Gel Jose

Raise your kids to be sustainable diners

When I was a kid, I was expected to be at my best behavior especially when my family eats at a restaurant. It was the perfect opportunity for me to display that I have imbibed the “elbows off the table”, “use the proper utensils,” and “finish all the food on your plate” rules, among others.

Thanks to the recent WWF-Philippines Savour Planet workshop, The Sustainable Diner: A Key Ingredient to Sustainable Tourism, I learned that, aside from the social niceties of eating out, the younger generation should be taught to eat responsibly and sustainably as well.

For instance, did you know that food waste is actually the biggest threat to the environment today? Seventy percent of terrestrial biodiversity loss and and 69% of global freshwater use is attributable to food production and consumption. A significant portion of this concerns dealing with food waste.

With this in mind, WWF-Philippines launched its The Sustainable Diner Project, an initiative that aims to lessen food wastage and contribute to the improvement of the implementation of sustainable consumption and production processes in the foodservice sector.

The Sustainable Diner’s Savour Planet series aims to empower and educate Filipino diners, media partners, the academe, as well as fellow non-government organizations and food security projects on the importance of sustainable food systems and sustainable dining. It released a nine-step guide for the public to follow when eating at restaurants to contribute to efforts in lessening food waste.

Being both a foodie and a mom, I reflected on how to integrate these concepts to both aspects of my life. Here’s my take on how you can apply the guide when dining out with the family:

One: Dine in sustainable restaurants often.

A sustainable restaurant is one that incorporates sustainability in its operations: from sourcing of ingredients, food preparation and service to clean up and waste disposal. Earth Kitchen Katipunan which hosted the workshop, for example, espouses the farm-to-table concept in acquiring ingredients that not only lessens the carbon footprint involved food transport but also supports local farms and indigenous communities.

Talk to your kids about these concepts and how to spot these kinds of eateries. You can also apply similar tactics employed by restaurants when packing their baons.

Two: Choose dishes made of ingredients that are in season.

In-season local produce involves far less transport from where they are grown to your plate. Restaurants that use such produce also take advantage of their plentiful supply and freshness.

Personally, I associate certain fruit flavors with seasons and I look forward to the time when I can taste them again. For example, luscious ripe mangoes are for the summer while the sweet and earthy avocados are best enjoyed during the rainy season.

When dining out with your kids, do point out which fruits are in season. This will help them see that there is a proper time for everything, and they can learn to anticipate when they can enjoy their favorite fruits again.

Three: Be adventurous! Try plant-based dishes.

When dining out, expose your kids to dishes that feature plant-based ingredients. Vegetarian-friendly eateries such as Wabi-Sabi and Pantry by Rub Rack, for example, both feature tasty meat-free dishes that kids will love.

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You can even incorporate more produce in your home cooking. In case, plant-based food does not figure much in your cooking repertoire, you can always refer to cookbooks on the subject.

Four: Order only what you can finish.

Many of us have received admonishments from our parents while we were growing up to finish whatever is on our plate at mealtimes. This is actually a reminder for us to be mindful of how we consume. Finishing off our plates means less wasted food; eating our three square meal a day is a luxury considering that many in the world actually experience involuntary hunger.

When kids are at their favorite restaurants, they sometimes want to order all their favorites and resort to pester power to get their wishes. As parents, we should guide them to only order what they can consume.

Alternatively, we can also bring reusable take-home containers so you can bring leftovers home.

Five: Ask about the dish and its ingredients.

By asking the restaurants about what goes into the food they serve you as well as the livelihoods they support, you are letting them – as well as your little ones – know that these concerns are important and factors into the decision of which business you want to support.

Six: Don’t be afraid to request for modifications.

There’s really no harm in asking for minor changes in the way the food is prepared or served, especially if it doesn’t significantly impact the restaurant’s operations. Requests such as “less oil please,” or “leave out ingredients that I’m allergic to or won’t eat” will, at the very least, be considered by the restaurant staff. Making your preferences heard and addressed also teaches your children about their rights as consumers.

Seven: Bring your own reusable utensils.

Restaurants usually provide disposable plastic spoons, forks or straws. Avoid using them to lessen those being just thrown away and adding to the landfills. When possible, bring your own set that you can clean at home afterwards.

Eight: Segregate your waste properly.

If your favorite eateries are still not into waste segregation, encourage them to practice it. Waste segregation makes it easier for everyone – the restaurant owner, the waste disposal team, the government and even you as the consumer – to maximize all the resources involved in handling your food.

For example, the leftover bits of food can be composted to fertilize soil for farmers, the dry materials can be recycled while the actual waste that go to landfills are minimized.

Teaching your kids to segregate is a good way to teach them to classify things and view them according to their maximum potential use.

Nine: Educate your friends about sustainable dining.

Encourage your kids to share their sustainable dining habits to their friends by gifting their friends with reusable utensils or inviting their friends over to your place where they can see how you practice it.

Seeing your kids influence their friends for the good of the environment is quite an achievement as a parent.

Bringing up kids who are environmentally aware and practice sustainable dining not only helps in environmental conservation but also imparts values and behaviors to them that will stand them in good stead as they take their place in society.

For more details about WWF-Philippines and its initiatives, visit wwf.org.ph.

This post contains affiliate links.

