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.
Amid a growing ecological crisis, Coron finds its path to climate resilience by working with the first stewards of the land.
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This July, Exhibit 95’s debut exhibit with Susan Larsson is in homage to nature and culture. In this interview, the photographer talks about connecting with people and places in and out of the water.
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From the very beginning, our history, our language, our land, and our personal stories have defied expectations. It’s time we celebrated our multitude of voices and, yes, identities.
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We take three trips to Palawan—by land, sea, and air—and return with three takes on what one of the world’s best islands has to offer.
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A bundle of six of our favorites, including our maiden issue and our best-themed volumes, in digital format.
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What does it mean to live the good life? We set out to find the answer, and return with stories of travel, food, family, and the desire to do good.
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