A forgotten part of Filipino culture

Last week, I wrote about Raffy Tesoro of Bio-Genetics Agriventures, Inc. and Jason Drilon’s popup at James & Daughters in Pasig which featured traditional Tagalog food that Tesoro grew up with, most, if not all of it sourced locally.

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The popup was a hit, with both days selling out. This week, we continue our conversation with Tesoro, focusing on the importance of keeping traditional ingredients and cooking methods alive and the possible future of Philippine agriculture.

Food isn’t something we consume to keep functioning. It can be a cultural marker.

A specific area can shape what food is grown and how it is prepared and consumed.

"Our very identity as a people is entwined in our food, music, fabric, and other cultural expressions. Food is an especially important cultural vehicle as it is a necessary experience for all on a daily basis. We are literally what we eat. If we aren’t consuming more of our own culture, then we will alienate ourselves from it. I enjoy most cuisines as anyone else would, but I also know our own," Tesoro said.

"Most young Filipinos now don’t know many of the fruits we had back then, like makopa, rattan, or duhat. Many are hesitant to try hito, pinikpikan, or dinakdakan because it looks alien to them.... This is a horrific bleed that needs to stop before we completely lose ourselves as a people.