15 MARCH 2019

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22 SPOTLIGHT Friday, 15 March 2019 Daily Tribune The two ambassadors now join the likes of Gary Valenciano, David Beckham, Orlando Bloom, Millie Bobby Brown, Jackie Chan, Priyanka Chopra, Ricky Martin, Leo Messi, Liam Neeson, Shakira and Lilly Singh in pushing for children’s welfare By Lourdes Florian M. Hernandez The future of the world lies in the hands of children. It’s an idea planted in our heads and repeatedly encountered in our lifetime and even when we were children ourselves. It’s a daunting responsibility placed at such a vulnerable age when they can’t even fend for themselves. But the future of children lies in the hands of adults. That’s what gives the newly-declared UNICEF National Goodwill Ambassadors Daphne Osena-Paez and Anne Curtis the impetus to forge on in their mission — to make sure the children are safe, secure and healthy so they can grow up and fill out their roles as the world’s future. Paez and Curtis were given the recognition and with that the added weight of responsibility as ambassadors for their work regarding the promotion and protection of the rights of Filipino children. Elite cast Paez is an advocate for breastfeeding, infant and young child feeding, maternal health and maternal mortality, universal primary education, nutrition and child protection. Curtis, for her part, supports UNICEF’s various advocacies, including education, Violence Against Children and adolescent health and development. Lotta Slywander, UNICEF country representative, spoke glowingly about the two ambassadors who now join the likes of Gary Valenciano, David Beckham, Orlando Bloom, Millie Bobby Brown, Jackie Chan, Priyanka Chopra, Ricky Martin, Leo Messi, Liam Neeson, Shakira and Lilly Singh in pushing for children’s welfare. “I have seen the two ladies that we have now today grow into their role as celebrity ambassadors and have really helped to significantly advance the issues and causes for children in the Philippines,” says Slywander, who explained that UNICEF Goodwill Ambassadors are “well-known personalities who lend their influence for the wellbeing of children, who are willing to do their utmost to mobilize support for them. They are volunteers who demonstrate a high level of commitment to children and to the organization.” Daphne’s wish Slywander says Paez has had a long history with UNICEF and was one of the keys to pushing for the “First 1,000 Days” law that stands to benefit millions of mothers and babies in the country. Her passion and deep concern perhaps started when she saw Datu Ali, a seven-month boy who suffered from severe acute malnutrition. “One of my most gut-wrenching trips was to Maguindanao in 2011, where I met the seven-month old baby Datu Ali, who, despite suffering from severe acute malnutrition, had the most expressive and beautiful eyes. I didn’t know that Filipino children could be exposed to severe, acute malnutrition as these are the images we just saw in the areas that have famine. But because of conflict and environmental issues, he didn’t get the right nutrition that he needed but UNICEF was there with the community-based management of severe acute malnutrition. He recovered,” says the TV host and producer, entrepreneur and mother of three. Ali was just one story as Paez paid tribute to everyday heroes making a big difference in the lives of people. “I will always remember Jocelyn, a midwife assigned to a barangay in Saranggani. She was assigned to serve five barangays and at the time Saranggani was still in conflict. And I remember that Jocelyn was riding her motorcycle and she had to pass through different barangays but there was fighting going on, so what happened was through NEA Crossword Puzzle © 2018 UFS, Dist. by Andrews McMeel Syndication for UFS ACROSS 1 Shore bird 5 Small store 9 Superlative suffix 12 Two-color cookie 13 Postal delivery 14 Taro product 15 Strong — — ox 16 She, in Baja 17 Annoy 18 Hybrid citrus 20 They have spines 22 Diner order 23 Caesar’s 14 24 Group values 27 Accounts book 30 Near-miss response 31 Longing 32 Old pro 34 Teacup handle 35 Actress -- Hagen 36 Salty drop 37 Steel girders (hyph.) 40 Wed 41 New Zealand parrot 42 Slangy affirmative 43 Take a — (risk) 46 Leaves 50 Vie for office Daphne and Anne: Angels for children ANNE Curtis reads a story to children affected by super typhoon “Yolanda” in Tacloban City. intelligence radio communication, they stopped the