Maricar Dabao

Do you know your herbs?

2012-01-14T02:09:00.012+08:00

Chives are grown for their leaves, which are used for culinary purposes as flavoring herb, and provide a somewhat milder flavour than those of their neighbouring Allium species.

http://en.wikipedia.org/wiki/Chives

The plant is said to improve the memory and is used as a symbol of remembrance, especially in Australia and New Zealand to commemorate ANZAC Day. The leaves are used to flavor various foods, like stuffings and roast meats. Rosemary contains the antioxidants carnosic acid and rosmarinic acid, and other bioactive compounds including camphor, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol. Some of these may be useful in preventing or treating cancers, strokes and Alzheimer's Disease.

The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calcium andvitamin B₆,^[7] 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively.^[8] Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity

Source: http://en.wikipedia.org/wiki/Rosemary

Now that I've known this plant, I grow goto cola in a small pot. I would see that the birds would pick on it each morning too. Each time I remember, I would pick a few pieces and munch on them.

Gotu kola (Centella asiatica) has been used to treat a number of conditions for thousands of years in India, China, and Indonesia. It was used to heal wounds, improve mental clarity, and treat skin conditions such as leprosy and psoriasis. Some people use it to treat respiratory infections such as colds, and it was used for that in the past in China. It has been called "the fountain of life" because legend has it that an ancient Chinese herbalist lived for more than 200 years as a result of taking gotu kola.

Historically, gotu kola has also been used to treat syphilis, hepatitis, stomach ulcers, mental fatigue, epilepsy, diarrhea, fever, and asthma. Today, in the U.S. and Europe gotu kola is most often used to treat varicose veins and chronic venous insufficiency, a condition where blood pools in the legs. It's also used in ointments to treat psoriasis and help heal minor wounds.

Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.

Source: http://en.wikipedia.org/wiki/Basil

This is the my home-made pesto. Pounded basil leaves with garlic salt & pepper and grated parmesan cheese topped with olive oil

Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavourful when dried than fresh.^[6] It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.

Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”,^[7] which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs,^{[citation needed]} oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.

The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Spanish, Philippine and Latin American cuisines.

In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.

The leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

Oregano is also used by chefs in the southern Philippines to eliminate the odor of carabao or beef when boiling it, while simultaneously imparting flavor.

Source: http://en.wikipedia.org/wiki/Oregano

I had my close encounter with tarragon when this was served after meals at Aboy's, a Filipino restaurant in Bacolod City. Very light and refreshing after a hearty meal.

Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.

Source: http://en.wikipedia.org/wiki/Tarragon

Tarragon is called the "King of Herbs" by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine, such as ba�rnaise, rigavote and tartare. When paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional seasoning blend known as fines herbs. This aromatic blend enhances the flavors of egg, chicken and fish dishes, and is also used as a basis for salad dressings. When using tarragon in cooked dishes, it is best to add it at the end, as heat tends to decrease its flavor. Unlike most of the other herbs, tarragon loses the potency of its flavor when dried. This may be one reason it is so frequently preserved in vinegar, which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine.

French tarragon (Artemisia dracunculus) is the variety most often used in recipes. Its flavor is sweeter and its leaves are more delicate than its relative Russian tarragon, (Artemesia dracunculoides), which tends to have coarser, paler leaves and a bitter, inferior flavor. Unfortunately, whereas the Russian variety spreads and reproduces easily, French tarragon cannot be propagated by seed but must be cultivated by cuttings and root divisions. For a healthy plant, it requires rich, well drained soil and full sun.

While most herbs have a long history of use as medicines, and a equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries.

Tarragon was used by the ancient Greeks as a remedy for toothache. Today we know that tarragon contains an anesthetic chemical, eugenol, which is the major constituent of anesthetic clove oil, making its use for temporary pain relief understandable. During medieval times there was a belief, called the Doctrine of Signatures, which stated that an herb's appearance revealed its medicinal value. According to this philosophy, tarragon was thought to cure snake bites, due to the serpentine shape of its roots. Even tarragon's species name, dracunculus, comes from the Latin for dragon, again referring to the shape of its root, and adding to the myth of curing bites from venomous beasts and mad dogs.

