trusted in handling the country’s most delicious affairs, hosted by the Palace for visiting chiefs of state. “I started catering only during Presidents Gloria Macapagal-Arroyo and Benigno “Noynoy” Aquino’s time,” said Fores in a text message to Daily Tribune. Fores recently catered the state dinner for Czech Republic Prime Minister Petr Fiala, the first European prime minister to visit the country under the new administration to discuss trade relations and mutual cooperation. The Asia’s Best Female Chef also served a delectable Filipino spread before the men and women of the diplomatic corps during the last vin d’honneur in Malacañang to celebrate the 12 June Independence Day. In 2016’s vin d’honneur, the last major function of the Aquino administration, Fores’ Cibo presented a Filipino buffet of three kinds of longganisa, toasted adobo flakes and corned beef flakes. Fores, who’s been in the food business for more than 30 years, has also prepared presidential dinners for King Juan Carlos and Queen Sofia, US Presidents George Bush and Barack Obama and Prince Albert of Monaco in Malacañang state dining room. Fores is the first cousin of former senator and interior secretary Mar Roxas, who is the second cousin of First Lady Liza Araneta-Marcos. Chef Jessie Sincioco Jessie Sincioco, dubbed the “Papal Chef,” is still the most in demand chef for fine dining and fine catering today. She has served the dining pleasure of Presidents Corazon Aquino, Fidel V. Ramos, Joseph Ejercito Estrada, Gloria Macapagal-Arroyo, Noynoy Aquino and Rodrigo Duterte. She catered the inauguration lunch of PBBM for the diplomatic corps at the National Museum, serving smoked milkfish on toast with bihod, mini croissant sandwiches of smoked salmon or chicken salad, mini pandesal stuffed with chicken adobo or grilled kesong puti, lemongrass chicken, brochette of beef lamb ball with potato and ensaimada balls with ube halaya, to name some. A frequent caterer to Malacañang, Sincioco shares with us some of the favorite food of each president that she has served through the years. “Tita Cory loved spinach mushroom soufflé,” said Sincioco in a text message to this writer. “FVR, pan-fried Chilean seabass. Estrada, roast beef. GMA, chocolate durian souffle. PNoy, US black angus bistek. Digong, pan-fried Chilean seabass. BBM, brochette of lamb and beef ball with potato (pica-pica).” [caption id="attachment_161361" align="aligncenter" width="730"] millie and Karla Reyes. |PHOTOGRAPH COURTESYOF www.flavorsoflife.com[/caption] The Plaza The Plaza Catering, another reputable food and catering service run by the mother-and-daughter team of Millie and Karla Reyes, also has the privilege of serving the head of state and official banquets. “We have catered all presidents from Marcos Sr. to Duterte,” said Karla. “Not yet with PBBM.” The Plaza has been in the business since 1965 and is well-known for its piece de resistance — The Plaza premium baked ham and corned beef which Millie and Karla include in the menu whenever they cater to the Palace banquets. The Plaza has played host to foreign heads of state, such as Pope Paul VI, US Presidents Lyndon B. Johnson and George H.W. Bush, Indian Prime Minister Indira Gandhi and Premier Li Hsien Yen of the People’s Republic of China. They also shared their version of the presidents’ favorites. “Marcos Sr., fish and Ilocano food. He had his own cook preparing his meals,” said Karla. “Imelda, steaks and she’s a very good cook. Erap, lechon and our boiled Angus corned beef and baked ham. GMA and husband Mike, The Plaza ham. PNoy, barbecue and angus tapa.” She added: “For Duterte, we didn’t get to serve him up close and personal. We catered an event at Malacañang but he came like five hours late to his own event so he didn’t eat anymore.” [caption id="attachment_161358" align="aligncenter" width="900"] Bulak Bustaliño at the Arlegui Guest House in 1996. | PHOTOGRAPH COURTESY OF kusina ni maria[/caption] Kusina ni Maria During the time of Cory Aquino and Fidel Ramos, Kusina ni Maria would also cater to Malacañang events, including special occasions at the Arlegui Guest House, where Cory and FVR lived during their time while holding government affairs in the Executive Building. Among their favorites were lengua con setas, chicken relleno, callos a la Madrileña, zarzuela de mariscos, grilled blue marlin, sarsiadong bias, paksiw na bihud, asadong curacha, tostadong alimango, kare-kare oxtail with bagoong, lao-ya, minaisang kabute and pancit buko. “Same dishes as what we have now,” said Ding Bustaliño, who now runs Kusina ni Maria founded by her late mom Bulak Bustaliño in 1984. “I used to join my mom in Arlegui when she would check the table setting, flowers and those were the food she would serve.” The real jewels in the Palace — made up of the virtual who’s who in Philippine cuisine — are in the kitchen. The post Jewels in the Palace kitchen 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......»»
Now Open: Greyhound Café’s 6th branch at Eastwood Mall Open Park
On 25 May 2023, Bangkok’s favorite Thai restaurant, Greyhound Café, found its sixth home on the Ground Floor, Eastwood Mall Open Park, bringing Thai Food with a twist to Quezon City. Combining the vibrant flavors of Thai cuisine with a touch of innovation, Greyhound Café offers an extraordinary culinary experience that transports customers to the bustling streets of Bangkok. [caption id="attachment_137768" align="aligncenter" width="525"] Ribbon cutting ceremony graced by distinguished guests (L-R): Janine Tenoso, Viva Artist, Mr. Vicente Raphael “VR” Del Rosario IV, Viva Foods’ President & COO, Mr. Thawat Sumitmor, Thailand Embassy’s Minister and Deputy Chief of Mission, Mr. Lorence Aurelio, VP & Leasing Head for Key Accounts, Mr. Miguel Beltran, Metrobank’s VP, Head of Credit Cards Usage, Portfolio Management, and Insurance Strategies.[/caption] Just like Bangkok, Greyhound Café is a celebration of modern contradictions, harmonizing East and West, traditional and international influences, street-style, and couture, resulting in a captivating fusion. With its delectable dishes and creative flair, Greyhound Café captures the vibrant essence of contemporary Bangkok on each plate. More Reasons to Celebrate [caption id="attachment_137769" align="aligncenter" width="525"] Handshake ceremony to mark the beginning of a budding partnership between Viva Foods and Metrobank.(L-R): Ms. Jacqueline Tan, Viva Foods’ President’s Chief of Staff, Mr. Vicente Raphael “VR” Del Rosario IV, Viva Foods’ President & COO, Mr. Miguel Beltran, Metrobank’s VP, Head of Credit Cards Usage, Portfolio Management, and Insurance Strategies, and Mr. Mike Miranda, Mastercard Philippines’ Director of Accounts.[/caption] This expansion comes as part of Viva Foods' remarkable achievement in opening over 100 stores, with Greyhound Café's new branch being the latest addition. In appreciation of their loyal customers, Viva Foods has joined forces with Metrobank to offer exclusive promotions. Take advantage of the following opening promos before they’re gone: May 22-31: Metrobank credit card holders can enjoy a generous 20% discount at Greyhound Café Eastwood branch for a minimum purchase of P4,000. June 1-July 31: Metrobank credit card holders can treat themselves to a 30% discount at Papermoon Cafe for a minimum purchase of P2,000. June 1-July 31: Metrobank credit card holders can savor a delightful 30% discount at Botejyu for a minimum purchase of P3,500. June 1-July 31: Metrobank credit card holders can indulge in a whopping 50% discount at Greyhound Café for a minimum purchase of P4,000. With Viva Foods’ goal of providing a twist in every outlet, Greyhound Café will be carrying the Party at Night, an exclusive menu of the Eastwood branch consisting of these tantalizing mainstays: DIY Crab Sandwich, Chubby Wontons, Moo Rong Hai, Sizzling Sour Pork, Chicken Chicharron, Spicy Beans Salad, Crispy Rice Crackers with Thai Dipping, Hot and Spicy Beef and Pork Balls, Charcoal Grilled Meatballs Sticks, Very Zap Wings, and Thai Pandan Chicken. Relax, unwind, and pair them with best-seller cocktails like Snow White, Sawasdee Mojito, Bangkok Fizz, and GHC Cocktails. Greyhound Café is set to open more branches this year at SM Baguio, Ayala Triangle, and SM Sta. Rosa. “We want to be able to cater to everybody, from younger families to groups of friends who just want to experience something different”, said Viva Foods Chief VR Del Rosario. Viva Foods is the parent company of Greyhound Café, along with other notable brands such as Botejyu, Ramen House, Wingzone, Papermoon, Yogorino, and Pepi Cubano. For more information and updates, follow Greyhound Café Philippines' Facebook page. The post Now Open: Greyhound Café’s 6th branch at Eastwood Mall Open Park 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......»»
El Niño to have moderate effect on food production – Diokno
Finance Secretary Benjamin Diokno expects El Niño to have a minor to medium effect on the country's domestic food production this year. During the weekly Chat with SBED briefing, Diokno said that El Niño will unlikely to have significant effect on local production, particularly for rice and corn, even though the weather phenomenon is expected to persist until the first quarter of 2024. Diokno, citing weather forecasts, said that many regions in the country are expected to have lower-than-normal rainfall in October, with a high probability of an intensified Southwest Monsoon, particularly during July and August. Additionally, certain areas in Visayas and Mindanao might encounter early effects of dry conditions or a dry spell. In agriculture, most production losses caused by El Niño are anticipated to occur in the rice and corn sectors. "The transition to El Niño is expected in the next months, with over 90 percent chance of persisting up to the (first quarter of) 2024. However, most models show that El Niño will be weak to moderate," Diokno said. Nonetheless, Diokno said preliminary estimates indicate a minor decrease in domestic rice production this year, amounting to approximately 1.8 percent, while yellow corn production is expected to decrease by one percent. "There is also a minimal reduction in white corn production," he said. "Production of onion and garlic is [also] expected to remain unchanged since they are typically grown in the first half of the year." The finance chief also expects a minor impact on pork and chicken production, while El Niño will benefit the capture fisheries. "With the projected weak to moderate El Niño, we do not expect a significant reduction in local production especially for rice and corn," Diokno said. Diokno said that the forecast makes the government's 6.0 to 7.0 percent growth target for this year attainable. However, Diokno acknowledged that the outlook for the world economy remains dismal, with the International Monetary Fund and World Bank projecting 2023 global growth of 2.8 percent and 1.7 percent, respectively. "The downside risks include synchronized monetary tightening, the fallout from recent deterioration in financial conditions, growing economic fragmentation, and continued Russia's invasion of Ukraine," Diokno said. The post El Niño to have moderate effect on food production – Diokno appeared first on Daily Tribune......»»
PUCs at Cordova Police Station earn P20K from making parols
LAPU-LAPU CITY, Cebu- Inmates who are now detained at the Cordova Police Station have something to look forward to for noche buena. Police Major Michael Gingoyon, chief of Cordova Police Station, said inmates earned a net income of P20, 000 from making parols. They will divided the amount among the 111 persons that are now […] The post PUCs at Cordova Police Station earn P20K from making parols appeared first on Cebu Daily News......»»
Farmer dies after he is bitten by a snake in Barili
CEBU CITY, Philippines –A man and his two fighting cocks died after they were reportedly bitten by a snake near his chicken pen in his house in Purok Mangga, Sitio Kabulihan, Barangay Malolos in Barili town on southern Cebu on Saturday, Oct. 15. Police Major Janus Giangan, Barili Police Station chief, identified the victim as […] The post Farmer dies after he is bitten by a snake in Barili appeared first on Cebu Daily News......»»
Iloilo City bans entry of poultry, by-products vs. bird flu
ILOILO CITY -All live birds, chicken, and by-products from areas in Luzon and Mindanao, where there is an outbreak of avian influenza, are prohibited from entering the city within 30 days since July 7, 2022.Department of Agriculture (DA) Regulatory Division chief and focal person for the Wes.....»»
No. 4 most wanted person tiklo sa SACLEO ops ng Pasay police
MANILA, Philippines- Nadakip ang rank No. 4 most wanted person sa isinagawang Simultaneous Anti Criminality Law Enforcement Operations (SACLEO) ng Warrant and Subpoena Section (WSS) ng Pasay City police Linggo ng hapon sa Mandaluyong City. Kinilala ni Pasay City police chief P/Col. Cesar Paday-os ang inarestong suspect na si Arvin Buena y Ignacio, 38, residente […] The post No. 4 most wanted person tiklo sa SACLEO ops ng Pasay police appeared first on REMATE ONLINE......»»
Duterte urged to impose a price freeze on pork, veggies
The runaway prices of key food items in the market have prompted local and national agencies to call on President Duterte to implement a price freeze on pork, chicken and vegetables. Following a virtual meeting, officials of the Departments of Agriculture and Trade and Industry, the Metropolitan Manila Development Authority, and chief executives in Metro […] The post Duterte urged to impose a price freeze on pork, veggies appeared first on Cebu Daily News......»»
E-bikes For Food Delivery To Further Reduce Carbon Footprint
Quick-Service Restaurant KFC has moved to further reduce the company’s carbon footprint with the rollout of its pioneering e-bike (electric bike) fleet for food delivery in Metro Manila and nearby provinces. Several units of the eco-friendly e-bikes have been deployed last year, with 72 more set to be dispatched to service KFC stores in Metro Manila and its peripheries. “This is a trailblazing initiative for KFC and reflects our continuing pursuit for more ways to contribute to the global efforts to reduce carbon emissions and address climate change,” KFC Philippines Chief Operations Officer Jojo Marcelo shared. Electric vehicles have three times less carbon footprint than conventional vehicles in their entire lifecycle, or from production to distribution, use, and disposal, studies have shown. They do not produce direct emissions, thus, helping improve air quality in urban settings. KFC’s e-bikes, supplied by one of the world’s top makers of electric vehicles, also do not contribute to noise pollution like the ordinary motorcycles being used in food delivery today. “The e-bike fleet is part of KFC’s response to the clamor for the private sector to escalate the green movement, which gives primary consideration to the environment in all aspects of the business, from production to consumption. It is also our way of addressing the growing need for sustainable food delivery service in this New Normal when mobility is restricted and people are staying indoors even while working or studying,” Marcelo added. KFC’s e-bikes are also lighter and easier to navigate than conventional motorcycles, without compromising efficiency and on-time delivery of “finger lickin’ good chicken and gravy, well-loved fixins, tasty new pasta, and rice bowl creations”. KFC now prides itself as the first quick-service restaurant in the country to utilize e-bikes for eco-friendly delivery, which can be accessed via its website www.kfc.com.ph, the KFC Philippines mobile app, and delivery service number 02-888-7-8888. It currently has over 300 branches nationwide. KFC also recently opened the business for sub-franchising, allowing entrepreneurs throughout the country to join the fast-growing QSR chain......»»