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World food price index rises for seventh month in Dec.

ROME — World food prices rose for a seventh consecutive month in December, with all the major categories, barring sugar, posting gains last month, the United Nations food agency said on Thursday.

The power to make things better

EVEN as the restaurant’s main branch along Quezon City’s Roces Ave. was forced to close after pandemic restrictions decimated the bottom line, requiring a major pivot to their second branch cum school which adapted to the needs of the times, Waya Araos-Wijangco’s restaurant, Gourmet Gypsy Art Cafe, has been feeding frontliners since the beginning of the coronavirus disease 2019 (COVID-19) pandemic.

Last-minute holiday food gifts

There’s still some time between these holidays and the last day of the year for one to get edible treats as gifts for your loved ones, or yourself. And if you want to keep on celebrating after Noche Buena, order a special party platter or two.

How to prepare and protect your gut health over Christmas and...

It’s that time of year again, with Christmas parties, end-of-year get-togethers and holiday catch-ups on the horizon for many of us — all COVID-safe,...

Home (Foodie) for the Holidays

THE SAN Miguel Foods Culinary Center’s cooking show has moved online, with the first episode of the sixth season of Home Foodie, launched on Saturday. That is not the only change.

Japan’s ramen bars struggle to stay open as COVID hammers small...

TOKYO — Sixty-year-old Yashiro Haga is folding his Tokyo noodle ramen shop after 15 years in December, unable to overcome the prospect of a...

Southeast Asia’s Internet economy on verge of a post-COVID boom

Southeast Asia’s sizzling-hot Internet economy cooled during the pandemic but spending online should bounce back rapidly and triple to more than $300 billion by...

Where’s the meat: UK’s first vegan butchers launched

LONDON — In a corner of north London, a new gleaming butchers opened on Nov. 1.

When Irish pork meets Filipino cooks

WHEN Irish pork meets Filipino cooks, the result is a winning dish of hamonado pork jowl, camote mash, and atchara.

Creative twists get cooks into Top 5 of culinary tilt

TRADITIONAL Filipino dishes made with Irish pork and beef — and given a twist — propelled their creators to the Top 5 of the East Meets West culinary competition run by the Irish Government Food Board (Bord Bia).

Filipino food and stories centerstage at 4th Mama Sita tilt done...

STORIES nourish just as much as food, and the Mama Sita Foundation’s 4th Mga Kwentong Pagkain goes on despite a pandemic.

Sri Lankan cuisine is hot 

HOPPERS restaurant was a sensation when it opened in London’s Soho in 2015.

When times are hard, bake some cake

THE COMMUNITY quarantine has left us all to bake: we’ve all been under pressure and heat either to rise, fall, or settle. Two twenty-somethings have taken up the challenge and instead of being baked themselves, went on to bake cake.

Gaita Fores cooks Hokkien Mee and Chicken Claypot Rice as the...

IF 2020 were a normal year, the 27th Singapore Food Festival would have been like it has always been: a grand celebration of food and culture featuring many food and beverage partners showing off their dishes in front of a live audience. But 2020 is not a normal year and thus the grand food festival has migrated to a safer space — online — but still continued to dish out virtual food tours, live masterclasses, chef collaborations, food bundles, and limited edition food merchandise across two weekends in August.

Food diplomacy

FOOD diplomacy takes center stage this month for the Department of Foreign Affairs (DFA) and The ASEAN Ladies Foundation, Inc. (ALF).

Crackers and milk: New products aim to fill market needs

FOOD companies are always looking for ways to fill the needs of their customers, looking for new niches that they can satisfy. One company decided to tackle a perceived need for a healthy cracker for mindful snacking, while a milk giant now offers an “organic” product for parents looking for healthier options.

Beef is proving more profitable than chicken in the pandemic

Inexpensive chicken was supposed to be the pick of the proteins in the pandemic. But suppliers with a greater focus on beef are outperforming those that rely more on poultry.

A chef has recreated Chandler’s grilled cheese in Friends — and...