French tarragon's generic name, Artemisia, comes from the Greek goddess Artemis, goddess of the moon. Many of the plants in that family, Dusty Miller and Sagebush for example, have a soft, silvery color, as if bathed in moonbeams. The common name, tarragon, is thought to be a corruption of the Arabic word "tarkhum" meaning little dragon.

Source: http://www.sallybernstein.com/food/columns/gilbert/tarragon.htm

Turmeric

2011-12-09T11:22:00.010+08:00

Turmeric belongs to the ginger family and is a native of tropical South Asia.

My first encounter with turmeric was as a spice to flavor our food. In Ilonggo, it is known as 'kalawag'. This is mostly use in cooking valenciana which is usually served during special occasions like birthdays and fiestas.

Recently, this comes in powder form which is capsulized and sold as herbal medicine. Studies have now shown the medicinal attributes of turmeric.

Let me just state the highlights http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78

A Potent, Yet Safe Anti-Inflammatory

An Effective Treatment for Inflammatory Bowel Disease

Relief for Rheumatoid Arthritis

Help for Cystic Fibrosis Sufferers

Cancer Prevention

Inhibits Cancer Cell Growth and Metastases

Turmeric and Onions May Help Prevent Colon Cancer

Turmeric Teams Up with Cauliflower to Halt Prostate Cancer

Reduce Risk of Childhood Leukemia

Improved Liver Function

Cardiovascular Protection

How Turmeric Lowers Cholesterol

Protection against Alzheimer's Disease

Curcumin Crosses Blood-Brain Barrier, May Help Prevent Alzheimer's Disease

Turmeric Boosts Amyloid Plaque Clearance in Human Alzheimer's Patients

Having read all those statement above, it is enough for me to prepare my turmeric tea by dropping a few slices of turmeric in 2-3 cups boiling water. Put out fire and let steep. In a few minutes you will have your freshly brewed turmeric tea.

My expectations proved me wrong. I was expecting a bitter taste. But no! it has a mild sweet flavor. Make your own brew and make your own statement.

a turmeric plant

someone is looking for the turmeric near the roots where they grow

see the turmeric?

Here are 20 reasons to add turmeric to your diet: http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

To learn more about turmeric, click here:

http://en.wikipedia.org/wiki/Turmeric

Bacolod Local Tours

2011-10-21T20:34:00.004+08:00

BACOLOD CITY TOUR

Experience Bacolod city thru its sights, church & museum.

Duration: 4 hours

Schedule: 8am to 12nn/1pm to 5pm

Rate: P950 per pax

Inclusions:

1. Aircon vehicle throughout the tour.

2. DOT Accredited Tour Guide

3. Entrance fees to all places indicated

4. Tour coordination to all destinations.

Tour will run with a minimum of 6pax

HERITAGE & CULTURAL TOUR

Step into the homes of the hacienderos and now

tourist landmarks.

Learn about the lifestyle of the sugarcane farm

owners during those times.

Duration: 4 hours

Schedule: 8am to 12nn/1pm to 5pm

Rate: P1,150.00

Inclusions:

1. Aircon vehicle throughout the tour.

2. DOT Accredited Tour Guide

3. Entrance fees to all places indicated

4. Tour coordination to all destinations.

Tour will run with a minimum of 6pax

ORGANIC FARM TOURS

Learn more about organic way of living.

Visit an integrated demo farm.

Observe the process of silk making and experience

mulberry picking.

Duration: 4 hours

Schedule: 8am to 12nn/1pm-5pm

Rate: P1,050.00

Inclusions:

1. Aircon vehicle throughout the tour.

2. DOT Accredited Tour Guide

3. Entrance fees to all places indicated

4. Tour coordination to all destinations.

Tour will run with a minimum of 6 pax

Tours can be customized for your preference.

Contact: 0917 3000060

viajenegrense@gmail.com

Sa Merci.....tanan manamit!!!

2011-10-11T23:22:00.009+08:00

Sa Merci, tanan manamit! That is the tagline in its TV commercial.

