< 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.

< Back National Heroes Committee: Quest for the Country’s “National Heroes” Who decides if one should be considered a hero or a national hero? The concept of a “hero,” much more a “national hero,” is a contentious one in any country. Merriam–Webster Online Dictionary generally defines a hero as “a person admired for achievements and noble qualities; one who shows great courage.” Essentially, this general definition could actually refer to anybody, and even the simplest achievement and act of kindness could be considered a form of heroism. However, elevating heroism to an even grander scale and level, namely, by being considered a national hero, would naturally be the result of related distinguished actions and contributions of an even greater magnitude. But this situation begs the question: Who decides that one should be considered a hero or a national hero? NO “NATIONAL HERO” Contrary to what virtually every Filipino has “learned” in social studies class, the country does not have an official “national hero.” Yes, the great Dr. Jose Rizal is undoubtedly a Filipino hero, just like Andres Bonifacio, Gabriela Silang, Jose Abad Santos, Jesus Villamor, and countless other Filipinos who have sacrificed their time, energy, effort, and even their lives, for the country’s welfare. But No, Rizal is not officially recognized as “the national hero of the Philippines,” as tempting as it is to accept this idea. Nevertheless, the seemingly never-ending debate on who between Rizal and Bonifacio (and in a few other discussions, Emilio Aguinaldo) should be recognized as the country’s national hero is enough proof that Filipinos do care about this matter, and that there is general reverence for what and how they have contributed substantially to the country’s history. LEGISLATING HEROES, HEROISM? Historically, there had been numerous attempts and efforts exerted, specifically by the national government, to recognize Filipino heroes and the heroism of Filipinos to firmly symbolize the greatness of the people and the country. These endeavors were likewise the result of the need to further enhance the people’s sense of nationalism, strengthen the call for freedom and independence, and love of country and countrymen. However, such a recognition was primarily through legislation and proclamations, prompting historians and critics alike to question if heroism could, indeed, be .....

< Back Setting the Bar High BY HELEN HERNANE "SOMETIMES, CHANGE TAKES A LOT OF TIME BUT IN THE END, IT’S ALWAYS WORTH THE EFFORT." COPENHAGEN IS THE 2ND MOST LIVEABLE CITY IN THE WORLD THIS 2023, PAINTING A PICTURE OF PERFECTION THAT MOST CITIES ASPIRE TOWARD, WE ASK COPENHAGEN LORD MAYOR SOPHIE HÆSTORP ANDERSEN, WHAT’S NEXT? Known for the Little Mermaid statue, Nyhavn Harbour with its colorful houses, and jazz clubs, Copenhagen, Denmark tops nearly every positive list imaginable. The United Nations Educational, Scientific, and Cultural Organization (UNESCO) and the International Union of Architects (UIA) dubbed it the 2023 World Capital of Architecture. Additionally, it is home to some of the world’s finest Michelin-starred restaurants. Beyond the cultural scene, Copenhagen is also the poster city for cycling and happiness. It is the second highest city in the Economist Intelligence Unit (EIU)’s Global Liveability Index and is named by Forbes as the top city in the world for work-life balance. Copenhagen was also 3rd in the 2023 Global Destination Sustainability Index. No wonder its leader Lord Mayor Sophie Hæstorp Andersen (also the people and even tourists) sings the city praises. “There are so many reasons why I’m proud to call Copenhagen my home, and why I could never dream of living anywhere else. Social responsibility is close to my heart, and I’m proud of the fact that the city welcomes people from all walks of life regardless of gender, race, and sexuality,” Andersen shares. She adds that the city government is developing an even better future for the Copenhageners—one that is focused on climate change, cycling, and public transportation, while preserving the city’s unique architectural soul. On a personal level, the lord mayor confesses that she’s a huge fan of the city’s world-class gastronomy scene, theaters, and concert venues. However, no city is perfect and even the most prized artworks have their flaws. Which is why Andersen believes that their local government shouldn’t rest on their laurels, saying “Although I am proud that Copenhagen is recognized as one of the world’s best cities, I believe that we should also look forward and develop our city [further]. So that Copenhagen never stands still, but develops in an increasingly equal and greener direction.” But how did Copenhagen achieve this level of success? And what comes next for the city that has made sustainability the goal of every government in the world? Denmark is the 2nd highest country in the 2023 World Happiness Report. In the context of Copenhagen, what do you think are the factors behind this achievement? I think one of the reasons why Copenhagen or Denmark has been