By Annelle Tayao-Juego
Chocolate moron (steamed rice cake) from Abuyog in Leyte, handwoven banig (mats) from Zamboanga, coconut jam with coco sugar from South Cotabato and handcrafted jewelry from Bicol are just a few of the artisanal delicacies and products one can take home as pasalubong—if you have the time and money to travel to these places.
By Doris C. Dumlao
Restaurant chain operator Max’s Group Inc.—formerly Pancake House Inc.—expects to enter 2015 with a clean balance sheet as it seeks to complete within this year a restructuring program and debt refinancing after the consolidation of the country’s two leading casual dining chains.
By Ronnel W. Domingo
Philippine palay output is expected to reach 18.88 million tons in 2014, up by 2.4 percent from the previous year’s volume but 1 percent short of the 19.07 million-ton target.
The Department of Agriculture aims to revive Filipino heritage food not just to preserve Filipino culture and diversity but to also promote the use of ingredients produced by local farmers.
By Tessa R. Salazar
Many of us have grown up with the belief that meat and milk build strong bodies. That belief, however, has been based on a myth, according to preventive healthcare expert Neil Nedley, MD, author of “Proof Positive.”