fighting and allowed the midwife to pass through because she had an important job of delivering a baby. I remembered that and we even saw the bullet holes from that area. It’s very, very powerful.” Paez thought deeply about what she wishes for the children. “I wish for all children to be loved and cared for. That every child survives and thrives, learns, is protected from violence and exploitation and lives in a clean and safe environment. I had the privilege of growing up in a loving and nurturing family. I’ve had the benefit of growing up in two countries that even if they are so different in the delivery of services, are both relatively peaceful,” she says. “My wish is for all Filipino children to have a fair chance in life, to have access to health services and a good education. As members of society we all have a duty and responsibility to always put children first — not just through government or institutional programs but as individuals during our everyday life.” Paez raises funds for UNICEF Philippines through her flagship project Auction for Action, an art auction that brings together top Filipino artists in design, furniture, art and jewelry for a good cause which is her advocacy for children. Running for kids Curtis enabled UNICEF to reach a younger audience and has utilized her stock as actress, model, television host, recording artist and entrepreneur to raise awareness and funds regarding children’s concerns. 51 On a rampage 53 Livy contemporary 54 Gives the go-ahead 55 Scale button 56 Frigid 57 Earn 58 Gazed at 59 Out of town DOWN 1 Fall guy 2 Big Dipper bear 3 Slender 4 Archer’s weapon 5 Upriver spawner 6 Luminous circle 7 Well output 8 Calm 9 Saga 10 Organize 11 Polynesian carving 19 Overhead railways 21 Batting stat SUDOKU 23 Lucy Lawless role 24 Lamb’s parent 25 Siamese, now 26 Spaghetti seasoner 27 Sanctions 28 Nonstop 29 Caboose’s place 31 Arizona city 33 Make an effort 36 Bland pudding 38 Use sparingly 39 Tend the aquarium 40 Mr. Brooks 42 United 43 Toad kin 44 Jedi knight 45 Technical sch. 46 Fairway shout 47 Affirm 48 — monster 49 Swirling water 52 Merry month Answer to previous puzzle by Ramon Lorenzo Write a numeral from 1 to 9 in each box so that each appears only once in each row, column and 3 x 3 box. Answer for yesterday’s puzzle DAPHNE Oseña-Paez has a conversation with a mother about the health and nutrition situation in Mindanao. A major UNICEF donor since 2009 and a celebrity advocate in 2014, her special projects with UNICEF include the Heroes for Children runs to support children’s First 1,000 Days, fundraising through international marathons and a children’s book. Says Slywander: “The UNICEF brand is something that we have struggled with, sometimes, but it changed. Little did we know that we actually had a hidden gem in our list of major donors, this donor has been quietly donating to UNICEF since 2009. Anne has dramatically helped us reach that divide to young people and bringing a 70-year-old organization to a new and younger audience and who have now the genuine desire to use their voices and help the cause for children.” Perhaps the most visually-striking sight to show how much Curtis values her UNICEF advocacy is when she runs marathons, not just for fitness and pride, but also to raise fund for the organization and its beneficiaries. “I was offered a slot in an upcoming marathon but it’s in April so I can’t train for that but I am going to try for the lottery for Berlin. Let’s see if I can get it. I’ve run two marathons so far for UNICEF, that’s London and then New York, so this will be the third one. The goal is to do all six world majors and raise funds too. UNICEF sets up a site for me where they can donate and you can see the goal going up and up and up so it’s really great. I still have to join the lottery for Berlin to see if i get a slot. It doesn’t matter how I place in the marathon as long as I finish it.” A year after she was named as UNICEF celebrity advocate, Anne visited Leyte province in 2015 in the aftermath of super typhoon “Yolanda” (Haiyan), and Samar province in 2017. She is also updated on UNICEF’s various programs through briefings with program experts in the areas of education and health and nutrition. Curtis enabled UNICEF to reach a younger audience and has utilized her stock as actress, model, television host, recording artist and entrepreneur to raise awareness and funds regarding children’s concerns. “Working with UNICEF is actually