< Back PAPA BOLO: BREWPUB BY HELEN HERNANE-PALAPAG Celebrating their first year in June, Papa Bolo continues to draw in customers from all walks of life. Craft beer enthusiasts will love seeing and touring where their beers are made while barkadas (friend Papa Bolo showcases Tagaytay in all they do. Founder Congresswoman Aniela Tolentino, who’s a third-generation Tagaytay local herself, created the brewpub to empower the community by supporting their farms, employing locals, and bringing positive attention to the wonderful offerings of Tagaytay. With the help of Canadian chemist and American craft brewer Mike Wayne—Papa Bolo’s Director of Brewing Operations—their brewery’s finest creations showcase local ingredients. Piña Niña (with an ABV or alcohol by volume of 5.2 percent) is created with 100 percent Tagaytay pineapples that add a tart finish to the beverage. Surprisingly to Wayne, but not to Tolentino, Piña Niña has been their bestseller since opening. Another must-try is Tsokmate (6.7 percent ABV), which they label as an “English-style porter made with rich cocoa.” The tablea they use for Tsokmate is locally-grown and is sourced from groups) looking for a cool and relaxing place will find their new home on any of Papa Bolo’s three floors. 𝐄𝐌𝐁𝐑𝐀𝐂𝐈𝐍𝐆 𝐋𝐎𝐂𝐀𝐋 Their unique name stems from the folklore behind the name of the city. Legend says that a father and son duo were hunting down a wild boar in the hills of the town. During said chase, the son cried out “Taga, itay (Cut him down, father)!” and thus the name Tagaytay (a portmanteau of taga which means ‘to cut’ and itay meaning ‘father’). Papa Bolo, literally translated to “Father Knife,” references the city’s origin story. Also, their best-selling dessert is the Taal Meringue, which visually takes after the iconic eponymous volcano. It features a savory and sweet grilled corn and buttery cheddar mousse, covered in toasted meringue to achieve that Maillard “volcano” aesthetic. Flowing down this decadent mountain like lava is an equally sweet but subtly tart raspberry coulis that is expertly paired with a crumbled sweet pea sponge cake on the side. Another must try is their Pineapple Tart. In the middle of the wheat crust is their in- house pineapple jam topped with almond cream that balances the strong, sweet and tart flavor of the piña jam. Topping off the tart is a scoop of your choice of Manila vanilla or durian ice cream, the latter adding a complex touch to the dish. With their multiple food and beverage offerings that include piña, Piccio mentions the brewpub easily uses at least 650 kilos of Tagaytay pineapples a month! He reveals that their pineapples, hops, and other raw materials are stored in a room they call “Canada.” One of the largest cold rooms outside of NAIA, Papa Bolo named their cold storage “Canada” when Mike Wayne was working in shorts and shirt perfectly comfortably when everyone else on the team was shivering in the 3°C temperature. Sourcing local, however, can only go so far as there are no producers of hops or malts in the country. Wayne reveals that they source these raw materials from Germany, Australia, Belgium, and United States (US). Talks of developing malt grown here in the Philippines is underway and their optimism increased when Papa Bolo learned about the recent developments at the Philippine Rice Research Institute (PhilRice) regarding similar cereal grains. Alfonso, Cavite. Using 10 kg of cocoa nibs, 10 kg of tablea, and a creative use of roasted husks, they bring the best of Alfonso chocolate to this Filipino craft beer. Their restaurant manager, Arnel Gatpandan Piccio, shares that some of their recipes are seasonal in nature. For example, he cites their Christmas beer, Citrus Snap (6.4 percent ABV), which was released in December last year. It’s a “bitter-forward [craft beer] with notes of orange, ginger, and cinnamon.” In addition to brewing their own beers, their food menu presents classic bar chow pairings and not-so-subtle hints to their origins. Their street food platter which includes kwek-kwek (deep- fried boiled quail eggs in orange batter), lobster balls, cuttlefish balls, and cheese balls, kikiam, and “Manong’s sauce” is their take on the humble pica-pica (finger food). 𝐖𝐈𝐃𝐄𝐍𝐈𝐍𝐆 𝐓𝐇𝐄 𝐂𝐑𝐀𝐅𝐓 𝐁𝐄𝐄𝐑 𝐀𝐔𝐃𝐈𝐄𝐍𝐂𝐄 In addition to supporting local farmers, Papa Bolo has become a leader within the burgeoning craft beer market in the Philippines and aims to spark interest for the uninitiated in the art (and science) of craft brewing through education and tastings, both in Tagaytay and proper beer festivals around the country. “We’re happy to show guests our in- house brewery each time they come. Our staff is knowledgeable about the process and the brewery so we rotate the crew on who gets to guide the tour. The free tour is upon request, and when there are no sensitive steps happening in the brewing process, we’ll gladly show where our beer is made,” Piccio shares. Tours are withheld only when there is a potential safety concern during brewing. Otherwise, as Piccio demonstrates to LEAGUE, guests are free to explore the brewery with the staff guiding and educating them about the craft beer-making process. All of their craft beers are made in their in-house brewery from scratch— milling, mashing, brewing, fermenting, and packaging all take place there. Piccio adds that the team is a fan of Star Wars so they named vessels after Star Wars characters. “Fermentation depends on the temperature and varies between recipes. Our Barkada Bliss pilsner takes up to seven weeks because pilsners need to be clean [in a visual and textural sense] so the yeast needs more time to eat the larger sugars. Our best-selling Piña Niña takes as little as three weeks to complete,” Piccio adds. 𝐂𝐇𝐄𝐅’𝐒 𝐑𝐄𝐂𝐎𝐌𝐌𝐄𝐍𝐃𝐀𝐓𝐈𝐎𝐍𝐒 As of writing, their iconic Piña Niña is the only one available to-go in a can, but he adds that they’re looking to can their other craft beer offerings soon. The Piña Niña is worth Php395 per box of four cans. It was first released on December 15 last year, with their first batch being sold out in just 10 days. Up to today, it is what the beertenders suggest for first-time guests. For those who are looking for more traditional beer flavors, Papa Bolo also offers the Cowboy Classic (American Pale Ale, 4.7 percent ABV) with “light cereal and tropical notes with low bitterness;” the Barkada Bliss (Bohemian Pilsner, 5 percent ABV), which is as classic as they come with its crisp and clean flavor profile; and the Twin Suns (Double IPA, 10 percent ABV), which is a perfect mix of “juicy dry hops” with its bitterness counterbalanced by plenty of sweet malt. All of their craft beers are priced the same at Php275 per glass. Their food menu is a mix of different cuisines, but each dish is meant to pair nicely with their craft beer. Master chefs RJ Ramos and Alphonse Sotero suggest pairing the mild taste of the Cowboy Classic with their chicken lollipop, which has a powerful hickory rub. They also like pairing the sweet and tart Taal Meringue with the equally flavorful Piña Niña. Lastly, the chefs never shy away from suggesting a quintessential match, which is their street food platter “and any craft beer.” Those looking for heavier dishes will be pleased to know that their curated menu contains Bacon Poutine (fries covered in cheese and brown gravy), which is undoubtedly a nod to their master brewer Wayne’s Canadian background; Meat Platter (Frankfurter, Cumberland, pork belly, grilled corn, and fries), Crispy Pata (deep-fried pork hock); Wagyu Skewers (covered in stout beer glaze and deep-fried crispy enoki mushrooms); Steak Frites; Baked Mussels (topped with melted bechamel and togarashi); and Soft-Shell Crab (fried and paired with pineapple curry purée and mixed herbs). Furthermore, if you want a full beer experience, you can also try the Beeramisu—a unique take on the classic Italian dessert. It contains stout beer jelly, ladyfingers, stout beer syrup, and mascarpone. 𝐈𝐍𝐂𝐋𝐔𝐒𝐈𝐕𝐄 𝐄𝐗𝐏𝐄𝐑𝐈𝐄𝐍𝐂𝐄 The three-storey building reels in curious Tagaytay tourists with its glass walls, giving people only a glimpse as to what it can offer. Outside, its minimalist concrete entrance paired with the stainless-steel sign that merely says “Papa Bolo” offers no other clue. But with its prime location, just in front of Sky Ranch, it quickly drew attention and with its unforgettable craft beer and delicious food, it is no wonder that the establishment quickly rose to its current must-visit status. Papa Bolo can accommodate as many as 450 guests and they have several event areas and private rooms that could be rented for a reasonable and consumable rate. They also have a rooftop area wherein they hold acoustic nights or invite DJs to play. Standing, the al fresco area could fit up to 200 guests or around 160 guests if seated. Upon entering, their industrial interior complements the rugged vibe of the craft beer selection while also exuding an upscale and exclusive atmosphere, much like their carefully designed food menu. What quickly draws your attention going in are these huge oak barrel-like structures that act as table separators, providing privacy for their patrons. These “barrels” are stacked on top of one another up to the second floor of the restaurant, evoking the image of a brewery’s barrel room, bringing the ambience full circle. All over the place, customers could find vintage pieces curated by Tolentino (or brought from her own home) and paintings created by her sister Athena, who has been serving as Cavite’s vice governor since 2022. Guests can also help themselves to the games found around the bar, such as video games and giant Uno cards. Piccio reveals that they are constructing a giant Jenga game, which will be placed on the third floor. From the entrance to the interior, Papa Bolo also keeps its senior and persons with disability (PWD) customers in mind. Outside, there is a wheelchair-accessible ramp, and inside, there is an elevator which could take them to all upper floors. Piccio remains mum on their plans for their upcoming first anniversary celebration but assures that their customers will be pleased and they should keep an eye out for their announcement.

