Show notes 02:10 Introductions 10:45 The story behind Istorya 16:50 Becoming collaborators 23:30 Food is connected to everything 27:05 Stories told but not heard 31:45 Origins and Binondo chapters 37:10 Sulu chapter 41:00 Galeon chapter 45:55 Captain's Log collab 49:10 Mindanaoans in the diaspora 53:25 Menu development 57:45 Tracing the galleon trade route 01:01:55 Favourite food memories 01:07:20 Upcoming Istorya events 01:09:35 Follow along

Show notes 01:00 About Earl 05:00 Rice and mysticism 10:00 Terroir connections 15:30 Making it your own 20:10 "Beyond Ingredients" 25:30 Canadian locales 30:15 Connection to land

Show notes: 00:00 About Reena 04:00 A trip to Hong Kong 08:00 The beauty of river eels 10:40 The manuglibud of Negros & Ilonggo kakanins 17:00 Piaya of my childhood 18:40 Introduction to Slow Food Negros 21:40 Slow Food in Bacolod 25:30 A remote community in Sarangani 29:30 "What do you eat?" 32:40 "The farmer has no pride in himself" 34:50 "We have to protect it now" 37:40 Thoughtful experiences over imported pasalubong 39:15 Terra Madre Asia Pacific: From Soil to Sea 44:45 Bamboo shoots in coconut milk

Show notes 01:35 Meet Abi 02:25 Cooking at home 05:00 Early food memories 09:10 Recipe testing 12:00 Banana leaves are life 13:40 Langka day 15:40 Becoming a creator 18:50 Going viral 20:20 Philippines creator industry 23:40 Getting judged by your content 28:00 Think quick! 30:10 Start knowing nothing 32:00 Team Abi and the future 34:30 Growing together 37:50 Travels to Cagayan de Oro 42:00 Upcoming work

Show notes 03:10 About Budgie 04:30 Getting to El Nido 06:20 Kitchen takeover 08:50 Local realities 11:30 Sourcing duck 14:40 Food tour dreams 15:50 Ebb and flow of the islands 17:10 Online maps 20:10 Diasporic returns 22:00 Food and detachment 23:50 Rediscovering your way 27:00 Gastronomically Filipino 28:30 Cooking through memory and experience 30:20 Current state in the UK 31:30 Fine dining background 36:30 Identity and food journeys 40:40 Mindanao and Indonesian cuisine 44:10 Guest chef program

Show notes 03:30 About Nicole 05:30 The restaurant landscape today 08:00 Stereotypes and reclaimed narratives 12:00 How do we measure success? 19:00 Going out for dinner 22:00 Places on rotation 29:00 Four strategies 33:00 A core memory 41:00 Food as a pathway

Show notes 03:00 Takeways from travelling the Philippines 12:00 Sinantolan 15:00 The push and pull of Filipino food 18:00 Outside the box 20:00 Hyperbole and extreme pleasure 21:00 Naya-naya 23:00 Favourite food 26:00 Home and away 34:00 Cooking from balikbayans to the diaspora 38:00 Broadening experiences through contrast

Show notes 02:00 About Mia 09:00 Favourite food memory 13:00 Cooking at home 15:00 Visiting the Philippines as an adult 18:00 Writing the world of Shady Palms 23:00 Narratives that shape you 30:00 Upcoming work

This season, I want to ask: Where do you call home? What's your favourite memory or experience of eating Filipino food? And why does it mean a lot to you?

SHOW NOTES 05:25 Food as a cultural marker 10:10 An introduction to land acknowledgements 11:55 "How a new generation is bringing Filipino flavours to Toronto" 18:55 Regional cuisine and the Kusinera pop-up 22:50 A city of neighbourhoods 26:00 On festivals and community spaces 30:20 A world in Nations and pandemic cooking 34:15 Rural Ontario in the 60s 40:55 Trips to the Philippines 45:00 On artistry and hospitality 50:00 We're not "just" having Filipino food 56:20 Jollibees of Toronto 58:55 Touring at local festivals 1:04:15 Betamax on Instagram Live 1:07:00 Delectable desserts (and their makers) 1:11:30 On immigrant support networks 1:13:30 Dad's backyard lechon and camping trips 1:15:00 Making kinilaw 1:20:15 Hamilton in the 90s 1:22:40 On TOYO and the Philippine restaurant scene

Show notes 01:30 Why I started telling stories 03:40 Working at the Culinary Tourism Alliance 06:35 Talking Doreen's "Tikim" with Filipino Food Crawl x VICE 08:50 Joining the Pinoys on Parliament conference 10:20 I'm published in a literary anthology!