a whole new educational experience for myself and I learned about so many things. For example, about breastfeeding and how important it is and learning about the first 1000 days of the child and actually visiting mothers and their children. It’s a whole new education for myself and it even equips me properly for when the time comes when I’m a mother myself.” she relates. “I am honored and committed to raising awareness on the issues and rights of children. Children should be our priority and it is our collective responsibility to ensure they have a bright future ahead of them. There is still much more to be done but I believe we all can play our part to bring smiles to children’s faces,” she says. Paez and Curtis fully understand the weight that being a UNICEF National Goodwill Ambassador bears even with their respective careers. Says Anne, “I knew from the very beginning that working with UNICEF, my priority would be to serve the Filipino children. It had never been an issue and even with my manager, she has always known that if there is a certain brand for an endorsement that is coming in which I know doesn’t help promote any of the child’s rights when it comes to UNICEF, then it’s an immediate no. I guess I feel very lucky to be working with brands that are all approved by UNICEF and are child-friendly. Daphne, for her part, says, “I already put limitations on myself with companies that I’m going to work for. Even before I met UNICEF, I have a wholesome image (laughs) so that was never really an issue but I have come across companies and brands that I knew I couldn’t work with in a very professional manner. Luckily, in my work there are other ways for me to earn.” UNICEF country representative Lotta Sylwander with Anne visited the children of Leyte after the typhoon affected the province. D A I L Y G O S P E L Jesus said to his disciples: “I tell you, unless your righteousness surpasses that of the scribes and Pharisees, you will not enter into the Kingdom of heaven. You have heard that it was said to your ancestors, ‘You shall not kill; and whoever kills will be liable to judgment.’ But I say to you, whoever is angry with his brother will be liable to judgment, and whoever says to his brother, ‘Raqa,’ will be answerable to the Sanhedrin, and whoever says, ‘You fool,’ will be liable to fiery Gehenna. Therefore, if you bring your gift to the altar, and there recall that your brother has anything against you, Friday of the First week of Lent Matthew 5:20-26 leave your gift there at the altar, go first and be reconciled with your brother, and then come and offer your gift. Settle with your opponent quickly while on the way to court with him. Otherwise your opponent will hand you over to the judge, and the judge will hand you over to the guard, and you will be thrown into prison. Amen, I say to you, you will not be released until you have paid the last penny.”
Friday, 15 March 2019 Daily Tribune LIFESTYLE 23 A story in every bite For Karay-a poet, fictionist and teacher from De La Salle University, Dr. John Iremil E. Teodoro, “Food, or culinary arts in general, is a living repository of the collective memories of a certain race or community. It that way it is like literature From page 24 as well,” Dr. Sabanpan-Yu said. For Karay-a poet, fictionist and teacher from De La Salle University, Dr. John Iremil E. Teodoro, “Food, or culinary arts in general, is a living repository of the collective memories of a certain race or community. It that way it is like literature. So if we combine food and literature, the experience is both physical (in the realm of the senses) and mental. It could also be emotional in the case of comfort food and comfort eating.” Teodoro read his paper, “Ang Damil Kang Dagat (Ang Lasa ng Dagat): Ang Lasa ng Asin sa Kontemporanyong Literatura sa Kanlurang Writer John Iremil Teodoro, National Artist Resil Mojares and NCLA head Dr. Hope Sabanpan-Yu. Bisayas (The Taste of the Sea: The Taste of Salt in Contemporary Literature of Western Visayas).” “The inspiration for my paper was the sea and the seafood. Panay and Guimaras are surrounded by the sea. The Malayan settlers in Western Visayas came all the way from Borneo in the balangays. The sea being a very powerful presence in the region, I thought I would look at the manifestations or the mirroring of the sea in contemporary West Visayan literature. And since Namnamin was about food and literature, I concentrated on the taste of