THE year 2020 was supposed to be a big one for fans who had reached capacity on reruns of the hit show Friends.

A (farewell) Chocolate Kiss

THE Chocolate Kiss Café, a restaurant just as beloved and as respected as any other institution in the UP Diliman campus, is closing — another casualty of the pandemic. The announcement was made via its website earlier this week.

Why Pinoy food is not as famous as other Asian cuisines

THAI, Chinese, Japanese — their cuisine, or at least iterations and versions of them, have already made themselves known to the world. The West has adapted some of these dishes for their own repertoire. If California Maki and Orange Chicken exists, well, why haven’t we heard of, say, a San Francisco adobo?

This hearty sandwich will spice up same-old breakfasts — and lunches

RESTAURANTS across the country are starting to reopen, but there’s one popular dining category that remains out of commission: outdoor food markets. Places like Smorgasburg in Brooklyn’s Williamsburg neighborhood — where crowds line up for pizza cupcakes and ramen burgers — create an environment that’s impossible to manage under COVID-19 restrictions. While Smorgasburg is morphing into Smorg to Go for takeout only, another wildly popular destination in New York, the Queens Night Market, remains closed.

When will Filipino food get its due?

THAI, Chinese, Japanese — their cuisine, or at least iterations and versions of them, have already made themselves known to the world. The West has adapted some of these dishes for their own repertoire. If California Maki and Orange Chicken exists, well, why haven’t we heard of, say, a San Francisco adobo?

Top Japanese chef’s simple recipe for lamb cumin rice bowl with...

By Richard Vine, Bloomberg CHEF SHUKO ODA is a food hero in London for the authentic and unfussy Japanese dishes she serves at Koya udon...

Vegetables shouldn’t be garnish, they should be the main course

by Patricia B. Mirasol Sustainable diets can reduce food loss and waste, said chefs and experts in a recent discussion about sustainability in the hospitality...

Fixing the food system through ‘responsible consumption’

The existing three-step linear food system—food production, marketing, and consumption—is dysfunctional. Consumers are at the core of this food system and their behavior thus influences its outcome. For the system to be fixed, a fourth step—waste management—and circularity need to be established.

“Eat out to help out” — UK offers diners some tasty...

LONDON — Britain launched a $625 million “Eat out to help out” discount scheme to boost spending at restaurants, cafes and pubs that have been crippled by COVID-19, offering half-priced meals from Monday to Wednesday to get people spending again.

Serving comfort during a pandemic

IN the months since the first announcement of community quarantine to control the COVID-19 pandemic, our dining and eating patterns have changed considerably. After the pandemic struck, there hardly seemed to be any reason to celebrate — or ways to do it, due to the ban on mass gatherings.

Pandemic set to spark biggest retreat for meat-eating in decades

The pandemic is poised to usher in the biggest retreat for global meat-eating in decades. Per-capita consumption is set to fall by almost 3% in 2020 to the lowest since 2011, according to data from the United Nations. Meanwhile, analysts across the globe are predicting declines not just per-capita, but also for overall demand in their regions.

Arla pushes organic credentials in new powdered milk product

Powdered milk was an especially important commodity during times of war and famine. Removing most of the water content of the milk enabled it to be transported more easily, but more importantly, give it a longer shelf life. Now, during a pandemic, Scandinavian organic dairy giant Arla is filling in a gap in the shelf-stable organic category with its own powdered milk.

A taste of democracy: South Korea’s 16-year fight for a green...

SEOUL — It is being hailed as a major win for democracy in South Korea. After 16 years in exile, a president this week triumphantly returned to claim his rightful place — on the front of a box of green onion-flavored cereal.

Keep calm and bake on

Staying at home for the past months has brought out the inner baker in many people. Even before the pandemic, baking served as a therapeutic way of managing fears and anxieties. And it isn’t just about enjoying something warm and delicious. Baking involves all the senses and requires one’s full attention, forcing the baker to focus on the recipe and mute their inner dialogues. It gives people a semblance of control.

