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.
A photographer returns home to Sulu after 13 years, and rediscovers the heritage of his people through food.
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Tied by the same dream, the Esquivel brothers of La Union have raised the standard for Philippine surfing, pushing the whole community to new heights.
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With centuries-old crafts at the core of their identity, the Ifugao town of Kiangan is fighting to preserve its heritage in the face of modern innovation.
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From Bohol’s journey of rising above the rubble, to the new generation that is reinventing Culion, we celebrate the people and spirit behind every destination.
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This issue is ripe with aspiration—both in the stories we tell and behind the scenes at GRID, as a new generation of storytellers begin to take the fore.
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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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