the sea. After all, Panay (specifically Roxas City) is famous for its seafood,” he shared. Initially, he wanted to write about seafood and generally the taste of the sea. He then realized that the taste of such sea is actually the taste of salt and, in this country, salt is associated with poverty, as evidenced by the idiom, “magdildil ng asin (to dip in salt),” that is, to eat salt for lack of food. He also found out that there is a dearth in writings about food in his home region. So if we combine food and literature, the experience is both physical (in the realm of the senses) and mental. It could also be emotional in the case of comfort food and comfort eating.” In an essay he wrote in Filipino, Teodoro concluded: “There is almost no work in contemporary Western Visayan literature that celebrates the deliciousness of seafood, maybe because such work is considered a fantasy in the midst of poverty. Indeed, how can you savor in words the delicious taste of the sea when you have to spend so much for it, a big deduction from your wage, and the country is floating in a sea of poverty? Instead of writing about the flavors of oysters, crabs, prawns or lobsters if budget permits, the experience remains on the tongue and goes directly to the stomach. While poverty, which includes hunger, may not be an enticing way to discuss food, it is still a force that also shapes culinary culture.” “It is not just food in abundance but also food deprivation that was tackled in Namnamin. The spoken-word poetry performance of a young poet also depicted this theme. Food production and other areas related to food were also discussed in the different panels,” said Mallari. “It is also important to remember that the other face of food is hunger, that the obverse of the richly laid table is the poor person’s empty plate,” Dr. Sabanpan-Yu expounded. “While modern food research and food technology seek to eradicate hunger, the great famines of the past centuries remind us that in all societies, entitlement to food has been the most precarious of rights.” Culinary richness Teodoro’s companions in the session “Eat and Be Merry,” on the other hand, talked about culinary richness such as Maguindanao writer Mubarak Tahir who presented “Aden Bon Besen Uyag-uyag: Kultura’t Kakanin ng mga Maguindanaon (Culture and Rice-Based Sweets of the Maguindanao);” Lualhati Abreu with her “Mga Pagkaing Kakaiba (Unusual Foods);” and Gawani Domogo-Gaongen, a NCCA Writers’ Prize winner for Kankanaey poetry, with an essay on native Kankanaey foods she remembered from her childhood. Abreu remembered her own childhood wherein people visited their home, bringing unusual food items such as eel, suahe and “jumping salad” or small shrimps served alive and still jumping. All aspects of culture are “time-bound,” she said, including food. Thus, what was unusual then may not be unusual anymore. She also related foods encountered during her travels around Mindanao since 1974 as a settler from the Visayas and an activist. Kaning mais (corn as rice), kinilaw na isda (fish ceviche), law-uy or laswa (vegetable soup) and sugba na isda (grilled fish) she observed to be prevalent fares, while she considered lumad and Moro practices and dishes to be unusual or at least new to her — cooking using bamboo tubes among the Mandaya and other groups; freshwater fishes previously unknown to her such as sautnon and daupingan; sea turtle eggs among the Tausug; mantis shrimp in Agusan; palapa and pastil in Cotabato; and different sea creatures such as sea anemone, stingray and sea urchin in Sulu and Tawi-Tawi. Tahir remembered his childhood in Datu Piang, Maguindanao, specifically the observance of the first day of the Ramadan, market days and different kakanin or local sweets such as dudul, tinadtad, panyalam and pastil with different kagikit (filling). Domogo described the naturally fermented foods in Mountain Province, including the notoriously foul-smelling drink called safeng, made of sweet potato or cassava. Another session, “Sticking to Recipes,” dealt with traditions and innovations. In “Creativity and Uniqueness in Developing Culture through the Industry: Describing the Contemporary Balut-Eating Culture through Recent Recreations of Balut in Metropolitan Manila,” Emmanuel Jeric A. Albela surveyed 15 restaurants in Metro Manila whose owners were fond of balut and promoted new ways of eating it by offering more choices and transformations into modern dishes such as balut