Check out my posts related to conservation and the environment:

Header image by Pablo Merchan Montes on Unsplash

No place for food waste! WWF-Philippines kicks off Savour Planet 2019 with a new theme

Together with Earth Kitchen Katipunan, Rise Against Hunger Philippines, Solu, and Greenspace, World Wide Fund for Nature (WWF) Philippines launched the new theme for the media trip series’ second year in Quezon City last March 16, 2019.

2.4 million Filipino families experienced involuntary hunger at least once in the past three months. Only 1 out of 3 Filipino households are considered food secure. In 2016, 6.8% of Filipino households experienced not having any food at home.

These sobering statistics give us a glimpse of the reality that families are facing when it comes to the major hunger issue we are experiencing in the Philippines. And yet, it has been estimated that each Filipino still wastes an average of 3.29 kg of rice per year, which, when totaled, would be enough to feed 4.3 million Filipinos.

There is clearly a gap between the amount of food we are able to produce as a country and the amount of food made available for our citizens to consume. That gap is actually the amount of food that we knowingly or unknowingly waste.

“Food waste is the biggest threat to nature today. When 70% of terrestrial biodiversity loss and when 69% of global freshwater use is attributed to food consumption and production, knowing about food waste is not enough. We must do something. We must create sustainable food systems for the survival of both Filipinos today and tomorrow”.

With that call to action, Melody Melo-Rijk, WWF’s Project Manager for Sustainable Consumption and Production in the Philippines, welcomed participants from Quezon City to the launch of the Savour Planet workshop’s new theme – No Place for Waste.

Recognizing the importance of educating Filipino diners on various ways of how they can help lessen food waste, WWF-Philippines, through its pioneer project on sustainable consumption and production, The Sustainable Diner: A Key Ingredient for Sustainable Tourism, has launched the 2019 run of its flagship media trip series at Earth Kitchen Katipunan – a restaurant dedicated to supporting local farmers and indigenous communities through the promotion of the farm-to-table concept. As the project’s flagship series, Savour Planet aims to empower and educate Filipino diners, partners from the media, the academe, as well as fellow non-government organizations and food security projects on the importance of sustainable food systems and sustainable dining. While last year’s theme, Cooking with a Purpose, focused on establishing an intimate connection between diners and the food that they eat through cooking, the new theme aspires to take that connection further by empowering diners to explore different avenues by which they can help keep the food on their plates from being wasted.

“All over the world, 1/3 of the food produced never reaches our plates every single year. Food waste is never okay. We have to instill this in the minds of our consumers because it is morally and socially unacceptable for us to waste food”,’ says Melo-Rijk, who opened the workshop by giving a brief introduction of The Sustainable Diner project and the context as to why the project was conceptualized in the first place. “When we talk about restaurants, food waste would also mean wasting money. There are hidden costs to food waste, some of which include labor cost, energy cost, disposal cost, and other added costs related to biodegradable waste management.”

To illustrate the gravity of the manner by which we waste food, Melo-Rijk brought to attention a source of food waste which most people usually contribute to without fully knowing its implications: ugly produce. The term “ugly produce” refers to produce that are misshapen, undersized, discolored, bruised, or in possession of unusual spots. These kinds of produce are usually ignored by the market, who would opt to go for “perfect-looking” items believing that they would taste better and would contain more nutrients than their bruised and battered counterparts. Melo-Rijk was quick to dispel this common perception. “When it comes to fresh produce, the ugly is just as good as the pretty in terms of taste and nutrition. Food safety is not based on outside appearances – for as long as the inside is not compromised, these food items should be safe to eat”,’ says Melo-Rijk. “Certain studies even promote that ugly produce can sometimes be more nutritious because most of them are organically farmed, with no alterations in terms of the nutrients that they contain. When we buy ugly produce, we help prevent food waste.”

Jomar Fleras, the Executive Director of Rise Against Hunger Philippines, then talked about the hunger situation in the Philippines, with an emphasis on the role of food banks in both the alleviation of hunger and the rescuing of food that would otherwise be thrown away. He opened to the participants the option of food donation as a viable means of decreasing instances of food waste in their daily lives and contributing to the greater goal of sustainable development. “To those who are familiar with the Sustainable Development Goals, we know that at the very core of these goals is the capability to ensure food security at the household level. When it comes to SGD 2, which is Zero Hunger, there is absolutely no compromise. There are no reduction targets, plain as day, we need to end global hunger”,’ says Fleras. “With existing policy frameworks in the Philippines that encourage the donation of food for charitable purposes, food banking becomes a vital platform to the attainment of SGD 2 and the prevention of further food waste. With Rise Against Hunger Philippines and the Good Food Grocer, our mission is to provide nutritious and safe food to nutritionally at-risk individuals and families.”

Aside from donating food to avoid food waste, there is also much talk about the ways in which we manage our waste. Waste management is becoming a big problem, especially in developing countries like the Philippines where consumption in various forms, including food, has risen tremendously. Proper waste segregation can prove to be instrumental in salvaging food from our landfills, especially when 52.31% of our solid waste consists of biodegradables, which includes food waste and garden waste. This is where Solu comes in, and their Lead Strategist, Pang Delgra, made a great case on why our waste management systems need to innovate to keep up with the times. “The current waste management system is broken. People want to segregate, but they know the effort is futile when everything is just being brought to the same landfill anyway”,’ says Delgra.
“As a platform that connects all market participants and incentivizes citizens to sell their segregated waste materials, Solu enables Filipinos to make money from their waste and to help the environment through sustainable waste disposal”.

