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