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.
When a city girl moves to a farm, she finds there is a lot of work that goes into an idyllic life.
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Can we still earn our tattoos? A trip to Buscalan offers a closer look at traditional tattoo culture and the legendary Kalinga mambabatok Whang-od.
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The hello’s and how-are-you’s: we check in with our partners to see what they’ve been up to.
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We explore the many different roads towards happiness, taken by those who seek a deeper meaning in what they do.
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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.
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We dive into the fascinating story of one of the legendary divers from the Sama tribe in Davao, and of his friendship with an Austrian freediver who wants to unlock their secrets.
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