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.
There’s more to Philippine cinema than your average formula film. Next-generation filmmaker Mikhail Red recalls how he started out in the industry, and what it’s taught him about navigating a career in film.
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What happens when you travel for a living? Lexter Tarriela of TBA Studios talks about working on two of the biggest productions in Philippine cinema.
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A datu goes to his hometown with food history on his mind, and returns with more.
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We take a closer look at the role humans play in the changing world around us—the good, the bad, and the crazy.
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From our new President’s hometown of Davao to the protected environments of Taal Lake, this issue serves as a reminder that the places we visit are also the places others call home.
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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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