Once famed as the Unbroken Salt of Albur, Bohol’s Asin Tibuok stands today on the brink of extinction. Amidst fire, water, and ash, the last of its makers fight to keep their traditions alive.
Baguio City was the first in the country to reopen its doors to travelers. Months later, the locals still lean on each other for support, as they never know how long those doors will stay open.
Amidst the relentless beat of Toyo Eatery's daily prep, Chef Jordy Navarra takes us through one of his ongoing experiments, a closer look at the humble bird using the simplest of local dishes, grilled chicken.
Last 2016, GRID and a couple of hardy outdoorsmen went up the Cordilleras for the first GRID Expedition. But for the whole team, the real hero of the trip was Chef Nayna.
This issue is ripe with aspiration—both in the stories we tell and behind the scenes at GRID, as a new generation of storytellers begin to take the fore.
From Bohol’s journey of rising above the rubble, to the new generation that is reinventing Culion, we celebrate the people and spirit behind every destination.