21585f3b-3b7e-436b-a2a3-b945901b6ba5 <Back LESSONS ON LEADERSHIP THE HEART OF MENTORING 8 transformative lessons from Senator Loren Legarda BY MARYJANE SALOMON It was not easy working for and with Sen. Loren Legarda, public servant par excellence, but I am fortunate that did. To some, she was like Meryl Streep in the movie, The Devil Wears Prada, and yes, there are similarities, but she has a heart of gold. She is not just a woman of substance, but works with purpose, too. Her love of country, dedication to public service, and fidelity to family are the things that will always bind us until the end. Despite the sleepless nights spent working under her office, I look back on those days with great satisfaction and fulfillment. I’m thankful for the opportunity of working for and with her, and grateful for the privilege of learning directly from her. While others quit because of one reason or another, I am glad that I never gave up on her. I am proud that I did not refuse her. I left to work overseas to pursue new opportunities for my career advancement, with her permission, but I never really left. My spirit stayed with her. Sen. Loren Legarda, or SLL as we call her, molded me to follow her example, challenged me to rise above everything and inspired me to become what I am capable of becoming. For me, that is mentoring at its finest. A leader extraordinaire, Sen. Legarda’s brand of public service is principled, positive, instructive, and sharp—a rarity nowadays. Here I share some of the enduring values and lessons that I’ve learned from her. 1. Have a “can do” attitude. As a public servant who broke numerous glass ceilings, she stood as a guide and example for other women in government. She urged us to be pro- active and outspoken. She told us: “Do not tell me that it cannot be done, it can be done, of course!” No excuses. 2. Nothing beats hard work. Hard work is necessary for every endeavor. She puts premium on hard work and advised us to not let our emotions get the best of us or get in the way of our work. 3. Work hard as an individual, work well as a team. Being serious, resourceful, and dedicated are the qualities she required from every one of her staff. We had to work according to process and be guided by our goals and objectives. Feedback is a must. 4. Coordinate. Collaborate. Cooperate. Multi-tasking is an ordinary occurrence in her office. Everyone must work, side-by-side, to ensure the quick and efficient delivery of services and execution of orders. Everything must be done without delay. 5. Dress appropriately. Be professional at all times, in words, in deeds, and in appearance. Respect the occasion by dressing appropriately. It is a sign of a cultured person. 6. Be loyal. For loyalty must not be decided by opportunity, but by fidelity to both the cause and the person. 7. Don’t be naive. Study. Observe. Listen. Learn. Age should not be used as an excuse for ignorance. 8. Respect Deadlines. Time is gold and the three-day rule to reply is very important. It is mandatory to carry a small notebook, so that nothing is overlooked, and you won’t miss commitments and deadlines. Click here to read full article for free

Awkward... This page isn’t available. Go Home

< Back A PEEK AT SOME CAVITE ATTRACTIONS BY EDWIN ALLAN DIAZ FROM OPEN SPACES THAT RESEMBLE EDEN TO HISTORICAL PLACES WHERE EVENTS THAT HELPED SHAPE THE NATION TOOK PLACE, CAVITE PROVINCE HAS SO MUCH TO OFFER FOR EVERY TRAVELER. Cavite’s name evolved from the Filipino word kawit which means "hook." Part of the province is shaped like one, particularly the peninsula jutting out into Manila Bay. Figuratively, the province lives up to its being a hook, pulling people in with must-see tourist destinations, sumptuous food, and a rich heritage. Here are some of the things in Cavite that will keep anyone hooked and looking forward to their next visit. SONYA’S GARDEN A rustic bed and breakfast in Alfonso, Cavite, Sonya’s Garden has become a popular wedding and retreat venue. The 1.8-hectare garden is filled with endemic trees and plants, where the restaurant, bakery, bed & breakfast, apothecary, and spa grow and source their ingredients. Customizable staycation and workation packages are available, with activities like firefly watching, basic gardening, greenhouse tours, and a three-day organic farming/ bed & breakfast masterclass. NHCP MUSEO NI EMILIO AGUINALDO Philippine independence was declared here, the ancestral home of the first Philippine president, Emilio Aguinaldo. The first floor shows his revolutionary paraphernalia and the bomb shelter that he was said to have used to pray at St. Mary Magdalene Church. There are multiple secret passages on the second floor, where the bedrooms, veteran’s hall, dining rooms, kitchen, and balcony are located. Aguinaldo donated the house to the national government in 1963, one year before his death. It was declared a national shrine by the National Historical Commission of the Philippines (NHCP) the following year. His tomb can be found in the backyard. CAFE AGAPITA This family-run cafe in Silang, Cavite, is known for unique takes on a number of dishes, like ube latte, bolognese chicken fingers, beef tapa flakes, and the best-selling twice-cooked adobo (adobo that is braised then fried). Originally an events place that sold cakes and pastries, Cafe Agapita was named after the Baranda family’s Lola Pitang. It is their late grandmother’s warmth and love that the owners want to impart to all visitors through their sumptuous food and superb service. ASIONG’S CAVITEÑO RESTAURANT Another icon in Silang, Asiong’s Caviteño Restaurant has been serving authentic Caviteño food, using only ingredients from Cavite since 1960. Its signature dish, the original pancit pusit, is guaranteed to make every smile truly infectious. Their laing and adobong pula are other musts, going well well with their Caviteño cheesecake and sapin-sapin. GENTRI’S BEST There’s nothing quite like buffalo milk. At GenTri’s Best in General Trias, Cavite, it’s in all of the cooperative’s fresh milk products, which come in chocolate, strawberry, ube, pandan, and melon flavors. They also have pastillas, ice candy, white cheese, mozzarella cheese, and yogurt. Licensed food technology professionals handle production to ensure their products are unadulterated and safe to consume. PICNIC GROVE An iconic tourist attraction in Tagaytay City, Picnic Grove offers a stunning view of Taal Volcano and Taal Lake. These can be best viewed through the place’s Ferris wheel or suspended cable car, or the two ziplines for the adventurous at heart. Visitors can rent tables and cottages, with cook and grill provisions. Those eager to take memorable photos and videos could do so on horseback or at the eco-trail, with nothing but beautiful trees in the background. EMV FLOWER FARM The go-to place for blooms in Indang, Cavite, EMV Flower Farm grows 10 varieties of Malaysian chrysanthemums and sunflowers, using state-of-the-art Israeli drip irrigation in two large greenhouses. Flower arrangements can be taken care of by Estrella’s House of Flowers, whether it’s a bouquet or a wedding arch. Visitors could stay at EMV Villa, which has four Bali-inspired villas, a swimming pool, and an events venue. The flower farm is also perfect for family gatherings and small events, which could be held at the pavilions to the tune of exotic birds’ songs and the rustling of leaves. SHAMBALA SILANG Silang, Cavite’s home for Filipino arts, culture, and heritage, Shambala was inspired by James Redfield’s book, “The Secret of Shambala.” The museum’s name is also a play on “Siya’ng bahala, Siya nawa.” The Tawid Living Museum and Gallery showcases interesting indigenous items and artwork from Ifugao, Mountain Province, Antique, and Bukidnon. After visiting the museum, visitors may spend the night in a traditional Ifugao hut, walk on the meditation path, and enjoy authentic Filipino food at the restaurant. BALSA MARAGONDON RIVER CRUISE Balsa River Cruise offers adventurers the chance to travel downstream on one of the largest river basins in Maragondon, Cavite. This experience is sure to let tourists realize where the name Maragondon came from— the dagundong (rumbling sound) of the cascading water of the river on whose banks the first Malay and Indonesian settlers of the region established their community. Lunch may also be eaten aboard the boat. LIKHANG MARAGONDON A native products enterprise that sells hand-knotted textiles and bamboo products, Likhang Maragondon preserves Maragondon’s rich heritage. It is immediately evident in its accordion wallets, clutch bags, ponchos, and dresses. Worldclass bamboo products like vase stands, smartphone speakers, and animal-shaped lamps are also available on their website. Paintings, food, and other souvenirs are also up for grabs—that is if they’re not already sold out. THE CATHEDRAL OF OUR LADY OF THE PILLAR Imus Cathedral, also known as Our Lady of the Pillar Parish Church, is a Baroque-style church modeled after the Manila Cathedral, which dates back to 1823. It is named after the city’s patron saint, Nuestra Señora del Pilar, who is also the protectress of the whole of Cavite. The image of the Madonna and Child was inspired by the Virgen de Consolacion and was brought to the Philippines from Spain in 1623. Initially, it was kept at the Church of San Nicolas de Tolentino in Intramuros before being transferred to Imus by Recollect friars in 1694. MUSEO DE LA SALLE Visitors could step into the past and experience the grandeur of the 19th-century bahay na bato at Museo De La Salle inside the De La Salle University Dasmariñas campus. This lifestyle museum takes visitors on an immersive journey through history, showcasing the beauty and elegance of a bygone era of the Ilustrados. Antiques from the period show how opulent life was for the enlightened ones, with family heirlooms, decorative objects, fine and applied arts, and religious statues displayed in faithfully recreated rooms. Museum-goers are sure to be transported to a different time and place! YNDAN A collaboration between Indang, Cavite’s tailors, weavers, and other artisans, YNDAN is a "slow fashion" brand that creates vibrant hand-loomed clothing. Using an intricate pedaldriven system and locally sourced polyester thread, it takes YNDAN weavers three to seven days to create specially designed items for men, women, and children. Handloom weaving has been the town’s main source of income for generations, the epitome of “slow fashion.”

