And As Long As I've Got My Suit and Tie

Bongga! Tell a Pilipino crowd to get dressed up for a party, and you’ll find us doing just that... and some. 

I had the pleasure of attending this year’s An Evening In Manila, a black tie affair hosted by Maharlika Filipino Moderno and Jeepney Filipino Gastropub that celebrated Philippine independence and benefitted one of my absolute favorite organizations, ARK (Advancement for Rural Kids). For one night in late May, a mansion on the Upper East Side in New York City was the setting for a showcase of amazing Pilipino-inspired hors d’oeuvres, networking with the who’s who among advocates and social do-gooders within the Pilipino community, and some “get outta my way, that DJ is playing my sooooongggg”-type of dancing.

The crowd was not only raising money to fund feeding programs in rural communities in the Philippines, but also raising the bar when it came to fashion and style. There was a competition for best dressed male and female of the night, and that might have influenced some outfits but I must say, that was one handsome room. See for yourself.

At the last minute, I ditched the bow tie I was planning to wear that night for a piece that was buried within all my other ties. I remembered I had this one neck piece that I bought to wear with the barong I wore to my high school senior prom (yup, that happened). I really don’t remember the last time I had worn it, mostly because it’s an odd-looking piece that doesn’t really go with anything. I always thought it was simple yet loud, classy yet eccentric, bold yet endearing. A single white pearl sat in the middle of it, almost acting as the period in the fashion statement that the neckpiece itself was.

I truly believe that fashion and style have the power to tell stories, and there is always thought, whether conscious or subconscious, that goes into the clothes one picks to wear on any given day. On that night, I suppose that neck piece was a cool thing to wear to a Pilipino-themed event. I mean, the Philippines is the “pearl of the orient” after all, right? Yet, thinking about it more after, I’d like to think that it was a bit more than that.

Just as the neckpiece was buried underneath all the other ties I have, sometimes our Pilipino-ness gets buried too. I know for me, it often times does. It’s always there, yet over time, our environments and situations cover it up. We adapt, we assimilate, we fit in. That’s not a bad thing at all - in fact, I think these are totally essential to growing as a person, but I think the part that gets lost most times is: we remember. In the words of Philippine National Hero, Jose Rizal:

Ang hindi marunong lumingon sa pinanggalingan ay hindi makararating sa paroroonan.

or:

"He who does not look back from where he came will never reach his destination."

We don’t need to be waving Philippine flags, but I think that getting in touch with our Pilipino-ness every now and then is always good. It’s not all of who we are, but certainly a part of who we are, and it’s something that we should remember and celebrate. Whether it’s making a quick stop to Maharlika or Jeepney for a reminder of what your lola’s cooking tastes like, watching a documentary or reading an essay on immigration legislation, or even trying to incorporate cool Pinoy fashion elements into your style, it’s a way to remember.

Maybe hold off on the Ifugao loincloths for Casual Friday at the office though. No one's trying to remember seeing you in that.

(Suit and Tie by author)

SPAM: A Story of Love and Hate

For many Pilipinos, there’s nothing like the sound of sizzling SPAM on a hot frying pan just before brunch. When I was in college, a taste of home was never far away as I always made sure that a little rectangular can of SPAM was gleefully sitting in my kitchen cabinet. On lazy Sunday mornings I would throw it over a bed of white rice and enjoy the savory smell of spiced ham wafting in the air.

My (non-Pilipino) roommates, however, did not share the same sentiments as I did. Any mention of eating SPAM was met with a grimace and a resounding: “Ew! Why?”

One of them was so disgusted at the mere presence of SPAM that she wanted to forbid me from cooking it in the apartment while she was home. Sure, I understood that SPAM had a bad rep for being artificial mystery meat, but I was still offended. To me, SPAM was more than just processed meat in a can. It was part of my family and my culture. It was a part of who I was.

My grossed out friends did make one valid point, however: Why? Why did the Pilipino side of me identify so strongly with an American brand of canned pork shoulder and ham? And why was it so despised in its own country of origin?

During World War II, SPAM became the ideal candidate for food rations because it was a cheap and nonperishable good source of protein, and masses of it were sent overseas to American troops. After the Japanese invaded the Philippines, the American soldiers stationed there were able to give their surplus food rations to fleeing Filipinos who were forced to abandon their homes, and thus the SPAM sensation began.

