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May 9, 2018


Read Part 1 HERE.


When I first heard about Slow Food, it was in Baguio when an SF member Marietta Paragas asked us to sample “slow food” in her small stand along Session Road during Panagbenga. That year I went to Turin to Salone del Gusto Terra Madre, and looking at food was never the same again for me. It is a life-changing culinary experience mixed with cultural nuances, good wines and other national drinks, plus the learning about other people’s food history and cooking methods. There was coffee, cheese, grains and lots of different taste workshops for Korean, Russian, African and other tastes that is not easy to find all in one venue.

Since 2012, we mobilized Slow Food Manila with Paula Aberasturi as head and the Youth Network with Chef Jam leading it. Chef Jam also has since also gone to the University for Gastronomy Sciences (called UNISG)—say ooh-nis-gi—to teach and share about Filipino cuisine to the UNISG students, while Paula does her organic and permaculture studies with IFOAM and related agencies.

And that’s how we got so inspired to move Slow Food—the movement—in Manila. Every year in August we have a stand at World Food Expo care of Joel Pascual and PEP-Tarsus, and when Madrid Fusion started, Department of Agriculture’s (DA) Usec Berna right away included us in the  booth. In the DA stand we would conduct seed exchanges, talks about sustainable fish, and even talks about Slow Coffee—like Benguet Arabica and our Barako.

You only need to care about eating well –good, clean and fair—and you can sign up and join us. You need not be a chef or a farmer although we have many in the group as the connection between chef and farmer is really made strong by consumers like any of us. The farmer will grow what we will eat, but the chef shows us how we can enjoy it. All this talk about farm to table is actually just talking about Slow Food—where you want it clean of chemicals, fairly priced and tastes good. Is that not what each one of us wants?

Whether Madrid Fusion pushes through or not, we still have World Food Expo(WOFEX), where we were first adopted anyway and where WOFEX gives us the opportunity to turn commercial chefs into passionate advocates. It’s where consumers get excited about the idea that they can get good and clean food at a fair price, and where most of our new members got to hear about Slow Food.

After the World Disco Soup Day, we look forward to the next events before we go to Italy this year. We can have Backyard Gardening seminars, Slow Food cooking, Ark of Taste seminars and Taste Workshops in small pocket groups around the city and as far as Benguet and Ifugao or south like Negros and Bukidnon. Or, you can start your very own chapter in your city or province, and establish a Slow Food network in your locality. Visit


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