< Back Every Filipino Consumer’s Ally By Camille F. Cabal PHOTOGRAPHY BY ROMEO S. PERALTA, JR. Usec. Ruth Castelo, who heads the Consumer Protection Group (CPG) of DTI, provides an explanation regarding price increases. More and more consumers are alarmed by reports of price increases for various goods, including sugar and salt. Although price adjustments are natural occurrences in the market, Filipino consumers are concerned about how they can keep up with the rate of price increases. Undersecretary Ruth Castelo, who heads the Consumer Protection Group (CPG) of the Department of Trade and Industry (DTI), provides an explanation regarding these price increases. ADDRESSING PRICE HIKES Consumers typically demand answers when they hear news about price increases, especially for basic necessities—essential items that are needed to support life and health, and prime commodities that are not basic but are also essential to consumers, such as sugar and salt. Castelo has stepped forward to reassure them that there is no salt shortage in the country. She continues by stating that the reason for the price hike is that the salt industry has not seen a price movement in the past five to six years. Thus, she recommended to the DTI Secretary the increase in the suggested retail price (SRP) for salt. She did, however, warn of a potential shortage if the issue of lack of land for salt production is not addressed. Land used by salt farmers and producers is being converted into residential areas. She adds that additional land for salt production, when complemented with improved technologies, will save both the country and the industry from a supply shortage. For sugar, DTI shares that they applied the standard strategy of limiting the purchase of one kilogram per buyer to accommodate everyone’s demand. Castelo believes that the current supply will last until the end of the year. When asked about alleged sugar hoarding in warehouses, Castelo clarifies that not all warehouses holding hundreds of sacks of sugar are committing an offense. With the inter-agency Sub-Task Group on Economic Intelligence under the Task Group on Food Security, she mentions that they inspected warehouses to ensure that they were legally permitted to stock such quantities of sugar. Upon inspection, they discovered that most of the sugar that the sub task group found is industrial sugar intended for the food manufacturing industry. This includes sugar intended for the confectionary, bakery, cereal, dairy, and bottling industries. She claims that suppliers are permitted to stock sugar as long as they have the necessary permits and the sugar is allocated for food manufacturing. CONSUMER EDUCATION With the rise of new technologies, DTI is confronted with the problem of widespread scams carried out through short messaging services (SMS), which promise profits or income that seem too good to be true or instantaneous. Castelo finds it unfortunate that there are still people who believe in these kinds of fraudulent strategies. This is why DTI, through the CPG, has intensified its campaigns to remind people how to see “red flags” and when to back away from a purchase of goods or services. Currently, DTI operates a nationwide network of Diskwento Caravans and rolling stores that connect sellers and consumers. Some caravans are done in collaboration with the Department of Agriculture (DA) and in partnership with micro, small, and medium-sized enterprises (MSMEs) suppliers. This program aims to provide small businesses with a market to whom they can sell their products while allowing consumers to purchase basic commodities at very reasonable prices. “These caravans are participated in by food and non-food manufacturers, whose rates are at the manufacturer’s price. There is no more additional profit margin, so consumers can purchase it at a lower rate,” Castelo expounds. To continually remind consumers of their rights and relay important information to them, the agency also offers Consumer Care webinars on Tuesdays and Thursdays. “Hindi pwedeng ang consumer ay hindi nabibigyan ng tamang impormasyon sa mga produkto o services that they purchase (Consumers should not be misinformed about the products and services that they purchase),” Castelo shares, saying that their endeavor has been ongoing since 2020. In addition to offering online consumer education seminars, the agency, through the Fair Trade Enforcement Bureau (FTEB), monitors online and offline consumer transactions. Castelo encourages the general public to constantly inspect the goods they purchase and search for the Import Commodity Clearance (ICC) label. This serves as a guide and confirmation that the products have been examined by DTI and are safe for them to use and consume. She continues by saying that, given the proliferation of online sellers, consumers must be wise enough to check prices. When an online vendor hides their prices, that is a red flag, a warning sign. Castelo advises customers to ask the seller why prices are not posted or file a report with the DTI if they experience this. According to Castelo, one of the biggest challenges in consumer protection is when people file complaints but do not finish the process. “A challenge we commonly face is when consumers come to DTI to file a complaint but do not pursue the case. Sometimes they even refuse to sign complaints. For us to be able to resolve the issue, we need a written document duly signed by the complainant,” Castelo says, urging consumers to cooperate with DTI by pursuing their complaints. IMPORTATION, EXPORTATION, AND COMPETITION Importation has long been an integral component of the supply and demand chain. This protects the country from running out of supplies while preventing the occurrence of panic buying, which could lead to further price increases. Castelo explains that the DTI also supports the duties of the Tariff Commission when importing commodities to ensure that the country only imports consumable supply and does not overimport. She emphasizes that importation must be regulated; if not, the welfare of local suppliers will be compromised. “Of course, we also prioritize local production because of the jobs it generates,” Castelo says. We have the Go Lokal, Buy Lokal program to encourage consumers to patronize products produced locally by FIlipino entrepreneurs. Regarding exporting, Castelo emphasizes that the government must promote and expand the various manufacturing industries in the country so that excess domestic production can be utilized for export. Fortunately, she says that DTI Secretary Alfredo E. Pascual is currently working on this. When asked for her opinion on allowing foreign ownership of businesses, the DTI undersecretary expresses that foreign firms may enter, own, and operate businesses in the country under the new Retail Trade Law, which specifies the required amount of investment for various industries. She believes that this will foster a healthy level of competition that will ultimately benefit consumers. “Competition will bring about benefits in terms of quality and prices of the products. If we have more players in the market, prices and quality of the product or service will improve,” Castelo says. While the DTI is committed to protecting the rights of consumers, the agency also reminds consumers to do their share. Castelo encourages everyone to be vigilant, at the same time perform their responsibilities as consumers. Taking action by filing complaints and requests for reviews is a big step in ensuring that businesses are mindful of the quality of products and services that they deliver to the consumer. Buy magazine here

