On this episode, we meet Isabelle, Mila, John Paul, Shannon, and Gabriell, and get a glimpse of their life in Toronto.

<description>&lt;p class="" style="white-space:pre-wrap;"&gt;On this episode, we meet Isabelle, Mila, John Paul, Shannon, and Gabriell, and get a glimpse of their life in Toronto.&lt;/p&gt;</description>

On this episode, we meet Isabelle, Mila, John Paul, Shannon, and Gabriell, and get a glimpse of their life in Toronto.

SHOW NOTES 
05:25 Food as a cultural marker 
10:10 An introduction to land acknowledgements
11:55 "How a new generation is bringing Filipino flavours to Toronto"
18:55 Regional cuisine and the Kusinera pop-up
22:50 A city of neighbourhoods
26:00 On festivals and community spaces
30:20 A world in Nations and pandemic cooking
34:15 Rural Ontario in the 60s
40:55 Trips to the Philippines
45:00 On artistry and hospitality
50:00 We're not "just" having Filipino food
56:20 Jollibees of Toronto
58:55 Touring at local festivals
1:04:15 Betamax on Instagram Live
1:07:00 Delectable desserts (and their makers)
1:11:30 On immigrant support networks
1:13:30 Dad's backyard lechon and camping trips
1:15:00 Making kinilaw
1:20:15 Hamilton in the 90s
1:22:40 On TOYO and the Philippine restaurant scene

EP 29: Dispatch: Stories from Toronto

Life has, as it always will, taken a bit of its toll on me over the last few months. But things are moving along, and I wanted to share a few updates! Like where I've been working, what it was like to host some pretty amazing talks on Zoom, and why I'm very excited to see my name in a literary anthology.

<description>&lt;p class="" style="white-space:pre-wrap;"&gt;Life has, as it always will, taken a bit of its toll on me over the last few months. But things are moving along, and I wanted to share a few updates! Like where I've been working, what it was like to host some pretty amazing talks on Zoom, and why I'm very excited to see my name in a literary anthology.&lt;/p&gt;</description>

Life has, as it always will, taken a bit of its toll on me over the last few months. But things are moving along, and I wanted to share a few updates! 

Show notes
01:30 Why I started telling stories
03:40 Working at the Culinary Tourism Alliance
06:35 Talking Doreen's "Tikim" with Filipino Food Crawl x VICE
08:50 Joining the Pinoys on Parliament conference
10:20 I'm published in a literary anthology!

EP 28: A Few Updates

This episode, we dive into the world of traditional Philippine bakeries - called "panaderia" - with authors Amy Uy and Jenny Orillos. Through the breads, biscuits, cakes and other treats found in panaderias across the Philippines, Amy and Jenny share with us a little bit of the history - and a whole lot of the culture - surrounding foods like pan de sal, ensaymada, biscocho and plain unfrosted chiffon.We'll also hear about baking with sourdough in New York, making hundreds of ensaymadas during the lockdown, and how a classic panaderia treat makes its way to homes across the US.You might want to find - or make - something fresh out of the oven soon!

<description>&lt;p class="" style="white-space:pre-wrap;"&gt;This episode, we dive into the world of traditional Philippine bakeries - called "panaderia" - with authors Amy Uy and Jenny Orillos. Through the breads, biscuits, cakes and other treats found in panaderias across the Philippines, Amy and Jenny share with us a little bit of the history - and a whole lot of the culture - surrounding foods like pan de sal, ensaymada, biscocho and plain unfrosted chiffon.&lt;/p&gt;&lt;p class="" style="white-space:pre-wrap;"&gt;We'll also hear about baking with sourdough in New York, making hundreds of ensaymadas during the lockdown, and how a classic panaderia treat makes its way to homes across the US.&lt;/p&gt;&lt;p class="" style="white-space:pre-wrap;"&gt;You might want to find - or make - something fresh out of the oven soon!&lt;/p&gt;</description>

This episode, we dive into the world of traditional Philippine bakeries - called "panaderia" - with authors Amy Uy and Jenny Orillos. 

Show notes
01:50 A snapshot of Philippine foodways
04:45 Meet Amy and Jenny
08:00 How the book started
11:00 The neighbourhood bakery
13:50 When hot pan de sal arrived
16:50 90s pan de Manila
19:30 An anthropological approach
20:45 Field work: pugon
22:30 "May kilala ka ba?" Do you know anyone?
24:05 Categorizing and identifying breads
25:30 How the project expanded
27:50 Why it made me think about relationships
31:10 More than just a travelogue
35:00 Ensaymadas of Pampanga
37:00 Maestro panadero's measurements
39:35 Laoag's biscocho pasukin, two ways
44:00 Batangas highway bonete
48:00 At the heart of pasalubong culture
49:30 Biscuits of Quezon, Cebu, Iloilo and Baguio
53:30 A visit to El Ideal in Silay, Negros
56:10 Does it have be something we grow up with...in order to survive?
1:02:30 Ube cheese pan de sal: a historical marker
1:06:10 Birthday mocha cakes and unfrosted chiffon with orange soda
1:13:20 Meet Amelia
1:16:10 A visit to TOYO Eatery's panaderia
1:18:45 Making sourdough pan de sal at home
1:21:25 Meet Tina
1:24:40 Making over 200 ensaymadas
1:26:20 All about enriched dough
1:33:05 Maria's classic pan de coco

