Amidst the relentless beat of Toyo Eatery's daily prep, Chef Jordy Navarra takes us through one of his ongoing experiments, a closer look at the humble bird using the simplest of local dishes, grilled chicken.
Everybody thinks they know chicken, but do they really? Amidst the relentless beat of Toyo Eatery's daily prep, Chef Jordy Navarra takes us through one of his ongoing experiments, a closer look at the humble bird using the simplest of local dishes, grilled chicken. His take on the classic is deceivingly straightforward, belying all the work that went into the chicken before it even hit the chopping board. Elbow-deep in plucking feathers, GRID joins Jordy as he gets to the heart of the Filipino staple.
Millions of pounds of food continue to go to waste, often due to their physical appearance. But why should looks be so important for food that’s valued for its nutrition?
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Once famed as the Unbroken Salt of Albur, Bohol’s Asin Tibuok stands today on the brink of extinction. Amidst fire, water, and ash, the last of its makers fight to keep their traditions alive.
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From the very beginning, our history, our language, our land, and our personal stories have defied expectations. It’s time we celebrated our multitude of voices and, yes, identities.
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This issue is ripe with aspiration—both in the stories we tell and behind the scenes at GRID, as a new generation of storytellers begin to take the fore.
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We explore the many different roads towards happiness, taken by those who seek a deeper meaning in what they do.
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We take a moment to re-examine how our land shapes our history, and in turn, all of us.
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