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‘Dayo’ by Ang Gerilya at BenCab Museum in Baguio

“AGAHAN”

Ang Gerilya creates a series of playful renditions of Baguio’s tourism hospitality. “Dayo” (visitor) is about cityfolk paradise excursion, tourist immersion, skin-deep experience, and friendly acquaintances with the tendency to misinterpret and exploit the deep-rooted highland culture of the community.   “Igorot Selfie” series is inspired by the superficiality of Igorot-styled photo shoots. “Skull Pikes” […]

Posted: September 29th, 2014 in Arts and Books,Headlines,Lifestyle Stories | Read More »

NCCA to hold Dayaw indigenous people’s celebration in Baguio, Bacolod and Zamboanga

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CECILIA Aweng weaving in Kalinga

Dayaw, the national celebration of indigenous cultural communities, will be held October in three locations in the three major island groups, according to the National Commission for Culture and the Arts.

Posted: September 22nd, 2014 in Arts and Books,Headlines,Lifestyle Stories | Read More »

Criticism in the City of Pines

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FELLOWS and panelists of the 6th J. Elizalde Navarro (JEN) National Workshop in Criticism on the Arts and Humanities at Colione Hotel in Baguio City. Priscelina Patajo-Legasto (apex) and Oscar Campomanes (top row, right, in glasses) are workshop directors.

What am I doing here? This question lit in my head like a broken, blinking traffic light; at that time, I was forcing myself to chew on fried chicken during our first ever Fellowship lunch at Max’s Restaurant in Hacienda Luisita, Tarlac.

Posted: July 14th, 2014 in Arts and Books,Headlines | Read More »

Wimbledon food trip: Crispy ‘sisig’ without fat (at least visually)


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The past two years now, our Valle Verde badminton group has been going to Baguio just to watch the Wimbledon on TV. We call it our Wimbledon party.

Posted: July 10th, 2014 in Columns,Food | Read More »

In Baguio, ‘sisig’ so good my wife and I had two platters

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SPICED chicken leg

Every trip to Baguio is a journey into the past. All of us remember a summer capital that was different from the way it looks now, depending on our age.

Posted: May 29th, 2014 in Food,Headlines | Read More »

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