The micro-talks ended with a presentation on bokashi composting, led by Rina Papio, Founder of Greenspace by introducing the participants to the concept of bioremediation, or the use of biological organisms to break down environmental pollutants and solve environmental problems, Rina was able to paint a clear picture on how microorganisms can turn food waste into nutrient-rich compost that will help keep our soils healthy. “Bokashi composting is a great way for individuals to divert food waste away from our landfills. With the help of beneficial microorganisms, we can turn food waste into healthy soil and keep it from polluting the Earth”,’ says Papio. “With bokashi composting, anyone can create their own green space in just four easy steps. Just collect your food waste and layer it with bokashi bran, tightly seal your bokashi bucket to allow for anaerobic fermentation, mix your fermented food waste with soil, and then after four weeks, you will already be able to use the compost you made in your garden.” During the actual demonstration, the participants gamely participated in the afternoon bokashi workshop, where they learned first-hand how they can help regenerate the soil and even grow their own food using repurposed food waste in the form of bokashi compost. Afterwards, The Sustainable Diner team surprised the participants with a giveaway of 5 bokashi composting kits. The lucky winners will use these kits to start off and write about their composting journey.

By emphasizing to Filipino diners the need to reduce food waste and by introducing them to different food waste reduction and diversion techniques and platforms, WWF-Philippines hopes to foster a greater consciousness when it comes to addressing the effects of business-as-usual food consumption and production patterns. Sustainable dining is not just about the food that we are about to consume in the moment, but also about the food that we will leave behind. With innovation, ingenuity, and inspiration, it is possible to prove that here in the Philippines, there really is just no excuse nor place for food waste.

About WWF:

WWF is one of the world’s largest and most respected independent conservation organizations, with over 5 million supporters and a global network active in over 100 countries. WWF’s mission is to stop the degradation of the Earth’s natural environment and to build a future in which humans live in harmony with nature, by conserving the world’s biological diversity, ensuring that the use of renewable natural resources is sustainable, and promoting the reduction of pollution and wasteful consumption.

WWF-Philippines has been successfully implementing various conservation projects to help protect some of the most biologically-significant ecosystems in Asia since its establishment as the 26th national organization of the WWF network in 1997.

About SCP and The Sustainable Diner:

The Sustainable Diner project of WWF-Philippines aims to contribute to improving the
implementation of sustainable consumption and production (SCP) and lessening food wastage in the country. WWF-Philippines wants to engage the government, food service businesses, and consumers so they will support sustainable dining practices and help make the Philippines’ food service industry more environmentally friendly.

The Sustainable Diner project, under Sustainable Consumption and Production, is part of the International Climate Initiative (IKI). The Federal Ministry for the Environment, Nature Conservation, and Nuclear Safety (BMU) supports this initiative on the basis of a decision adopted by the German Bundestag.

For more details about WWF-Philippines and its initiatives, visit wwf.org.ph.

Details provided by WWF-Philippines in a recent press release.

Check out my posts related to conservation and the environment:

How moms can nurture a love for reading among kids

With all content available in a myriad of forms and platforms, sometimes we parents wonder how we can instill a love of reading among our kids.

Wishing to do so is not being out of touch with the times. Studies have shown that avid readers have certain advantages over their peers. Since reading is a more complex activity than watching video content on television or other gadgets, it helps to exercise their brains, improving concentration and imagination, as well as their vocabulary and language skills. A well-read child may have a better and more expansive understanding of the world around him and may be able to develop empathy for others.

In a recent Mommy Mundo #MomSchool learning session “Raising Readers and Writers in the Digital Age,” mom and Keys School literacy coordinator Monica Lopez Javier shared some insights and tips on how parents can help foster a love of reading among their kids.

For Teacher Monica, talking to your kids starting from early childhood is very important.

“Talk is the foundation of learning,” she shares. “Through language, meaning is built.”

She encourages parents to develop oral language at home, to facilitate kids in communicating and interacting with them. Kids should learn how to tell stories to learn how to put the things and situations around them in perspective or context.

Some tips she shared include:

Respect their think time. Younger children take time respond to your conversation prompts. Allow them the time to process the conversation and respond to you.
Establish rituals of conversation. Make time when you’re available to converse with your kids. Set up long talks with the kids when you can communicate with them at length.
Talk about complex topics. As kids grow older, allow them to process more complex ideas as they communicate with you. When letting them talk about their day, ask them what they learned or what they plan to do.
Don’t shy away from trouble stories. Don’t raise your kids in a bubble. For example, tell them about the bad day you’re having and how you cope with it. They will be able to express to you their similar emotions as well as model their response to challenging situations after yours.
Teach them to listen. Kids should be encouraged to respond thoughtfully. Help them understand that when they listen, even to opposing views, their ideas can grow.
Support their language development through reading. Kids’ vocabularies are better developed by reading. It also through reading that they encounter fresh concepts and ideas. Parents are encouraged to read aloud to younger kids so that children will develop a love for words and imagination that reading affords. For older children, parents are urged to discuss the books that the kids read; this will help them process what they learn from books and develop critical thinking.

Parents may be worried that buying more and more books may be a strain on the budget. Teacher Monica advises looking for libraries in your area where you or your kids can borrow books.

Growing up as a child of a reader, and becoming an avid reader myself, I can attest to the hours of enjoyment and the fun of discovery that I experienced since childhood. Being a reader has also informed my writing and my current work in marketing and in blogging.

