Lockdown fallbacks: Cooking and gardening
Not everyone who ventures into cookery can hope to turn out easy-peasy CroNaps (part croissant, part Napoleones) or the Breton cake Kouign-amman.An enforced change of lifestyle has made us all adapt to novel ways or fall back on familiar ones for which the vacuum of social interaction has opened up time and space......»»
Gourd guy
Briton Peter Glazebrook should be the undisputed heavyweight champion in vegetable gardening. The Nottinghamshire, England resident holds the Guinness World Record titles for the heaviest potato at 4.98 kilograms, the heaviest cauliflower at 27.48 kg, and the heaviest aubergine at 3.362 kg. The 79-year-old has been participating in a local contest for giant vegetables, the Canna UK National Giant Vegetables Championship, at the Malvern Autumn Show. He holds more than 17 records in the contest, The Independent reported. In the 23 to 25 September contest, Glazebrook won in five categories. He produced the longest cucumber at 1.069 meters, the heaviest aubergine at 2.77 kg, the heaviest onion at 7.3 kg, the heaviest cantaloupe melon at 11.43 kg, the three heaviest onions at 20.4 kg, and the heaviest pepper at 0.75 kg. Glazebrook has many clones. Some vegetable growers beat him in other categories of the competition. Outside the United Kingdom, there are even more giant vegetable growers, and Travis Gienger is among them. Gienger won at the Half Moon Bay Pumpkin Festival in California last 9 October to take home the $30,000 grand prize. In its 50th year, the contest pits growers of mega-gourds from all over North America against each other to see who can produce the biggest berry. In the recent contest, Gienger, from Minnesota, pipped his nearest rival by a hefty 113.4 kg to walk away with this year’s title. Contest organizers said he also notched a new world record in the process, besting an Italian effort from 2021 that tipped the scales at a relatively svelte 1,226 kg. Gienger’s enormous pumpkin weighed in at an improbable 1,247 kg. That is the same weight as a hippopotamus. WITH AFP The post Gourd guy appeared first on Daily Tribune......»»
SM gung ho, advances P131M
SM Prime Holdings Inc. is confident about the long-term prospects of Bacolod City that it turned over P131.89 million to Mayor Albee Benitez for the redevelopment of the iconic Manokan Country, signalling the start of its transformation into a top tourist draw that honors Ilonggo food culture and tradition. The amount turned over by SM Supermalls president Steven Tan to Mayor Benitez represented seven years of advance rental payments for Manokan Country, under the 40-year lease agreement with the city at an annual rental fee of P21.26 million, subject to a five percent escalation rate every three years. SM Prime, one of Asia’s leading real estate developers, will redevelop the Manokan Country into a tech-ready, more spacious food hall, with a kitchen that will assure customers of the sanitary preparations and quality cooking of the Chicken Inasal and options for airconditioned spaces for more comfortable dining. “We treasure the relationship we have built with the community of Bacolod City and we remain committed to further enhancing their shopping and dining experience, particularly at their well-loved Manokan Country,” Lim said. “The design of the new Manokan was greatly influenced by our passion to provide customers, including our Chicken Inasal entrepreneurs, with a world-class facility they can be really proud of.” Lim explained that the modernization of Manokan Country is essential to cater to the evolving needs and expectations of both locals and tourists. “Upgrading the infrastructure and facilities within Manokan Country will not only enhance the overall dining experience but also improve safety, hygiene standards, and operational efficiency that customers are prioritizing nowadays,” he added. Tech-powered food hub SM Prime will redevelop the Manokan Country into a tech-ready, more spacious food hall, with a kitchen that will assure customers of the sanitary preparations and quality cooking of the Chicken Inasal and options for airconditioned spaces for more comfortable dining. “We treasure the relationship we have built with the community of Bacolod City and we remain committed to further enhancing their shopping and dining experience, particularly at their well-loved Manokan Country,” Lim said. “The design of the new Manokan was greatly influenced by our passion to provide customers, including our Chicken Inasal entrepreneurs, with a world-class facility they can be really proud of.” The post SM gung ho, advances P131M appeared first on Daily Tribune......»»
