Hi Subscriber First Name!

I really appreciate that you subscribe to this email. Thank you.

As with the past newsletters, everything I share here is member exclusive, which means I don’t post them on social media (if you want to, feel free of course!).

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A few quick updates:

• I’ve made a newsletter archive so you can easily look up past issues. See it here.

• I’m always open to ideas on what to include in this newsletter. If you have any comments or suggestions, just reply to this email.

Would love to hear from you!

Raf

🍲 Food for Thought

Here’s your serving of interesting reads to nibble on this Sunday!

🐟 The Dalagang Bukid and the Mystery of the Cloistered Ladies of Panay Bukidnon by Jennifer Fergesen — Discover the myth behind the name of the fish dalagang bukid — which translates to “country maiden” — in this well-researched piece of Filipino food writing. This piece won a prize in the Doreen Fernandez Food Writing Award in 2019.

🍅 Why Sinigang? by Doreen Fernandez — This is a classic essay on our beloved sinigang and why it best represents Philippine cuisine more than the “overworked” adobo. Would you consider sinigang to be the Philippines’ national dish? Let me know what you think!

🍞 The Path of Pandesal by Jenny Orillos — Through elegant prose and photographs, Jenny tells the stories of the bakers who tirelessly keep our bread tradition alive through their hard work, mastery, and imagination.

🔥 Lumpiang Shangai

Justin Marquez shared this beautifully written description of a timeless party favorite, lumpiang shanghai, during the food writing class with Ligaya Mishan:

While reaching for the paper towel lined bowl, the hand feels the warmth radiating off the pile of freshly fried lumpia, hovering over each one trying to decide which is the most ready to be devoured, each lumpia wrapped like a small cigar, with a shell blistered—mini canyons and crevices, bits of excess wrapper curled at the edge by the hot oil, shattering instantly at first bite — too hot — and the mouth drops, quickly gasping for air, hoping to cool off the morsel sitting on the tongue.

By Justin Marquez
@kawali_made 

We are now accepting submissions for Filipino food essays, recipes, and photos. Reach out by replying to this email to share your work.

📖 Book of the Week: The Governor-General's Kitchen

🎁 Just for Subscriber First Name!

Since you’re a subscriber, enjoy a 20% discount on our Book of the Week! Use the code below at check out.

CODE: GOVGEN
Expires on June 13

💛 Know someone looking for books?

Because we need help in spreading the word about Filipino Food Crawl, we’ve launched a referral program. 🎉

Give your friends 20% off their first order, and when they complete their purchase, you’ll get 20% off too!