Books for free

Is he our version of the late George Whitman of Shakespeare & Co. in Paris? This humble Pinoy street library has books—and wisdom—to share.

by Nickky Faustine De Guzman
June 16, 2014

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It’s almost five in the afternoon. Hernando “Nanie” Guanlao waves to the students on their way home, calling them to come check his books. “Browse through my collection. I have notebooks and textbooks over there,” Nanie calls out.

In Nanie’s booklandia—his books are spilling out of his house and onto the busy street of San Andres in Makati—no one needs a library card. There’s no overdue fine or membership ID. The only rule he has here is that there is no rule.

“Anyone can come and go and read the books for free,” says Nanie, who pioneered the Reading Club ten years ago. If you forgot to return the borrowed books, go ahead, that’s fine. “It’s an honesty system. If you don’t return the books or forget to return them, just make sure you share the books. Give them to your friends,” explains Nanie.

PAY IT FORWARD Mang Nanie says he wants to share the gift of knowledge and instill the value of sharing through his book club. (Images by: Pinggot Zulueta )

His makeshift library is bursting with textbooks and literary materials that are donated by bookworms in exchange of the paperbacks they borrow.  Among the books available in the Reading Club are those by literary giants Federico Garcia Lorca, Philippa Gregory, Jodi Picoult, Paul Auster, and Cecily von Ziegesar.

“If this were a hospital, it would be the ICU. Here, I get to resurrect the abandoned and lifeless books,” says Nanie.

Soon, through word of mouth, people and organizations started visiting and donating books. Gadgets, Travel, and Mabuhay magazines would often donate their back issues. The Rotary Club, TV5, and National Bookstore are among his supporters. This is how he replenishes his books. Books and magazines and notebooks often overflow in his humble, one-bedroom dwelling.

This was how his Books for the Barrios project came to life. The excess books Nanie receives, he donates to far-flung communities. From Tabuk in Kalinga all the way to Tawi-Tawi, and even to the survivors of typhoons Pablo and Yolanda, his books have traveled far and wide. “This is my simple way of sharing the generosity of my donors. All I want is to achieve social literacy. Contrary to the belief that fewer people love to read, there are hungry readers out there,” says Nanie, a former accountant who turned his back from the trappings of life and decided to live simpler.

“I’ve had lucrative jobs—then it all became complicated. I told myself, ‘Life should be simple and easy, why am I in a complex world?’” From his readings of the iconic Italian educationist Maria Montessori including her The Secret of Childhood, Nanie decided that he could only find satisfaction once he reconnected with his inner child. Since children are selfless and always eager to learn, he put up his library.

Incidentally, Nanie’s generosity and dreams have inspired Billie. Nanie hands me a flyer—Ysobelle “Billie” Dantis Irabon’s “advertisement,” a  Powerpuff and Cookie Monster sketch inviting kids to join her Kids Can book drive project. The 10-year-old kid collects books in exchange of her homemade cookies. She then turns over the books to Nanie.

“It’s good to invest in kids because they believe in your deeds and dreams,” says Nanie. No matter how cliché, the book hero believes that the kids—and the books—are our future.

Happy feet

Three young Filipino dancers set to conquer the world stage this month talk about their inner battles and making it in international competitions.

by Nickky Faustine De Guzman
June 16, 2014

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It’s a little over 10 a.m., but Jemima Sanielle Reyes, Victor Maguad, and Monica Amanda Gana show up looking like they’ve just rolled out of bed. Apparently, the life of a ballerina starts at two in the afternoon—at least with this group of dancers from Ballet Philippines.

“Ballet isn’t as popular as sports like basketball and football here in the country,” Jemima, 19, starts. “Mas benta, mas masa ang modern, artista kasi ang sumasayaw. Ballet is a fine art, and it’s an intellectual craft. When you watch ballet, you have to think—so only a handful of people appreciate it.”