tempura and balut in red wine sauce, which elevated the street food into gourmet fare. In “Bicol Express as a Site for Regional Pride and Identity,” Maria Eloisa Sevilla-Perez used structural anthropology in her research to assert that food is a powerful way of thinking about place and identity. In “Rekado asin Rekwerdo: A Book Presentation,” Maria Leny E. Felix, a social development worker, talked about her forthcoming book about spices and memory, written in Rinconada, the language of her late mother, whose recipes are preserved in the book, and Central Bicol spoken in Naga City, the language of the author. The book featured traditional dishes and recounted the ways of cooking she remembered from her mother. The book, which took seven years to finish, is interspersed with stories and rawitdawit or poems. In “A Memory of Starch: Storytelling and Traditional Palm Starch Extraction,” John Bengan, Andrea Malaya Ragrario and Myfel Paluga followed how a traditional and ancient food item, the starch from palms, has fallen out of the Filipino table. Once a prestige food traded between Mindanao and Indonesia, and described by Spaniards as a local bread made from wood, the sago is still extracted in Aklan, Cebu, Leyte, Samar, Burias Island and parts of Mindanao. Many of the talks demonstrated the multi-faceted link between food and literature and art in general. Mallari added: “Since literature is a representation of life, food and eating which are directly connected SISIG by chef Sau del Rosario. Cultural researcher and culinary historian Felice Prudente Sta Maria. At 25 Seeds, Anak Bale-Balayan performs while there is a fashion show. with human existence can be very significant thematic elements of literary writing. Food can be an important imagery and metaphor. As food is in itself a possible literary ingredient, its appeal to the gustatory and other senses when ‘cooked’ up in a literary piece can be tremendous. Poetry, fiction and drama make use of food to create visual and other images as well as metaphors expressive of human behavior and needs. On the other hand, eating, being a human act, can be a focal point in weaving a literary work. Many aspects of eating, including social, economic and ethnographic, are a good source of literary writing.” Culinary historian and cultural scholar Felice Prudente Santa Maria filled minds and souls with “Philippine Culinary Arts: Manifestations of Cultural History.” “Food also indicates regional identity as shown in the delightful reception and perception of delegates regarding Kapampangan food. For instance, Ilocano delegates commented on the ‘big difference’ between Ilocano and Kapampangan cooking and food presentation. Thus, food can project local color in literature,” she further said. Savoring history Culinary historian and cultural scholar Felice Prudente Santa Maria filled minds and souls with “Philippine Culinary Arts: Manifestations of Cultural History.” She started with an investigation of how rooted is the concept of hospitality in Filipino culture by examining words and old records. She said there did not seem to be a native word for hospitality until she came across the Cebuano “nayanaya,” recorded in 1885, which means “to entertain, give food, serve guests and friends; a happy person, one with good humor.” Nayanayaon is “a person who is happy, of good humor, who entertained and was affable as well as benign and content.” The Filipino is happy feeding others, she remarked and concluded, “Nayanaya is a unique Philippine recipe for hospitality and happiness.” Santa Maria also observed history and its effects on food and food production, looking for clues in Chef Sau del Rosario welcomes Namnamin delegates at 25 Seeds. old records. Records from 1609, for example, note that Indios made paksiw or “cooked in vinegar.” They did not have sauces but used only salt and vinegar. Boro is mentioned, using pork or fish especially tamban. In 1613, adobo was mentioned and it meant vinegar marinade. Fish or intestines of wild deer or carabao were marinated in vinegar and eaten immediately. Salmuera is mentioned, referring to the brining solution to make bagoong. During the 1830s, recorded ingredients included different rice varieties such as lamuyo (in Batangas) and bontot cabayo (in Ilocos); leaves from plants and trees such as boyoc-boyoc, cadayohan, dampalit, diliman, halon, libato and sagnit; anahaw and talanas seeds; dauag berries and lobas (in Pampanga); and pipisic