Facing crisis, Cuba calls on citizens to grow more of their...

HAVANA — In the courtyard of a temple belonging to the Abakua Afro-Cuban religious brotherhood in Havana, Nelson Piloto is pulling up the lawn to plant bell peppers and cassava in the face of Cuba’s looming food crisis.

Order in the good stuff: from Jamaican patties to deadly doughnuts

FOR this week’s delivery food list, we’ve got upscale Filipino, pastries, and uncanned food.

Canned goodness

YOU can’t possibly think you can just get away with serving corned beef and onions seven times a week, can you? We asked for help from restaurateur, cookbook author, and morning show chef Myke “Tatung” Sarthou on how to convert canned goods and pantry staples into dishes that even you can look forward to serving and eating.

Order in the good stuff (or cook Ikea’s meatballs)

Here’s a mix of global and Filipino favorites you can order in or make at home during the quarantine. We really mean global: we’ve got Ikea’s recipe for meatballs, straight from their Twitter account.

When you are tired of home cooking

UNLESS you have the good fortune of living with an incredible cook, canned goods and your own set of recipes can get old and quickly while we’re all under quarantine. Here’s a list of some of your favorite restaurants offering its menu for takeout and delivery (including fast food favorites selling ready-to-cook frozen items!) so you can get a taste of what life was before, and hope for the best for the future (but also keep you satisfied).

DA approves P1-billion loan program amid pandemic

THE DEPARTMENT of Agriculture (DA), through its Agriculture Credit Policy Council (ACPC), has approved an initial P1 billion for loans to help the sector amid threats to food security caused by the coronavirus disease 2019 (COVID-19) pandemic.

Microwaved and one-pot recipes for the quarantined beginner cook

IT must be a challenge to be stuck at home with nowhere else to eat, and all you’ve got are your cooking skills (we’re working under the assumption that they’re not top-tier). We got a few idiot-proof recipes to tide you over during these trying times. Three of these recipes are from San Miguel Foods Culinary Center’s Home Foodie recipes, made using just a microwave and your own two hands. Recipes from restaurateur Myke “Tatung” Sarthou and the late culinary grande dame Nora Daza might sound a bit daunting, but these start with the words “mix all ingredients.” There is no way you could screw this up. The recipes from Mr. Sarthou and Mrs. Daza also have the advantage of keeping well, a true need during times of uncertainty.

Samar gives up its secrets

SAMAR is regularly brought down to its knees thanks to its geographical location, which puts it right in the path of storms, including the long nightmare that was Typhoon Yolanda. And yet, when BusinessWorld spent the last days of February there, it was hard to feel that it was a province that knew hardship. In a carinderia (roadside eatery), a couple feasted on what are considered luxuries in the country’s capital: crabs and upland rice. A member of the tour group, who will not be named, scoffed, “And they call us poor.”

Saving the planet, one dish at a time

How sure are you that your choices when you’re dining out are healthy for the planet?

‘We eat the same things’

CHEF Myke “Tatung” Sarthou, like most people, may well have been content to stay in one place. As it is, however, man has a mandate to move, and despite it being a time of rest for him, he has managed to open two restaurants in less than a year.

Singapore’s Nine Fresh is here

BECAUSE of its popularity among Filipinos in its native Singapore, dessert shop Nine Fresh has decided to take a chance and expand outside its home country and into the Philippines.

What to do with holiday leftovers

AS WE leave the old year behind, we’re entering 2020 with a little bit of baggage: holiday leftovers. For the first week of this new decade, we’re giving you a few recipes using things you might have left in your fridge after the holiday rush.

Flavors to please an empress

WHEN YOU think of the empresses who ruled China, one name immediately comes to mind: Dowager Empress Cixi. A former concubine plucked from obscurity when she bore the Emperor a son, the woman shaped the last years of Imperial China. Cold and imperious, she eliminated all competition to the throne, even going as far as usurping the throne from her own son — the sanitized story is that she served as regent when her son was taken ill and eventually dying.