< Back A Filipino’s Recipe for Success BY AICA LEE KAKANIN MAKER AND PASTRY CHEF EDWARD DAVID MATEO NEVER HAD THE OPPORTUNITY TO KNOW HIS FATHER PERSONALLY, YET THEY SHARE A PROFOUND BOND ROOTED IN THEIR LOVE FOR COOKING AND HELPING OTHERS. TODAY, HE HAS CHANNELED THESE VALUES INTO MULTIPLE SUCCESSFUL BUSINESS VENTURES THAT REFLECT HIS COMMITMENT TO BOTH CULINARY EXCELLENCE AND COMMUNITY SUPPORT. My mother, grandparents, and relatives often spoke of my father,” shares Chef Edward Mateo, whose father passed away before he was born. “Even though I never met him, I feel as though I know him through their stories.” Mateo’s culinary journey began at the tender age of seven, igniting a passion for food that would shape his life. He eagerly participated in inter-school cooking competitions and lent a hand during local fiestas and festivals, reveling in the artistry of food preparation. Born in Los Baños, Laguna, but with roots in Pampanga, the “Culinary Capital of the Philippines,” Mateo attributes his culinary talents to his family heritage. “Cooking runs in our blood,” he reflects, highlighting that every family member is a skilled cook, including the father he never met. “My father worked as a chef abroad and remains my ultimate inspiration; whenever I cook, I feel his presence guiding me.” EARLY MILESTONES Despite his early dreams of becoming a chef, Mateo opted not to enroll in culinary school as many might have expected. Instead, he earned a degree in Hotel and Restaurant Management (HRM) from Centro Escolar University (CEU) in 2010. While the program introduced him to essential culinary techniques, it primarily equipped him with the skills to succeed in the hospitality industry, blending business acumen with his passion for food. While pursuing his degree, Mateo actively participated in numerous cooking competitions, proudly representing his alma mater. Among these, the Umami Asian Market Basket stands out as particularly memorable, as he clinched first place. The mentorship given by Chef Aurora Austria, the executive chef of Malacañang Palace, gave him invaluable skills and a professional mindset, making up for his lack of formal culinary education. The Umami Asian Market Basket’s thrilling competition format had participants face the suspense of ingredient reveals just moments before cooking began. With only minutes to craft a dish from the ingredients presented, Mateo excelled under pressure, a skill he attributes to the guidance of Austria. “Chef Austria taught us how to combine flavors instinctively, even without tasting them,” Mateo reflects. “Her keen attention to detail and intuition empowered us to create a winning dish on the spot.” His triumph in the competition not only boosted his confidence but also provided him with greater exposure to the culinary world, paving the way for new opportunities even before he graduated. JUMPSTARTING A CULINARY CAREER Upon graduation, Mateo aimed for a career in the Philippines' top hotels, undergoing rigorous training at Shangri-La Hotel, where his dedication led to his appointment as a pastry chef in 2010. A year later, he joined the Hamilo Coast Pico de Loro Beach and Country Club in Batangas. Eventually, Mateo relocated to Cagayan de Oro to share his expertise in pastry making at the Culinary Institute of Cagayan de Oro, marking a significant chapter in his culinary journey. With Mateo also sharing his expertise in pastry making at CEU, he recognized the growing demand for his insights in the culinary world and established his own culinary studio. Through this venture, he not only taught the art of baking and cooking but also integrated essential business management training, nurturing the next generation of culinary professionals. “I started a small training studio where students could learn essential cooking, baking, and business skills,” Mateo recalls. “The studio was actually set up in my apartment—I converted my master bedroom into a studio and would take in a few students at a time.” Behind the humble beginnings of his studio was a story of resilience. After a failed business venture, Mateo had to get creative to stay afloat. The studio became his lifeline, helping him cover the steep costs of his apartment. “With such limited space, I could only accommodate four students at a time,” he explains. “But as word spread, demand grew, and eventually, I had to acquire another studio to keep up with the increasing number of students. Thus, Le Royale Kitchen Studio was born.” "Facing a crossroads pushes you to dig deep and find ways to survive," Mateo reflects. "I leveraged my skills and turned them into my livelihood. It wasn’t easy, but the hustle was worth every challenge." BECOMING A CELEBRITY CHEF Mateo also founded LRPG Food Service, which specializes in commissary services, patisserie, food styling, and consultancy. It is known for its pastries, brownies, and various sweet creations. Ironically, pastry making wasn’t his first choice. Initially, Mateo had set his sights on mastering savory and hot dishes. “Pastries weren’t my forte,” Mateo confesses. “But after learning the basics during my on-the-job training, I unexpectedly began to enjoy the craft. There’s a real art to it—getting the proportions right, balancing ingredients, and perfecting the presentation. I didn’t expect to like it, but I did.” Mateo’s growing reputation as a pastry expert, teacher, and entrepreneur soon led to invitations to host cooking demos on Philippine television. He became a regular on GMA’s Unang Hirit and was featured in Flavors Magazine and Lifestyle Recipe Magazine. His talent as a food stylist and consultant also flourished, with well-known food establishments as clients. A self-taught talent, Mateo’s rise in the culinary world didn’t sit well with some of his peers who had formal training. Not everyone in the chef community was pleased when the media began referring to him as a chef. “Many believe that only those who graduate from culinary school can call themselves chefs,” Mateo acknowledges. “This notion can create immense pressure, especially for someone like me who lacks a formal culinary degree.” Asked why he didn’t pursue a formal culinary degree to bolster his credentials, Mateo candidly explains that financial limitations prevented him from doing so. His HRM education, however, proved enough for him to forge his own path in the industry. Mateo recalls a defining moment when a newspaper christened him the "Dessert Prince," a title that only intensified the debate over his standing as a chef. Despite the scrutiny and the pressure from negative press, Mateo remained unwavering in his pursuit of his passions. "For me, being a chef is about passion, love, and skill. A degree alone doesn’t define you as a chef. A true chef knows how to lead a kitchen, work hard, and inspire others to share that same passion and love for the craft," he reflects. BECOMING A KAKANIN MAKER During the COVID-19 pandemic, Mateo launched Minatamis PH after hosting an online class in his studio on making traditional Filipino kakanin (rice cakes). He realized that finding authentic kakanin had become difficult, as it often required a trip to the local market—something many avoided during lockdowns. Seeing this gap, and with encouragement from fellow chefs who sampled his creations during the class, Mateo decided to turn his newfound expertise into an online business catering to Filipino buyers. “A friend encouraged me to start selling kakanin, and helped me sort out the business, perfect the recipes, and identify the market,” Mateo explains. “The response was overwhelming, and the business hasn’t stopped growing since it began.” Mateo emphasizes the importance of Filipinos embracing kakanin, hoping that more people will turn to local treats when they think of dessert, fostering a renewed appreciation for traditional flavors. Beyond promoting kakanin, Mateo is passionate about supporting local farmers through his business by sourcing many of the ingredients he uses directly from them. “There’s so much potential in our local ingredients that aren’t fully tapped into,” he shares, hoping to bring these ingredients into the mainstream culinary scene. “My advocacy is supporting Filipino farmers,” Mateo shares. “I’ve trekked up mountains and come across farmers selling their produce on the roadside. I buy what they have and use it to create desserts, elevating their ingredients to the best of my ability.” One of Mateo’s ways of rekindling excitement for local desserts is by reviving forgotten flavors. He cites buko monggo (coconut and red mung bean) as an example—a once-popular popsicle treat that has largely faded from memory. By reintroducing these nostalgic flavors, Mateo not only promotes traditional Filipino favorites but also helps the farmers who provide the ingredients. “I often tell my team, ‘Let’s bring back the memories of our childhood—the taste of fiestas, festivals, Christmas dinners,’” he says. “I want our customers to enjoy what they eat because it reminds them of good times. When they take a bite, I want them to taste not just the food but the memories that come with it.” INSPIRING A NEW GENERATION OF FILIPINO CHEFS With multiple successful ventures and a good reputation, Mateo now turns his focus to inspiring the next generation of Filipino chefs and entrepreneurs. His message to them is clear: pursue your dreams, but with a mindset of serving others. Asked about the most rewarding aspect of his work, Mateo readily replies, “It’s the opportunity to help people. I’ve created jobs for over 80 employees, supported local farmers, and mentored young entrepreneurs and chefs in building honest businesses. That’s the bigger picture I focus on.” Interestingly, Mateo doesn’t require his employees to have culinary degrees. Instead, he prioritizes attitude. “Skills can be taught, but attitude comes first. With the right mindset, anyone can go far. Without it, there’s no drive to improve, no desire to see the bigger picture.” Mateo embraces challenges, confident that he will find an honest way to rise from any setback. He believes in the power of patience, refusing to force success when it isn’t meant to be. “If something is meant for me, it will happen. There’s no need to rush a dream that isn’t aligned with your path,” he asserts. Today, Mateo’s ventures serve as suppliers to major hotel chains and supermarkets, with his commissary offering a wide array of desserts, from delicate egg tarts to traditional Filipino kakanin. Looking ahead, Mateo has ambitious plans: within the next five years, he aims to launch a Filipino ice cream line featuring unique flavors and designs inspired by Filipino culture. He hopes that more of his students will follow in his advocacy to support Filipino flavors. “Success is a journey that requires time and patience,” Mateo states. “I urge them not to let the allure of social media influence their judgment. Crafting flavors and developing new products should come from the heart. This authenticity is what sets you apart from the crowd; it’s what makes your work uniquely yours.”

