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.
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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Palawan is known for its pristine waters and incomparable shores. But within the island lies a history of its people’s crafts that runs as deep as the waters surrounding it.
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ANi (The Harvest) offers a bold and practical take on local science fiction.
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Travel transcends place. This issue honors the people who have allowed us to experience the Philippines in new and exciting ways.
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Cyclists, divers, surfers, and climbers: this issue celebrates the pioneers of outdoor sports in this country who show us all the possibilities of the great, humbling, joyful world outside.
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From the folk healers of Siquijor to the bakwit artisans of Lanao del Sur, we explore the stories and destinations that exist comfortably where nobody is looking.
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