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.
The life of a chef isn’t easy. Conversations with some of the Philippines’ best have us more convinced that these are the people who take their work home with them.
Read More
Shark populations around the world are facing rapid rates of decline. What could that mean for us? Scientist and LAMAVE Project Lead Ariana Agustines talks about local shark conservation, and what travelers can do to help.
Read More
According to John Sherwin Felix of Lokalpedia, an archivist of Philippine ingredients, our heritage worth protecting is much closer to home than you would think.
Read More
What does it mean to live the good life? We set out to find the answer, and return with stories of travel, food, family, and the desire to do good.
Buy
GRID Issue 06 is special. To mark our first year in print, we ask: What does it mean to be Filipino?
Buy
We look beyond the pristine beaches of Negros and rediscover Cebu’s creative spirit as we return to some familiar places with a new set of eyes.
Buy
