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.
Writer Karla Quimsing reminisces on the Iloilo of her memories, and describes the Iloilo of today in three vignettes that come together to create an image of her hometown.
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A photographer returns home to Sulu after 13 years, and rediscovers the heritage of his people through food.
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Podcasts have swiftly cemented themselves as the new radio. Here are some of our favorites to tune into, from talk shows to stories of true crime.
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Siargao beyond the break, a grand experiment that began on Apo Island, and the unsung heroes working to preserve our culture.
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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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We tackle the idea of getting lost, and dive into the country's marine protected areas in our second GRID Expedition.
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