EP 27: For the Love of Panaderia and Philippine Bakery Traditions

On this episode we talk to Dr. Stephen Acabado, an archaeologist who wrote a book about the Philippines' famous rice terraces. We talk about changing contemporary narratives around the history of the terraces, empowering local youth, and why we can't afford to simply let the truth lie buried under the rubble.

<description>&lt;p class="" style="white-space:pre-wrap;"&gt;On this episode we talk to Dr. Stephen Acabado, an archaeologist who wrote a book about the Philippines' famous rice terraces. We talk about changing contemporary narratives around the history of the terraces, empowering local youth, and why we can't afford to simply let the truth lie buried under the rubble.&lt;/p&gt;</description>

This episode, we talk to Stephen Acabado, an archaeologist and author of the book "Antiquity, Archaeological Processes, and Highland Adaptation: The Ifugao Rice Terraces".

Show notes
01:15 The kinds of truths that set you free
05:45 About Stephen
07:20 Products of the Philippine educational system
10:35 Change entails unlearning
11:20 On Beyer's "Waves of Migration" theory
14:15 A need to think critically
15:00 2,000 year dating is not based on any scientific data
18:15 (The perils of) clinging to romanticism
20:05 On the centrality of rice
23:45 Terracing is part of a larger system
26:10 Perspectives on "kaingin" in farming
28:40 Implications of the long history model
30:40 Epics of the Philippines: "Hudhud"
33:50 Taro was here
35:40 Rice came with the Spanish
38:45 Not much supports "Out of Taiwan" theory either
39:55 Archaeology tests hypotheses
41:35 Starting the Ifugao Archaeological Project
42:10 The Old Kiyyangan Village
44:10 Terraces are BUILT UP, not dug down
47:20 Cross-section of a terraced field
49:05 90 years by 5 people: Energetics study
50:25 On terracing irrigation systems
53:00 A typical day of excavating artifacts
58:05 How old is this residue?
01:02:20 "Identity is now"
01:04:50 On local reactions
01:06:05 How do we empower the Ifugao community?
01:07:45 Rice, not isolation, prevented Spanish conquest
01:10:55 An indigenous education centre at today’s Kiangan
01:12:10 Takeaways
01:13:50 Future projects

EP 26: On The Antiquity of the Ifugao Rice Terraces with Stephen Acabado

This episode we chat with Edgie Polistico, author of the Philippine Food, Cooking and Dining Dictionary. From growing up in Leyte to travelling across the archipelago - and eating everything along the way - Edgie shares his journey to writing what I consider one of the best resources on contemporary Filipino food culture.

<description>&lt;p class=""&gt;This episode we chat with Edgie Polistico, author of the Philippine Food, Cooking and Dining Dictionary. From growing up in Leyte to travelling across the archipelago - and eating everything along the way - Edgie shares his journey to writing what I consider one of the best resources on contemporary Filipino food culture.&lt;/p&gt;</description>

This episode we chat with Edgie Polistico, author of the Philippine Food, Cooking and Dining Dictionary.

Show notes

01:40 87 entries on adobo
06:25 Growing up in Leyte
07:55 Edgie's high school
10:00 On English instruction and summer vacations
12:40 His first Cebuano-English dictionary
14:50 An "accidental lexicographer"
16:30 Moving to Tacloban
18:50 Starting with source code
20:15 Edgie's digital dictionary, circa 1995
21:25 "It wasn't the time"
22:10 On food and migration patterns
24:00 "Why not promote our food?"
25:50 What would it take to keep millions now home from COVID-19?
28:55 Edgie's digital dictionary, circa 2008
29:45 Trailing writers, libraries, markets
31:30 Embracing our inherent diversity
33:40 "We are regionalized"
34:15 From the highlands, coasts and plains of Luzon
36:00 Eastern and western Visayas
36:40 Tawi-tawi as a microcosm
40:45 Why Edgie goes to markets
41:30 What it takes to make a dictionary
44:15 Using ethnographic research
45:45 On verbal vs. written names
47:55 Pastil and Maranao cuisine
49:30 Culinary homonyms: patis, adobado, aratiles
51:55 "We are of different languages"
52:40 Finding our value/s
56:55 "What's been lost is still here"

EP 25: Writing the Philippine Food, Cooking and Dining Dictionary with Edgie Polistico

Thought-provoking talks on Philippine food history, traditions and culture from the diaspora looking in.

Exploring Filipino Kitchens

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