Jenny is a food writer and the co-author of Panaderia: Philippine Bread, Biscuit and Bakery Traditions (with Amy A. Uy). As member of the Culinary Historians of the Philippines, she presented about Filipino breadmaking terms and cultural identity for a national conference on the Filipino language.
“Pan de sal is the bread of our history, at the core of our culture, at the heart of our tastes.”
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From athletes overcoming summits and seas to conservationists guarding our national heritage, here are the modern odysseys of Filipinos approaching the limits of what is possible.
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The craft that produces religious statues all over the world begins in a modest workshop in the town of Paete.
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Biologist Klaus Stiefel goes deep into Mabinay, the Caving Capital of the Philippines, to explore the dynamics between the creatures of the night and the subterranean.
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This August 16 to 20, join Jacob Maentz and his team at the Homelands exhibition and book launch in Manila for talks honoring the Indigenous peoples of the archipelago.
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