The Slow Food Community Negros has jumpstarted the birth of Slow Food Capiz.
Slow Food Community Negros led by its president Reena Gamboa, treasurer Bing Montinola, coordinator Jay-Ar Sta. Ana, Virna A. Tan, Chef Gabriel Melocoton and pioneering member Ramon “Chinchin” Uy Jr. along with Arianne Faye Balbidades of the Department of Tourism went on a three-day visit to Roxas City in Capiz, the seafood capital of the Philippines, April 22 to 24.
One of the projects of the Slow Food Community Negros and the Department of Tourism (DOT) is Slow Food Travel, the aim of which is raise the awareness of the culinary bounty of the Philippine towns and provinces through meetings and exchanges with the farmers, fisher folks, butchers, homemakers, bakers, along with the cooks and chefs who cook their products, a press release said.
Their visit to Capiz coincided with the Capiztahan Festival which is a celebration of the province’s 121st founding anniversary.
The Capiz culinary tour included lunch at Baybay followed by Hapag ng Pamana Capiz – Daha, and Cooking Demonstration of Capiznon Traditional Food at the Capiz Provincial Park.
Local cooks showcased how they cooked well-loved food like Binukbok nga Balinghoy nga may batod, Binakol nga Manok sa Paso, Puto sa Tuba, Linupak nga saging, bayi-bayi, and many more. Manindahan Ta – a street market of local products was also located at the side of the park.
The Slow Food Community Negros group also attended the relaunching of Tindog Capiz: A Voluntourism Campaign of the Provincial Government of Capiz spearheaded by Governor Esteban Evan Contreras II and Provincial Tourism and Cultural Affairs Officer Alphonsus D. Tesoro.
The group also brought assistance to the victims of typhoon Agaton during their visit to Capiz.
They turned over bath soap, detergent, and bottled water while RU Foundry/Eco Agri Foundation of Ramon Uy Sr. donated sacks of organic rice and brought a team of agriculturists who were to stay behind for a few more days to help some of the Capiz farmers restart by bringing with them power tillers and shredders to help the locals make the fallen debris into organic fertilizers.
Slow Food Negros’ 3-day culinary tour was made more meaningful with the birth of Slow Food Capiz.
Christine Syching now leads the Slow Food Community – Capiz that will continue to promote Capiz pride with its advocacy on promoting locally sourced products and introducing them to more people so that these ingredients will continue to be part of the culinary history and tradition of Capiz, the press release said.
In line with the slow food travel project, the trip was organized by DOT Western Visayas Regional Director Cristine Mansinares to help strengthen the slow food movement in the region, the press release added.*