I’m proud that I have helped to instill the same love for reading in my daughter.

This #MomSchool learning session held at the Ayala The 30th Activity Center was organized by Mommy Mundo, a community of moms dedicated to making motherhood easier, happier and more fulfilling for every mom through various avenues and activities.

Want to be on your way to developing future avid readers? Below is a list of the books that Teacher Monica recommends for reading aloud to kids.

Goodnight Moon by Margaret Wise Brown

My World by Margaret Wise Brown

The Runaway Bunny by Margaret Wise Brown

The Art Lesson by Tomie dePaola

Tom by Tomie dePaola

Strega Nona by Tomie dePaola

The Cloud Book by Tomie dePaola

A Chair for My Mother by Vera B. Williams

Bunny Cakes by Rosemary Wells

Freight Train by Donald Crews

Amelia Bedelia by Peggy Parish

Henry and Mudge by Cynthia Rylant

Owl Moon by Jane Yolen

My Father’s Dragon by Ruth Stiles Gannett

Frog and Toad Are Friends by Arnold Lobel

Charlotte’s Web by E.B. White

Stuart Little by E.B. White

Matilda by Roald Dahl

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Gave my nails a treat at Nailaholics, SM Pasig

I seldom get manicures or pedicures: having been blessed with nails resistant to chipping or breaking while within a reasonable length, I just usually cut my nails myself every month or so. Also, I usually devote the time and money for this kind of self-care towards other pursuits (like foodie meetups, yeah!).

Surprisingly though, far from being a frivolous self-indulgence, getting nails done actually can be very beneficial to most women’s well-being.

How?

A mani-pedi session at a local nail spa or salon is a precious moment when a woman can unplug from the usual concerns of work and family life. The half-hour it takes for a nail specialist to clean, cut, shape and file a woman’s nails is time she can spend with her phone hidden away as she lounges on a comfy chair with her hands and feet up. Many girls take this as an opportunity to de-stress.

A treatment also oftentimes include a relaxing hand and foot massage that helps improve blood circulation and ease joint movement in these limbs.

Furthermore, regular nail treatments also reduces the chances of nails developing fungi and other infections, thanks to the intensive cleaning that they go through.

I recently got to treat myself to these health benefits when I got a free mani-pedi treatment at Nailaholics at SM Pasig (thanks to my good friend Jen of SandUnderMyFeet.com for the GC!).

Nailaholics is a chain of nail salons that seek to provide the metro’s denizens with a place to escape to and get pampered.

Inspired by the chic and luxurious beach life along the Hamptons coast, its premises are marked by seaside inspired colors and decor. Soft mood piped-in music also contributes to the relaxing atmosphere.

After ushering me to a lounge chair, my nail technicians (NTs) Issa and Dicel set about giving me and my nails a much-deserved treat which included:

Soaking my hands and feet in warm scented water for a few seconds. This helps to moisturize and soften my nails prior to the treatment.

Shaping my nails. My nails usually grow in a rounded shape so the NTs just clipped and filed my nails following this natural shape. This actually results to stronger nail growth.

Cleaning. A cuticle cream is applied to my nails and the cuticle is gently pushed down to create an appearance of longer nails.

Hand and Foot Massage. My hands and feet were applied with lotion and given a gentle reflexology massage. Ooh, this made me want to go back the very next day!

I opted not to have my nails colored because, being a no-frills girl at heart, I didn’t want the responsibility of maintaining colored nails.

My mani-pedi treatment at Nailaholics was a welcome respite from the daily grind. Knowing that it actually contributes to my overall health, and to my confidence in presenting myself to the world, are welcome bonuses.

Now I’m thinking of treating my best gals to a nail spa day at Nailaholics for my birthday.

This Nailaholics branch is located at Unit 148 SM Center Frontera Verde C5 Ugong, Pasig City. Other branches in metro are located in the following cities:

Makati: Cash and Carry, Glorietta 3, Ayala Malls Circuit

Quezon City: Eastwood Citywalk, Fishermall, Gateway Mall Cubao, Robinsons Galleria, SM Fairview, Ayala Malls Cloverleaf

Muntinlupa: Festival Mall Alabang, SM Muntinlupa

Manila: Lucky Chinatown Mall, SM Manila

Taguig: Uptown Mall BGC, Market! Market!

Pasig: Robinsons Metro East

Paranaque: SM Bicutan, SM Sucat, SM BF

Las Pinas: SM Las Pinas, SM Southmall

Pasay: SM Mall of Asia

Marikina: SM Marikina, Ayala Malls Feliz

Mandaluyong: SM Megamall

San Juan: Unimart Greenhills

For more details, visit the Nailaholics website.

Healthy Thai Milk Tea at Jelly G, UP Town Center

Milk tea has never been more prevalent lately, but did you know that Thai milk tea has been around much longer than the boba milk teas we’ve been craze-ing about?

In fact, Jelly G, a chain of stores specializing in Thai milk tea, has been operating since 2010.

Together with other food bloggers of #SaanSaPH, I was invited to a tea-tasting at the UP Town Center branch of Jelly G. This where owner Jolly dela Pena and her staff showed us all the wondrous variety of deliciously refreshing drinks Thai milk tea can be made into as well as its myriad of health benefits.

Thai milk tea is made from black tea – the tea variant with the boldest and most complex flavor – with added crushed anise seeds and tamarind seeds and sweetened by condensed milk, giving it that distinct and exotic flavor.

