 Naritong muli ang ating mga panawihin na si Secretary Berna at Chef Angelo. Si kagalang-galang Secretary Bernadette Romulo Puyat ang kasadukuyang pinuno ng Department of Tourism at si Chef Coms, si AISang pamosong chef at food writer na nagsusulad para sa Philippine Daily Inquirer at Philippine Tatler. Magandang araw sa inyo ulit. Secretary at Chef. Magandang araw ko sa inyo lahat. Thank you again for inviting us. Magandang araw po. So sa mga naunong episode po na talakay ang issue ko sa food system at kasama dito ang food consumption. So na pagusapan po na mas marami ngayon na of course dahil nakalakdown po tayo may quarantine, mas marami po na'n papadeliver. So sa inyo po kaya, ano po ang palagay inyo ang kasolokuyang mga food trend sa ating bansa? Ano ano po kaya nag-effecto ng pandemya sa paraan ng ating pagkain at food tourism sa bansa? Coms T, you start. Okay. Wala sa simula ng pandemic, ang mga unanagin problem natin is yung logistics. Yung mga fresh produce galing sa Provincia, nagkaproblema paano sila ipapasok dito sa Manila, kung saan abog of the, kung saan marami orders ng kanila mga fresh produce. Nguni na rin yung problem when it comes to food, pero buti na lang the government and private sector all help each other para mabenta yung mga produce yung ating di masira. Man, in terms of food trends sa man sa loob ng bahay, marami naging domestication because of the pandemic, marami naging sustainable and independent. So parang marami gumagawa na sarili na nilong bread, sardo bread, gumagawa na sarili na nang pasta, or mga nagtatanin sa loob ng bahay para sa kainimila yung mga gula yung mga pusa. So parang yung yung nagig-effect ng pandemics sa mga tao, parang cooking and baking, naging stores of income, may nasa-tags therapy. Tapos ang maganda dun, nagtutulungan yung mga community. So bibilin ko yung pagkainoy sa, bibilin naman yung nagkainoy ko, nagtutulungan to support each other during the pandemic. Another trend is naging health-conscious in tao because nga of the pandemic. Also nagilimited ng physical movement natin kasi na sa bahay lang tayo mo so the time. So binabawasan natin yung mga rich and carb-heavy na food kasi po ang pasto ng plant-based options. May kita na natin sa supermarket, even sa fast food, may mga vegan burger. Nani mga food trends na nangyari during the pandemic? Yeah, like what I noticed na during the quarantine, the pandemic. Naging uso, I don't know why comsity, but naging uso yung ube cheese pandesal. I don't know. I'm not quite sure bakit yung ube cheese, but parang everybody was making ube cheese pandesal. Sushi bake. Ano ba yung mga? Banana bread. Ang sardo, I think it's because people had the time to make sardo na. But I'm not sure why ube cheese pandesal, parang yung naging dalgona coffee. Arang yung mga ging popular, but sa local it would be the ube cheese pandesal, probably yung pinaka naging. I think the ube cheese pandesal is part of the second wave. Because before that, ube was big, even abroad. Ube doughnut. Ube cheese is parang naging barga sa lang. Parang naging second wave ng ube, ube creme. Para all kinds of ube, yes. Pwede na ube sa ube na. Naging quarantine cooking, I know a lot of people na hindi naman nagluluto dati. Nagluluto, so yun. Yun ang ang unleash yung mga heirloom recipes ng kanilang mga nanae. Well sadly, they lost their jobs. So they had to pivot and go to something what they parang never had the time to do, but now they're doing it yung heirloom recipes ng kanilang mga nanae. And honestly, ang sasarap. Ang dami kong mga quarantine favorites. And even yung ensaymada, wow, parang different kinds of ensaymada now. I thought na yun na yun. But ang dami ngayong lumalabas. At marami rin yung ready to eat meals parang. And tama sabi ni Comste yung for immunity. Marami ngayon more health conscious. So yun naman, I think yung mga food trends. And marami yung maganda rin what you mentioned before. Na ngayon yung mga pagkain na napikita lang nila natin in the provinces. They're now readily available here in Metro Manila. Which is a good thing. Pinangas. Meron na mga frozen. Pinangas. And then even the calendaria of Aling Mele and Malabon, yung may pinaka masarap na metrado for me. Pwede mo narao. Metrado? Pwede mo narao. Pwede mo narao. Pwede mo narao. Pwede mo narao. Pwede mo narao. Very interesting. Napanggit