As a member of the Negros Bloggers, we were invited by Merci's Marketing Officer, Ria Akamatsu, to visit their the food factory at Hervias Subd, Villamonte.

Their first outlet is located at the Libertad Market in 1995. Since then, they have 24 branches in Negros Occ., 13 of which are offering hot meals thru their fastfood centers.

Merci is now a very popular brand for pasalubongs in Bacolod. They are very aggressive in their marketing strategies that they have overtaken the other traditional players who came in way ahead of them.

We got to taste the biscocho, mango tarts, mango piaya, ube piaya, butterscotch.

barquillos. it takes less than 20 secs to cook a piece of barquillos.

The butterscotch is not that sweet, as expected. Which is good, by the way. But it is moist and chewy.

Jonathan Manuel Lo, Pres. & CEO of CM & Sons Food Products, Inc.

Each of us were given a box of MERCI goodies. Merci beaucoup!

Passion Fruit

2011-10-06T09:37:00.010+08:00

This was first introduced to me while we were in a farm in Escalante, Negros Occ. We were walking down and came across this tree. A young man went up and got some for us. And, ooohhhhh, I so fell in love with it. If you see the cross-section cut of it below, you might not like its sight. But it's really so good.

You could feel its grimy seeds as you chew its succulent flesh.

For the health benefits of passion fruit, pls click this link

http://len7288.hubpages.com/hub/Health-Benefits-of-Passion-Fruit

and the juice is just so refreshingly good!

Cheers, Artie!

For more details, pls visit >>> http://en.wikipedia.org/wiki/Passiflora_edulis

Na'nam, a Feast of Negrense Flavors

2011-01-25T16:04:00.013+08:00

The Hotel and Restaurant Association of Negros Occidental (HRANO), the lead food and hospitality organization in Negros Occidental, plays an active role in supporting the growth of the industry in the province.

Now on its 6^th year, HRANO will hold the Food Industry Exhibition & Symposium for Trade Advancement or FIESTA BACOLOD 2011 with the theme “HRANO GOING GREEN” on March 3 to 5, 2011 at Robinsons Place Bacolod. We have lined up exciting events for everyone such as culinary competitions for students and open categories, symposiums with experts related to the theme. A series of cooking and product demos will be held as well as a trade exhibit to be participated in by major industry and allied partners to showcase their latest products, equipment and kitchen tools.

In order to promote our Negrense cuisine by using local common ingredients in our dishes, HRANO came up with a unique competition using basic ingredients such as ubad, takway, kadyos and tugabang.

GUIDELINES:

1. Choose one of the following as your main ingredient:

Ubad
Takway
Kadyos
Tugabang

2. Create a dish that will highlight the main ingredient using only Philippine grown and processed ingredients. Chicken, pork or beef may be added to enhance the flavor of the dish.

3. All entries should be submitted together with the recipes during the Elimination Date on February 18, 2011 at 2pm at Aboy’s Restaurant.

PRE-ELIMINATION BRIEFING

1. Briefing of contestants shall be on February 15, 2011 at 2pm at Aboy’s Restaurant.
2. Deadline of submission of Registration Forms, Registration Fees and the Recipe.

ELIMINATION PERIOD

1. Submission of the following:
Registration Forms (available at Aboy’s, Bob’s Café, Business Inn)
Registration Fee – P100
Recipe – printed in 8”x11” bond paper

2. Presentation of entry

3. Judging would be based on the following criteria:
Taste and use of main ingredient 50%
Presentation 30%

Cooking Techniques 20%

4. Only the top 5 entries would qualify as finalists.

FINALS

1. All finalists will cook their entry on the competition day slated on March 5, 2011 at the competition area at Robinsons Place Bacolod.