At Jelly G, the teas are prepared and steeped in small batches daily, ensuring freshness and full flavor. Grass jelly – a healthier option to the usual black pearls as it is an antioxidant and aids in digestion – are also added on to some of the drinks: hence the name Jelly G.

Thai milk tea is good for you as it helps in delaying aging, improving digestion and fighting infection. So you can bet that aside from treating your taste buds to some delish milky goodness from your Jelly G drinks, you’re also treating the rest of you to some much-needed nutrients.

Check them out:

King Thai Milk Tea (Php75 | Php95). Made with black tea, condensed, evaporated and powdered milk mixed with brown sugar with grass jelly, this is the classic taste of Thai Milk Tea.

Cheesy Thai (Php85 | Php115). Now take the deliciously exotic taste of Thai Milk Tea and add cheddar cheese and rock salt. Imagine milky sweetness and the slight saltiness from the cheese in one heavenly drink.

Pink Sala Fruit Tea (Php75 | Php95). Sala (also known as snake skin fruit) is a type of palm native to Indonesia and cultivated in other Southeast Asian countries like Thailand. The sweet pink-hued juice of the sala is then combined with black tea and brown sugar with a few spoonfuls of popping strawberry balls for added bursts of fruity sweetness.

Queen Green Milk Tea (Php75 | Php95). Jelly G uses jasmine green tea, a tea variant known to help in fighting cancer, heart diseases, diabetes and strokes as well as staving off dementia. In this drink, jasmine tea is combined with condensed, evaporated and powdered milk and brown sugar with chewy black tapioca pearls stirred in.

Oreo Coffee (Php95 | Php125). This time Thai coffee takes center stage. Made with ground arabica beans, Thai coffee is brewed then mixed with condensed milk and crushed Oreo cookies, making this a dessert and drink in one cup!

Choco Chocnut (Php120 | Php160). Chocolate is mixed into tea and that candy mainstay of Pinoy food pop culture Chocnut, made from coconut milk, crushed peanuts and cocoa powder. A sip of this yummy confection brings back so many fond childhood memories.

With this selection of drinks, Jelly G has proved to me and my fellow foodies that Thai milk tea deserves more time in the spotlight.

This Jelly G Thai Milk Tea stall is located at Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City (in front of National Bookstore).

Another stall can be found at Third Floor, Market! Market!, Bonifacio Global City, Taguig City.

No time to visit Jelly G’s mall-based stalls? Why not have your Thai milk tea delivered via Grab delivery?

Disclosure: Together with other food bloggers of #SaanSaPH, I was invited to attend a foodie meetup held here wherein in drink items were served to allow us to sample the fare. These were not paid for by the attendees, including myself.

Check out my reviews of other milk tea joints:

Refreshing lemon drinks at Jack’s Lemonade, UP Town Center

It’s actually an iconic image of summer: amidst the sweltering heat, you quench your thirst with an ice-cold glass of lemonade.

Aside from being a refreshing drink, lemonade is actually quite a good source of vitamin C. It aids in detoxification, skin care, hydration and weight loss, quite a lot of health benefits for such a basic drink.

But did you know that if you’re at Jack’s Lemonade, a lemonade is not just a lemonade?

With thirty lemonade variants available under an entire family of flavors, your refreshing cup becomes so much more than a basic lemon-flavored sweetened water. Together with other food bloggers of #SaanSaPH, I was invited to a foodie meetup at the UP Town Center branch of Jack’s Lemonade where owner Jolly dela Pena assisted us in exploring various options of lemonade’s tastes and textures. This just confirmed that Jack’s Lemonade is anything but basic.

Take the Basil Rich Tamarind (Php95 | Php115) for example. Incorporating both fresh basil leaves tamarind puree into the drink resulted to an herby yet thirst-quenching drink. Tamarind also helps in digestion, boosting the immune system, managing diabetes, improving nerve function and blood circulation, as well as in relieving gout and joint pain.

The Strawberry Mint (Php95 | Php115), on the other hand, adds the cool and fresh mouthfeel of fresh mint leaves and the fruity sweetness of strawberry puree to the lemonade.

For dessert-lovers out there, the Lemon Cheesecake (Php95 | Ph115) which combines lemonade with powdered milk, condensed milk, grated cheddar cheese and plum salt has an interesting combination of sweet and salty that complements the lemonade’s citrusy taste.

The Lemon Square (Php95 | Php115) further ups the ante when it comes to dessert flavors. Adding crushed graham crackers to the lemonade and milk mixture makes this a decadent delight.

Lastly, the Creamy Purple (Php95 | Php115) offers is a purple-tinged drink resulting from the reaction of the blue butterfly pea infusion with the acidic lemonade. Add-on some yogurt poppers for additional bursts of tangy sweetness with every sip.

All the drinks here use freshly squeezed imported lemons combined with locally sourced fresh fruits and brown sugar, making them extra healthy.

This Jack’s Lemonade branch is located at Cinema Area, Third Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City.

Other branches may be found at:

Ground Floor, Trinoma Mall, Bagong Pag-Asa, Quezon City
Food Choices, Fourth Floor, Ayala Malls Feliz, Dela Paz, Pasig City
Level 6, Shangri-La Plaza, Ortigas, Mandaluyong City
Third Floor, Glorietta 2, Ayala Center, Glorietta Complex, Makati City
Fourth Floor, Market! Market!, Bonifacio Global City, Taguig City
Second Floor, Market! Market!, Bonifacio Global City, Taguig City

Online community aims to help moms achieve financial independence through freelancing

Gone are the days when moms are expected to just stay home to manage the household. Recognizing their own potential for so much more outside of domestic concerns, women have established themselves in the workforce whether as employees in corporate offices, or more and more lately, as freelancers.

