Food - in technicolor

Why is it, I ask myself, that when I’m in Baguio, I’m more mindful of the food I eat than when I’m down in the lowlands?

- JULLIE Y. DAZA

Something in the air, the weather? Or the green grass and trees that surround me?

Even something as mundane as “taho” attains a veneer of glamour when it’s served before 10 a.m. at the famous Veranda of Baguio Country Club. In a milky white, the soybean dessert — which is my breakfast, thank you — is grounded in a dark brown syrup at the bottom of the cup, which is large enough to be a bowl. I’m probably the only one eating taho at this time of the day, because everybody else seems to be