leading, or has been ranking high, for many years has to do with our welfare system. There’s a lot of safety nets in the Danish welfare system that we try to maintain [not just in Copenhagen]. That means that even though there are still people that we need to help, there are also a lot of people who, on a daily basis, feel safe in their neighborhood, their jobs. Or even when they lose their job, there is a safety net that takes care of them. This is something we strive for in Copenhagen, liveability where safety is not only about having low crime rates but also feeling safe in knowing that you can easily get a job or education and the government and people will take care of you. These are some of the things that make people happy and make their lives easier. What aspects of Danish (or Scandinavian) culture have cultivated a shared sense of responsibility among the people? I think it’s a mix of how our society is built and how we interact as Danes. Our high level of trust in each other, our unique welfare state and educational system, our culture, and our consciousness toward each other and the environment [have contributed to this]. [I believe] much of the credit for Denmark’s present position as a wealthy and safe country without major social tensions can be ascribed to a welldeveloped public sector. In Copenhagen, this also means that we can develop the city in a green direction and prioritize more metro, bicycle lanes, and green spaces which also contribute to making the city an even better place to live in. Speaking of security and culture, the spirit of hygge is also definitive of Denmark’s culture. It doesn’t have a singular meaning, but it revolves around making a person feel comfortable. As hygge is best experienced with people that you are close or familiar with, and given that 73 percent of the city’s population are of Danish origin, how does the local government ensure that immigrants to Copenhagen experience a sense of inclusion and hygge? Hygge is something that we take very seriously in Denmark and Copenhagen. For Danish people, it is a concept that we can create but sometimes it can maybe also exclude others. This is something that we discuss a lot also politically because in Copenhagen, we want to be open for business. We want to open our country to other people. A lot of people want to come and work in Copenhagen because Danish companies often have a very flat organizational PHOTO BY EHRHORN HUMMERSTON 28 LEAGUE culture wherein it’s very easy to get in touch with leadership or have a dialogue with them. This speaks to many people around the world, especially young people. But what we also see is that immigrants come to Denmark and it’s easy to get good colleagues. After work, however, a person could feel very alone and excluded from the hygge culture. This is something we discuss a lot; what can we do differently? As Danes, we need to be better in creating new friends. A lot of Danish people, including myself, made friends at a very early time [during their childhood] that they carry on throughout their life. Danish people take friendship very seriously because as parents, you make sure that your children are in a good place and you help your children get along with their friends. Some people are closer to their friends than their families. [It’s opposite] the openness that we see in other societies where you invite more people, have more loose friendships, but have very close familial connections. In Copenhagen, we have “international houses” or places where we try to create bonds between immigrants and integrate them into Danish culture and vice versa. It’s an ongoing political discussion about what we can do more to make sure that people not only want to come to Copenhagen and work, but also to want to stay there. Denmark is among the highest consumers of antidepressants. How do you reconcile this contradiction given the happiness ranking? The mental health crisis, it’s all over the world. It affects every kind of neighborhood, regardless of social class, and was made worse by the global pandemic. Some of it has to do with the complexity that we face today—crisis regarding our environment, climate change, crisis in who is actually running the world. And I think one of the reasons why so many people in Denmark also use antidepressants is because they can afford it. We’re a rich country and we were among the first countries that invented antidepressants. I look at this statistic positively; for me, it means that it is easy to access good healthcare in Denmark. What are the initiatives of the Danish government regarding mental health, especially for the youth? Mainly, we are looking into our school system. We want to make sure that there is more room for creativity and play classes for the young. During the 1990s, we actually had a lot of discussions about testing and we wanted to improve the children’s skills in reading, writing, and math. We put a lot of focus on that and we were comparing ourselves to other countries, like China. Today, I feel that maybe we went a little bit too far in trying to enhance those skills instead of building