LEAP OF FATE Jemimah, Victor, and Monica will represent the country in two international ballet stilts in Mississippi and Bulgaria (Images by Rudy Liwanag)

And yet these kids practice with fervor for the people who take the time to watch a recital—each one is a world-class performance. This dedication and passion have propelled them forward, giving the dancers a chance to show off their skills at two international stilts in the world: the USA International Ballet Competition (IBC) in Jackson, Mississippi on June 14-29, and the International Ballet Competition in Varna, Bulgaria on June 15-30.

The IBC is a two-week Olympic-style competition for top young dancers across the globe, where Jemima and Victor will showcase their Black Swan, Aku, and Diana and Actaeon performances. Monica, meanwhile, will highlight Gamzatti in La Bayadere and Esmeralda in Varna Ballet Competition, the oldest ballet competition in the world.

Despite minimal support, the dancers are proud to represent the country. Philippine ballet, according to them, is at par with the rest of the world’s. They consider Japan, China, and Korea their biggest competitors. “They start training very early in China, and the government throws their support behind the dancers,” says Monica, who only started dancing when she was eight. “But we are not disheartened, because when Pinoys dance, it’s with heart. Hindi lang puro technical.”

Apart from the lack of support from the government and most Filipinos, a ballet dancer must also wage an inner war against his or her self.

“It is normal for any ballet dancer to feel burnt out from the everyday practice,” Victor, 21, who himself has given up on dancing one too many times, shares. “My mind says ‘Stop!’ but my body craves for it.” And so Victor, like many of his contemporaries, continues his intense love-hate affair with the art.

Victor shares that ballet dancers’ have short career spans. Their bodies get stiff and rigid once they reach a certain age. And international competitions only accept dancers 15-27 years old, a disconcerting fact because the dancers admit that greater opportunities thrive abroad.

“Before I entered college, I didn’t want to take performing arts because I was scared of my future. But my parents encouraged me. They said I can’t pursue something for money’s sake alone and that eventually, when I’m good enough, I’ll make a name for myself,” Jemima shares.

Besides, the dancers cannot see themselves doing anything else but dance. Save for Victor, who plans to venture into architecture when his career finally wanes. But for now he’s just enjoying the art he has loved for over 14 years. “Everyone can be a dancer, you can work it out if you want to as long as you have the passion for it, kung napipilitan ka lang, ‘wag na lang,” Victor says.

Jemima, meanwhile, ends with a statement that strikes a chord, “Media would be a big help [in promoting fine arts]. Everything that people love from pop culture to the arts are amplified by them. If only the media and the government emphasize the relevance of arts in Philippine culture then maybe more dancers like us will be inspired to embrace their crafts.”

Eat Like a Royal

Eat like royals

Here’s a chef, who has cooked for Queen Elizabeth II, and he has prepared a banquet for you.

by Nickky Faustine De Guzman
June 5, 2014

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Marco Polo in Ortigas is not yet fully operational, but it’s already a showcase of what we can look forward to. Its two-month-old restaurant Cucina celebrates all things bright and beautiful. Francis Libiran designed the uniform of the attendants and servers. The interiors’ woodwork, which evokes the Banaue Rice Terraces, reminiscent of Singapore’s Parkroyal Hotel lobby, is designed by emerging furniture artisan Jinggoy Buensuceso.

But Cucina’s greatest delight is the food, fit for royals.

ROYAL TREATMENT Counterclockwise from left: Chili crab, warm Thai beef salad, French mussels, Cucina interior, pan-fried duck liver with spring salad, Chef Benjamin Roy Rendell, warm rock lobster thermidor, and Cucina’s Asian and Oriental station.
(Images by Noel Pabalate)

Its executive chef Benjamin Roy Rendell, with his almost four decades of experience, has cooked for Queen Elizabeth II, various presidents like Gloria Macapagal-Arroyo, and prime ministers including former United Kingdom Prime Minister Edward Heath during state dinners.