719abbad-82ed-4871-8d80-b24976da06d5 < BACK PASAY CITY COUNCILOR JOEY CALIXTO ISIDRO Pasay City Councilor Joey Calixto Isidro: ‘Konsi Joey’ brings his brand of corporate leadership to the local community. BY MAAN D’ASIS PAMARAN Prior to his stint in public service, Pasay City 2nd District Councilor Joey Calixto Isidro was an advertising agency executive as the Freelance Events Director and Clients Servicing Group Head for Ideashop Manila. When he was elected as district councilor in 2016, he brought his 12 years of agency experience to his new office. “Before I started, I wanted to privatize the public office. I don’t want people coming into the office wearing slippers. I don’t want their work stations cluttered. I also wanted to professionalize the service. My staff can't come in late, because I don’t come in late,” he shares. His office is also aesthetically pleasing, with a theme of brown and gold, to encourage professional behavior. To help keep things running smoothly, he also keeps a larger staff than most. “Other offices have seven people. I have 17 [employees]. I don’t want our services hampered by lack of manpower. I want to have more pairs of hands available to offer our services to the people, and these are people who are also ready to help out in other offices in Pasay if needed, such as the Office of the Mayor or the office of other councilors, such as my cousin Mark [Calixto] who is in District 1.” Isidro shares that he employs strategies in his projects, another holdover from his prior corporate job. “I’m lucky that some of my former staff went with me into this office, so it was easier to build the culture. We share best practices that I have adapted into public service. We have a database, we do things like post evaluation of projects in order to give better service. We have also departmentalized our work. I have assigned liaison officers who are trained to handle problems, concerns and needs.” In keeping with his modernized practices, his office is inclusive as well. “We have staff who are persons with disabilities (PWD) and members of the LGBTQ community. I want to give them all equal opportunities and I know that they are happy. They feel like they have found their self-worth in service to others. I always hear about staff resignations from other offices, and I jokingly ask my staff, ‘When are you going to resign?’” he laughs. His secret, he says, is that even if their salaries are not high, he makes sure that his staff is taken care of, especially with food at the office. Proactive Leadership His team has enabled him to accomplish his vision for his district, with ordinances and projects that focus on his personal advocacies on education, health, tourism, and welfare of the youth, elderly and PWDs. During his first term, he had a 100 percent attended record and is one of the councilors with the most number of sponsored pieces of legislation in the City Council. These include the creation of the Pasay Historical and Heritage Commission and the Persons with Disabilities (PWD) Affairs Office; and the enactment of the Pasay City Investment and Incentive Code, among others. Under his chairmanship of the Committee on Education, the City University of Pasay (CUP) was recognized as a higher education institution by the Commission on Higher Education (CHED) in August 2020. He also supervised the course compliance of the programs offered in CUP. In October 2020, the Certificate of Program Compliance for five out of six courses offered was granted by the same commission. The university’s college students now enjoy 100 percent free tuition fee, as the institution is qualified for such under the Unified Student Financial Assistance System for Tertiary Education (UNIFAST). As Chairman of the Committee on Health and Sanitation, he has activated the Kambal Konsehal program of the Department of the Interior and Local Government (DILG) which also paved the way for the early preparation of the whole city in fighting the pandemic by having constant communication with the barangays. His office assisted in the relief operations and community feeding efforts of the local government and during the vaccination phase, he placed a system for the process flow. He’s also helped to improve the facilities at the Pasay General Hospital. “Before I came in, they called it ‘Patay General Hospital’. I was able to provide the hospital with more beds so the mothers don’t have to sleep two or three in a bed at the maternity ward. We also cleaned up the emergency room, and opened more floors that were formerly used as a bodega. Now it looks like a hotel,” he says. In terms of Livelihood, being Chairman of this Council’s Committee, he is also instrumental in the creation of the citywide E-market platform for the Pasayeños and is at the forefront of various livelihood training programs of the local government in coordination with Technical Education and Skills Development Authority (TESDA). He now endeavors their involvement in the One Town, One Product (OTOP) initiative of the Department of Trade and Industry (DTI) for the city government of Pasay to provide more livelihood for the Pasayeños to sustain their basic needs. Faith and Service Isidro held the virtual interview from his home office, surrounded by statues of the Sto. Niño and the Virgin Mary. He says that faith is an integral part of his life and his public service. “My mom is a devotee, and I am active in our church group. Even if I am busy with my public service, I always make time to serve at church. I see this as a blessing and a commitment.” He feels that he was called to service by a higher power. “They needed another party member in the 2016 elections and I was asked to run. So I filed in October, but I told them that I still had obligations to fulfill at my work so I could only start campaigning in January. Unlike the others running for office, they had been preparing for this for years and I had not even started.” As a Black Nazarene devotee, he was at the Quiapo Traslacion in 2016. “I remember asking if this was really meant for me. Lo and behold, the path in front of me cleared up and I had easy access to the rope with which to pull the Nazareno. I took that as a sign and said if it is His will, I will win and I will serve. True enough, even with no preparations, I came in fourth in the election. So this is my mission and I call it servant leadership.” Team Spirit Isidro is no stranger to public service. He has had considerable experience fulfilling his civic duty as a Sangguniang Kabataan (SK) Chairman of Barangay 21 at the age of 17 and as SK Federation Secretary in Pasay City from 1996 to 2002. From a young age, he has been aware of what it entails to be a public official also because his family is engaged in politics. His grandfather, Eduardo “Duay” Calixto, served as Officer-in-Charge (OIC) Mayor of Pasay City in 1986. In the 90s his uncle, Antonino “Tony” Calixto and his aunt, Imelda “Emi” Calixto-Rubiano ran for councilor in the 1st District and 2nd District of Pasay City, respectively. Tony Calixto eventually served three terms as Pasay City vice mayor and mayor and now the lone representative of Pasay City. Meanwhile, Emi Calixto-Rubiano is currently serving as mayor of the city after serving three terms as congresswoman of the Lone District of Pasay. His cousin Mark is currently councilor at Pasay’s 1st District. Collectively, they are called Team Calixto. “When people ask me, I say, ‘Oo, political dynasty kami and I’m proud of it,’” he admits. “But I think that it depends on the dynasty. We have been around [a long time] because of the kind of service that we give to people— honesty, commitment, tapat na paglilingkod (genuine service). It's what we call Serbisyong Ayos. I think it helps that there is a synergy among us in Team Calixto because we are aligned in our vision for Pasay, and we are continuing and improving the projects that have been started before. I always say that people have the right to suffrage and they can vote us out if they want to. We are here and as one mall puts it, we are ‘happy to serve.’” With his upcoming reelection run, he shares his vision for Pasay City. “I attended seminars on Sustainable Development Goals (SDGs) as set by the United Nations (UN). I believe we can take what is applicable for Pasay and localize that. I envision Pasay City to be more stable, with no poverty and everybody having food on the table. In Pasay, through education, I want to eliminate the mindset of ‘pwede na yan’ as we all strive to be productive members of society.”