some of the most innovative, creative children and making sure they have life skills. It’s essential to ensure not only math, writing, and reading skills, but also creating a democratic society—helping children believe that they can change things, oppose during discussions, and that they can have a dialogue with grown-ups instead of just being dictated to on what they should do. So this is what we’re trying to bring more to our schools, instead of focusing on the mere skill of testing and being ready to be tested. We’re trying to bring this to the national dialogue and enhance the school system as a more holistic approach that empowers the children growing up. Denmark also stands out as a country with one of the highest personal income tax rates in the world. Among the top 10 countries in the world with highest tax rates, only Denmark, Japan, and Austria have cities that also rank high in the Global Liveability Index. This includes Copenhagen. Could you elaborate on the possible factors that allow your city to maintain its remarkable liveability status despite the relatively high tax burden on its citizens? I think it’s exactly one of the reasons why we can maintain a high liveability ranking—because we pay high taxes. Trust is a very big issue when it comes to income taxes and we see, as citizens, what we get from complying. It is up to yourself to make sure that you have the right insurance systems—making sure that your children go to a good school until the point they need to go to a university, healthcare especially for the elderly, and more. In Denmark, you can say that our tax system is our collective insurance system. That brings a lot of safety and trust for everyone. Locally, we have good schools for our children that we already paid for because we pay our income taxes. My children, for instance, go to a local school just 300 meters away from our house. And in that school, I feel safe that they have good teachers, a high level of education, and that they can thrive without the need for me to pay for a private school. Then when they want to go to university or get further education afterwards, it is very easy to get because you don’t need to pay for it. These give people a lot of safety and trust in society—thus leading to the liveability of Copenhagen. I have American friends and some of them are envious of the system. It is very difficult for them to grasp a system that is based on so much trust in the local government and the local state initiatives. For the example of education and healthcare, these are some of the things that only you could enhance yourselves instead of relying on the government. A democratic politician named Elizabeth Warren said something about how we don’t succeed on our own as human beings. As somebody paid for that road you were driving on, somebody paid for that school you went to, and somebody made sure that we have educated people to take care of the elderly. In Denmark, we have chosen to make sure that paying our taxes is among the things we do collectively because it helps build a liveable and happy country. (Andersen is referencing US Senator Warren’s quote, “There is nobody in this country who got rich on his own— nobody.” Former US President Barack Obama also echoed this, saying, “If you were successful, somebody along the line gave you some help… Somebody helped to create this unbelievable American system that we have that allowed you to thrive… The point is, [that] when we succeed, we succeed because of our individual initiative, but also because we do things together.”) Moving towards climate action initiatives, Copenhagen initially had a target to be carbon neutral by 2025. With the ARC incinerator failing to meet the requirements for state funding, it’s clear that the city may not achieve this goal. In one article, however, you shared that you are optimistic in meeting this target in the upcoming years. Could you elaborate on the strategies you have in place to continue Copenhagen’s fight against climate change, building on the remarkable 80 percent reduction in carbon dioxide emissions since 2010? In Copenhagen, we have a track record of being at the international forefront on various climate topics, and we strive to support healthy and meaningful lives for our citizens. I am confident that our liveability ranking is not despite of, but in many ways because of, our ambitious climate policies and To answer your question, we are working on several tracks to succeed with our goal, and carbon dioxide capture is still something we are working to realize. Other than that, we are investing massively in an integrated sustainable mobility system where a world-class biking system is combined with green and new metro, buses, and electrical “harbour buses.” We are placing an emphasis on circular economy and energy efficiency to support a sustainable building sector. Plus, I am to minimize single-use consumption and reduce rubbish in our streets by introducing deposit solutions for takeaway. Copenhagen has also implemented an extensive resource and waste management plan with the target of tripling all reuse in the city as