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.
Madge Reyes tells us about capturing dance through film, finding movement in the mundane, and what to expect in this year’s dance film festival.
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Dave de Vera has been working with indigenous communities for over 30 years; and he vividly remembers his role in the landmark legal victory that gave the Tagbanwa of Coron their home back, from ridge to reef.
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Netflix’s Seaspiracy wants the world to stop eating fish in the name of sustainability. But would that really help?
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From the rice fields of Banaue to the kitchens of Poblacion, we delve deeper into the food—and the land—that nourish us.
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It’s our second anniversary! To celebrate, we’re letting you in on what went down behind some of our most memorable stories of the last year—bad spills included.
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Cyclists, divers, surfers, and climbers: this issue celebrates the pioneers of outdoor sports in this country who show us all the possibilities of the great, humbling, joyful world outside.
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