and talangtalang fruits. Santa Maria found that Filipinos had substitutes for imported ingredients such as santol or bilimbi preserves for quince preserve; pili for almond; paho for olives; kasubha or Mexican annatto for saffron; shallot for the red and white onion; coconut palm heart for artichoke; and carabao milk for cow milk. She also found older traditions of common practices and ingredients: dayap being ahead of calamansi, shallot ahead of onion, honey and pakaskas ahead of cane sugar, turmeric ahead of kasubha and saffron and pasiti ahead of labuyo and siling haba. In the 20th century, there were many developments that shaped modern Philippine cuisine. She considered the introduction of Home Economics classes in 1904 to be a very important milestone. In 1913, canned and bottled goods increased in popularity in the country, then recipe books in 1918 to 1937. Modernity, with its machines and other conveniences, inspired a golden age of home or amateur cooking, she said. “Philippine cuisine seems to enjoy what is fashionable, seems to use what is accessible and convenient” but “always stay Filipino,” Santa Maria contended. The culinary artist, Santa Maria described, “blends delightful aroma, flavor and visuality with pleasantness and joyful intent.” Another key guest was Pampangan visual artist and chef Claude Tayag, whose talk on history was personal, tracing his beginnings as an artist who went seriously into food and cooking. He kept drawing as a child, he remembered, and was inspired by his father’s friends. His father was a journalist, a best friend of artist and gourmand Abe Cruz. Their circle of friends included prominent painters. When he was 12 years old in 1968, they gathered and painted or drew together, inspiring him to go into painting. In college, he enrolled in architecture because fine arts was then considered a vocational course and hung out with the Saturday Group of Artists. In 1987, he seriously thought about cooking and food. By then, he was known as the artist who cooked. Restaurateur Larry Cruz invited him to be a guest chef at his restaurant Ang Hang, reinterpreting his artworks in food. Thus began his journey in art and food. Namnamin also featured a conversation with newly declared National Artist for literature Resil Mojares, Cebuano literary critic and cultural historian, which was led by another National Artist for literature Bienvenido Lumbera. “The lectures of Santa Maria and Tayag were informative and inspirational,” Teodoro commented. “In fact, I want to write about our food in Antique. I’m planning to write a book about this. We should write about our food. We will not only feed our body but we will also feed our soul.” Sumptuous sides Namnamin also featured feasting, cooking demos and tours. Almost surrounding the lectures themselves were booths offering food from traditional kakanin to packaged food items. Delegates were able to dine out at Balanghai restaurant at SM City Telabastagan, which featured buffet spreads from different regions of the country; and at Bale Kapampangan, one of San Fernando’s popular restaurants, providing them a glimpse of the local dining landscape. Cooking demonstrations were conducted by one of Pampanga’s famous cooks, Lilian Borromeo from Mexico, who made sanikulas cookies; Dr. Lilia “Bebot” Teves, dean of the College of Commerce of the University of San Agustin, who prepared pancit Molo; and Shara Dionaldo, who introduced audience to the binaki, Bukidnon’s version of the tamale. Marie Joy R. Sumagaysay talked about the Hiligaynon ways of cooking — tuom, to wrap in leaves; asal, to skewer and grill; and boog, to throw into a fire — all over live coals. On the other hand, Elizabeth Calinawaga talked about how pinakbet pizza is made. Sweet and savory ending Namnamin was capped with a rousing, artsy and multi-sensory program at chef Rosauro del Rosario’s new 25 Seeds restaurant in Angeles City, combining heritage, tradition, modern creativity and innovation. Chef Sau, who also owns Café Fleur and Frida housed at the Dycaico ancestral house, welcomed guests and talked about promoting Pampangan arts and culinary heritage with Culinarya Pampanga, an association of Pampangan chefs and restaurateurs. The main part was, of course, the eating. With different components, Namnamin is like many Filipino dishes, with many ingredients, rich in different flavors, stimulating multiple senses.
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