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Sustainable Eating/Agriculture

A DEEP DIVE INTO SUSTAINABLE FISHING

By: Chit U. Juan
Did you know that by 2030 we may have only 36 kilos of fish per person per year due to the dwindling supply caused by overfishing and continuous eat ...

A COFFEE SHOP HIGH UP IN THE FOG

By: Chit U. Juan
Kalugong means “hat” in Ilocano. There’s a mountain by that name? From the Provincial Capitol in La Trinidad, Benguet she points to a mo ...

FINDING HEALTHY FOOD IN BAGUIO

By: Chit U. Juan
One would think Baguio is a haven for fresh vegetables and clean air. Think again. The clean air is hard to find, especially on Session Road. There ...

SLOW FOOD IN MANDALAY

By: Chit U. Juan
I’ve been lucky finding Slow Food believers and advocates in places I’m visiting for the first time. I was in Yangon a few months back a ...

LEAVE SOME FISH FOR NEXT YEAR

By: Chit U. Juan
Gong Hei Fat Chai (or Kung Hei Fat Choi)! Over a pre-Chinese New Year lunch, a friend enlightened us on Chinese traditions. “Never finish all the fi ...

BEYOND THE SUSTAINABLE SEAFOOD WEEK

By: Chit U. Juan
Whenever I eat tuna sashimi in a local hotel buffet, I think it really is worth every peso because the fish is line-caught and is sustainable. Major ...

BEING CONTRARIAN

By: Chit U. Juan
Though this column is called Green Lane, I have always thought that green means many things—green mind, green ways, and anything sustainable—even ho ...

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