< Back The Voice of Filipino Nurses BY CAMILLE F. CABAL PHILIPPINE NURSES ASSOCIATION (PNA) PRESIDENT MELVIN D. MIRANDA TALKS ABOUT THE PERSEVERANCE OF THE ASSOCIATION IN AMPLIFYING THE VOICE OF FILIPINO NURSES. HEALTHCARE HEROES Miranda undoubtedly understands how challenging it is to be a nurse in the Philippines. Despite this, he himself still finds fulfillment in being one. He also attempted to become a doctor but instead prioritized paying his parents back by looking for a job right after graduation. He chose to work in a hospital where he earned a pittance. “Can you imagine earning Php3,000 to Php4,000 a month as a nurse? But it did not discourage me from continuing because of the fulfillment I got from it,” he says. He adds that the people around him were already encouraging him to quit, considering his salary. But he opted to stay because he was provided with opportunities to grow professionally. Through his commitment and hard work, he was later on promoted as chief nurse. Miranda shares the same passion with the rest of the Filipino nurses. He even shared one story of a chief nurse in one hospital in Malabon who risked his own life serving the public during the pandemic. When Miranda visited the hospital that time, most hospitals did not have a COVID-19 vaccine yet and fear and anxiety was all over the place. While others backed out and no longer reported for duty, the chief nurse showed remarkable service. He led the swabbing team, unmindful of the risks to his health. He eventually contracted the virus and suffered critically but fortunately recovered. Upon coming back from sick bay, he continued to serve and lead the hospital’s team of nurses. While these stories may be perceived as either positive and admirable, there is always this side to the profession that is prone to burnout. Miranda uses figures to illustrate the common experience of hospital-based nurses. He says that the standard nurse-to-patient ratio is 1:12. But in a real hospital setting, one nurse manages the whole ward which has 30 to 40 patients. He adds that each patient has a minimum of five medicines that a nurse should monitor and their level of patient care also varies. Patients classified as critical, for example, need more attention because they have risks of possible cardiac or respiratory arrest. “Eight hours may not be sufficient to manage all of these 30 patients. That’s why nurses feel burnt out,” he says. FILIPINO NURSES’ COMPASSION TOWARD PATIENTS, DEDICATION TO DUTY, AND GENERAL ATTITUDE TOWARD WORK IS VALUED BY FOREIGN EMPLOYERS. The ability of Filipino nurses to manage this kind of situation may be the biggest factor why they are patronized by other countries, according to Miranda. He enumerates three characteristics of Filipino nurses that hospital administrators in foreign countries appreciate: compassionate, dedicated, and rarely complaining about work. He however clarifies that the last may be perceived as positive or negative but he emphasizes that this pertains to the nurses’ willingness to accept whatever task is given to them because they are committed and compassionate. This attitude is what foreign employers see as the “Tender Loving Care” brand of Filipino nurses. MANAGING MIGRATION The year 2008, according to Miranda, was when the demand for Filipino nurses abroad reached its peak. And while the country initially saw this as a great opportunity for Filipino nurses, it eventually became a challenge to the local health sector because while the Philippines continued to produce thousands of registered nurses, it was now being deprived of their services. The problem became even more complex because of what he calls as “unethical recruitment.” This happens when the recruiters do not pass through the Department of Migrant Workers (DMW) and the Commission on Higher Education (CHEd). Miranda, who is also dean of the MCU College of Nursing, reveals that even in the academe where he works, recruitment agencies and other countries are already offering scholarships for students and guaranteeing them work abroad upon earning their degree and license. What sways the students more is the lucrative offers of benefits that extend to their family members. He admits that this is tempting but as the local government or private hospitals cannot match these offers, officials cannot bar nurses from going abroad. A major problem Miranda is concerned about is the lack of regulation when it comes to “unethical recruitment.” With this practice, professional nurses are not safeguarded with regard to the legalities of the contracts they enter into. The PNA head has raised the concern to DMW, seeking that the association be involved in the process of renewal of bilateral and multilateral agreements to protect professional nurses. “One thing that we have addressed to the DMW is that if other countries need manpower, we will be deprived. There will be continuous migration, and at the end of the day, tayo ‘yung mawawalan (we will face a shortage of nurses),” Miranda shares. What they are proposing is to impose the agreement of return of service wherein the countries or agencies who need nurses from the Philippines should subsidize their scholarships, and after they graduate, the nurses will be required to serve the country for two years before being allowed to leave. He says that this had been implemented in the University of the Philippines Manila during the time of President Rodrigo Duterte. However, not all state universities and colleges have this agreement because they too cannot deprive the students of their chance to choose. But for Miranda, they supported it because at the same time, the Filipino people also cannot be deprived of the services that they deserve when it comes to health matters. MAKING THEM HEARDAt the end of the day, the challenge is how to keep the nurses at home to serve the country while providing them the dignity and the benefits that they need and deserve. This is where PNA comes into the picture, amplifying the voices of Filipino nurses. Miranda claims that as of the LEAGUE interview, there are bills pending in the two chambers of Congress with regard to increasing the starting salaries of nurses to Php50,000. According to studies and surveys, this is the amount that nurses consider as a living wage, the amount that could allow them to meet their basic needs. Such a starting salary could make nurses stay in the country. "ONE THING THAT WE HAVE ADDRESSED TO THE DMW IS THAT IF OTHER COUNTRIES NEED MANPOWER, WE WILL BE DEPRIVED. THERE WILL BE CONTINUOUS MIGRATION, AND AT THE END OF THE DAY, WE WILL FACE A SHORTAGE OF NURSES." Miranda recalls that In 2019, PNA members staged a rally near Malacañang to fight for the implementation of giving nurses compensation equivalent to Salary Grade 15, as provided for in the Nursing Act of 2002. Miranda laments that it took too long for the salary grade provision to be implemented, this being realized only in 2019. As for other concerns, Miranda also expresses his frustrations. “Moves to amend the law started in the 16th Congress. We are now in the 19th Congress. So what’s wrong? What is the problem? Are we the ones lacking in effort? Or could the government no longer realize our importance?” Miranda laments. Two important proposals are the improvement of the basic nursing program and the establishment of a graduate program. The former aims to institutionalize a National Nursing Admission Test for prospective students as well as community immersion for nursing students in order to encourage them to eventually work in community settings. Meanwhile, the latter envisions a post-baccalaureate program that will build upon the experiences and skills of nurses and prepare them for leadership positions in the field of nursing and beyond. Despite delays in the approval of the bills, Miranda is already grateful with the developments and how the government is already reaching out to and involving the PNA in making decisions. The association already has strong links with different government agencies, which is also why PNA leaders do not want to burn bridges with them. PNA MANDATE Aside from the above, Miranda is also working hard to ensure that the other parts of the PNA mandate are realized. These include ensuring continuous professional development; providing training and seminars; as well as improving members’ clinical competencies. Also part of the organization’s mandate is attending to the concerns of nurses within its 95 chapters in the country and 15 overseas chapters. Therefore, PNA’s assistance extends even outside the country. On top of these, PNA also provides legal services to its members, with nurse-lawyers providing free services to their fellow members. Whenever there are concerns in a specific region, they will be referred to the volunteer nurse-lawyer in their area. The PNA then connects the nurses with the appropriate agency that could act on their concerns. “That’s the advantage of having a strong network. If there is a problem, we could immediately refer members to the appropriate agencies,” Miranda shares. Through the years, PNA’s efforts have paid off. It has also been given recognition by the government, having been named as the Most Outstanding Accredited Professional Organization by the Professional Regulation Commission (PRC) in 2003, 2014, 2016, and 2020-2021. Miranda reveals that the PNA leadership is still working on further improving the association for it to better represent Filipino nurses, primarily by serving as their voice. “Ensuring the welfare of Filipino nurses is the concern not only of the Filipino Nurses Association. But we stand in the forefront, serving as a unified voice to lead members of the profession toward a more secure future. Our support to amend the Nursing Act is part of efforts to prepare future professionals, and our healthcare system in general, to provide universal healthcare. We thank the public, who are beneficiaries of care, for the recognition they have given us. However, we also need the support of the public to ensure the welfare of our Filipino nurses,” Miranda ends. "AT THE END OF THE DAY, THE CHALLENGE IS HOW TO KEEP THE NURSES AT HOME TO SERVE THE COUNTRY WHILE PROVIDING THEM THE DIGNITY AND THE BENEFITS THAT THEY NEED AND DESERVE. THIS IS WHERE PNA COMES INTO THE PICTURE, AMPLIFYING THE VOICES OF FILIPONO NURSES."

