Slow-Cookin’ Kalinga, A Culinary Journey

“Slow food, slow life; fast food,fast life.”

A pondering statement by the Hon. Mayor of Pasil, Chao-ig Malannag. A statement that resonated with me deeply while on our way back to Baguio city. Rough roads were like paved ones as I linger on the thought that the way we eat reflects a lot of our lifestyle. Perhaps, I wouldn’t want to leave, I’d love to embrace the art of sitting still. But as our car sped up my reality caved in. And as Pico Iyer once said, “sometimes making a living and making a life point in opposite directions.”

The rusticness of Kalinga rekindled what I crave the most, stillness. At the break of dawn, the day blossomed right before my eyes with a light mist and chilly breeze. While savoring the perfect cuppa coffee. Then exchanging smiles with natives right outside our homestay in Brgy. Dangtalan. The night before was even more intimate.

Everyone had partaken a role during the welcome ceremonies. From preparing the food the traditional way to the table set up and of course, the dance. From the elders to the young ones and even us, the guests. Such a sensational presentation of culture. All of which was tied up to food. And as an old saying goes, “you are what you eat.”

Slow Food

Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of the fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.”

Though our indigenous ancestors were known to have been keen practitioners of this long before. Slow Food Movement is a great opportunity to replant the slowly withering heirloom rice, native and organic veggies, and livestock in the region. Plus the indigenous traditions that bind everything.

This two-day affair in Dangtalan back in October was just the appetizer of their eco-gastronomy. Made possible by Ms. Rowena Gonnay, LGU focal person in Farm Tourism, Ms. Mila Batalao, Municipal Tourism Officer and Mayor Chao-ig, also the whole Dangtalan community. And the entree, the Pasil Slow Food Festival on December 10, 2018 at the municipal covered court. With the theme, “Preservation and Promotion of Traditional Culture and Food for the Future Generation.”

My Take Away

Thoughts about this trip were too precious. I had to sift thru the memories and ponder on the learnings that really resonated with me. Perhaps I’m reminded by an interesting read:

“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let’s be sure we take along with us all the old-fashioned things worthwhile.” -Laura Ingalls Wilder

Then I knew I was going back with a lot of taste education. And making a living and making a life could be in the same direction. Just have to be mindful of what I’m eating.

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“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” – Laura Ingalls Wilder | As we ring in the New Year, I’d like to take along some old-fashioned learnings from Dangtalan, Pasil, Kalinga. From organic farming to heirloom recipes. More on the blog. . . . . . . . . . . . . . . #indigenousfood #indigenousingredients #indigenouseats #cordilleraculinaryjourney #cordillerancuisine #cordilleranfood #heirloomrice #ecogastronomy #slowfood #organic #veggies #slowcooked #itsmorefuninthephilippines #travelforfood #foodietravel #foodporn #filipinoindigenousfood

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Note: My visit was part of a press trip sponsored by the Department of Tourism-Cordillera Region. All views and opinions are my own. Received freebies but no money involved.

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