Exploring Filipino Kitchens

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

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!

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.

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.

It’s been awhile, and in lots of ways it really does feel like everything’s changed. On this episode, I chat with Tiffany Tarampi and Nathalie de los Santos of Pilipinxpages about finding books that speak to them. And if you’ve never listened to a podcast from the Philippines, now’s the time! Meet podcasters from five local shows I really enjoyed, and take home a broader perspective on voices.

This episode, we visit the Western Visayas provinces of Iloilo and Antique for a culinary experience to remember. Time for a food trip and cooking lesson!

This episode we chat with Regina Tolentino Newport, author of the book "Coconut Kitchen: Appetizers and Main Dishes" and founder of the Culinary Historians of the Philippines. We'll hear about her favourite recipes, what going to culinary school taught her, and find a sampling of regional coconut specialties across the Philippines.

When "The New Filipino Kitchen" book launch happens on the first weekend of the first nationally declared Filipino Heritage Month in Canada...you bet I'm doing a whole episode on it! This episode I share clips from the book launch in Toronto and settle in for a panel chat with local restaurateurs and community leaders.

This episode we're diving into a book called "No Forks Given" by Yana Gilbuena. It's a collection of recipes from her 50 US state tour from 2014 to 2015 . Every week, Yana would hold a "pop-up" dinner featuring a kamayan (hands-only) feast of Filipino food. She'd find someplace to stay, someplace to shop, someplace to host her dinner and actually get people to attend - often within the week, with so much on the fly.

This episode, we chat about Filipino drinking food - called "pulutan" in Tagalog - with cookbook author Marvin Gapultos and some friends from the Pluma Writing Collective. I also finally threw the kind of dinner party I wanted - it ain't a real "inuman" session without the right drinking food!

This episode we chat with Jenn de la Vega, a New York-based cookbook author, editor, food stylist and caterer. We talk about cooking, eating, writing, why we especially love these 3 things, seeing our story in others and why nothing beats a classic Filipino "silog" with fried rice and a runny egg.

This episode we chat with Jenn de la Vega, a New York-based cookbook author, editor, food stylist and caterer. We talk about cooking, eating, writing, why we especially love these 3 things, seeing our story in others and why nothing beats a classic Filipino "silog" with fried rice and a runny egg. Jenn has written for TASTE Cooking, worked as a creator-in-residence at Kickstarter, and won a scholarship with the International Association of Culinary Professionals.Time to step into her...

This episode we chat with Charlene Tan, who started the Good Food Community CSA (community supported agriculture) program with a small group of volunteers in 2010.

What does community supported agriculture look like in the Philippines today? This episode we chat with Charlene Tan, who started the Good Food Community CSA (community supported agriculture) program with a small group of volunteers in 2010. Back then, the idea of fresh vegetables delivered weekly to your door - to city dwellers who lived in Manila - wasn’t such a common concept. After all, if you had your pick of produce available at grocery stores, why lock yourself into a limited supply...

Alexandra Cuerdo is a California-raised, New York-based filmmaker. In this episode, we talk about Filipino restaurants, chefs and Filipino food culture in North America - and why community support is vital for the restaurants featured in her film.

As a journalist, I've long had a love affair with documentaries that bring untold stories to life - particularly if they’re about food! So when I learned about a Filipino food documentary called “Ulam: Main Dish”, I knew I had to chat with its director and find out more. Alexandra Cuerdo is a California-raised, New York-based filmmaker who graduated from the UCLA Film School and has worked for places like Buzzfeed. In this episode, Alexandra (or Allie) and I talk about Filipino...

There’s so much more to the story of carabaos - and their dairy - than meets the eye. This episode, we’re talking with Marie Cavosora, who founded a company called CalaBoo and leads a team of dairy entrepreneurs in the Philippines.

Have you ever had carabao milk butter? If not - you SHOULD have carabao milk butter. It’s the best thing you could ever put on freshly baked pandesal. I swear you’ll wonder why no one talks about this more! This episode, we’re talking with Marie Cavosora, who founded a company called CalaBoo and leads a team of dairy entrepreneurs in the Philippines. With milk from naturally grass-fed carabaos - the Philippine water buffalo - they make butter, cheese and yogurt. Their products have the...

We're talking with Clang Garcia about her travel company, Jeepney Tours, and what it was like to collect stories and recipes from around the country to feature in this incredible guide. This episode is about my two great loves!