nyo secretary at the chef yung mga ganyan na mga butong bahay. Isa sa mark ng identity ng Pilipina yung mga street food there. Sa food tourism, lutang-lutangho ito yung mga calendaria. Yung sabi nyo kanyo whole in the wall eh. So mga nasa na yung category yung calendaria. Anong sa tingin ninyong pwede yung gawin ng ahensyan ninyo secretary para masustain itong popularity in Singapore. There are so many things that can be done. Hindi lang for street food. Because parang Pilipino cuisine, it's everything eh. Street food, pwede like yung barbecue yung mga adidas yung food. Pero malami na naman like yung heirloom recipes that you can find in all these homes. I just recently discovered that meron kaming pinondohan through the TPB yung secret kitchens of summer. Coms, hindi ko pa nakakawento sa yun. I didn't know na marami pa lang. I am embarrassed to admit na marami pa lang. Hindi siya sa summer, hindi siya top of mind for me. Na maahanap mo lang daw in summer na it's for the first time all these home cooks are sharing. Kami sa Department of Tourism, we will promote anything like secret kitchens of summer. We also recently promoted yung sa slow food yung sa Negros Occidental, a book about all the heirloom dishes from Negros Occidental. Kasama na rin lahat ay heirloom dishes. Kami naman sa DOT, it's not, I actually like it when it's new. Dependay on the proposal kung ano yung tingin yung masarap, yung nga secret kitchens of summer or da. Anong apangalan ng cookbook na yun yung slow food sa Kailagambuwa? Coms, see we were there for the opening. Not culinary. Negrense cooking. Negrense cooking ay ito pala. Negrense heritage cooking. Tapos malaging sold out. Kasi masarap. Serendensy, Coms, see. Ako rin mo po, promote. Go ahead, go ahead. My cookbook, when I did this cookbook, it's my lesson. It's called also Filipino. It's more on to introduce and preserve regional food. So what I would do is I went to 22 provinces and imbisa kumain ako sa restaurant, kumakain ako sa Krindieria or paansok ako sa bahay ng mga tao para magtanog. Kalo po, may tinghamasarap gumawa ng isang dish na tosa na sa province niyo na may cita. Pwede mo po akong turuwa yung. So it's more of street food karindieria food yung may cita dito, more than mga restaurants. Yung niya, when I mentioned that the more I eat the less I know. It's because of this. Aba kumakain ako sa iba-tibong province, nalatralo ko nalalaman sa sarili ko na wala pala kalag ako alam about Filipino cuisine. Kasi ito pa lang Filipino cuisine hindi yung adobo ang tinigang na dito ko lang. But before traveling to provinces, akalang ko lang alam about Filipino cuisine. But wha may mga nakakasahayin ko dito sa Manila? But wala yung gawa, when I went to the province sa parang ayung pala yung toto ang Filipino cuisine. It's more than adobo ang tinigang. Sir, baka gusto mo mag-donate sa C.H.C. Librarian with your autograph? I actually mean the DOT yung mga nesponsor namin. We can donate para... Alam nyo na realize ko, gawin ko din yung sa Pangasinan. Yung mga... What's your favorite sa Pangasinan? Yung two pig. Two pig, yes. Two pig. Two pig, yes. Sa rap. Mga bagoong. But when we talk about street food, pala na yung banana queue? Banana queue, yes. Fish balls. Yung sa... I think yung yung sa street yung sa Bicol. Sa side, meron silang binibenta na puro coconut na may... I forgot what it is. But in Singapore, it's called Kway Tutu. But here, I forgot. Pero ang salap-salap niya. Or yung street food yung spin-ups lang. Or nilagang... Mani. Aho. Aho. Aho. I've been ordering... Aho, recent. Aho. Aho. Alam mo ba recently? Kasi ako, di ba, we were supposed to be up na sa tourism. I think number one sa tourism season would be during holy week. I imagine we had a meeting at eight in the evening up to one in the morning. Napos nagsasabi sila na. Sabi na mga doktor sa akin na. Mam, hindi pwede sa NCR Plus, no more tourism muna. Non-essential travel. Kaki-kiyusap ako until the end, siya gano, kung may test before travel. Hindi daw pwede. Alam mo ang pinaglian ko yung scramble. That's really a street food. Is a street food. Ang sure. Ang sarap. Pero that's street food. Kaya. Kaya. Kaya. Kaya. Kaya. Kaya. Kaya. Kaya. Kaya. Pwede ko na po ryan namin. The ice. Oh, yung may ice na may banana flavoring na may power na. Oh my god. That's really