He prepared lobster thermidor during Heath’s luncheon. And he will be making this creamy lobster dish sautéed with shallots and tarragon and infused with brandy and white wine available every Saturday in the kitchen of Cucina (pronounced ku-chi-na).

The rolled sea bass fillet, which he served for Her Royal Highness, is not available. Or, at least, not yet.

“We have no set menu, but our buffet has a wide selection. We want something recognizable on your plate,” say Chef.

Chef Ben is married to a Thai. Since Thais and Filipinos have almost the same palate, Chef says, what he has in store in Cucina are selections “closer to home.” There are a few Filipino food choices in the buffet, like pancit and sometimes adobo with balsamic vinegar, while every Wednesday there’s chicken inasal as well as pork barbecue with lemon, garlic, and soya with atchara and kropek on the side—but Filipino foodies do not seem to mind the mostly Continental and Asian offerings.

Besides the lobster thermidor and chicken inasal, it also offers five other permanent ala carte dishes available every day, which features the best of the best of Chef Ben and his team’s cooking expertise.

Chili crabs are on offer on Thursdays. Chinese chef Clifton Chianpian prepares artfully handcrafted dim sum and crabs, Cantonese-style. The only problem with his crabs, though, is it’s hard to get all the fatty, savory meat in every pincer. Request a crab clamp next time.

On Fridays, French mussels and French fries are served to showcase the finest imported mussels prepared in the age-old tradition of moules mariniere braised in herbs, garlic, dairy butter, Chablis wine, and beer for the extra kick. To cap off the weekend getaway, the Sunday offering highlights Filet of Beef Wellington (beouf en croute), coated with paste and wrapped in puff pastry. Weekdays are days for pan-fried duck liver with spring salad, as well as Thai beef salad with grilled US beef fillets mixed with Thai dressing and chili.

In Cucina, there are seven days, seven different selections, and seven reasons to stay, come back, and eat some more. And oh, singer Lorde says we can never be royals, but we beg to differ.

Books, Books, Books!

Chris Yam Daez

by Nickky Faustine De Guzman
June 2, 2014

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It’s a no brainer: Fully Booked’s PR manager Chris Yam Daez likes books. She’s in love with words and how, when they are intricately woven, become stories one won’t soon forget. “I started loving books as soon as I could read the alphabet,” says the 33-year-old. “I remember as a child, my mom would often scold me because it’s way past bedtime and my face is still buried in between the pages of a book.” The mom of two and Philippine School of Interior Design student says she grew up reading The Adventures of Tintin and Sweet Valley High. While she believes that fewer people like reading nowadays, “because there are a lot more distractions now compared to when we were kids, there were no internet or gadgets back then,” Fully Booked tries to encourage people to read by creating a reading community, that offers more than books.

 

(Images by Pinggot Zulueta)

All-time favorite : The Alchemist by Paolo Coelho

“I’ve read this book several times and no matter what point I am in life, I always learn or re-learn something. It resonated with me ever since I read it maybe 20 years ago.”

Book staples:  Kelly Hoppen: Design Master Class: How to Achieve the Home of Your Dreams, Dior Couture, some young adult series like The Hunger Games, and yoga books like The Four-Hour Body, among others.

“I love all kinds of books. It doesn’t matter what category because I always learn something new. I love cookbooks because I enjoy cooking in the weekends for my family. I buy several children’s books every month because my husband, Jaime, and I read to our kids every night.”

In her “To-Read” pile:  Lean In by Sheryl Sandberg, Deuxe by Dana Thomas, and Crazy Rich Asians by Kevin Kwan

On her bedside: Boucheron by Thomas Keller, Barefoot Contessa by Ina Garten, Fifty Shades of Chicken by FL Fowler, Bring up Geeks by Marybeth Hicks, Color Planning for Interiors by Margaret Portillo, and Momofku Milk Bar by Christina Tosi

What's for dinner? Cockroach.