2. Each finalist will be composed of two members.

3. Each finalist shall be given one (1) hour to cook their dish.

4. All ingredients may be cut-up, marinated or prepared ahead of the competition proper.

5. No pre-cooking is allowed.

6. All garnishings should be edible.

7. Use of undeclared ingredient in the final competition shall be grounds for disqualification.

8. Judging would be based on the following criteria:

Taste and use of main ingredient 50%
Presentation 20%
Cooking Technique 10%
Professionalism 10%
Handling & Hygiene 10%

9. First Prize – P 5000

Second Prize – P 3000
Third Priz – P 1000

10. Judges’ decision is final.

FIESTA BACOLOD 2011

2011-01-18T19:56:00.007+08:00

The Hotel and Restaurant Association of Negros Occ (HRANO), the lead food and hospitality organization in Negros Occ., hosts the FOOD INDUSTRY EXHIBITION & SYMPOSIUM FOR TRADE ADVANCEMENT or FIESTA BACOLOD 2011 on March 3 to 5, 2011 at Robinsons Place Bacolod.

Lined up are exciting events for everyone such as:

culinary competitions for students and open categories,
symposiums with experts from the hospitality industry
a series of cooking and product demos
trade exhibit (latest products & equipment)

Day 1 March 3, 2011

1000 Opening of Exhibit (Robinsons Place)
1130 Members' Luncheon

1430 Talk by Ms. Len Sedilla on Sales & Mktg.
Talk by Ms. Len Sedilla on Customer Relations

Day 2 March 4, 2011

1000 Competition
Table Setting
Cake Decoration
Fruit & Vegetable Carving
1330 Chef’s War Elim

Day 3 March 5, 2011

1000 Bar Tending
Chef’s War Students
Chef’s War Open
1500 Awarding of Winners

Everyone is invited, but ....
Who should attend?

Hotel, restaurant & resort owners and Practitioners
Students in the Tourism & Hospitality Fields
Caterers
Food enthusiasts

watch out for more details......

2010-12-23T21:09:00.005+08:00

Christ is the reason
for the season.

A holiday reminder from:

&

http://viajenegrense.blogspot.com/2010/10/enjoy-bacolod-citys-tour-packages.html

Healthy Alternative Cooking with Ronnie Guance

2010-12-19T22:26:00.008+08:00

Ronnie Guance didn't know that he would be donning a baker's attire 25 years ago. Although he run a restaurant in front of the old Bacolod airport years ago, little did he know that he would be into baking now. And even preparing it organically.

He is now the Product Developer of Puro Organics and Fresh Start Organics, having been a baking instructor at LCC-Isabela.

yacon pie

Brazos de mercedes using squash
instead of the egg yolks for the filling.

leche flan with ube

the orange bits are grated carrots

Ronnie used grated taro in his chiffon cake. Icing is made of eggwhites and mascobado sugar. No boiling needed.

Ronnie shared his taro chiffon cake to his guests

These items are now available for orders at all Fresh Start Organics outlets at Robinsons Place-Bacolod, Negrense Deli at Sweet Greens, Organic Market at Gatuslao St.

Holiday Desserts by Culinarian Sandy Solinap

2010-12-19T20:55:00.015+08:00

As part of my advocacy to promote tourism in Bacolod and Negros, I have partnered up with the Negros Museum to hold events which can improve traffic to the museum. And we had Christmas Food Sale. on Dec. 17-18, 2010. However, I believe that a food sale is not complete without knowing how to prepare our food. To whet up your healthy appetite, I have invited my friend, Sandy Solinap, to do a cooking demo on healthy holiday desserts. So, here we go!!!

Sandy recently finished her competency requirements at
the Institute of Culinary Arts - De La Salle (Bacolod).

An aspiring VEGAN CHEF, artist, photographer, culinary writer, gardener, Sandy a mom of 3 is taking inspirations from her years working as a florist & gardener- landscaper and now an avid vegan cook and artist.

The result is fun, whimsical, delectable dishes & series
of colorful original acrylic & watercolor kitchen arts.

Guests enjoy her banana crepes!

..........and the fruit medley kebabs.

Sandy is also taking her educational experiences as a culinarian available to the public as well through her series of cooking demos and talks on promoting a happy healthy lifestyle thru healthy cooking.

Even the school children who came for a tour of the Negros Museum
were able to partake of Sandy's holiday desserts.

Indeed, creativity and artistry go a bit beyond the dinner plate for Sandy!