street food. Ang sarap. Sige pa, Segbara na before you go. Dahil alam po po gusimpisek mo kayo. Now nang tree, pa-culit ng stramble. Hindi na gugutong ako. Yan pa, mahirap sa t fibers kaya, magpakain, talaga magugutong po tayo. But before you leave, Asec Barnam, may final words ka ba sa ating viewers? Final words ko is that first again, since we're talking about food, be like, try to, whenever you go to a tourist destination, try to discover what their cuisine is. Because that's the only way you can discover and learn about the culture and heritage of each province. And that's how you appreciate each province that you go to. Syampre, maganda yung sun in beach, maganda ang diving, maganda yung surfing, pero iba pa rin ko natitikman mo ang talagang dishes na mahahanap mo lang sa particular destination na yun. And you really get to appreciate that destination more. Thank you very much, Asec Barnam. Maybe we can continue the discussion with Chef Comsti. Yeah, Chef Comsti, we talked about, you promoted yung book ninyo, talking about the regional cuisine na, ang best to experience the cuisine of the Filipino people is to go to the homes, to go to Dakarinderia, hindi yung upscale restaurant. And nasabi din po ninyo, Asec Barnam na yung street food na, nagutong kapo tayo. But anong masasabi nyo in terms of regional identity of the cuisines? Merong po bang may specific napansin po kayo when you were studying these different cuisines? Yeah, well, before I go into that, I'm not saying na ko eat in a restaurant. I mean, we should support pa rin mga local restaurants. Yes. But to get to know as in the regional cuisine, they're found mostly in mga karinderia, in the homes of people, not usually sa restaurant. But let's support the whole industry. Now, with regard to your question, yung parang the zone besides Mindanao has its own, each one of those has its own character when it comes to food. Loson, for example, is very land blocked. It's just ang malaking block in ng land. So, compared to besides Mindanao, you won't usually get freshly cooked lalo na mga nasa-get na. But you'll get a lot of meaty dishes, mga heavy, mga slow-cooked. Kasi yung mga iba-tibang parts ng makagal pinapakaloan. So, uso din na slow-cooked food. Also, sa loson, marami ka may kita ng unlaman loob na niluluto. Nandam na kayo nabanggit kayo niya mas mis-secretari, yung sir Kele, which is dinuguan, pero instead of pig, beef yung dinagamit na laman loob. Marami ay tayong mga gulay na dishes sa loson. Poki-poki ng... Aksa ka in a-brow, parayo from Ilocos. Another example of an inert, a dish that cooks yung mga laman loob is that pulutok from pang pangga. Tapos, special in the northern part, like Matanes, maraming typhoons and since isolation sila, marami rin yan yung mga nag-perfermint or mga nung co-pure. Ususakan nila yung... Paritawal na rin nila yung non-gis na tinatawang nila, which is pork na binabao nila sa salt. That's whenever kawarid pag bumangyo, wala sila mata, wala sila ma-harvest on the outside or ma-kuling is na, lalabas nila yun tapos lulotoy lang nila na parang adobo. That's really nice. For example, sa Ilocos meron rin tayo like inertem, which is fruits. Iba sa baklasin fruta sa binababan nila sa suka. Parang the whole day kinakailang nila lang di-snap ang that. So that's another form of preserving the fruit. Excuse me, also meron tayo iba sa baklasin buru. Buru from pang pangga. So that's another way of preserving. It's more of sugar, kasi it's a sugar capital of the Philippines. So even your favorite dishes, like adobo or bakso, or even sometimes nagoong, they put sugar in it. Kasi nasanay sila na ganoon na panlasa nila. Meron rin sila mga awari, because of sugar cane, meron sila mga vinaigaro-maydo sugar cane. Meron sila mga ulam lang, ginagamit ang suka ito, pinamalhan, which is a kind of cocktail. And then since it's the sugar capital, meron rin sila ka kanin, like vinegar, or salmani, kurodkod. Si Seguiz Ali mentioned earlier the secret kitchen of summer. That's where, kasi I have a kakanin business also. And I tried to, apart from the Bico and Mahablangit sa Philippines, I tried to promote also the regional. So we have, for example, the Paralas Dosa, which is a kind of guinatan from Bulacan. Ito naman sa Visayas, dito ko nakita yung inakamaraming tulase ng kakanin. Kasamar alo, kung