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.
We talk to photojournalist Martin San Diego about his experience working in the Bangsamoro region, and what he’s learned from the new generation of Moro youth finding their place in the world.
Read More
The world is more water than it is land. There are men who answer the call of that 71 percent of the earth, getting to know the world’s oceans in the most pure, most extreme way possible.
Read More
Two years after an earthquake shook the very landscape of the province, Bohol is back on its feet—just as beautiful, and stronger than ever.
Read More
Our maiden issue is a love letter to the Philippines. We jump right into the thick of things and ask the big question: What makes a place home?
Buy
We tackle the idea of getting lost, and dive into the country's marine protected areas in our second GRID Expedition.
Buy
We explore the many different roads towards happiness, taken by those who seek a deeper meaning in what they do.
Buy
