The vibrant spirit of sustainability and community was in full swing Sunday afternoon, April 26, at the Bantayan Park in Bago City as the Slow Food Youth Network of Bago held the first ever World Disco Soup Day in Negros Island Region.
With the introduction to the global movement that champions the fight against food waste through creativity, collaboration, and a festive atmosphere, attendees were treated to the unveiling of the official Slow Food logo, a symbol of the group’s commitment to promoting food that is good, clean, and fair for all, a press release from Bago slow food community said.
The aroma of local flavors filled the park with a cooking demonstration showcasing inventive ways to transform ingredients into gourmet dishes.
For the pica-pica selections, crispy veggie peel chips, taro chips, and carrot chips were paired with fresh mayo, salsa, and guacamole. Antipasto pickles and eel canapés offered a savory twist, while watermelon bites drizzled with batuan balsamic vinegar and yutocorn syrup provided a refreshing counterpoint.
The main course featured a rich pumpkin soup, elevated by candied squash seeds and served with tender eel bites, demonstrating how local produce and creative thinking can turn simple ingredients into extraordinary meals.
With free admission to the general public, guests celebrated the local flavors in unexpected forms. Highlights included a tangy santol ice cream, rice chocolate truffles that combined tradition with indulgence, and candied watermelon pieces that captured the essence of summer.
Among local farmers and food producers joining the event as official partners were JCI Bacolod, TRY Bago, Mailum Organic Village Association and Slow Food Bago, and the Negrosanon Young Leaders Institute.*