< Back The Rise (and Occasional Fall) of Inflation in the Philippines Amidst skyrocketing prices (then and now), we are faced with a sobering reality that was, is, and will constantly be with us—inflation. BY FREDERICK CASTILLO How’s that pandesal you usually have for breakfast or even for meryenda? Surely, there’s no problem with the taste, as pandesal is pandesal; whether you pair it with egg, cheese, various spreads, or simply dunk it into coffee. This local bread definitely hits the spot as far as the vast majority of Filipinos’ diet is concerned. But have you noticed certain changes in your favorite pandesal lately? A bit smaller and, more significantly but sadly, a bit pricier, right? In this case, “pricier” is the key. Unfortunately, such a price increase has not only been observed currently in bread but also in virtually all goods and services we can think of: rice and grains, sugar, poultry and livestock, grocery items, clothes, petroleum products, haircut, medical and dental services. Amidst skyrocketing prices (then and now), we are faced with a sobering reality that was, is, and will constantly be with us—inflation. INFLATION: A SHORT REINTRODUCTION Economists define inflation as the general rate of increase in prices across a country’s economy, in which the following basic formula is used: (current price – former price)/former price. In layman’s terms, this concept simply states that the prices of goods and services in the current month or year, for example, have increased by a certain percentage from those in the previous months or years. To further illustrate, the typical price of a piece of pandesal in 2021 was Php2.50 but its 2022 price is Php3.00, with the increase caused by various factors, including (as expected) price increases of flour, sugar, and other ingredients; liquefied petroleum gas (LPG) and electricity for baking; salaries of bakers; and diesel/gas for deliveries. Consumer Price Index. One of the most common tools to measure inflation rates is the consumer price index (CPI). CPI is used to assess the weighted average prices (i.e., retail prices) of a “basket of goods and services,” which refers to consumers’ primary needs, including food, housing, clothing, medical care, and transportation. Economists calculate CPI by considering price changes for each item in the predetermined “basket” and obtaining the average based on the relative weight in the entire basket. Purchasing Power. Inflation is generally associated with a decrease in purchasing (or buying) power, which is the value of a unit of currency (or money) expressed in terms of the number of goods and services that can be bought over a certain period. As inflation increases, purchasing power decreases because rising prices decreases the number of goods and services that people can buy. Again, to use the price of pandesal in the preceding paragraph as an example, one’s Php10.00 in 2021 can buy four pieces of pandesal but the same amount can only buy three pieces in 2022. Evidently, the buying power of Php10.00 in 2022 is definitely weaker than that in 2021. CAUSES OF INFLATION The mechanism that causes inflation is generally classified into three types: demand-pull, cost-push, and builtin inflation. These classifications are ultimately based on the fundamental economic concepts of supply and demand. Demand-Pull Inflation. Demand-pull inflation occurs when demand for goods or services increases but supply remains constant. When people make more money, the corresponding increase in purchasing power enables them to buy more than they could previously. Inevitably, prices are “pulled up” because demand for goods and services increases more rapidly than the capability of companies to produce them. Cost-Push Inflation. Cost-push inflation is the outcome of the relatively limited supply of goods or services, possibly caused by various natural disasters and/or man-made events, but demand for such remains the same. Hence, companies are hindered from producing sufficiently to keep up with consumer demand, thereby resulting in prices being “pushed up.” Built-in Inflation. Built-in inflation refers to people’s expectation that present inflation rates will continue in the future. The possible result of such an expectation is the demand for higher wages to maintain a certain standard of living, which, in turn, causes higher costs of goods and services. CURRENT INFLATION IN THE PHILIPPINES: ‘WE’RE NOT THAT HIGH’ President Ferdinand R. Marcos, Jr. recently commented that “We’re not that high,” referring to the country’s 6.1 percent inflation rate for June 2022, as reported by the Philippine Statistics Authority (PSA). Or are we? On July 5, 2022, the PSA reported that the 6.1 percent inflation rate in June was higher than those in May 2022 (5.4 percent) and June 2021 (3.7 percent), and the highest since the recorded 6.9 percent and 6.1 percent in October and November 2018, respectively. June 2022 inflation rate for the National Capital Region (NCR) also increased to 5.6 percent from 4.7 percent in May and 2.6 percent in June 2021. Areas outside NCR likewise had a similar general increase in the inflation rate (6.3 percent from 5.5 percent and 4.0 percent in May 2022 and June 2021, respectively). The PSA report indicated that the higher inflation rate in June was primarily driven by higher annual growth rates in the prices of food and non-alcoholic beverages (6.0 percent), transportation costs (17.1 percent), alcoholic beverages and tobacco (7.8 percent), and housing, water, electricity, and gas and other fuels (6.6 percent), among others. Note that economists also expect that the continuing conflict between the Russian Federation and Ukraine will cause the global prices of petroleum products and wheat to remain elevated in the near term, thereby affecting the prices of goods and services dependent or based on these commodities. Meanwhile, aggravating the situation was the announcement of National Statistician Dennis Mapa that the purchasing power of the Philippine peso (Php) has declined. That is, Php1.00 in 2018 is worth just Php0.87 in June 2022. GOVERNMENT RESPONSE Department of Finance (DoF) Secretary Benjamin Diokno has endeavored to allay the public’s apprehensions and assured “that the government is diligently working to maintain price stability.” He added that “the recent acceleration of inflation will be arrested by the government through addressing constraints in the food, energy, and transportation and logistics sectors.” In response to Marcos, Jr.’s comment on the June inflation rate, Diokno clarified that the president referred to the full-year inflation rate, in which the year-to-date average (as of June 2022) is 4.4 percent. The Bangko Sentral ng Pilipinas (BSP) and Development Budget Coordination Committee (DBBC) had earlier indicated that current inflation figures (as of June 2022) are within their forecast range of 5.7 percent–6.5 percent for June 2022 and 4.5 percent–5.5 percent for the full-year forecast. Diokno reiterated that the high inflation rate is not only a concern in the Philippines but globally. “Among our peers, Indonesia’s overall inflation climbed to 4.4 percent in June from 3.6 percent in May. Thailand’s inflation rate increased to 7.7 percent in June from 7.1 percent in May. Inflation in the Euro zone, which includes Germany, Italy, Spain, etc., stood at 8.6 percent in June, the highest in 11 years. The United States’ inflation rate in May reached a 40- year high of 8.6 percent.” Meanwhile, among the immediate measures of the government to address the impact of inflation are the provision of a Php6,500-worth of fuel subsidies for public utility vehicle (PUV) operators and drivers and the importation of products that are in short supply. Diokno further explained that these and other similar measures have been implemented in past administrations. INFLATION IN PREVIOUS YEARS Clearly, the effects of the recent rising inflation rates are being felt by virtually all sectors of society. But despite Diokno clarifying Marcos, Jr.’s comment, we go back to the president’s comment: that although a 6.1 percent inflation rate is “not that high,” it is certainly the highest, so far, in 14 years or since 2008 (8.26 percent, during the Asian financial crisis). Although 6.1 percent is considered a “walk in the park” if we go by raw numbers, a developing country like the Philippines simply cannot be complacent that everything is well and that the country is doing fine, particularly given that the government’s target inflation rate for 2022 is from 4.5 percent to 5.5 percent. Looking back at the country’s recent economic and financial history presents a telling realization: numbers do not lie. Inflation numbers in the past actually provide us with a glimpse of where the country stood (or stands presently) as far as its economy and finances are concerned. From 1960 to 2021 (62 years), there have been 30 years when inflation rates were above 6.1 percent, and 16 years when there were double-digit inflation rates. However, of particular interest are certain periods (i.e., consecutive years) in the 62 years when the Philippines practically recorded double-digit inflation rates, which were the result of the prevailing developments in those periods. The period 1979 up to 1985 is of particular interest. Debt-driven growth that eventually led to a debt crisis, global oil shocks, economic mismanagement, and problems with the exchange rate all contributed to high inflation rates. The eventual sustained slowing of economic activity coupled with a staggering 50.34 percent inflation led to the 1984 stagflation—sustained economic stagnation along with high double-digit inflation. Double-digit inflation persisted in the mid-to-latter part of the Cory Aquino administration, peaking at 19.26 percent in 1991. Slow economic growth exacerbated by a massive power crisis as well as natural calamities and persistent coup attempts proved to be the main culprits. SILVER LINING… SOMEWHERE? Is there a silver lining somewhere in the case of rising inflation rates in the Philippines? Can we still enjoy our favorite pandesal? Evidently, the majority of the burden should be carried by the government, specifically by providing the needed leadership to enable the country to navigate the intricacies of inflation. However, we as citizens also have a role in mitigating its impact on our daily lives. Creating a budget, exploring and pursuing other sources of income, reducing expenses, investing, and even paying the correct taxes are among the strategies that everyone can apply to address our current situation. At the end of the day, there is a silver lining that will eventually still let us enjoy our pandesal for breakfast or meryenda.