Back in the United States, getting one’s hands on fresh meat during wartime was not easy. For the same economical reasons SPAM spammed its way onto everybody’s plates and eventually became so ubiquitous that everybody grew sick of it. According to Ty Matejowsky, “it was and will always remain an unappetizing reminder of the widespread deprivation brought on by the Great Depression and World War II."

But while SPAM became associated with poverty and unrefinement in the U.S., the very fact that it was an American product ironically elevated SPAM to a foreign delicacy in the Philippines, gratifying happy consumers spanning the working class to the wealthy. Today, SPAM has become so riotously popular among Pilipinos around the world that it is now considered a staple in Pilipino cuisine and inseparable from Pilipino identity. Pilipino obsession with SPAM has reached such a level a fanaticism that there is a restaurant in Manila entirely dedicated to it called the SPAMJAM Café (featuring SPAM Burgers, SPAM Spaghetti, SPAM nuggets, and oh so much more). Maharlika, the hot modern Pilipino restaurant in New York City, flaunts preparing SPAM with a sophisticated flare, including menu choices like beer-battered SPAM fries wittily described as “fresh from the can.”

Its history has evolved SPAM into a complex cultural symbol for both Pilipinos and Americans. SPAM is a symbol of love and hate, rich and poor. It’s a symbol of America’s colonial expansion into Asia and the Pacific and also a reflection of the Pilipino colonial mentality. For many Fil-Ams like myself, eating American SPAM is strangely an expression of my Pilipino identity that clashes against my American one. And although it can sometimes represent shame, SPAM has also become a symbol of pride, rallying Pilipino communities together with gelatinous cohesion.

In all essence, SPAM is the past and the future all globbed together in one little rectangular can. And gosh darn it, it tastes great too. I love SPAM. There, I said it.

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Photo credits: 2.bp.blogspot.com, vintageadbrowser.com, thinrecipes.com, realcheapeats.com

NextDayBetter's NYC Event: Great Food. Great People. Great Ideas.

When I first walked into the room for NextDayBetter’s NYC event last Saturday, May 3^rd, a single word popped into my mind: snazzy. Held inside the Center for Social Innovation, the space invited attendees in with pulsating music, coconut sake cocktails, and a big blue kitchen with a sea of Pilipino food samples. The intimate and casual yet energized vibe of the room said, “Hey there, let’s get together over good eats and drinks and change the world.”

The event kicked off with a tableside chat with featured chefs from Bibingka-esk and Masarap Supper Club. The chefs shared not only their culinary concoctions but also their stories of how they began pursuing their love of making Pilipino food professionally and intend to play a role in its evolution.

“I want Bibingka to be the next chocolate chip,” declared Binbingka-esk creator Eileen Formanes.

NextDayBetter Co-Founder Ryan Letada then took the stage and posed to the room:

“What can we do to collaborate and exchange ideas to make the next day better?” He explained that the presenting speakers were asked to share their stories because they were all individuals who took risks and made breakthroughs for themselves and their communities.

Below are short summaries of their inspiring talks:

Geena Rocero, transgender model and founder of Gender Proud, discussed the need for political recognition of transgender identity and the right to choose one’s own gender marker on identification documents. When one’s gender marker doesn’t match how a person feels on the inside or looks on the outside, it turns regular activities like applying for a job, voting, or even opening a bank account into highly stressful and embarrassing situations.

“Imagine constantly divulging the most personal thing about yourself,” she proposed.

Teach for the Philippines Fellow Leah Villanueva spoke about how the dream of making a better Philippines is an attainable one, but it can’t be achieved without improving public education. Currently schools in the Philippines suffer from high dropout rates, overworked teachers, and frequent electricity outages among many other challenges.

“These kids deserve so much more, our country deserves so much more,” Leah noted.

Restaurateur Nicole Ponseca chatted about how Maharlika and Jeepney were the first Pilipino fusion restaurants to truly own Pilipino food without apology, duck fetuses and all. Rather than hiding the less mainstream aspects of Pilipino cuisine, Maharlika held a contest challenging participants to eat as much balut as possible in five minutes.

“If you’re embarrassed about anything, whatever it is, you got to turn it around and make it a sense of pride,” Nicole encouraged.

Although the founder of Rappler couldn’t be there in person, Maria Ressa recorded a video in which she introduced Project Agos, a real-time disaster reporting platform that harnesses mapping, social media, and crowd sourcing so that relief responders “can visually identify areas in need of help or relief and what exactly is needed.”

Matt Grasser and Team LDLN held a tech demo in which they showed how the device and mobile app they designed could be used to create makeshift Wi-Fi networks in the event of an emergency, such as Typhoon Haiyan. Through these low-cost devices, people on the ground would be able to communicate with relief services even if power sources are down.