SM advances P131M for Bacolod’s super city redevelopment
SM Prime Holdings, Inc. yesterday turned over Php131.89 million to Bacolod City Mayor Albee B. Benitez for the redevelopment of the iconic Manokan Country, signaling the start of its transformation into a future-ready tourist destination that honors Ilonggo food culture and tradition. The amount turned over by SM Supermalls President Steven Tan to Mayor Benitez represents seven years of advance rental payments for Manokan Country, under the 40-year lease agreement with the city at an annual rental fee of Php21.26 million, subject to a 5% escalation rate every three years. SM Prime, one of Asia’s leading real estate developers, will redevelop the Manokan Country into a tech-ready, more spacious food hall, with a kitchen that will assure customers of the sanitary preparations and quality cooking of the Chicken Inasal and options for airconditioned spaces for more comfortable dining. “We treasure the relationship we have built with the community of Bacolod City and we remain committed to further enhancing their shopping and dining experience, particularly at their well-loved Manokan Country,” Lim said. “The design of the new Manokan was greatly influenced by our passion to provide customers, including our Chicken Inasal entrepreneurs, with a world-class facility they can be really proud of.” Lim explained that the modernization of Manokan Country is essential to cater to the evolving needs and expectations of both locals and tourists. “Upgrading the infrastructure and facilities within Manokan Country will not only enhance the overall dining experience but also improve safety, hygiene standards, and operational efficiency that customers are prioritizing nowadays,” he added. By modernizing Manokan Country, SM Prime, and the city government aim to create a more appealing and comfortable environment for visitors, ensuring a positive impression of Bacolod City. Upgraded facilities, such as modern seating arrangements, proper ventilation, improved sanitation systems, and expanded parking spaces will contribute to a more enjoyable dining experience. Modernization efforts also include incorporating technology-driven solutions, such as digital payment methods, online ordering platforms, and efficient waste management systems. These advancements will streamline operations, provide convenience to customers, and promote sustainability practices. “Furthermore, the modernization of Manokan Country will support the local economy by attracting more visitors and generating increased revenue for the vendors and surrounding businesses,” Lim said. “This development project aligns with the vision of Bacolod City as a progressive and forward-thinking destination that excels in providing exceptional experiences to its residents and guests.” “Through collaboration and investment, we firmly believe that the modernization of Manokan Country will elevate the overall dining scene in Bacolod City, enhancing its appeal and contributing to the growth and prosperity of the local community,” Lim concluded. The post SM advances P131M for Bacolod’s super city redevelopment appeared first on Daily Tribune......»»
Celebrity chef Michael Chiarello passes away due to acute allergic reaction
Celebrity chef Michael Chiarello, who hosted cooking shows on Food Network affiliates and appeared on several reality cooking competition shows, has passed away at the age of 61......»»
True Filipino fiesta and music
Coca-Cola Philippines recently brought together thousands of Filipinos at their historic and grandest event yet — the #CokeKAINation. The Mall of Asia’s open spaces were transformed into a sizable picnic area, complete with hundreds of picnic tables bedecked with assorted Pinoy delicacies. There were endless glasses of ice-cold Coca-Cola for everyone to enjoy — a true Pinoy feast. More than 3,000 food lovers and fun-loving individuals came for the salu-salo, exchanging stories and making memories. Rising P-pop girl group BINI and performers Darren Espanto and Sam Concepcion graced the occasion with electrifying performances. Small Laude and Ninong Ry, two renowned influencers who are big lovers of salu-salos and Coke, were also present. The celebration marked Coca-Cola’s 111 years of being a staple of every Filipino family’s lunch. No matter how little the moment, Coca-Cola reaffirmed its commitment to making mealtimes magical for all Filipinos at this salu-salo. “The love for food and experiences is something that’s always been strongly present in Filipinos, especially in today’s youth. At Coca-Cola, we understand that many of our Gen Z Pinoys wish to share these moments with other people. And with #CokeKAINation, we combine all their different interests into one immersive experience full of food, music and amazing activities — like the classic Pinoy fiesta we all love,” said Adrian Manlapig, Coca-Cola Philippines marketing manager. The #CokeKAINation is part of the “Coke is Cooking” meals experience platform that the beverage company is introducing to the world. The #CokeKAINation, the first global meals platform, uses the various consumer passion points, including food, music and entertainment, to connect and engage with their consumers on a deeper level. It aims to celebrate the rich food culture and improve people’s dining experiences in various parts of the world. From restaurants to food stalls, Coca-Cola has surely unlocked the magic behind enjoying any kind of meal — and that is by pairing it with an ice-cold, thirst-quenching drink and in the company of friends and family. Coca-Cola Philippines looks forward to sharing more magical meal moments with Filipinos for many more years to come. The post True Filipino fiesta and music appeared first on Daily Tribune......»»
LPG Expo to tackle industry trends
As industries and nations across the globe find ways to reduce greenhouse gas emissions, liquified petroleum gas is likely to gain attention as a cleaner alternative to fossil fuels. All data show LPG emits lower amounts of carbon dioxide than diesel and coal, making it a better option for transportation, cooking, and power generation. To explore the ever-evolving world of LPG, the Liquified Petroleum Gas Industry Association, the Liquified Petroleum Gas Marketers Association, the World LPG Association, and several regional associations will host the 4th Asia Pacific LPG Expo is set to make waves in the Liquefied Petroleum Gas from 10-11 October 2023 at the Marriott Hotel. With a diverse lineup of over 30 international and local companies exhibiting, the Asia Pacific LPG Expo continues to be the cornerstone for LPG professionals and industry enthusiasts, offering an invaluable platform to connect, learn, and explore the ever-evolving world of LPG. It is the gateway for esteemed international and local LPG companies to showcase their industry-leading practices and cutting-edge products and services. Beyond the expansive exhibition, the Expo hosts a dynamic conference featuring influential figures in the LPG industry and government representatives who will deliver insightful presentations on policy frameworks, safety standards, cutting-edge technologies, market trends, and investment prospects. These discussions will be led by renowned industry experts and innovators, providing attendees a competitive edge in navigating the dynamic LPG landscape. Local stakeholders and regulators such as former Congressman Arnel Ty from the LPGMA, Mercedita Pastrana from the LPGIA, director Rino E. Abad from the Department of Energy, and director Neil P.Catajay from the Department of Trade and Industry will be on site to share and discuss in details the on the latest regulations. Representatives from the various leading LPG Companies in the Philippines will also present to share more about the landscape of the local LPG industry. Be part of this momentous occasion at the esteemed Marriott Grand Ballroom Convention Center and attend with the participation of thousands of local and international delegates, along with government representatives and distinguished LPG professionals. Experience an event that will redefine the trajectory of the LPG industry in Asia Pacific. Secure your spot today and embark on a journey of limitless possibilities. The post LPG Expo to tackle industry trends appeared first on Daily Tribune......»»