Desperate times call for deep-fried roaches

To address the imminent worldwide food crisis, experts say protein-rich insects are the panacea. Have we got a choice if there is nothing else to eat?

by Nickky Faustine De Guzman
May 25, 2014

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There’s nothing left in the fridge. There is widespread famine; there is chaos in the fictional zombie land created by The Walking Dead co-makers Charlie Adlard and Robert Kirkman. As stomachs growl in hunger, survivors resort to killing each other for food.

But that’s fiction, and reality bites harder.

Photo source: wikimedia.org/Takoradee

In desperate times and with empty stomachs, experts say insects may be the answer to the growing starvation, with projections that, by 2050, we would need to increase food production worldwide by 70 percent in order to feed the estimated nine billion hungry mouths across the world. The protein-rich locusts are groomed to be the next worldwide food superstar, thanks to their nutritional value (they are rich in protein, amino acids, and vitamins) and availability, plus they produce small carbon emission, the culprit for global warming and climate change.

In the recently conclu-ded four-day “Insects to Feed the World” conference held in the Netherlands, professor Arnold van Huis, in an AFP article, “Locust for Dinner?” says there are approximately 2,000 edible insects that can supply huge markets. But the more pressing question is, are we ready to trade pasta for cicada?

In the Philippines, where anything that moves—rats, frogs, beetles, ants, dogs, snakes, and cats—is whipped into creative cuisine, eating and cooking locust are next to ordinary, a folkloric, regional way of life steeped not just in necessity but in culture and tradition.

Our ingenuity and audacity to cook and eat exotic dishes are rooted in hunger, our need for survival, and, if you think about it, our aversion to letting anything go to waste. Think coconuts. In a typical Filipino kitchen, everything is used. A pig, for instance, can be cooked into numerous dishes, utilizing different parts. Its internal organs, blood, tail, feet, nose, ears, and cheeks are made into sisig, dinuguan, and other tasty dishes. In Central Luzon, insects are the alternative menu when the price of meat is beyond reach.  In Pampanga, crickets, which share a common ancestry with cicadas and locusts, are cooked adobo-style, locally known as camaro. Although the crunchy insect gives off a hint of sweetness, Kapampangans pair it with desserts like halo-halo and leche flan to wash down the distinct taste. In Davao, Agusan, and Surigao provinces, meanwhile, woodworms or tamilok are the specialty. Live woodworms are either eaten raw or dipped in vinegar. Also in Davao and in Batangas, fruit bats are not spared from the hungry tummy of locals, who like them with tomatoes, vinegar, garlic, laurel leaves, and pepper.

Our neighboring countries also share the same culinary culture. In the streets of Thailand, a plethora of deep-fried, seasoned creepy-crawlers like grasshoppers, water bugs, maggots, black scorpions, ants, and crickets are available for the locals and tourists to feast on. The same goes in the streets of Malaysia, Taiwan, China, and Vietnam.

In TLC’s Bizarre Food, host Andrew Zimmern takes us into the world of “disgusting” and exotic cuisines, including Japan’s frog sashimi, Morocco’s pastilla with pigeon, Trinidad and Tobago’s cow heel soup, Taiwan’s fried bees, Vietnam’s silk worm, Alaska’s jellied moose nose, and who knows, more undiscovered, undocumented bizarre cuisines around the world.

But no episode features Western countries—like the United States and Europe—and their insect-eating culture. Insects are not part of their everyday fare.

The United Nation’s Food and Agricultural Organization (FAO) says in its Edible Insects: Future Prospects for Food and Feed Security report, Western countries, like the US, have negative attitudes toward insects. “Insect harvesting has been associated with the hunter-gatherer era and in turn with ‘primitive’ forms of food acquisition,” says the report. FAO explains that in Western societies—where protein is derived from animals—insects are “virtually synonymous with nuisance: mosquitoes and flies invade homes, leaving unwanted bites.” Perhaps, they would rather die, or as depicted in the TWD comic series, kill their neighbors, than eat            an insect.