2009-09-07T23:47:00.001+08:00

Happy Birthday, Mama Mary! We love you!

2009-09-06T14:50:00.001+08:00

after figuring out ping, gmail is next

2009-09-06T14:37:00.001+08:00

still figuring out organizing my gmail account

2009-09-05T07:55:00.001+08:00

A cloudy Saturday but hopeful that the sun will come out. We're on our 8th Saturday of NITI's tour Guiding Course.

2009-09-04T18:57:00.001+08:00

Internet marketing by Lloyd Luna was a blast!!!

Don Salvador Benedicto, Negros Occ.

2009-07-13T21:47:00.008+08:00

Boarding the RORO Boat from Toledo City, Cebu to San Carlos City, Negros Occ.

On board the Boat.

Foggy highway at 4pm

Viewing deck to the falls, but foggy weather at 4pm.

Malatan-og Falls in full view

A broom-maker showing his produce.

A local boy.

Flowers in full bloom in May.

View of the grotto taken from the St. Therese Retreat Center restaurant where they serve the famous camote tea.

A couple amidst the pine trees that line the DSB highway.

Flowers for sale along the highways of DSB.

Early morning weather in June.

Mambukal Mountain Resort

2009-07-11T23:46:00.007+08:00

Despite the heavy rains, we set out to Mambukal Resort, in Murcia, Negros Occ. after the sumptuous lunch at Aboy's restaurant which consisted of nylon shell for soup, grilled scallops, grilled blue marlin, oysters, shrimps, crab omelette. Restaurateur Aboy sat with us and offered us his signature tarragon tea with mint leaves to freshen our mouths.

My four guests from Manila loved the scenery of the sugar cane fields. And they were awed by the wide river even though the water was so muddy. When we got to Mambukal, my guests were wowed by the lush vegetation of the area. There were cottages that has a small kitchen and could accommodate six persons. Bats were flying from tree to tree. At first, you wouldn't recognize the bats, since thy are hanging upside down from the trees. At times, they would fly under the bridge as they make their mating sounds.

There are two swimming pools which the young and not-so-young can frolic about. If you wouldn't want to take a dip at their dipping pool, you can indulge for a relaxing body massage at a nearby spa. There's a man-made lagoon where you can go boating.

The visit wouldn't be complete if there were no photos to take. Thus our photo shoot.

St. Michael the Archangel

2009-07-11T23:30:00.003+08:00

St. Michael the Archangel was built 11 years ago after the original church was burned. This church can be found in Pontevedra, Negros occidental, Philippines.

Countless Blessings We Take for Granted

2009-07-06T18:06:00.001+08:00

Blessings come in many ways. Most often, we fail to recognize it because it seems to come naturally. As we wake up each morning, we thank the Lord for giving us today so we may continue our life’s journey. There is a saying that if you are no longer in this world, then your mission has been fulfilled. But since you are still reading this (pinch yourself!) you still have a mission in life. The simple things like having food on the table, having a job, the gift of family and friends are already our daily blessings.

Let me share with you some of the countless blessings, which I have realized only very recently, I have taken for granted.

Whenever I see the map of the Philippines, I would always take a second glance to remind me of the various places I’ve been to. My previous job brought me traveling to most towns and cities around the country. Based in Manila, I traversed from Laoag up North to GenSan via Cotabato City & Koronadal down South.

I feel so blessed and fortunate to have a job that would take me to most places in the country. Work as you travel, as they say. But at company’s expense of course! I know there must be a lot of others who have already been around the world but have never seen the splendor of Mt. Matutum in Polomolok, South Cotabato or the rustic Cagsawa Ruins in Albay or experienced a foggy morning in Malaybalay, Bukidnon.

Another blessing also may be the fact that since the Philippines is an archipelago and Negros Island is in the middle, we find it convenient to travel to other major cities by plane. So, most of us may get the first time experience of a plane ride by College. Or if you belong to the upper income bracket, you may get it earlier. Come to think of it, our first airplane ride was as a family. We were living in Iloilo City when our Dad got promoted and we relocated to Davao. Being in high school and my three brothers were in grade school, we were really excited about moving and being in a new place. Having been to six different schools in three cities even proved to be a greater blessing!