well as recycling 70 percent of all household and light industry waste by 2025. I’m also proud to add that our children and elderly are provided with sustainable, healthy meals in kindergartens, schools, and nursing homes that are 90-percent organic. Lastly, we have invested 1.4 billion Danish krone in the implementation of a wide Cloudburst Management Plan, including 300 projects and with strong integration of urban nature and public green spaces for leisure. Copenhill, the waste-to-energy plant with an artificial ski slope on the roof, transformed the idea of sustainable infrastructure. What are your thoughts regarding this iconic energy plant? In Copenhagen, space is limited and we need to prioritize the creation of green spaces by being creative in our utilization of our square meters. This includes the city’s rooftops, which I advocate for being used more effectively—for example, rooftop gardens or installation of solar panels. Copenhill represents an impressive fusion of sustainability and innovation. The concept of integrating a waste-to-energy plant with a rooftop artificial ski slope is not only an architectural feat, but also a powerful symbol of how we can embrace sustainability in a creative way. It demonstrates that infrastructure doesn’t just need to be functional; it can also be beautiful and inspiring. It’s a positive step toward changing our perception of what is possible within sustainable development. On a personal level, you have 16 years of political experience. You were a member of the Folketing (parliament) and then became the regional council chairperson of the capital region. Could you tell us a moment that shaped your leadership? There are, of course, many highlights since the beginning of my political career. For example, I have always been very focused on treating people who are living with drug addiction. When I was elected the first time to parliament, it took time but I managed to convince my party that we should change the way we help people who have drug addiction. After 10 years, I succeeded in getting my proposal through parliament. Now that I’m the Lord Mayor of Copenhagen, we continue to make sure that these parliamentarian results are concretely felt by the people, that they actually get out to affect those with drug addiction and those people who live on the streets. That’s been very memorable for me. Sometimes, change takes a lot of time but in the end, it’s always worth the effort. If the younger me knew how many years it would take me to make these changes, maybe I wouldn’t have [entered politics]. But today, I’m very glad that I stayed on message and sought more alliances in order for us to make massive institutional changes on this issue because it means a lot to people; these results save lives on a daily basis. What principles or values do you consider central to your leadership style? It’s all about authority, to be brave in making decisions even though we cannot always see the results immediately. We should look more into the future, on what’s good for Copenhagen not only five years from now but also 10, 30, sometimes 50 years from now, especially when it comes to climate change. Dialogue is also very important for me, to talk with the Copenhageners. Every month, I take one or two days off to talk to the people and be a part of the city, to make sure that the ideas that we are politically bringing forward are also something that we do together with the people. Especially since 80 percent of businesses in Copenhagen are very small with 20 to less than a hundred people. It’s important to be in close dialogue with those about how to develop our city, as well as the elderly and other minority sectors of society WALK THE TALK Success, of course, also comes with a price, and for Copenhagen, it is the immense responsibility to keep leading the charge when it comes to climate action. Recently this 2023, Andersen was elected as vice chair of the C40 Cities Steering Committee. It is “a global network of nearly 100 mayors of the world’s leading cities that are united in action to confront the climate crisis.” Andersen said in her statement: “Cities are doers, not talkers. As new C40 vice chair, I will bring decades of green innovation and best practices from Copenhagen into the C40 network. I also aim to take a leading role in reducing consumption-based emissions at the city level while focusing on the balances and synergies between climate impact, green jobs, health, and liveability.” Despite taking the lead, Andersen also wants Copenhageners to do their part in this initiative as the world has high expectations. The lord mayor concludes the interview by stressing that their society has reached a place wherein people cannot say that it is the sole responsibility of the state or the local municipalities to make climate adaptations. “This is something we need to take upon ourselves, to take responsibility, and to have this dialogue with each other. We need to look more into how we can adjust our individual lives to create a world that is more fair, to take leadership in changing our ways when it comes to climate change.”