But isn’t this also the case in the more Westernized, prosperous cities in the country? While FAO says that insect eating is widespread in tropical countries, including the Philippines, modernized Metro Manila’s city dwellers, most far removed from nature, will think twice before eating deep-fried locust or kalderetang cicada for lunch.

While we may paint a sinister picture, eating exotic insect dishes have health and environmental benefits. FAO says that edible insects have high protein, vitamins, and amino acids. They also have high food conversion rate. Crickets, for example, need six times less feed than cattle, four times less than sheep, and twice less than pigs and chickens to produce the same amount of protein.

It is also unlikely for insects, compared with farm animals, to transmit diseases to human beings. A huge plus: Since insects need little water and leave smaller carbon emission footprints, compared with poultry, pork, and beef, consuming them benefits the environment.

Insect harvesting, FAO also says, “needs low-capital investments option that offers entry even to the poorest sections of society, such as the landless.”

So, is it about time we eat these creepy, crawly insects for merienda or dinner? As Andrew Zimmern says in his show, if it looks good, eat it.

too hot to handle

Hot to handle chefs and their cool concoctions

by Amyline Quien Ching and Nickky Faustine P. De Guzman
May 15, 2014

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With Manila temperatures reaching almost 40 degrees this year and El Niño looming over our heads, three of the hottest chefs in Manila help cool things down with their own signature desserts. But then again, with these chefs around, will days and nights ever be cold?

(Images by Noel Pabalate)

CHEF JEREMY FAVIA, 29

For Chef Jeremy, a man can never go wrong with a dessert and cocktail in one. According to him, making the strawberry mojito aspic—with layers of fruits and gelatin, a shot of rum and a hint of fresh mint, and a zing of lime—symbolizes how courting a girl should be: done with a lot of patience and accuracy. In addition, he added three red roses with the fresh strawberries. “This dessert is all about the ‘setting.’ Also, you don’t need to buy chocolates and roses, because you’ve got them all in one rock glass. It’s a terrine of flavor, texture, and color. Waking up all your five senses.”

His favorite dessert:

“Let me tell you a little secret. I (hate is such a strong word) am not fond of sweets. But I do like Pinoy “kakanin”: Puto, kutsinta, bibingka, and puto bumbong.”

The desserts he creates to impress the ladies:

“I would make crepes, sweet, and savory alike. Also flurry ones that need not much time for prepping, like ice cream, sorbets, or semifreddo. Making a crepe is quick and easy, thus giving you more time to spend with your significant other. Same goes for the cold ones, just mix/combine the ingredients and pop it in the fridge. Again, more time to cuddle or talk.”

The most elaborate dessert he’s done for a girl:

“I once made a spiced pineapple compote (jam) from scratch and put it on a mason jar. It says on the label ‘Spread a little, then get some for yourself.’”

Chef Jeremy Favia’s 
Strawberry Mojito Aspic

Ingredients:
1 pack fresh strawberries
1 pack powdered strawberry gelatin
1 fresh lime
1 pack powdered lime gelatin
1 shot of white rum
1 pack unflavored gelatin
1 tsp sugar
Fresh mint leaves

Procedure:
1. Dissolve the packs of powdered gelatin in separate containers accordingly, one container for each flavor. Keep it warm. Dissolve the white rum together with the unflavored gelatin.

2. Slice the fresh strawberries and lime into thin slices and set them aside.

3. Arrange the mint leaves in a mortar and pestle. Add a dash of sugar on top and grind until you get the juices out. This will bring out the fresh flavor of your mint.

4. Put it in a glass container (preferably a rock glass) and alternate the fresh fruits, gelatin, and garnish.

5. Allot roughly around two to three minutes for the gelatin to set before you pour another mixture.

6. May be served with pop rocks (crackling candy) on top as a replacement for the fizz of the usual club soda you put in a mojito.