< Back REMEMBERING FVR When former President Fidel V. Ramos passed away on July 31, various personalities took to social media to pay tribute to him by sharing their experiences with him and baring their thoughts about him. Much has been written and said about former President Fidel Valdez Ramos (FVR) as the country’s 12th chief executive and as a military officer. But how was he beyond the titles, as FVR the man? How was he as subject of interviews? as a collaborator in book projects? as an uncle? When Ramos passed away on July 31, various personalities took to social media to pay tribute to him by sharing their experiences with him and baring their thoughts about him. Among them were historian Ambeth Ocampo, University of the Philippines (UP) professor emeritus Jose Dalisay, former Vice President Leni Robredo, journalist Inday Espina-Varona, biographer Melandrew Velasco, and former UNESCO National Commission of the Philippines secretary general Lila Ramos Shahani. Following are excerpts from their posts Lila Shahani Post Remembering my Uncle Eddie (former President Fidel V. Ramos, 1928-2022) My Uncle Eddie (FVR) was the only father figure I have ever known. My own father, the writer Ranjee G. Shahani, died when I was just a year and ten months old. At the time, he was a professor of literature and my mother, the late Senator Leticia “Letty” R. Shahani—my Uncle Eddie’s sister—was working at the United Nations in New York. Once Dad died, Mom went back to the Philippines with three kids in tow—my two brothers, Ranjit and Chanda, and me. My Lolo (former DFA Secretary and Congressman Narciso Ramos) and Lola (Angela “Ilang” Valdez Ramos) were doting grandparents. But Mom, like her father before her, was too busy with her work at the Department of Foreign Affairs (DFA) to pay close attention to her children. But she faced even more challenges because she was both a woman and a single mother struggling to survive in official life. By the time I was nine years old, I didn’t see Mom for well over a year because she had to open the Philippine Embassy in Romania, the country’s first diplomatic posting in all of Eastern Europe. So my Lola Ilang graciously picked up the slack from the get-go, offering to take care of the three of us. She did everything —took us to the doctor; piano, ballet and karate class; Chinese and French lessons for me; and taught us to write thank you notes to people (a habit I would only pick up again much later in life). Lola was the glue that kept us all together, often inviting the families of their three children— Eddie, Letty, and their sister Glory—to their home in Bel-Air, where the Shahanis have been living since. When Lola died in 1976, all that changed. Lolo was too old to organize anything, and Mom and Uncle Eddie were both extraordinarily busy with their respective careers. But Uncle Ed did whatever he could to mentor the Shahani children. I vividly remember how he would take us to Polo Club and teach us how to swim while wearing his glasses in the water tied around his head with rubber bands. Like his father, Uncle Ed had the classically large Ramos ears and, like all of us, poor eyesight. He would take us on trips all over the country, often when he went scubadiving with my cousins Tet and Jo. Once, I was thrilled when he invited me to enter the cockpit of an army helicopter and watch as the pilot navigated the plane. As a little girl, I learned to swim in Camp Crame, got far too many teeth pulled out by the orthodontists in Camp Aguinaldo, and failed my target shooting classes miserably. But Uncle Ed was always lots of fun, and would often ask his wife, our Auntie Ming, to organize lunches and dinners so the cousins could all sit down and share a meal together. The higher up he went in his military career, the busier he got. He was often away on the weekends “maintaining peace and order,” according to my Lola, who would always speak about him in hushed tones. He would regularly visit my Lolo in our Bel-Air home, where they would sip cognac and smoke a cigar while discussing pressing matters of the day… [T]here is little doubt in my mind that Uncle Ed was brilliant. I remember another time when I was much older, sitting on a plane with him while he laid out a map of the Philippines on a table. For the better part of an hour, he patiently explained where every bridge, dam and irrigation system in the Philippines was. Another time, while I was working for the United Nations (UN), he asked me where and how New Yorkers disposed of their waste. Was it still Staten Island, he asked? I thought: heck if I know, Uncle Ed! He was a gifted engineer, after all. In the end, he may have been a better military man than a politician. After all, politics is messy, often requiring one to sell oneself to the lowest common denominator. That said, he was still an outstanding salesman for the country, garnering US$20 billion in foreign investments during his term alone. Besides his significant role in EDSA 1, his other achievements —in economic development, electricity, deregulation, private enterprises, trade, poverty alleviation, and reproductive health—were equally critical. He also brokered peace agreements with the MNLF and the CPP-NPA, bringing them to the table through consultation and consensus. Thousands of prisoners were given amnesty and a few warlords taken down. Finally, even before he became President, he could have easily taken advantage of the numerous coups d’état that former President Cory Aquino was unceremoniously subjected to: he never did. Always and throughout, Uncle Eddie was a Constitutionalist. Was it enough? Perhaps not. But what can a human being and his team dismantle in a mere six years and how much return on investment can a public realistically expect? Perhaps, as the scholar Al Macoy has suggested, he could also have dismantled the entire security apparatus of which he had been an integral part. But he was not only a part of Marcos, Sr.’s early coterie (like the Rolex 12): how can one expect anything else of someone who had been steeped in the values of the US empire at West Point, its strident anti-Communism during the Cold War and its later forays into the Middle East in the aftermath of 9/11? As he once told us, the scar on his upper left lip was made by the bayonet of a Chinese communist soldier with whom he had fought in combat during the Korean War. I also remember how sad he once was when recounting how so many of his West Point classmates had died in that selfsame war. So the anti-Huk and anti-Communist sentiments of his early years, in my view, were simply a logical consequence of that ideological line… [M]any continue to describe FVR as one of the best presidents the Philippines has ever had, and I agree. One of the things he was committed to ending, and rightly so, was political dynasties. However, this vision, as we have all seen, has yet to materialize. It has also had an unfortunate effect on his family relationships, especially the women. For example, he often discouraged his immediate family from running for public office, starting with my mother. What this has meant, sadly, is that there are few members of the Ramos clan willing to run for public office, despite the fact that some are highly qualified. Once out of office, he often became critical of his successors for a number of reasons. But later in life, as his short-term memory slowly began to fade, he would remember his own childhood in precise detail. As soon as he saw me, he would say: “Your Mama was the brain in the family.” I remember thinking: how I wish you had told her that when she was alive, Uncle Ed! In his twilight years, as life became slower, his sweetness returned and he was always making people laugh. I’m reminded of a 1951 letter he once wrote from the jungles of Cavite to amuse my Mom, who was traveling around Europe at the time: “I have endeavored to keep alive the dying embers of my finer sensibilities, that is, the little that I used to have. Music, literature and the social graces have long been neglected —although I do try to remember to carry a copy of Shakespeare’s tragedies in my jungle backpack whenever we go up into the hills.” Such bittersweet but fond memories—so much pride and honor, sadness and love. RIP, dear heart.