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Where Does Ube Really Come From?
Untethering ube from its culinary capabilities.
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On the Manila Galleon Trade
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What Will Become of Adobo?
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How About Wine from the Philippines?
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A Language of Gratitude
And how it shapes the way we see the archipelago’s food landscape
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meryenda x FEATR: A Tapuey Documentary
What it takes to make this wild fermented rice brew from the Philippines
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A Taste of Tapuey
Call it rice wine but I'll call it what it is. A primer on the Philippines' traditional fermented rice beverage
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Walang Sibuyas? No Onions?
Amidst the Philippines’ allium pandemonium, some turn to a local variety: Lasona
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Sinigang is a Verb
How regionality and sinigang come together in Filipino/x America. Words by Jeremy Balagey, photos by Eugene Kim, illustration by Cassandra Balbas
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Keeping the Culture(s) Alive
Speaking with a Filipino community connecting with the practice of fermentation
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Friday Food for Ferment
A monthly roundup of fermentation tidbits, mostly relating to the Philippines
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meryenda
A newsletter exploring the complexities of Philippine culture and diasporic food ways

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