nakilalang iba't ibang klasing sumal. So yan, yan yung kakaiba naman sa Visayas. Now, what it comes to Mindanao? Mindanao kasi it's close to our neighboring countries sa South, like Brunei or Indonesia. So meron sila influence yung countries meron sa food nila. For example, meron silang sati. Yes. Or meron silang curries kagaya nung kulma, beef kulma nung mga tausub which is like the curry in Indonesia. Kapos meron, maylik sila sa Manghang, sa South. Marami silang spices, maylik sila sa turmeric. Kapos meron silang palata which is like a spicy condiment. Tinahalo nila yung sa pagkaren sa size of that. Nasa-lamesa nila yung parang soko taparang toyo or suka nila na nasa-lamesa. So sa one-star kinakain with anything. Kahit sa plain rice with palata, kinakain nila. They have a lot of coconut. And then, aside from using coconut milk, they burn also the coconut meat. And then they use it to dishes for to cook dishes like chicken piyanggang. Ayan. Danyan yung mga sophisticated sa akin nila John B. Sayas sa kami nila. Chef Angelo, Chef Angelo, ini-stock ko na ikaw na. Kasi po sabihin nyo nag-bebenta din kayo na mga kakanin. Saan po pwede mag-order? Wala ho dito po saan pwede mag-order. But you know, the brand is called Minata Miss.com. Minata Miss.com. Okay. So mag-order po kayo. Kami kasi yung favorite din yan ng asawa ko mga kakanin. Pero po, kayo po you are so blessed because you were able to do all of this. And ako personally, I have only gone to Pampanga. May Pampanga food trip. Yung kay Poch Corolan, yung sa everybody's cafe. So sya yung nag- sya yung nag-organize. Tapos dito sa Manila, meron din sa Chinatown na parang food trip. Pero those are the only two food trips I know of na talagang parang sya organized. Meron pa po bang iba na mga pwedeng pungtahan? Or do you just organize it yourself? Or paano po ba yun? Ako, when I did the cookbook, I had asked Secretary Berna, Secretary Berna, I want to learn about the food, for example in Tawitawi, is there anyone? Can the LGU connect me with people? So I guess you can do that also. Or for example, Samar is promoting it. They have food tour. Actually, I was supposed to do a food tour also, but then COVID happened. You'll wait for that. You'll wait for that. I'm from Palawan. And Palawan is also rich in food, in culinary cuisine. So chef, paggagawa ka ng Palawan, hindi tahin mo ako. Para. You know what in Palawan, they have really good Vietnamese food. Yes, yes. Yes, yes. That's where they went. I'm going to princessa. I'm going to princessa. I'm going to princessa. I'm going to princessa. I'm going to princessa. Yes, I agree. But men, they are a bit lost now because a lot of people are going to America. So they are a bit lost now. But still there are other local restaurants that have been maintained. Interfery. Interfery. Yes. Okay. In Palawan, in Palawan, there are a lot of friends, favorite favorite. Lamayo. Lamayo. Ako naman ang natikman ko po yung tilamok. Yung woodwork. Yung natikman ko nilin yun po. It's actually good. It's a rich region for research po. Yes. Okay. Yun. Ay, po. So talking about being proud po yung ating mga local recipes and yung earloom recipes po natin ang ngayon siguro. Aka karo ng ano po ba? First wave po ba ito ng pagkasikat o yung pag-share na po natin kasi talagang pamilya lang naman po na ipapasa po yung mga recipes, di ba? Tamaho. I think dahil din ngayon ang mga one of the food trends is yung marameding sumisikat na foreign food trends. Yung mga samyupsal, mga milk tea, at pa po mga dadala po dito. Ano po sa tingin po ninyo yung effect na naman in terms of our food culture as a Filipino does this compete with them or okay lang po ba yung na pumasok ito para mas maging rich po yung ating kultura? Well, for me, the common theme na, especially now, the common trend now is inclusivity. Ni ba? So why not include all these to come up with a very vibrant food industry? I mean ako, I don't mind learning about samyupsal or tasting other Korean dishes as long as we don't forget our own food para naman. In the same way that the Koreans are learning about our own food. So given taste, tiba, we're appreciating each other's cuisine. But ang what I suggest ko lang is a part from appreciating the cuisine abroad. Let's appreciate and acknowledge our food here also. Like what I've been promoting, it's not just about adobo and singang here in the Philippines. We have so much more. We keep saying our cuisine is very diverse, it's very multifaceted, pero napakalimited naman alam natin. So along with tourism, let's learn about our food here in the zone with ayat minda now. And then, let's embrace it because only then can we really promote it sincerely. Amen. Very well said. Thanks, Chef Comste. So, additional question po. Ano naman po kaya yung mga initiatives ng local chefs at food service industry to support po itong ating food, itong Filipino cuisine po? Right now, we have a lot of chefs promoting it via different forms. For example, cookbooks, a lot of them are doing cookbooks. We have chefs also promoting Filipino food online, doing cooking demos, doing classes, giving talks. Me, I worked closely with Margarita Forest before. We do a lot of Filipino talk abroad also, which helps broaden the awareness when it comes to Filipino cuisine. Now, in the restaurant naman, we have young chefs promoting Filipino cuisine like Jordi Nazara. We have a lot of restaurants. What they do naman is they kind of modernize Filipino cuisine. So they incorporate techniques of tailoring and at the same time, they use different kinds of ingredients. So that the people would appreciate Filipino cuisine in a different life. Which is good. Thank you very much Chef Comsti. I think yung ayong na malaking bagay pala ating mga local masayo parang yung influencer culture po sa ating ang laki pala po nang mga local chefs in terms of promoting yung adlai, promoting this, elevating I think naman yung ensamada nung may restaurant na inadap na po ito na ginawan nilang different versions na ay elevate po yung cuisine and definitely meron din po lugar even yung mga may early recipes to share it I think yung naman wala naman po I think meron po bang mga ayong magshare or bilang Pilipino, di ba mahilig? When I was doing my cookbook I got turned down a couple of times yung naman. Ano po yung madalasta rason po nila para bakit po na hirapan din po ba sila? I don't know na tatakot silang bakagawin ko siyang business. Aho Tom. Pero Chef Pero Chef yung isang naobservahan ko na banggit ko to kanyina katulad ng Adlye Rice pagka dumaan na sa isang Chef kasi para nagkakaroon siyang yung higher value like konyari yung pulang bigas yung Red Rice actually gumaki ako sa provincia sa Pangasinan yung nani ko gumagamit dinon pagka nag-harvest ng sa buket ipapamil balawang gagawin ipapamil niya sa magiging putek na rice tapos yung binabayo binabayo yun so niluluto niya yun so para sa akin normal yun na pagkain sa amin pero nung pagdating ko sa Manila ang mahal pala parang sabi ko siguro yung mga Chef kasi parang magiging social yung isang product paano kaya yun ano ang maitutulong niya para yung hindi magkaroon ng ganitong notion Ako I don't think naman na nagiging nagiging patasin price because of the Chef let's start there I think to promote awareness about these products and then also to show them how you can cook it at home or how you can prepare it I think nagiging patasin price kati ang farmers na dumagawa kasi na-introduce po pa lang for example when it started kong kasi ang dumaagawa kasi nagiging mahal kasi nagiging premium comodity sa nung nakawa ng demand dito in Manila among the Chef pero kasi ang supply for the problem kaya nung tasan yung price nung anong but if more people would eat and lie more people would eat and add lie more farmers would then sell ... Magigiging panca yung price niya. Chain reaction siya sa kaya yung sabi niya secretary ay dapat makontrol yung sa middlemen. Diyung ako pwonte, so they take advantage of it, nagiging premium product siya, mas miniping sa restaurants, naglalante siya doon, mas mahal siya. But actually chef, malaki ang aming, of course, coming from the hotel and restaurant department, malaki ang respect ako sa mga chefs, kasi chef ang tinuturo namin ang ginagwanin ay tinuturo namin sa mga studentin namin. So maraming, maraming salamat talaga at andami-daming, andami-daming tawad na ito, natatunan namin sa iyo. In fact may itatanong pa si Mam Blanca e sa iyo chef. Yes chef, kasi parang when you're talking about local, local, yung use ng local sources natin or local ingredients, so parang kung opasok kasi doon yung issue ng sustainability din. So aside from yung paggamit