Red tide invades Samar bays anew
TACLOBAN CITY — The Bureau of Fisheries and Aquatic Resources on Friday revealed that the red tide phenomenon has recurred in three bays in Samar and Eastern Samar provinces, raising warning not to consume shellfish products in these areas. In a statement, the BFAR identified the bays as Irong-Irong Bay in Catbalogan City, Samar, coastal waters of Calbayog City, Samar; and Matarinao Bay in Eastern Samar province. The bloom of this toxic organism returned in Matarinao after three weeks of red tide absence and in Irong-Irong Bay after nine months. The coastal water of Calbayog City was included in the red tide watch in early 2022. Matarinao covers the coastal waters of General MacArthur, Hernani, Quinapondan and Salcedo in Eastern Samar province. The BFAR attributed the change in weather patterns as the cause of the red tide blooms in the region. “To safeguard human lives, we are issuing this warning as a precautionary advice to the public to refrain from gathering, selling, and eating all types of shellfish and Acetes sp. locally known as alamang or hipon from these bays,” BFAR said in its local shellfish bulletin. Water and shellfish meat samples will be sent to their main office for confirmatory testing. Fish, squid, crab and shrimp gathered from these areas are safe to eat provided that all entrails are removed and the marine products are washed thoroughly with running water before cooking. Although the shellfish ban has been lifted in some areas in the region, the monitoring will continue to check the possible recurrence. The regular water sample checks cover the coastal waters of Daram, Zumarraga, Cambatutay, Maqueda and Villareal Bays in Samar; coastal waters of Guiuan; San Pedro Bay in Samar; coastal waters of Leyte, Calubian, Ormoc, Sogod, Carigara Bay, and Cancabato Bay, Tacloban City in Leyte; and coastal waters of Biliran Island. The post Red tide invades Samar bays anew appeared first on Daily Tribune......»»
DoH: No lockdown in gov’t hospitals
The Department of Health on Thursday shut down rumors that there is a government hospital that is currently on an emergency lockdown due to a patient with Covid-19. In an advisory, the Health department warned the public against rumors circulating through text messages about a certain government hospital that is allegedly on lockdown due to Covid-19. “This message is false. No DoH hospital is currently implementing a lockdown and all DoH hospitals remain fully operational,” the agency said. “The DoH calls on the public to be vigilant in sharing information and only source health news and information from official DoH platforms,” it added. The agency did not identify which hospital is the subject of the circulating rumors, however, the Public Health Unit of the East Avenue Medical Center in Quezon City issued a similar advisory on its social media page. “We would like to inform everyone that the rumors circulating through text message brigade regarding an emergency lockdown at East Avenue Medical Center due to the coronavirus are completely untrue,” the advisory read. “EAMC continues to operate and provide healthcare services to the public without any disruptions,” it added. The hospital also reminded the public to obtain information only from trustworthy sources. “We urge everyone to be cautious and avoid spreading misinformation,” it said. “It is crucial to seek information from verified sources such as the official website or direct communication with EAMC to obtain accurate and up-to-date information,” it added. The post DoH: No lockdown in gov’t hospitals 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......»»
DOH: No lockdown in gov’t hospitals
The Department of Health on Thursday shut down rumors that there is a government hospital that is currently on an emergency lockdown due to a patient with COVID-19. In an advisory, the Health department warned the public against rumors circulating through text messages about a certain government hospital that is allegedly on lockdown due to COVID-19. “This message is false. No DOH hospital is currently implementing a lockdown and all DOH hospitals remain fully operational,” the agency said. “The DOH calls on the public to be vigilant in sharing information and only source health news and information from official DOH platforms,” it added. The agency did not identify which hospital is the subject of the circulating rumors, however, the Public Health Unit of the East Avenue Medical Center in Quezon City issued a similar advisory on its social media page. “We would like to inform everyone that the rumors circulating through text message brigade regarding an emergency lockdown at East Avenue Medical Center due to the coronavirus are completely untrue,” the advisory read. “EAMC continues to operate and provide healthcare services to the public without any disruptions,” it added. The hospital also reminded the public to obtain information only from trustworthy sources. “We urge everyone to be cautious and avoid spreading misinformation,” it said. “It is crucial to seek information from verified sources such as the official website or direct communication with EAMC to obtain accurate and up-to-date information,” it added. The post DOH: No lockdown in gov’t hospitals appeared first on Daily Tribune......»»
Ninong Ry on giving A twist to popular dishes: Preference over authenticity
At the recent launch of Ninong Ry (real name: Ryan Reyes) as the first-ever celebrity endorser of the food seasoning brand Knorr Professional, the chef and YouTuber showcased his culinary skills and sense of humor that have endeared him to his over two million online followers. He gave an interactive cooking demo on how he puts his own twist to the universal favorite food, fried chicken, and the Pinoy specialty dish, sisig, using the brand’s liquid seasoning and chicken powder. While doing his tasks, he also dispensed some tips and answered a few questions from media representatives and other guests from the foodservice sector. For the fried chicken, Ninong Ry used the brining process of soaking proteins in a solution of salty water and spices overnight to infuse flavor and tenderize the meat. He then deep fried the already prepared chicken parts to golden brown perfection. To the question about using an air fryer instead, he replied, “Puwede naman, although kailangan mo s’yang i-turn. Kailangan mo s’yang i-thermometer talaga (It’s possible, but you need to turn the meat over. You need to use a thermometer.) Meaning, you have to be mindful of uneven cooking. “Ultimately in the end, mas matrabaho pa s’ya at mas magastos pa s’ya sa deep fryer (It takes more effort and money).” In making his own version of sisig, Ninong Ry incorporated his current fascination on curing and smoking meat to come up with a type of bacon. He confessed being inspired by the Three-Way Sisig of JP Anglo, the chef and owner of Sarsa restaurant. “Technically Knorr seasoning is a flavorful liquid na meron kang asin (there’s already salt),” he pointed out. “Dadagdagan ko na lang ng curing salt. Dadagdagan ko lang ng asukal para sweet cured. Kasi ’yun naman ang gusto natin sa bacon (I’ll just add curing salt. I’ll just add sugar to make it sweet. That’s what we like in bacon.).” He then showed the cured meat, which he had already smoked for four hours, and cut into sisig-sized pieces. “Ang tingin ko sa sisig (I look at sisig as), salad,” he quipped. construction n’ya ay parang salad. Ang ingredients and’yan na, just mix them all together. (Because the construction is like in salad. The ingredients are all there.) It’s the salad that I want. “Kung salad s’ya, dapat ang tingin natin, madali lang gawin. Hindi s’ya magtrabaho, pang-restaurant lang. Kung kaya n’yong gumawa ng salad sa bahay, kaya n’yo gumawa ng sisig (If it’s salad, we have to see it something easy to do. It’s not labor-intensive, just for restaurants to do. If you can make a salad at home, you can make sisig).” [caption id="attachment_192641" align="aligncenter" width="525"] Pork sisig.[/caption] He then added the other ingredients, such as red and white onion, green chilies, liver spread (or mashed chicken liver, if it’s your preference), crispy garlic and a dash of black pepper. “Kung gusto n’yong maglagay ng mayonnaise, labas ako d’yan, (If you want to put mayonnaise, I’m out of it,” he said, laughing. “Maglalagay ako ng konting sugar.” (I’ll put a bit of sugar.) “This is very far from the original. But I like it,” he explained. “Pero hindi na pinagpipilitan natin. (What we’ll not force it) For me, preference over authenticity.” Here’s another piece of advice for aspiring chefs: “Huwag tayong balat-sibuyas. (Don’t be onion-skinned) Minsan, pag di nagustuhan ang luto natin (Sometimes when our dish is not liked), we take offense. Kasi parang ang sakit-sakit no’n. (Because sit seems hurtful.) But it’s nothing personal. Talagang kailangan mo lang tigasan ang mukha mo minsan (Sometimes you just have to be thick-skinned).” He then shared a realization that has helped him deal with online bashing: “Nagtrabaho kasi ako sa isang (I worked in a) restaurant before moving to social media. So nakita ko ang parallel do’n, e. (I saw the parallelism). Pag may kumain sa restaurant n’yo at hindi nagustuhan ang pagkain, susuntukin mo ba? (If a diner didn’t like the food, will you punch him?) Hindi naman, e. (Not really.) Tatanggapin mo ang sinabi n’ya (You’ll accept what they said), but at the same time, tatanggapin mo pa rin ang pera n’ya (You’ll still accept their payment.) Nagbigay lang s’ya ng hindi magandang (They only gave a not-so nice) comment. Negosyo ’to, e. (It’s a business.) “Ngayon, nasa (Now, I’m in) social media ako. Technically speaking, hindi ako nagse-serve ng pagkain, pero ang produkto ko, videos. (I don’t serve food, but my product is in video form.) ’Yung mga viewers ko, hindi sila nagbayad (My viewers don’t pay), but gamit ang pinakamahal na (but they use the most precious) commodity, which is your time. So kapag nagbayad s’ya, puwede s’yang magsabi ng bagay towards sa ’yo, at kailangan mong tanggapin ’yun.” (If they pay you, they can say things to you and you need to accept it.) The post Ninong Ry on giving A twist to popular dishes: Preference over authenticity 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......»»
PBBM says govt will not tolerate agri hoarders as rice smugglers apprehended
President Ferdinand Marcos Jr. reiterated that the government would not tolerate smugglers plaguing the agriculture sector as the government has already apprehended four rice traders for alleged smuggling and hoarding of rice. Speaking during the distribution of rice in Taguig on Wednesday, Marcos said the government will not tolerate those who take advantage and harm our livelihood and the entire agricultural sector. Marcos Jr. cited Republic Act No. 10845, which allows for the imprisonment for life and double fines for those proven to be smuggling agricultural products, including all associated taxes, duties, and charges. He also highlighted Republic Act No. 7581, which imposes heavy penalties on individuals caught illegally stockpiling supplies. Marcos also said that the government has charged four violators for violating the Customs Modernization and Tariff Act, the Rice Tariffication Law, and the Anti-Agricultural Smuggling Act of 2016. "We have now filed charges against San Pedro Warehouse and Blue Sakura Agri Grain Corporation, F.S. Ostia Rice Mill, and Gold Rush Rice Mill for their actions," Marcos said. He also emphasized that there is no rice shortage in the country and placed the blame squarely on smugglers, hoarders, and price manipulators for the fluctuating prices. "You know, there shouldn't be any problem with rice. We have an abundant supply. Our buffer stock, as they say, our reserves are at 30 days, and it's steadily increasing," Marcos said, adding that the country would have more than 70 days of rice buffer after the harvest. President Marcos Jr. also commended the efforts of ordinary citizens engaged in urban farming initiatives in Taguig. He applauded projects like the BGC Community Farm, situated in the heart of Bonifacio Global City, and the City Farm led by student Anna Beatriz Suavengco, showcasing the cultivation of vegetables in an urban farm in North Signal, Taguig. The Taguig Agriculture Office was not left out of the President's praise, as he lauded their extensive efforts to promote urban gardening in communities. The post PBBM says govt will not tolerate agri hoarders as rice smugglers apprehended appeared first on Daily Tribune......»»
Space-Saving, Budget-Friendly Essentials to Surviving College Dorm Life
Moving into a dormitory for college is an exciting adventure. It is a time for both independence and personal growth. At the same time, it can be quite a challenge. Juggling coursework and housework can be taxing. To make the transition from home to dorm life smoother and less stressful, having small appliances can be helpful as they simplify tasks. Hanabishi Appliances has a great selection of affordable products to meet the must-haves of living in a dormitory. They are made from quality materials, easy to use, and budget-friendly, which makes them perfect for students who are starting to live life on their own. These products can easily be purchased through the Hanabishi website, www.myhanabishi.com, and from leading appliance stores nationwide. Oven Toaster An oven toaster is a good appliance to have in the dorm as it can help prepare quick breakfasts and snacks. With the Hanabishi Aesthetic Electric Oven Toaster 10L, there is more room to heat, toast, and bake. Multi-Function Cooker For those times when one feels like whipping up a fancier meal, the Hanabishi Aesthetic White Multi-Function Cooker 3L is a great appliance to have. It is a non-stick cooking pot with a stainless steel streamer, two-heat setting, overheat protection function, and pilot light indicator. Electric Fan An electric fan is an essential in a dorm, and Hanabishi is known for its high-quality fans. One of its latest products, the Hanabishi Aesthetic Floor Fan White, is an industrial fan that can help one stay cool and comfy when the room starts to feel stuffy. It comes in an aerodynamic design with three-wing six-inch plastic blades, a 3-speed rotary control, adjustable fan head, heavy-duty metal stand and front grill, and easy-carry handle. Electric Kettle Boiling water for a quick caffeine or instant noodle fix doesn’t need to be complicated. With the Hanabishi Electric Water Kettle Pearl White Series 0.8L, hot water can be had in a jiffy. Digital Air Fryer With the Hanabishi Digital Air Fryer White, you would need little or no oil to make your favorite fried foods. It has a large 5.0L capacity and is easy to clean. Flat Iron For ironing uniforms or school outfits, the Hanabishi Flat Iron is good to have, It has a smooth ceramic coated sole plate and is thermal fuse protected. It also comes with an automatic thermostat control and a colorful LED power indicator. Induction Cooker With its slim design, the Hanabishi Induction Cooker wouldn’t take up so much space in your dorm but can provide you with 80% cooking efficiency. It has eight cooking functions: soup, braise, slow fire, fierce fire, hot pit, deep fry, and fry. Visit www.myhanabishi.com to learn more about Hanabishi Appliances. Follow its official social media accounts to stay updated on its latest products and promos. The post Space-Saving, Budget-Friendly Essentials to Surviving College Dorm Life appeared first on Daily Tribune......»»
