Peruvian Cuisine and the Filipino Palate with Chef Carlo Echegaray
Carlo Huerta Echegaray, head chef of Samba at Shangri-La at the Fort, shares his experience as a Peruvian chef in the Philippines and what it means to connect our cultures through food.
Fishermen, scientists, and environmental activists have been at work for decades in imaginary constructs called marine protected areas. This grand experiment started in Apo Island, through the work of one scientist, nearly 40 years ago.
Weave through the streets of Ermita, Malate, and Binondo on a mouthwatering adventure of the districts’ gastronomic delights that will leave you hungry for more.
One of the challenges for scientists working in conservation is translating studies and data into actionable policies. How do we make communities a participant in marine conservation?
At GRID, we have always believed that the pretty destinations are secondary to the various reasons we travel. In Issue 10, we honor the people who have enabled us to experience the Philippines in different and better ways with a series of short films
In this final chapter of the Grid Expedition II, our team and community leaders emphasize that the success of this project hinges on stakeholders to pass this stream of knowledge to the next generation.
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.