po ng mga local ingredients at pagpromot ng ating regional food systems, ano pa po kaya yung ginagawa po ng ating mga chefs katulad nyo, to promote sustainability like yung pagbawas po ng foodways, tapos siguro pag or pagludo ito na mga healthier foods, so may initiatives din po ba ngayon ang groupon nyo towards sustainability or food sustainability? They part yan yung foodways now. That's why even chefs, mas gusto nga nila yung challenge nga kasi the chefs, they wanna think out of the box. Pagsalay mong foodways, pwag natinitapon yung mga skin ng carot, diba usually ginatapon nga. So ginagawa ng chef nyo, ginagawa nila lahat ng parts ng produce para pagawa ng staff or they become more imaginative by dehydrating it and then turning it into powder or if not, if wala kaya yung pala ang ginagawa na pilask compost, so that's one way of eliminating foodways. And then the same goes with meats. People now are more creative when it comes to using pork parts, diba. We cook a lot of thinards, we cook a lot of trotters, mga pa. Usually yung mga hinatapon nila kasi wala mong bilay, hindi nagamit. Ayon yung mga sense of challenge yung mga chefs na gamitin kaya natin po para, ikaw natin ko nung kakalapasan or chefs now are becoming more creative especially the young ones because they have all these mga modern techniques. Nga katawa. Nako, chef maraming salamat at twice na pinagulakan mo kami sa interview na ito. Maraming salamat din kay secretary Berna earlier on na nag-join sa atin sa inyong pagdibigay ng panahon o pang ibahagi ang inyong kaalaman at karanasan. Kulang pa, madami pa kami matukupunan sa iyo. Sigur magahanap tayo ng iba pang panahon at may promise naman si secretary Berna na tayo ay magkakalapon. Ano tayo, on location din sir in the next episodes natin. Pwede ba sa ano sa batanes o sa panahon? Go not go po Jan. Chef Angelo, bago kao malis ano ulit ang website ng pang order. www.minatamis.com Minatamis. Ang yung kalilimutan, ako paborito ko sa Instagram. We don't do also short cuts kasi alam po yung bago magawa na short cuts ay rin nalagay nga mga flock para mag-flaken kami. Pagawa na late kasi nilang oras sa'l yung maghalo. Oh my God, talaga. Authentic ka. Authentic niyan chef. Mayroong kabang gusto panghuling sa sabihin sa atin mga manunod? Well, okay well food kasi especially sa Filipinos parang feeling kong food sa atin is parang our love language. Mag nag-welcome tayo ng mga banyan, gawang makakilbigin sa bahay para ting all out mga nanglamesa naka lahat ng Chinaware nilalabas. Filipino hospital. Yes, it's our love language. So let's show this love to our cuisine also. Malali natin na sarili natin. You extend natin doon ang pagmamahan natin sa paggain. Very good. Chef, mag-tuturo ako ng food and culture next, Sam. Imbita hang kita ha. Are you kidding me, ma'am? Pagluto tayo ma'am. Pagluto tayo ma'am. Pagluto tayo ma'am. Pagluto tayo ma'am. Kaya, makumaraming salamat. Ako, I feel honored na napagunakan mo kami. Babanggitin ko sa mga faculty namin sa department na interview ka namin. So, raming salamat. Anytime po, anytime. Very welcome to kami nila mo. We have a secretary burner na may platform tayo na ganito to promote Filipino cuisine. Chef na ito, nalabas to sa TV UP, aga gamating learning resources to naman student natin. So, kumbaga institutionalized ito at sa digital TV ng Manupe then. So, maraming salamat ulit. Thank you. Thank you, thank you. Maraming salamat, Dr. Blanca, Prof. Lucci and Prof. Aaron sa pagsama sa akin sa napaka-interesanting talakayan na ito. So, ati po na pagusapan po muli ang ating food trends sa ating bansa, ang mga different napagwabago dahil na po sa pandemia. Paglalong pag-taas ng ating paka-kilan lang sa ating food cuisine, sa ating sariling ating. At ang mga different variations po sa bawat region na from Luzon Resize and Mindanao. And lastly na pagusapan naman po natin kung ano po yung mga ginagawa na ating mga local chefs para po maitaguyo ang ating Filipino food culture. So, maraming salamat po sa ating lahat speakers at abangan po ang susunod na episodes ng food trip kung sa ating pagpung mga talakayan na ibang practical na gabay upang masiguro ang kalusugan at nutrition na ating sarili, pamilya at lipunan. So, paalam po sa ating lahat at makarampo tayo na malusog at masustan siyang araw. Maraming salamat po, paalam.