SM Hypermarket Street Food Festival 2023
Brace yourself for an unforgettable food party at the most delicious street food event of the year, the SM Hypermarket Street Food Festival 2023. This year, it’s all about celebrating delicious street food, featuring street food vendors, event-exclusive promos, live cooking demos from its guest celebrity chef, and exciting activities in the bustling SM Hypermarket Fairview. [caption id="attachment_190800" align="aligncenter" width="525"] Chef Boy Logro dancing with SM Markets mascots[/caption] Celebrity Chef Boy Logro Takes Center Stage! [caption id="attachment_190799" align="aligncenter" width="854"] Chef Boy Logro showing how to prepare SM Bonus Pork BBQ[/caption] Prepare to be amazed as the one and only Kusina Master, Chef Boy Logro, headlines the festival with his exceptional and creative cooking skills. Known for his culinary mastery and captivating cooking shows, Chef Boy Logro will grace the event with live cooking demonstrations that will surely make you crave. Watch in amazement as he showcases SM's finest pre-blanched meats, including the mouthwatering sisig and tender beef tendon, into classic street food creations. But the excitement doesn't stop there! Chef Boy Logro will also introduce the newest SM Bonus Marinated Pork Barbecue on stick – a premium taste sensation that’s delicious, tender, and ready to cook. A Street Food Party Like No Other [caption id="attachment_190801" align="aligncenter" width="854"] Chef Boy Logro cooking sisig using SM’s blanched sisig[/caption] The SM Hypermarket Street Food Festival 2023 is your passport to a world of street food delights, made possible by its partners Nestle Magic Sarap, Nestle All Purpose Cream, Knorr Seasoning, Knorr Cubes, Knorr Soup, Purefoods Hotdog, Purefoods Heat & Eat, Lucky Me, Alaska Crema All Purpose Cream, Joy Dishwashing Liquid, 555 Sardines, 555 Tuna, CDO Hotdog, CDO Tocino, CDO Chicken Franks, Bounty Fresh Chicken & Farm Fresh Liempo. [caption id="attachment_190802" align="aligncenter" width="854"] SM Markets mascots and Customer Assistants at the Street Food Festival[/caption] [caption id="attachment_190803" align="aligncenter" width="525"] Guests and shoppers watching Chef Boy Logro’s live cooking demo[/caption] Explore a diverse range of street food stalls offering an irresistible array of snacks, treats, and bites that capture the essence of street cuisine from around the world. From sizzling skewers to crispy empanadas, it's a street food paradise you won't want to miss. In addition to the delectable street food offerings and Chef Boy Logro's culinary expertise, shoppers can enjoy special discounts, freebies, and fun activities such as our Hook-A-Duck game, plus snap some cool shots with the trending SM Turon and Five Star coffee pillows at the Photo Alley. [caption id="attachment_190804" align="aligncenter" width="525"] Chef Boy Logro with media guests[/caption] Shop to your heart's content and take advantage of unbeatable deals and discounts available only at the festival. Enjoy freebies for every purchase of Street Food Festival bundles, as well as big savings when you buy participating items with your SM Advantage or Prestige card. You can even get free SM Bonus Pork BBQ sticks with a minimum purchase of P1,000 worth of participating items. [caption id="attachment_190805" align="aligncenter" width="525"] Chef Boy Logro at the Street Food Festival photo alley[/caption] [caption id="attachment_190806" align="aligncenter" width="525"] Shopper enjoying the Street Food Festival’s Hook-A-Duck game[/caption] That’s not all. Shoppers may still get the Street Food Festival experience within the comforts of home through the online promos. They can get free SM Bonus lobster balls for a minimum of P1,500 worth of groceries inclusive of Street Food Festival participating items if they use the code FREEILOBYOU at smmarkets.ph. Don't miss the SM Hypermarket Street Food Festival 2023! It's going to be the best street food party. Join us in SM Hypermarket stores from September to October for mouthwatering street food, and exclusive deals. The post SM Hypermarket Street Food Festival 2023 appeared first on Daily Tribune......»»
