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.
Students across the country have been learning through the internet for the last two years. What is lost (and gained) in college life through a screen?
Read More
As dining spaces changed, the chefs and cooks of Tahanan Village stayed close to home to serve food to the neighborhood.
Read More
In a country crazed by milk tea, local tea master Renee Sebastian is on the hunt for a tea culture we can truly call our own.
Read More
We dive into the fascinating story of one of the legendary divers from the Sama tribe in Davao, and of his friendship with an Austrian freediver who wants to unlock their secrets.
Buy
We tackle the idea of getting lost, and dive into the country's marine protected areas in our second GRID Expedition.
Buy
From the rice fields of Banaue to the kitchens of Poblacion, we delve deeper into the food—and the land—that nourish us.
Buy