Freelancing has long been an option for many women, including those seeking to leave their corporate jobs to be able to spend more time with their families, or stay-at-home moms who want to contribute to the family’s income.

However, for many who are new to this kind of employment, freelancing may seem quite daunting.

Fortunately, resources are available to them in the form of Richie Rebamuntan and the online community she founded #WEdothetalk.

The entrepreneur behind I Connect Marketing & Business Services has for years been recruiting and training women to do work as virtual staff for clients, including those based abroad. Seeing the potential to help more women achieve success similar to her own, and with the support and encouragement of her former students who are now the group’s pioneers, she established the #WEdothetalk online community.

Recently, the #WEdothetalk website – wedothetalk.com – went live, giving potential clients comprised of SMEs in the United States, United Kingdom and Canada a direct line to her pool of competent virtual staff, all of whom are members of her online community.

Richie’s goal is for #WEdothetalk to help moms achieve financial independence through three milestones:

One: Through a home-based job

Richie believes that a mom does not have to work far from home and away from her family. With a computer, a stable internet access and the skills she can develop through the resources available at the #WEdothetalk online community, she can successfully land a job and earn a living, while still being there for her family.

To this end, Richie conducts free webinars for her community members on online freelancing every Wednesday and Friday via Facebook Live. Dubbed An Hour with Richie, it offers viewers valuable know-how in navigating the freelancing world, from crafting a resume, submitting proposals at Upwork, to scouting for home-based jobs.

Two: Through a home-based business

While working on a home-based job can be financially rewarding, having an established home-based business can be even more so, as it can help generate passive income. This can fund the little luxuries to treat the family or form part of the family’s savings for a rainy day.

Aside from her company, Richie also packages and distributes her own brand of pure wild honey – Rich’s Pure Raw Honey from the Wild – and all-natural bath soaps – Lady’s Youthful Secrets.

She also exposes her community members to various business opportunities such as direct selling and cottage industries that can be established and operated in the home.

Three: Through financial literacy

Earning and making a living through freelancing or having a home-based business can be exhilarating for many moms. However, to sustain this lifestyle, moms must also learn the value of money, and how to strategically invest in their business and in themselves.

Integral to these milestones is the value of community. It is with the support and guidance of fellow women freelancers and entrepreneurs that moms can ably navigate the freelancing arena and succeed in their ventures.

The launch of the #WEdothetalk website was held at the Rizal Art House, supported by representatives of Digital Mom Academy, Social Media WAHM, and Digital Career Advocates of the Philippines. The event was sponsored by AXA Philippines, Skin Magical, Unilever Network Philippines, doTerra, Rizal Art House and Delicacita. Aside from myself, the event was also covered by Marj Liwag of LittleMsPrinter.com.

More information and resources are available for budding freelancers at the #Wedothetalk online community. To join, visit facebook.com/wedothetalk.

Many thanks to Richie for inviting me to the launch and for welcoming me into the community.

Watch this space for more insights gained during the event and from the group.

Former OFW pays tribute to family recipes at Las Pinas’ Cafe Tribu

When OFW, nurse and new mother Krishna Torres – Pagarugan returned home to the Philippines to raise her daughter, she decided to become a franchisee of Cafe Tribu, a coffee shop specializing in Philippine-grown coffee beans.

However, her coffee shop soon turned into a family affair.

Her sister and business partner Kathleen Torres-Bell turned their premises – formerly occupied by a beauty salon – into a bright and cheery haven for relaxing and conversing with friends. A colorful array of furniture and decor are mixed and matched into an eclectic yet tasteful combination: from the flowers and wire lamps hanging from the ceilings, her father’s paintings and mural taking pride of place on the walls, to the various chairs, tables and throw pillows that make one’s stay here quite comfy indeed.

The cafe’s sprawling premises can accommodate up to fifty people for a party or office function, but can also serve as a cozy venue for an informal art exhibit or crafting workshop.

A wide spectrum of diners comfortably pass their time in this space – from local businessmen taking a break from their morning walk, to students of nearby schools and colleges meeting up with friends.

Her mother, a cooking enthusiast, helped her expand the store’s menu to include classic Filipino dishes – affectionately dubbed Naty’s Specialties after her late grandmother – some of which I was able to sample, among others, when I visited this place for a much-awaited get-together with two of my closest college friends. These are dishes made-to-order at least two days prior, and are good for three to four persons, which include:

Kare Kare (Php420). To be honest, I’m still loyal to my mom’s Kare Kare in terms of flavor and mouthfeel but this does come close. The meat, slow-cooked for hours, is tender and can be easily pulled apart by my fork. Together with crisp, lightly cooked vegetables, it is submerged in a thick peanut sauce. When eaten together with rice and the cafe’s slightly spicy homemade bagoong (shrimp paste), each mouthfull is an explosion of flavor.

Laing (Php240). Bicol’s signature dish of shredded taro leaves and meat bits cooked in coconut milk – and accompanied by a hefty serving of sliced chilis – is one of my husband’s favorite dishes. I took some home for his dinner which he loved. (Ganda points for me, huh!)