Show notes 01:50 A snapshot of Philippine foodways 04:45 Meet Amy and Jenny 08:00 How the book started 11:00 The neighbourhood bakery 13:50 When hot pan de sal arrived 16:50 90s pan de Manila 19:30 An anthropological approach 20:45 Field work: pugon 22:30 "May kilala ka ba?" Do you know anyone? 24:05 Categorizing and identifying breads 25:30 How the project expanded 27:50 Why it made me think about relationships 31:10 More than just a travelogue 35:00 Ensaymadas of Pampanga 37:00 Maestro panadero's measurements 39:35 Laoag's biscocho pasukin, two ways 44:00 Batangas highway bonete 48:00 At the heart of pasalubong culture 49:30 Biscuits of Quezon, Cebu, Iloilo and Baguio 53:30 A visit to El Ideal in Silay, Negros 56:10 Does it have be something we grow up with...in order to survive? 1:02:30 Ube cheese pan de sal: a historical marker 1:06:10 Birthday mocha cakes and unfrosted chiffon with orange soda 1:13:20 Meet Amelia 1:16:10 A visit to TOYO Eatery's panaderia 1:18:45 Making sourdough pan de sal at home 1:21:25 Meet Tina 1:24:40 Making over 200 ensaymadas 1:26:20 All about enriched dough 1:33:05 Maria's classic pan de coco

Show notes 01:15 The kinds of truths that set you free 05:45 About Stephen 07:20 Products of the Philippine educational system 10:35 Change entails unlearning 11:20 On Beyer's "Waves of Migration" theory 14:15 A need to think critically 15:00 2,000 year dating is not based on any scientific data 18:15 (The perils of) clinging to romanticism 20:05 On the centrality of rice 23:45 Terracing is part of a larger system 26:10 Perspectives on "kaingin" in farming 28:40 Implications of the long history model 30:40 Epics of the Philippines: "Hudhud" 33:50 Taro was here 35:40 Rice came with the Spanish 38:45 Not much supports "Out of Taiwan" theory either 39:55 Archaeology tests hypotheses 41:35 Starting the Ifugao Archaeological Project 42:10 The Old Kiyyangan Village 44:10 Terraces are BUILT UP, not dug down 47:20 Cross-section of a terraced field 49:05 90 years by 5 people: Energetics study 50:25 On terracing irrigation systems 53:00 A typical day of excavating artifacts 58:05 How old is this residue? 01:02:20 "Identity is now" 01:04:50 On local reactions 01:06:05 How do we empower the Ifugao community? 01:07:45 Rice, not isolation, prevented Spanish conquest 01:10:55 An indigenous education centre at today’s Kiangan 01:12:10 Takeaways 01:13:50 Future projects

Show notes 01:40 87 entries on adobo 06:25 Growing up in Leyte 07:55 Edgie's high school 10:00 On English instruction and summer vacations 12:40 His first Cebuano-English dictionary 14:50 An "accidental lexicographer" 16:30 Moving to Tacloban 18:50 Starting with source code 20:15 Edgie's digital dictionary, circa 1995 21:25 "It wasn't the time" 22:10 On food and migration patterns 24:00 "Why not promote our food?" 25:50 What would it take to keep millions now home from COVID-19? 28:55 Edgie's digital dictionary, circa 2008 29:45 Trailing writers, libraries, markets 31:30 Embracing our inherent diversity 33:40 "We are regionalized" 34:15 From the highlands, coasts and plains of Luzon 36:00 Eastern and western Visayas 36:40 Tawi-tawi as a microcosm 40:45 Why Edgie goes to markets 41:30 What it takes to make a dictionary 44:15 Using ethnographic research 45:45 On verbal vs. written names 47:55 Pastil and Maranao cuisine 49:30 Culinary homonyms: patis, adobado, aratiles 51:55 "We are of different languages" 52:40 Finding our value/s 56:55 "What's been lost is still here"

Show notes 3:30 On a very tumbled feeling 08:30 Seeing myself in a mirror 11:25 Finding voices that speak to you 13:20 Tiffany on stories that bridge a gap 14:55 On representation 16:00 Finding Cora 16:35 Nathalie on starting Pilipinxpages 17:20 Growing up in Vancouver 18:10 Reading Elaine Castillo 22:25 "Do Filipino kids see themselves as superheroes?" 25:20 Restoring voices lost, through literature 26:00 Joining Podcast.PH 26:50 Meet Mike and Ham from Please Pause Podcast 28:35 Hang out with Jeff and Rhea from Coffee Na Lang Dear 32:05 Trivia with Carl from The Banyo Podcast Reflushed 33:20 Talking sustainability with CK and Jones from Sustainarumble 36:15 Chilling with Joal from Buhay Banda Diaries 39:30 What I'm committing to

