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.
Everybody thinks they know chicken, but do they really? 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. His take on the classic is deceivingly straightforward, belying all the work that went into the chicken before it even hit the chopping board. Elbow-deep in plucking feathers, GRID joins Jordy as he gets to the heart of the Filipino staple.
The Filipinos’ still-evolving health traditions is unveiled in Quiapo, where the practical mixes with the esoteric, the mundane with the mystical, and the cultural with the scientific.
Read More
To commemorate Women's Month, a list of our favorite GRID heroines, and the powerful women who wrote them.
Read More
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.
Read More
From the rice fields of Banaue to the kitchens of Poblacion, we delve deeper into the food—and the land—that nourish us.
Buy
A bundle of six of our favorites, including our maiden issue and our best-themed volumes, in digital format.
Buy
Our maiden issue is a love letter to the Philippines. We jump right into the thick of things and ask the big question: What makes a place home?
Buy