Chicken Barbecue (Php350) and Liempo Barbecue. Another set of Pinoy classic dishes, these are comprised of large pieces of chicken and pork belly marinated in a sweet barbecue sauce and grilled to tender and juicy perfection.

Beef Tapa (Php130). Why, oh why, do strips of tender fried marinated beef become irresistible when accompanied by fried egg (sunny-side up, please!) and garlic fried rice?

Alas, too bad for my #dietgoals, Naty’s Specialties go so well with rice, lots and lots of it. (Our nanays and lolas seldom thought about carbs when these recipes are being developed, I guess.)

Meanwhile, to address the hunger pangs and limited budget of the students who frequent her cafe, Krishna also serves snacks that are easy on the tummy and on the students’ wallet such as:

New York Hotdog (Php115). A hefty Frankfurter rolled in oil, topped with caramelized onions, salsa, spicy mustard, mayonnaise, ketchup and bacon bits.

Club House Sandwich (Php100). This double-decked sandwich has layers of ham, tuna and veggies, served with crisp potato chips.

Want something hot to accompany those yummy snacks? You can’t go wrong with the drinks whipped up by the cafe’s Lebanon-trained barista such as the Hot Chocolate Velvet (Php90), White Chocolate Latte (Php105), Caramel Macchiato (Php105) and Oreo Latte (Php120).

How about something refreshing to cool yourself down when the hot summer days come along? Check out the cafe’s icy frappes such as the Matcha Green Tea (Php140), Strawberries and Cream (Php120) and White Mocha Frappe (Php120). But really, don’t leave the store without a taste of the cafe’s specialty, the Coffee Peanut Butter Avalanche (Php150), truly a heavenly concoction!

This day was memorable because three friends were able to come together for good conversation over good food and drinks, amidst beautiful surroundings. So make your own beautiful memories with family and friends here at Cafe Tribu!

This Cafe Tribu branch is located at 136 Gloria Diaz Street Corner CV Starr Avenue, BF Resort Village, Talon, Las Piñas City. For reservations and inquiries, call +63 2 3563971 or +63 995 2740204.

Disclosure: Together with my college friends, I was invited to a food tasting held at this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by my companions nor myself.

New and exotic dishes at Essential Goodness for the Pilgrims in Poblacion

Along the busy and traffic-congested road that is Makati Avenue is a haven catering to the wanderers that venture into this bustling city.

Dubbed Essential goodness, for the pilgrims, it is a rooftop restaurant and bar of premium hostel Lub D Makati. The restaurant’s dining experience is the result of the hostel’s collaboration with notable local chefs Nicco Santos and Quenee Vilar of Hey Handsome and Your Local restaurants. With a menu that builds on familiar Pinoy favorites and international cuisines, the resto initially made a name for itself among Poblacion’s denizens with its All-Day brunch menu.

It also boasts of tastefully decorated interiors and an al fresco roofdeck with a breathtaking view of the Makati skyline.

Recently, along with fellow foodies, I got a sneak peek at its soon-to-be-launched menu items which were paired with drinks from the resto’s bar list. These include:

Tofu Salad. Made with marinated kino tofu tossed with spinach, cilantro, basil and lime. It is paired with Caipirinha, a Brazilian cocktail made with lime, sugar cubes and cachaca, a distilled spirit concocted from fermented sugar cane juice.

Salmon Ceviche. Raw marinated salmon served with green papaya, tomatoes, coconut cream, green and red eye chilis and cilantro. It is paired with Sauvignon Blanc.

Crab Curry. Crab meat stewed in curry, and served with cilantro and roti, flatbread originating from India made from stoneground wholemeal flour. It is paired with the exotic Sour Sup Black Tea, a drink made of guyabano juice, black tea and whisky.

Fried Chicken Poppers. Juicy fillets of breaded chicken served with spicy sambal cream cheese and edible flowers.

Vegan Curry Laksa. The Southeast Asian spicy rice noodle soup made even healthier with shitake mushrooms, zucchini, bean sprouts and banana hearts. It is paired with a refreshing glass of Essential Iced Tea made with black tea, lemongrass and calamansi.

Thai Fried Chicken. Cured chicken deep-fried to achieve a crisp and flavorful skin and tender juicy meat. It is served with pickled red bell pepper and green chili sambal on top of fragrant herbed rice.

Braised Beef. Local beef slow-cooked for four hours and served with guava sauce, green papaya salad and herbed and toasted rice. It is paired with Cabernet Sauvignon, one of the world’s best-known red wine varieties.

Earl Grey Chocolate. A thick layer of grey black tea infused chocolate smeared onto a bowl containing vanilla ice cream topped with citrusy yuzu syrup and brown butter crumbs.

Mango and Sticky Rice. Slices of sweet ripe mangoes topping a bed of coconut sticky rice with a side of caramelized peanuts.

The new dishes feature a distinct Southeast Asian taste profile, with some heat from the chilis and crisp freshness from the vegetables. One or two dishes do have a bit of a problem in balancing the flavors but this can be addressed prior to their official launch. Do watch out for these tasty offerings in the coming days.

The deliciously exotic food, chill vibe and beautiful surroundings made this food tasting a very memorable event for me and my fellow foodies. Kudos to the Essential goodness, for the pilgrims team for the masterfully prepared dishes and the lovely event.

