Slow Food Community Negros led by its president Reena Gamboa, SF treasurer Bing Montinola, coordinator Jay-Ar Sta. Ana, Virna Tan, chef Gabriel Melocoton and pioneering member Ramon “Chinchin” Uy Jr. with Arianne Faye Balbidades of DOT 6 were warmly received by the Capiznons during their Three-Day Slow Food Travel to Roxas City, the Seafood Capital of the Philippines.
Slow Food Travel is one of the projects of the Slow Food Community Negros, hand in hand with the Department of Tourism.Its aim is to raise the awareness on the culinary bounty of the Philippine towns and provinces through meetings and exchanges with the farmers, fisher folks, butchers, homemakers, bakers, along with the cooks and chefs who will cook their products; as they are narrators of their local areas and unique guides to their local traditions.
It was a timely visit as Capiz was also celebrating their Capiztahan Festival, the celebration of the province’s 121st founding anniversary.
The Capiz culinary tour started with lunch at Baybay followed by Hapag ng Pamana Capiz – Daha: Cooking Demonstration of Capiznon Traditional Food at the Capiz Provincial Park. Local cooks showcased how they cooked well-loved food like Binukbok nga Balinghoy nga may batod, Binakol nga Manok sa Paso, Puto sa Tuba, Linupak nga saging, bayi-bayi, and many more.
Manindahan Ta – a street market of local products was also located at the side of the park.
Later that day was the relaunching of Tindog Capiz: A Voluntourism Campaign of the Provincial Government of Capiz spearheaded by Governor Esteban Evan Contreras II and Provincial Tourism and Cultural Affairs Officer Alphonsus Tesoro.
Capiz was also devastated by the typhoon Agaton earlier in April and Slow Food Negros was there to share. Slow Food Negros turned over bath soap, detergent, and bottled water while RU Foundry / Eco Agri Foundation of Ramon Uy Sr. donated sacks of organic rice and brought a team of agriculturists who were to stay behind for a few more days to help some of the Capiz farmers restart by bringing with them power tillers and shredders that can help the locals turn debris into organic fertilizers.
Slow Food Negros’ 3-day culinary tour last April 22nd till the 24th was made more meaningful with the birth of Slow Food Capiz.
Christine Syching now leads the Slow Food Community – Capiz that will continue to promote Capiz pride with its advocacy on promoting locally sourced products and introducing them to more people so that these ingredients will continue to be part of the culinary history and tradition of Capiz.
In line with the slow food travel project, the trip was organized by Department of Tourism Western Visayas Regional Director Cristine Mansinares to help strengthen the slow food movement in the region.*
