A group that advocates “slow food” in Western Visayas visited the island community of Molocaboc in Sagay to open discussions on the advocacy and to explore the culinary offerings of the city recently.
“Slow Food Community”, an organization dedicated to promoting the culinary heritage of the region, visited the island to explore its seafood and various dishes made by the locals and interact with them about their ways and livelihood, a press release from Sagay City said Monday, December 5.
This advocacy, supported by the Department of Tourism, Region VI aims to highlight farmers, fisherfolk, and local cooks that create heritage dishes through tourism.
Among those in the group that visited the island were Elena Aniere, Asia Pacific Slow Food International program director, Reena Gamboa, Slow Food Community in Negros president, and Joy Dee, Department of Tourism-Western Visayas representative.
Aniere who experienced “amatong” or miracle hole, a kind of fish farming that can harvest 10-15 kilos of fish after six months is keen on working with the island community.
She also discussed with Sagay Councilor Arthur Christopher the possibility of establishing a Slow Food Community in Sagay City and explore the possibility of Slow Food Travel as it is aligned with the sustainable tourism development of the City.
Gamboa talked to the fisherfolks Association leaders about Slow Food and its advocacy thrust on good, fair, and clean food and their unique program on Slow Fish.
“The slow food community of Negros focuses on preserving and promoting traditional foods that practice good, clean, and fair food,” she said.
She encouraged them to create a Slow Food Community on the Island and assured them of their support.
The Slow Food Team also discussed how to go about the food offerings should the island open to tourists and should be mindful in its selection and practices in order to protect the rich biodiversity of the place.
Apart from visiting the island, the group also met with Mark Lobaton owner of Entings, and tried their kinilaw or fish ceviche.*