01:40 Netong's Batchoy at La Paz Public Market 04:00 The language I'm most myself in 06:15 Pancit Molo at Panadería de Molo 09:25 From Iloilo to Antique 11:00 Visiting Alpas Restaurant and Guesthouse 11:25 Meet Ken and Kim 14:00 Sulig and tisa 15:30 "Only the goats eat it" 17:15 Tonight's dinner menu: green salad, grilled fish, spicy beef stomach, roasted sweet potatoes, grilled eggplant, suman with coconut cream and bananas 21:30 A feeling I chase 22:45 Off to the market 24:00 What "Alpas" means 24:40 Our goal for today's market haul 26:20 Cooking school with Ken 28:10 Preparing sulig 29:40 Salad, stuffing and salsa 31:20 The winged bean theory 33:20 Breaking it down 34:25 "How do you normally approach cooking?" 35:35 Rethinking my relationship with vegetables 36:30 The definition of a salad 38:20 Food deserts in the Philippines? 43:00 Applying the bean theory 48:05 Today's lunch: salad of roasted okra, peppers, eggplants, winged beans and sweet potatoes, kangkong-stuffed fish, cucumber and tomato salsa 54:35 Uncovering culinary experiences in the Philippines

01:40 Why I loved the book 05:00 About Regee 07:50 Going to culinary school at 55 09:45 On becoming an author 15:20 How Culinary Historians of the Philippines (CHOP) began 19:30 A solutions-based approach to storytelling 26:00 Foods we take for granted 28:35 "The coconut figures a lot in our cuisine" 29:30 Regee's turning point 31:15 Finding Dr. Dayrit 32:05 A visit to the coconut house 33:15 First setback 35:00 Finding our path 36:30 Building something you love 38:00 "Cooking is so fulfilling" 39:20 Recipes from contributors 40:10 The magic of burnt coconut cream 41:50 Coconuts in regional cuisines 44:20 3 essential lessons 45:55 Regee's pinakbet 47:05 Chicken coconut soup & roasted shrimp with coconut sauce 47:50 Shrimp summer rolls and coconut meatballs 49:00 Ubod-stuffed squid (with heart of palm and coconut) 51:15 "For me, dishes evolve" 52:50 Simplicity in Filipino snacking 54:30 Coconut cooking tips 56:45 Takeways from Coconut Kitchen

01:25 What place do my stories have? 05:30 "Every Sunset" 10:00 What The New Filipino Kitchen has to offer 11:05 Meet the panel 12:30 What does your Filipino kitchen look like? 13:25 Gelaine and heritage 15:45 Dolly and merienda 16:30 Dolly's favourite dishes 17:55 Diverse patrons 18:40 The power of referral 19:05 How Diona brought Filipino street food to downtown Toronto 20:10 Defying the norm 21:10 Diona and sinigang 22:20 Diona's childhood...and lechon 24:35 Gelaine's revelation 26:00 What's in your dream kitchen? 27:25 What Chef Marc wants 28:30 On Dolly and Diona's wish list 29:40 Jennilee's dream kitchen 30:30 Gelaine on fruit, halo-halo and cacao 32:30 Spaces like iSLAS 33:00 Why Marc and Mariel built their restaurant 34:00 Marc's favourite dish 35:25 Jennilee and champorado 36:45 About "Filipino Talks" 37:30 What led Gelaine to Cambio & Co. 38:55 Cuisine in flux 39:45 "Our expressions make us nuanced and interesting" 40:25 What's your relationship with Filipino food today? 40:45 Jennilee's wishes 41:40 Some words from restaurateurs 42:35 What keeps Gelaine going 42:50 A beacon for me, and maybe for you

06:35 Summers in Iloilo 08:30 Growing up with lola 10:05 A book of our time 12:50 Cooking to heal and reclaim 15:00 The Stone Barns Fellowship 18:45 "We're an agricultural country" 20:50 Why storytelling takes drive and courage 23:45 How we shape our food culture 27:15 Immigration and the loss of knowledge 29:30 Creatures of convenience 32:35 "Food has always been part of our identity" 33:45 Barkada's first question 34:55 Pride in hospitality

01:25 On Filipino drinking food 04:45 About Marvin 05:45 What does pulutan mean to you? 06:45 Great Uncle Nick and his buddies 08:50 Doreen's advice 09:50 Papaitan (a bitter Ilocano stew with innards) 11:40 Highlighting flavour profiles 12:20 The Cicerone Program 12:55 How it led to "Pulutan" 13:45 Beyond ties to San Miguel 15:25 Filipino food and a world of beer styles 16:05 "It just clicked" 17:15 Moving up the ladder 18:55 Cooking is a process of discovery 20:15 We all evolve as we grow 21:15 Chicken wings with fish sauce and calamansi 22:25 Mind-blowing vinegar 23:55 What should we take away? 25:45 Dinner party #1! 28:15 One of Jennilee's favourite words 30:20 Eric on sacred pulutan 32:00 Jaisa and connecting through food 33:40 Justine's fam jams and university parties 36:25 Jennilee's pet peeve 37:00 Celebratory vs solitary drinking 38:45 Justine on a certain kind of western freedom 40:20 Why Nastasha loves bars