Airforce veteran Lourdes Tiglao shared her experiences as a member of Team Rubicon, a disaster response organization comprised of American military veterans who want to continue utilizing their skills after returning home. Team Rubicon was deployed in Tacloban after Typhoon Haiyan hit and acted as first medical response for many victims. Tiglao met several Pilipino veterans who were enthusiastic about the idea of creating a Team Rubicon in the Philippines.

Photo credits: www.facebook.com/NextDayBetter

Get Inspired at NextDayBetter NYC - May 3rd

How can you make the next day better?

On May 3^rd, NextDayBetter is kicking off their global speaker series for 2014 in New York City. The series is themed “Defining Breakthroughs: Unlocking Human and Community Potential” and will feature inspiring speakers who will share how to make real, visible change for communities in the Philippines and beyond.

“The global Filipino Diaspora is a hub and inspiration for world-changing ideas that pushes humanity forward,” says CEO and Co-Founder Ryan Letada.

“This global speaker and action series is designed to celebrate and amplify the impact of these ideas."

Featured change makers include:

• Geena Rocero- Transgender Model, Advocate, and Founder of Gender Proud
• Nicole Ponseca- Founder of Maharlika + Jeepney NYC
• Rob Baker- White House Presidential Innovation Fellow and Ushahidi
• Matt Grasser- CEO of LDLN
• Maria Ressa- Founder of Rappler
• Leah Villanueva- Teach for the Philippines Fellow
• Lourdes Tiago- Airforce Veteran and Team Rubicon

This event is not only going to satiate your hunger for change, but will feature great food and drinks as well. Living up to its claim for creative innovation, NextDayBetter will even showcase a Tech Demo in which hackers will present smart technologies focused on disaster response and resiliency rebuilding.

Seats are limited so register now here.

If you can’t make it to NYC and/or are thirsting for more inspiration, don’t you fret because NextDayBetter will also be hitting up Los Angeles, Toronto, San Francisco, and London during the upcoming months. To learn more about NextDayBetter and the speaker series, you can visit their website.

Photo Credit: www.facebook.com/nextdaybetter

Passing on Lolo and Lola's Filipino Food Recipes

When you’re yearning for that Filipino food fix, where do you go? The modern Pilipino fusion joint in the city? The nearest Jollibee for some sweet spaghetti and fried chicken? The turo-turo restaurant for some instant ulam (dishes)? The bakery selling pan de sal, fresh out of the oven? For the fortunate Pilipinos and Fil-Ams, our answer is: home. Nothing beats our favorite Pilipino dishes like the ones created and perfected by our family.

Recipes have been passed down for generations, thus becoming as much a part of holiday gatherings at the attendees at the table. For instance, some dishes that never fail to make it to our holiday and celebration spreads include my mom’s lumpia, my auntie’s fruit salad and my grandma’s (or lola's) cassava cake.

When I was in high school, my mom told me to call my grandma to ask her for her cassava cake recipe. She had made it many times before when she lived with us, but I was too busy with my childhood duties – such as rollerblading, concocting potions with berries and leaves, and making mud traps for the mountain cats that prowled around the backyard at night – to appreciate it.  So, I called up my grandma, who had moved back out to California for work, and asked her to divulge her recipe secrets to me. This proved to be a success, as I’m now responsible for making it during holidays, parties, and whenever someone is craving it. Cassava cake is easily my family’s favorite dessert. I have learned to bake two batches, or risk being scolded by everyone (including my younger siblings) for not making enough. When I was in the Philippines last year, I had the chance to make it from scratch; there’s no kitchen workout like grating cassava!

Unfortunately, my personal Pilipino recipe book remains quite bare. When I’m home, I tend to spend most of my time in the kitchen. It is in this most sacred room of my home that I learned my parents' Adobo and Sinigang recipes. But this isn’t enough. When I am finally stateside again, I will resume my place as sous (and sometimes head) chef in the kitchen, picking up more Pilipino dish and dessert recipes. As a young Pilipina, it is my responsibility to preserve the cuisine that helps define our palette and lifestyle. There are so many dishes I have no idea how to make, and it’d be a shame if they were lost. I hope to build up my recipe repertoire; not just with Pilipino dishes, but with all the tricks of the cooking trade that my family continues to employ in the kitchen and during backyard BBQ cookouts.

Next on my list: Pinakbet.

Photo credits: All I Wanna Do is Bake and Ang Sarap