Each shrinking his carbon
Recently, residents in Metro Manila woke up to an overcast, foggy morning sky. Conjectures attributed it to another impending eruption of Taal Volcano, like it did in 2020. Phivolcs clarified that the smog that covered Metro Manila was not caused by the volcano; it was rather pollution trapped in the lower levels of the atmosphere. It was a surprise to many because, while traffic congestion has been worsening after the pandemic and Manila was identified as one of the most congested cities in Asia, it rarely brought to the public’s attention that the air pollution it causes is so serious. During the pandemic, people noticed that, due to the lockdown implemented in most countries, air quality improved and we were seeing clearer skies, but the situation changed rapidly as almost everything was “back to normal”. Countries are doing their bit to mitigate air pollution and slow global warming. The European Union set a goal to cut carbon emissions by at least 55 percent and source 45 percent of its energy from renewable sources by 2030. Starting today, EU’s carbon border adjustment mechanism, a carbon tariff on carbon-intensive products, will enter its trial phase. The transition phase of CBAM, from October 2023 to December 2025, will require exporters to submit emissions reports to importing partners. From January 2026, CBAM will be implemented and initially apply to imports in the emissions-intensive sectors deemed at greater risk of carbon leakage: cement, electricity, fertilizers, iron and steel, aluminum and hydrogen. From 2026, EU importers will start paying a financial adjustment by surrendering the amount of CBAM certificates that correspond to the emissions embedded in their imports. The EU Emissions Trading System’s free emission allowances are to be replaced by the CBAM gradually from 2026 to 2034. Thus, CBAM, the CO2 border tax, will be fully phased in at the start of 2034, when free carbon certificates are eliminated. In the Philippines, electric vehicle adoption was given a boost by Executive Order No. 12 issued in January, which reduced the tariffs on certain EVs to zero for five years, effectively lowering vehicle prices and encouraging people to purchase EVs. The EO covers EV segments such as cars, buses, vans, trucks, kick scooters, self-balancing cycles, bicycles and pocket motorcycles with auxiliary motors not exceeding 250 watts and with a maximum speed of 25 kilometers per hour. Nonetheless, electric motorcycles were excluded from the EO, and are still subject to a 30-percent tariff. In Taiwan, to encourage people to stop buying fuel vehicles by 2040 and achieve the target of net zero carbon emissions by 2050, people who buy new electric motorcycles enjoy a subsidy from the government varies from NT$5,100 to 7,000, equals to 8,990 to P12,340, depending on the model purchased until the end of 2026. If the battery cores, negative electrode materials, electrolyte and copper foil used in the electric motorcycles are all domestically produced, each vehicle will receive an additional subsidy of NT$3,000. Until the end of 2024, people who replace their more than 10-year-old car with an electric car will get a NT$15,000 to 18,000 subsidy in Taiwan. While Singapore and Taiwan launched their first carbon exchange platform Climate Impact X and Taiwan Carbon Solution Exchange in 2021 and August 2023, respectively, Indonesia also started its carbon trading market on 26 September. President Joko Widodo attended the launch, saying the exchange could create a new sustainable economy, estimating it has the potential to be worth at least Rp3,000 trillion ($194 billion). “This will be a new sustainable economic opportunity as the world is heading toward the green economy,” he said. The post Each shrinking his carbon appeared first on Daily Tribune......»»
Win Over P2 Million Worth of Prizes from Jolly Claro’s Mas Claro, Mas Panalo Nationwide Raffle
Are you ready for a double dose of excitement and rewards? Jolly Claro brings you not just its high-quality Palm Olein Cooking Oil but also the chance to win big prizes with the Mas Claro, Mas Panalo Nationwide Raffle Promo! This is the ultimate promotion for Jolly Claro fans, as it offers Instant Panalo games […].....»»
Over 14K indigent seniors get aid
ZAMBOANGA CITY — A total of 14,428 indigent senior citizens in Basilan province received cash subsidies of P3,000 from the Bangsamoro Autonomous Region in Muslim Mindanao through the Ministry of Social Services and Development’s nationally funded program, the Social Pension Program for Indigent Senior Citizens. BARMM-MSSD Minister Raissa Herradura Jajurie disclosed that the cash distribution covers the P500 monthly stipend for elderly beneficiaries from January to June of this year. She added that 2,428 persons from Lamitan City received the SocPen from MSSD, 2,329 from Maluso, 1,781 from Sumisip, 1,435 from Tipo-Tipo, 1,323 from Ungkaya Pukan, 1,195 from Hadji Mohammad Ajul, 1,111 from Lantawan, 1,065 from Al-Barka, 891 from Akbar, and 870 from Tuburan. The SocPen Program is one of the initiatives implemented by MSSD in the Bangsamoro region, providing a monthly stipend to elderly and frail senior citizens who belong to the most indigent and vulnerable sectors to support their daily needs and access to medicines. Meanwhile, 670 workers of the Cash-for-Work program received P2,750 each from MSSD during simultaneous payouts across the BARMM Special Geographic Area on 14 September 2023. Each recipient rendered 10 days of community service, which involved tasks such as gardening, reinforcing flood-prone areas, and constructing Water, Sanitation, and Hygiene facilities. The CFW Program extended its aid to 300 beneficiaries from Pikit A Cluster, 170 from Pikit B Cluster and 200 from Midsayap, primarily consisting of fisherfolk and farmers. The post Over 14K indigent seniors get aid appeared first on Daily Tribune......»»
Gotta cook like Juana
There are infinite possibilities one can whip up out of the quintessential Bahay Kubo soup of ingredients tossed onto a pan or simmering in a pot in culinary wonder girl Juana Yupangco’s Juana’s Table, some an ingenuous departure from traditional Filipino homecooking; some, rest assured, as easy as your college rice-cooker recipes. [caption id="attachment_187937" align="aligncenter" width="1707"] Juana Manahan-Yupangco launches “Juana’s Table” in partnership with Villeroy & Boch, S Maison, and La Creperie.[/caption] The formulas are straight from the hip and contemporary, doesn’t mean they lose the rustic, Filipino countryside snap about them, integrating clean ingredients with the rich tapestry of Filipino cuisine and infusing a healthier, plant-based take without sacrificing flavor and variety. The cookbook was unveiled last week at the newly opened Villeroy & Boch in S Maison, whose impeccable dinnerware was a fitting complement to Mrs. Yupangco’s flair for mom cooking. [gallery size="full" ids="187934,187933,187932"] “We have partnered with Juana this year not only because of her impressive credentials, but because she is a mom like many of you. A mom who simply wants her kids to live healthier lives. Hence, a plant-based diet which is not only affordable, but clean and sustainable,” said SM Supermalls VP for Corporate Marketing Grace Magno. [caption id="attachment_187943" align="aligncenter" width="525"] Kelly Misa and Rica Peralejo.[/caption] Juana plated of one of her favorite recipes, Rick’s Kadyos Salad, on Villeroy & Boch dinnerware. Juana recently secured her master’s degree in Food Security and Nutrition from the University of Edinburgh in Scotland. [gallery size="full" ids="187935,187936,187931"] A captivating session on floral arrangements and tablescapes presented by floral expert, Maria Parsons, was the day’s addendum, where guests learned the art of table setting replete with a gamut of floral display using exquisite Villeroy & Boch products. A delicious dinner courtesy of La Creperie added another layer of elegance, serving guests a delectable array of dishes for the most discerning palates: Shrimp Pesto Pasta, Nami Savory Crepes, Ratatouille and Fontina Sandwiches, and Mille Crepe Cakes. [gallery columns="2" size="full" ids="187939,187938"] Juana’s Table demonstrates the enduring appeal of Filipino cuisine and its ability to empower healthier choices, infusing vegetables to transform familiar “comfort food” into ones that are plant-based. The post Gotta cook like Juana appeared first on Daily Tribune......»»
Ombudsman vindicates (2)
The Ombudsman was correct in his unsolicited recommendation that Audit Observation Memorandum or AOMs should not be published to prevent prejudging those involved. But AOMs with biased, political undertones and color, if released within a conspired time frame and raising issues as critical as huge Department of Health or DoH money intended to combat Covid-19 being stolen, can cause a rebellion. More than ever, these justify graft buster Martires’ anger over the publication of AOMs. Amazingly, this scenario reappeared with an almost repeat performance by the same personalities like the lady who poured out her tears over the plea bargaining agreement, Heidi Mendoza, who suddenly appeared from nowhere crying again and asking everyone to pray for the soul of her colleague, UN Auditor, Atty. Jake Cimafranca, who worked hard on the DoH report, died of a heart attack. She posted about it in time for Cimafranca’s burial. Also suddenly appearing was Grace Pulido Tan of the “kahindik-hindik (hideous)” PDAF audit report, echoing the same statement of her tandem Heidi that the release of the DoH audit report was regular and not premature. Astonishing everyone, including CoA state auditors, was the rebuff by no less than CoA Chair Michael Aguinaldo of the directive of President Duterte telling him to audit the Philippine National Red Cross. He said the CoA needed more authority to audit the PNRC. State auditors were shocked by the answer of their chief to a presidential order. Something must be cooking. And there emerged the resounding call for an immediate investigation by the senators of the Republic on the DoH’s P67.32- billion fund intended to fight Covid-19. Soon, the call for an inquiry sounded worldwide. The internet showed news flashes in the world’s capital cities of allegedly massive Department of Health funds of the Philippines intended to protect the people of the archipelago from the onslaught of Covid-19 being stolen. But former fiscal and President Rodrigo Duterte could not be intimidated. “Pure bullshit”: Duterte says CoA-flagged DoH funds not stolen. Duterte tells Cabinet secretaries to ignore CoA reports: “Nothing will happen there.” All probes against DoH “can continue,” Palace says after Duterte scores CoA. In effect, Fiscal Digong was saying, you can go on with your investigation. Catch the crooks, but do not hinder government efforts to provide our people with the supplies they need to protect them from Covid-19. Here is how it all started. The annual audit report on the accounts and financial operations of the Department of Health for the calendar year ending 31 December 2020 disclosed, among other things, the following most significant observations contained in one of the collections of AOM released as an annual audit report on 11 August 2021: “1. Various deficiencies involving some P67,323,186,570.57 worth of public funds and intended for national efforts of combatting the unprecedented scale of the Covid-19 crisis were noted. These deficiencies contributed to the challenges encountered and mixed opportunities by the DoH during the state of calamity and national emergency and cast doubts on the regularity of related transactions. “We requested that the SoH (Secretary of Health) implement the recommendations contained in the Consolidated Management Letter on the audit of Covid-19 funds for the year ending 31 December 2020 and submit a status report on the actions taken on the audit recommendations stated therein.” On 11 August 2021, the preceding observation was reported by a local stream media as a blazing headline: “CoA finds DoH lacking in managing P67.32-B Covid funds.” “The Commission on Audit found deficiencies in how the Department of Health managed the P67.32 billion fund to fight the Covid-19 pandemic, adding that it contributed to challenges that the country faced during the crisis. “CoA’s annual audit report for DoH in 2020 revealed that the deficiencies are caused by non-compliance with pertinent laws and regulations, which led to missed opportunities for the department primarily tasked with managing the pandemic.” (To be continued) The post Ombudsman vindicates (2) appeared first on Daily Tribune......»»