Sometimes, we fail to appreciate how fortunate we are who come from Negros. If you will just observe the view as the plane touches down in the new Bacolod-Silay Airport, coming from the South, one could see a vast plain land amidst some low hills. Sugar cane fields abound. What you can see is all green. Further down East, lay the majestic Kanlaon Volcano, whose crater can be seen on any clear day. Our land is very suitable for root crops, vegetables and other fruit bearing trees.

We are so blessed with people who invented the computers, cellphones, microwaves for having made our life easier. Can you imagine life today without those?

At the end of the day, before you sleep, you reach for your cellphone to send your goodnight message to your textmate. Don’t fail to mention that we should be thankful for all the blessings that we received today. May we use these blessings to inspire others and to glorify the Almighty. Just make sure you have a Load! Another blessing for the day --- thanks for the inventor of pasa load.

Bacolod as a Tourist Destination

2009-07-05T18:09:00.001+08:00

As someone who is new to the industry, one has always his own fresh new ideas. Who knows if these ideas have failed or succeeded? One has always to go through it by experiencing it in order to feel and understand how it is being done.

Seeing the long-term opportunities, I'd like to be in the tourism industry. Through advertisements on TV and print, we see how other places are being packaged and marketed globally. And I'd like to do that to the City of Smiles where I live. Bacolod and Negros are so rich with mouth-watering pastries and delicacies, seafoods, chicken inasal (chicken barbeque), pristine beaches and warm hospitable people. Bacolod has so much to offer. Rich culture and history.

New hotels have risen in Bacolod's landscape in the past year. There are now 13 call centers employing 9,000 people. Bacolod is in the top 5 in the next wave cities for ICT.

Have fun and make it Bacolod!

Cebu Educational Trip

2009-06-06T12:28:00.007+08:00

After joining the cultural heritage tour of Negros, I was fortunate enough to join an educational trip in Cebu City. This time as a volunteer staff of the tour agent. The group was composed of 2nd year Computer Science students from Northern Mindanao. Places of interest visited were museums, call centers, newspaper printing office and processing plants among others.

I was reminded when I was at their age. I was adjusting to a new school in Bacolod City. We had no educational tours then. Only field trips in the same community. But now, every year level in school has a program for educational trips, whether within or outside of their community.

Now, back to the students. I think they had a lot of first time experiences. Coming from Northern Mindanao, it was their first time to ride a ferry, first time to visit Cebu and first time to sleep in an air conditioned hotel. However, there were times that some of the students would rather stay in the bus to sleep than go to the place of visit. Well, it would be understandable at their age that they are timid, complacent and passive. It is just such a pity that their parents or guardians must have spent a fortune for their trip and the students aren't getting their money's worth.

I hoped the students were enriched by their trip. Because I was. One should enjoy one's youth. Travel while you are still able. We are so busy working now to save money for our retirement. When we retire, we can't be certain if we are in good health to travel. Such is life's irony.

Don't be a stranger in your own land

2009-05-29T07:28:00.001+08:00

Are you one of those people who haven't been around in your own town or city?

It is embarrassing but I have to admit that I am guilty of this. I've lived in Bacolod City for the past 31 years minus a few years when I worked in Manila. But there are places in Bacolod City where I haven't seen or been yet. And some of these places are tourist destinations.

I am glad to have been part of a group of who had the opportunity to visit the various museums in Bacolod and Negros recently. The Negros Museum in Bacolod City has a tale of its own. It says of the rich history of the Negrense as a people, their culture, their way of life, the illustrious families that lived in the times when sugar was the top product of the province. Thanks to our very articulate tour guide, Raymond Bayot. Being a tour guide is an exciting and exhausting job. But he did an excellent job in sharing with us the details of the history of our province.

I believe it is high time that we, residents of Bacolod City, encourage local tours to help boost economic activity. How can i sell these ideas when I haven't even experienced it? I believed that I, myself, have to see these places.

Think about it. So you won't be a stranger in your own land.