JOSEPH PATRICK ‘JP’ ANGLO, 35

Filipino-Ilonggo restaurant Sarsa owner and Diamond Hotel’s guest chef for its annual food fest, chef JP likes “quick, delicious, and with flair” desserts. To cool off this sizzling summer season, Chef JP prepares a simple treat, melons n’ cream, a fruit salad replete with juicy fruits like watermelon and melon. “Dapat walang complications, parang sa love life,” says the Le Cordon Bleu-trained chef. “You can do this dessert anywhere, anytime you like, with very few ingredients.”

His favorite dessert:

Chef JP doesn’t have a sweet tooth, but he says he likes simple desserts like ice cream sandwich, especially vanilla in a cookie dough and salted caramel.

The desserts he creates to impress the ladies:

Mango jubilee or a mango flambé always works wonders with the ladies. “It’s a tried and tested dessert. Every time I make it, I always get results. Dapat may ‘oh, wow!’ factor eh. Sa ‘oh wow’ may pogi points ka na,” he says with a sheepish smile. A caramelized banana over ice cream, with its cool and hot combination, which stimulates the senses, is an option, too.

The most elaborate dessert he’s done for a girl:

“I won’t do dessert for a girl, maybe with a savory dish because when it’s dessert time, you just want to get it over with and get out of the restaurant or finish the meal. But the main course should be elaborate.”

Chef JP Anglo’s
Melons n’ Cream

Ingredients:
150g watermelon
150g melon (orange)
150g honey dews
150g sugar, white
50ml water
10ml mint leaves
120g whipped cream

Procedure:
1. Get a baller, a spoon-like device, and scoop out the melons, honeydew, and watermelons.

2. Make simple sugar syrup, and add four drops of pandan extract.

3. Chop mint leaves and throw into sugar syrup. Add in your different melons as well.

4. Serve with whipped cream and a mint leaf on top. Chill before serving.

ROB LOPEZ ANGELES, 31

From a basketball player to a bibingka soufflé maker, Summit Ridge Tagaytay C2 Classic Cuisine head chef Rob has gone places. The Hotel and Restaurant Management student from St. Benilde College has worked in Miami, Florida for five years as a steward then, later on, became a head cook and a sous chef. “You got to start somewhere, you got to start below,” the tall, tattooed chef says. To beat the summer heat, a simple and classic halo-halo, for Rob, is the best option. Incidentally, in C2 Tagaytay’s summer fiesta buffet, you can create your own halo-halo with its DIY bar complete with classic ingredients like ube, langka, and macapuno.

His favorite dessert:

“I like palitaw because it’s very traditional. My mom and lola used to cook it at home. But for me, being a chef doesn’t stop there, you need to learn new concepts, so what I do with my version of palitaw is I put chocolate, Chocnut, or caramel syrup on it.”

The desserts he creates to impress the ladies:

“Bibingka soufflé has a ‘wow’ factor. I’ll make this simple dish to win their hearts because it’s a classic Filipino dish with a French twist. This savory dish has coconut custard, salted egg, lemon zest, queso de bola, and toasted coconut shreds. It looks simple on the outside but the flavors burst once you taste it.

The most elaborate dessert he’s done for a girl:

“I made choco-overload cake with KitKat and M&Ms on it.”

Chef Rob Angeles’
halo-halo

Ingredients:
240 g crushed ice
30 ml sago small
60g nata de coco
30 g cooked saba
5g corn flakes
30g macapuno meat
60g red kaong
10 ml arnibal
30 g langka
30 g ube jam
120ml evaporated milk
10 ml condensed milk
30 g leche flan
10 g corn flakes
2 g pinipig
30 ml vanilla ice cream
30 ml ube ice cream

Procedure:
1. Arrange the ingredients according to sequence.

2. Top it with ice cream, pinipig, leche flan, and cornflakes.