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.
Miguel Luis, creator of the conversation game So Cards, writes about the power of a good question.
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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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The Filipinos’ still-evolving health traditions is unveiled in Quiapo, where the practical mixes with the esoteric, the mundane with the mystical, and the cultural with the scientific.
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We explore the many different roads towards happiness, taken by those who seek a deeper meaning in what they do.
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From the rice fields of Banaue to the kitchens of Poblacion, we delve deeper into the food—and the land—that nourish us.
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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?
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