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‘Slow food’ visits Molocaboc

Seafood and various dishes were prepared by the locals for the region’s slow food advocates who recently visited the Molocaboc island in Sagay City, Negros Occidental.* Sagay CITO photo

A group advocating “slow food” in Western Visayas recently visited the island community of Molocaboc in Sagay City, Negros Occidental, to open discussions on the advocacy and to explore the culinary offerings of the city.

“Slow Food Community”, an organization dedicated to promoting the culinary heritage of the region, visited the island to explore its seafood and various dishes made by the locals and interact with their ways and livelihood.

This advocacy, supported by the Department of Tourism, Region VI, aims to highlight farmers, fisherfolk, and local cooks that create heritage dishes through tourism.

The group that visited the island were Elena Aniere, Program Director for Asia Pacific Slow Food International; Reena Gamboa, President, Slow Food Community in Negros; and Joy Dee, a representative from the Department of Tourism-Western Visayas.

Aniere who experienced “amatong” or miracle hole, a kind of fish farming that can harvest 10-15 kilos of fish after six months, is keen on working with the island community.

She also discussed with Councilor Arthur Christopher the possibility of establishing a Slow Food Community in Sagay City and explore the possibility of Slow Food Travel as it is aligned with the sustainable tourism development of the City.

Gamboa talked to the fisherfolks association leaders about Slow Food and its advocacy thrust on good, fair, and clean food and their unique program on Slow Fish.  

“The slow food community of Negros focuses on preserving and promoting traditional foods that practice good, clean, and fair food,” she said.

She encouraged them to create a Slow Food Community on the Island and assured them of their support. 

The Slow Food Team also discussed how to go about the food offerings should the island open to tourists and should be mindful in its selection and practices in order to protect the rich biodiversity of the place.

Apart from visiting the island, the group also met with Mark Lobaton of Enting’s restaurant and sampled their kinilaw or fish ceviche.*

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