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.
Uncovering the past is risky business, but it’s the only way to learn from those who came before us. Writer Claudine Lanzona joins an excavation in Quezon Province to observe how archaeology deepens a community’s sense of place.
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On her first visit to the Philippines for global non-profit Oceana, the filmmaker and conservationist talked to us about being a child of the ocean.
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Weave through the streets of Ermita, Malate, and Binondo on a mouthwatering adventure of the districts’ gastronomic delights that will leave you hungry for more.
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We take three trips to Palawan—by land, sea, and air—and return with three takes on what one of the world’s best islands has to offer.
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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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We tackle the idea of getting lost, and dive into the country's marine protected areas in our second GRID Expedition.
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