April was declared Filipino Food Month by Presidential Proclamation in 2018, but there was very little time to prepare for it.
So, on its second year, the two government agencies involved, the Department of Agriculture (DA) and the National Commission for Culture and the Arts (NCCA), and a private group, the Philippine Cultural Heritage Movement (PCHM), worked together to plan the month’s activities.
The opening was at The Manila Hotel’s Café Ilang Ilang Atrium. Agriculture Undersecretary Eveline Lavinia, NCCA executive director Rico S. Pableo Jr., and Manila Hotel president and director Jose Lina Jr. outlined their plans for National Food Month, and added their personal touch as they recalled their own regional cuisines.
Jam Melchor of the PCHM was the main proponent of the Filipino Food Month declaration. His persistence and hard work made it possible.
Culinary traditions
There are many groups and individuals with a similar advocacy as PCHM’s—to promote and preserve Filipino culinary traditions. Among them are the Culinary Historians of the Philippines, Food Writers Association of the Philippines, Doreen Gamboa Fernandez Food Writing Award (DGF), Myrna Segismundo through the National Food Showdown (NFS), Slow Food Philippines, and regional organizations that aim to promote their own regional cuisines.
Each has its own programs and promotions, but there is always that willingness to work with each other. For instance, the DGF Award book “Sangkap: Basic Philippine Ingredients” was promoted at the Filipino Food Month opening. Some activities by the other groups were included in the official calendar.
The first two weeks of April had the northern festivals, Namnamin in Pampanga and Mangan Taku Cordillera in Baguio.
Cooking demos
On April 11 and 12, Capiz will have its “Patubas” (harvest) event, with farmers and fisherfolk participating, and a cooking competition among the local government units. The DA will sell indigenous products, and will have cooking demos by local cooks at the DA grounds in Quezon City.
On April 13, a Bangsamoro lunch and lecture will feature chef Datu Shariff Pendatun III at Chef Jessie’s on Pililia, Makati, with the culinary historians.
On April 26-28, food author Ige Ramos will feature his “Republic of Taste: A Gastronomic Journey of Southern Luzon” at SM City Rosario, Cavite.
Several events will be held on April 27. Among them is the “Sabores de Visayas” of Tibong Jardeleza in Iloilo. There will be a culinary tour of Quezon province.
World Disco Soup Day will be held at St. Scholastica’s Manila with Slow Food Philippines, to show how supposed food waste can be turned into soup for feeding programs.
The Write Mind and Courage Asia will have sessions on “Creating Stories from Heirloom and Homegrown Flavors” at Flame in Discovery Primea, Makati.
Throughout April, Manila Hotel’s Ilang Ilang Café will have its section of Filipino Food Month, though local cuisine is served every day at the hotel’s buffet. At the launch, Cavite’s Pancit Pusit was served, as well as the Ilocos pakbet.
I was told that each week will feature the cooking in Luzon, Visayas and Mindanao, and that the Filipino chefs required the correct ingredients, some of which can be found only in the featured provinces.
Rene Napeñas, Public Affairs and Information section, tel. 0928-5081057, 5272192 local 628; email ncca.paio @gmail.com
E-mail pinoyfood04@yahoo.com