meryenda | Substack

How regionality and sinigang come together in Filipino/x America. Words by Jeremy Balagey, photos by Eugene Kim, illustration by Cassandra Balbas

Dec 12, 2022

Speaking with a Filipino community connecting with the practice of fermentation

Nov 28, 2022

A monthly roundup of fermentation tidbits, mostly relating to the Philippines

Nov 25, 2022

meryenda with Chef Nav and Chef Thirdy Listen now | On ferments and their restaurant Hapag, which recently earned a spot on 50 Best Discovery

Nov 14, 2022

Starting a month of fermentation focus

Nov 7, 2022

meryenda with Denison Tan Listen now | A kwento session with farmer and owner of Den & Jean's Natural Farm in Batangas

Oct 23, 2022

and an illustrated Philippines sugar map

Oct 10, 2022

meryenda with Bea Crisostomo Listen now | A kwento session with owner and founder of sustainability specialty store, Ritual

Sep 26, 2022

Most popular

What Will Become of Adobo?

See all popular

meryenda

A newsletter exploring the complexities of Philippine culture and diasporic food ways

meryenda

About Archive Sitemap

#nojs-banner { position: fixed; bottom: 0; left: 0; padding: 16px 16px 16px 32px; width: 100%; box-sizing: border-box; background: red; color: white; font-family: -apple-system, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 13px; line-height: 13px; } #nojs-banner a { color: inherit; text-decoration: underline; } This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts