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.
What happens when you travel for a living? Lexter Tarriela of TBA Studios talks about working on two of the biggest productions in Philippine cinema.
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A return to the mystical island of Siquijor gives a second look at the magic found in the plants, the land, and the folk practices that have endured through centuries.
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Two years after an earthquake shook the very landscape of the province, Bohol is back on its feet—just as beautiful, and stronger than ever.
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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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From our new President’s hometown of Davao to the protected environments of Taal Lake, this issue serves as a reminder that the places we visit are also the places others call home.
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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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