< Back MAASIN CITY, SOUTHERN LEYTE BY EDWIN ALLAN DIAZ Three hours away from Tacloban City, Maasin City is a religious haven with hidden natural wonders that are virtually untouched. Tucked deep within Southern Leyte is the City of Maasin, a place full of religious destinations worth a pilgrimage to and natural sites that are virtually untouched. Located three to four hours away via land travel from Tacloban City Airport, Maasin City’s captivating tourist spots are some of the lesser-known treasures of Eastern Visayas. MAASIN CATHEDRAL Also known as the Cathedral of Our Lady of the Assumption, Maasin Cathedral is a concrete representation of the city's rich religious heritage that celebrates Baroque architecture. The cathedral is a captivating sight that pulls visitors in and encourages them to reflect and say a prayer. Not only is it a place of worship, but also a testament to the city's cultural identity and spiritual significance. Constructed in the 17th century, Maasin Cathedral was damaged by Super Typhoon Odette in 2021. The roof, in particular, was heavily damaged. In order to raise funds for repairs, the church held a fundraising Christmas event. As of writing, rehabilitation efforts are still ongoing. In partnership with the National Commission for Culture and the Arts (NCCA), the church also underwent renovation from 2019 to 2020. From the church's retablo mayor to the stained glass windows, practically the entire church is restored. Even the bell is now electronic, but the original 1882 bell is still on display in their compound near the church's office. To celebrate 500 years since the first Easter mass in Limasawa, the Department of Tourism (DOT) launched a tour package in 2021, which features the stone churches of Southern Leyte. Among the chosen churches was the Maasin Cathedral. Other churches included in the initiative were Baybay City's Immaculate Concepcion Church and Punta Chapel; Hilongos' Immaculate Concepcion Church; Malitbog's Sto. Niño Parish Church; Matalom's Saint Joseph the Worker Parish, and San Juan's St. John the Baptist Church. During the observance of Holy Week, pilgrims from all over the world flock to visit Maasin's church. The city's tourism office estimates around 10,000 people visit each year in their city alone considering their numerous religious destinations. MONTE CUEVA If you seek tranquility and breathtaking vistas, a visit to Monte Cueva is a must. Located in the tranquil village of Guadalupe, Monte Cueva is known for its stunning panoramic views and serene ambiance. It was donated by its previous owner to the Diocese of Maasin, which was made into the Precious Blood of Jesus Chapel. Three red "water droplets" hang from the center of the chapel, symbolizing Jesus' blood. Aside from the hilltop ascent of over 300 steps, what's notable about Monte Cueva is the miracle that happened over a decade ago. Its caretaker said Mama Mary's statue atop the chapel incarnated into a Franciscan sister during holy mass and helped distribute host during Holy Communion. This happened on September 8, 2010, which is also her birthday. Fair warning, however, that reaching the top of the hill is no mean feat, and visitors should prepare themselves for the uphill climb. On your way up, you will encounter the 14 stations of the cross depicted via statues. With small platforms in between flights of stairs, you could pause to pray at each station while catching your breath. Hundreds make the climb every Sunday, participating in the mass inside the cave. Benches are provided for the attendees and the temperature inside the cave is significantly cooler than outside. When the cave is full during mass, however, it could still get warm. CAGNITUAN FALLS This waterfall is tucked deep within a lush rainforest, reachable by walking on sprawling and muddy trails. A hidden gem awaiting discovery, it is located in Barangay Cagnituan, hence the name, offering visitors a literally refreshing escape from the hustle and bustle of the city. After the trek, visitors are greeted by crystal-clear pools that overflow from, the picturesque waterfall. Take a dip in the icy-cold waters and let the beauty of nature envelop every moment. If you visit early enough, you may also access the Guinsuhotan Cave. Given the pitch-dark interior of the cave, tourists are required to have a tour guide with them going inside. You will be given a set of safety gear- flashlight, life vest, and hard hat. Going through the cave to the other side, however, you will be rewarded with a stunning water basin you could swim in. Maasin City is a destination that offers a diverse range of attractions, from natural wonders to cultural landmarks. Whether you seek serene landscapes, historical sites, or thrilling adventures, this city has something to offer every traveler.

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< 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.”