Essential goodness, for the pilgrims is located at 13th Floor, Lub d Makati, 7820 Makati Avenue, Poblacion, Makati City, open daily from 6am to 3pm and 6pm to 10pm. For inquiries and reservations, call +63 2 5416358 loc 2600 or +63 917 5340497.

Disclosure: Together with other food bloggers, I was invited to attend a food tasting held in this restaurant. Food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Seven Reasons why Bistro Charlemagne, Nuvali is your road trip foodie stopover

The Santa Rosa – Tagaytay Road is just teeming with strip malls with various dining options as well as standalone restaurants. Any foodie would be faced with the dilemma of where to eat with so many food choices available.

May I present the Bistro Charlemagne in Nuvali as a viable option? Here are seven reasons why which became even more apparent when my extended family made our way down here after our Tagaytay sojourn.

One: It’s where the cuisines of the East and West come together and have a ball

Being a third-generation restaurateur, owner Charlemagne Lim achieves the balance between tradition and novelty in cuisine. The offshoot of Little Asia, Bistro Charlemagne features a little bit of the well-loved dishes its mother-restaurant popularized and a whole lot of new or innovated-upon dishes developed specifically for this new concept resto.

Take the Ceasar Salad (Php295) for example: the crisp Romaine lettuce, classic dressing, shredded chicken breast and slivers of parmesan cheese are to be expected and quite yummy… but add delicate boiled quail eggs into the fray? Say what?!?

How about the Crispy Lumpiang Hubad (Php305)? The classic shredded and sautéed vegetables that make up the local fried vegetable rolls of our childhood are served on top of a crisp pastry while doused in garlic sauce and sweet soy dressing.

The much-raved about Beef Tenderloin Rolls with Cheese (Php405) did not disappoint either. Our group loved the finely rolled tenderloin slices stuffed with melting cheese on top of authentic teriyaki sauce that we ordered for another plate of these goodies.

Or consider, a new favorite of my daughter #ExhibitA and myself, the Drunken Lengua in Mushroom Brown Sauce (Php405). Those melt-in-your-mouth tender morsels of pan-seared ox tongue are served with mushrooms and asparagus spears on a bed of rich buttery brown sauce. If you had misgivings about eating the more exotic meat parts like ox tongue, this will change your mind.

The Japanese Beef Fried Rice (Php125) tasted the Kamameshi Rice of Japanese restos but had a lighter feel. It went so well with our viands that we consumed three bowls of it.

Two: Your favorites are here too!

Missing the taste of the familiar? No need to fret because old-time favorites are also available on the menu for those seeking more of the flavors they loved and less of the adventure into the unknown.

These include the Tuna Tataki (Php305), an appetizer made of lightly seared tuna loin lightly coated in a crust of sesame seeds and served with the traditional Japanese ponzu sauce. (And yes, we got two orders of these.)

The Chinese food staples Salt and Pepper Spareribs (Php345) and Salt and Pepper Squid (Php365) rounded up our mains.

And because we Pinoys, for some reason, can’t fathom a family meal without a vegetable dish, there’s the Brocolli with Prawns and Mushrooms (Php445). We had one of these as-is, while another was made without the prawns to suit the taste of one of the little ones in our party.

Too bad the Chicken Fingers (Php345) did not make it to our table on time so we just had that wrapped to go.

Three: There’s something for your sweet tooth

Knowing the kiddos’ predilection for peanut butter, I ordered a serving of Reese’s S’mores (Php245). It turned out that dipping crisp graham crackers into warm toasted marshmallows resting on a ganache of peanut butter chips is a decadent treat, not just for the young ones but also for the grown ups!

And wouldn’t you know it; we had another serving of this yummy dessert because…

Four: Birthday celebrants get a special treat!

As Hubby’s natal day was within seven days of our visit to this resto, we were given a free serving of the house special Little Asia’s Crispy Chicken, one of the recipes passed down from Charlemagne’s forebears. (We simply had to present a valid government-issued ID as well as reach a minimum single-receipt transaction of Php1,995.)

A candle was placed right smack in the middle of another Reese’s S’mores for Hubby to blow out while the restaurant staff sang a Chinese version “Happy Birthday to You.”

Five: Did you know Bistro Charlemagne catered to international stars?

When top musical acts such as Katy Perry, Ariana Grande, Smashing Pumpkins and Paramore had their concerts in the country, Bistro Charlemagne was in charge of keeping the stars and their entourage well-fed.

Six: On a budget? No sweat!

When petsa de peligro comes along, you can still satisfy your craving for your favorite Bistro Charlemagne dish with a set meal at only Php215! This already comes with rice, soup and iced tea.

Seven: Check out its new Lenten Specials

Even if your road trip takes place in the days leading to the Holy Week, you can still keep your Lenten observance with Bistro Charlemagne’s new seafood offerings such as Crispy Fish Fingers, Octopus ala Pobre and Baked Salmon in Truffled Spinach Cream Sauce.

Thanks to Bistro Charlemagne for serving as the tasty final stop of our Tagaytay weekend sojourn!

This Bistro Charlemagne branch is located at GFF-6, Building B, Ayala Malls Solenad 3, Nuvali, Don Jose, Santa Rosa, Laguna.

Another branch is found at Fifth Floor, Ayala Malls Feliz along Marcos Highway, Dela Paz, Pasig City.

For reservations and inquiries, call +63 049 2580846 or +63 917 8334223.

Check out my review of its branch in Pasig here: East meets West at Bistro Charlemagne, Ayala Malls Feliz