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Another opportunity to learn Filipino Sign Language!

The Benilde School of Deaf Education and Applied Studies will be holding FSL classes this May 2024. There is an option to take classes in-person, or completely online.

Registration ends May 3, open to all!

Learn more: To register: https://bit.ly/FSLLP-T3 https://sdeas.benilde.edu.ph/class-schedule/

#FSL #Filipino Sign Language

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Happy Longganisa Festival!  The festival is celebrated in the town of Vigan in Ilocos Sur every January, but our garlicky Vigan friends have LINKED with their ka-longganisa from far and wide, round or sweet. Like Cebu Chorizo and the popular Pampanga Longganisa. Even VEGANS are invited to the party, as a recipe for a homemade vegan longganisa can be found at the Astigvegan website. Celebrate flavors of all shapes and spices this Longganisa Festival, wherever you are.  Homemade vegan longganisa: https://www.astigvegan.com/vegan-longganisa-sausages/ Printable: https://filipinofoodart.gumroad.com/l/longganisa-festival-printable-art

#bongganisa #Longganisa

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Why should you learn Filipino Sign Language? You will be able to communicate with your mouth full! You will also learn about Deaf culture, and make new friends! The Benilde School of Deaf Education and Applied Studies will be holding FSL classes this January to April 2024. Registration ends this Friday (Jan 12), open to all! Learn more: https://sdeas.benilde.edu.ph/class-schedule/ Register: https://docs.google.com/forms/d/e/1FAIpQLScPHC3PKz3siRdaDr6oRv6RVUbGJM_TF7-YmNlX8Lx5aCOqLQ/viewform

#Filipino Sign Language #FSL #Deaf culture #ArtPH

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Would you like a cup of Sambong tea?

Sambong or 𝘉𝘭𝘶𝘮𝘦𝘢 𝘣𝘢𝘭𝘴𝘢𝘮𝘪𝘧𝘦𝘳𝘢 has long been used to treat cough, and even for kidney stone prevention! https://filipinofood.art/portfolio/sambong/ (see more Sambong art at @philippinewildlifeart)

#Sambong #Blumea balsamifera #Filipino food #Tea #Tsaa

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Love banana ketchup? Wish a happy birthday to Maria Ylagan Orosa! As a brilliant chemist she researched ways to cook, jam, can, and produce accessible food for people, including banana ketchup.

“Tia Mary” was born on November 29, 131 years ago today. She earned her bachelor and master of science degrees in pharmaceutical chemistry in 1919. After turning down a chemist position for the US state of Washington, she returned to the Philippines. Rosalinda L. Orosa once wrote that Tia Mary “came home in 1922 to serve her people.”

And serve she did!

She used her chemistry background to concoct various inventions and recipes. She made local jams from guava using tamarind, santol, and calamansi acids, a “palayok oven” which helped Filipinos bake everything from cakes to meats without electricity, and recipes for both banana and mango ketchup. From vinegars to jams to canning, Tia Mary had done it all. One colleague wrote, “Before Del Monte ever thought of making vinegar from pineapple, Miss Orosa had been making it even before World War II.”

But it was in World War II where she would meet her untimely passing. She had refused to evacuate Manila during the war, as she was also part of the resistance movement against the Japanese. She was soon killed by American bombing in Remedios Hospital in Malate, on February 13, 1945.

Source: Helen Orosa del Rosario, 1970. “Recipes of Maria Y. Orosa.”

#Banana ketchup #Bananas #Maria Orosa #Filipino food

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Is Ampalaya in your "FARMacy?" Ampalaya is a common ingredient for dishes such as ensalada, pinakbet, monggo, dinengdeng, paksiw na isda, and more!

It is also one of ten medicinal plants approved by the DOH. Ampalaya has long been used to treat different ailments, including diabetes and blood sugar level control.

More than 4 million Filipino adults have diabetes (IDF 2021), and it is the 4th leading cause of death in the country (PSA 2023). To help, maintain or transition to a more active livestyle and eat lots of vegetables like ampalaya. Tending a simple garden "FARMacy" is a great way to do both, or “feed two birds with one seed!” Printable: https://www.etsy.com/listing/1591258560/ampalaya-or-bittermelon-with-baybayin

#Filipino food #Ampalaya #Bittermelon

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Pan de sal day is everyday for many. Whether we wake up to the smell of fresh-baked pan de sal from the corner panaderia, or to the horn, holler, or bell of a roaming pan de sal seller, or if abroad, a post-siesta merienda-run to a warm and toasty bake shop on a cool autumn day… we all celebrate this ubiquitous and affordable baked roll in our own ways.  How, and when, do you have your pan de sal? Happy World Pan de Sal Day (October 16)! https://www.etsy.com/listing/1587932915/i-love-pan-de-sal-printable-art

#Pan de sal #Filipino food #Philippines #Tinapay #Bread

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Why should you learn Filipino Sign Language?

You will be able to communicate with your mouth full! You will also learn about Deaf culture, and make new friends!

The Benilde School of Deaf Education and Applied Studies will be holding FSL classes weekly this August to December 2023. Choose to learn online or in person. Registration ends August 25, open to all!

Learn more: Benilde School of Deaf Education and Applied Studies https://sdeas.benilde.edu.ph/faq/

#Buwan Ng Wika #FSL #Filipino Sign Language #Filipino #Philippines

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Long rainy days of the typhoon season means it’s also time for our local SOUPer heroes. Here are 6 soup suggestions to help fight colds, wet commutes, or to help melt the clouds away in our own minds.

Bisaya halang-halang brings spice, lemongrass, and coconut milk to our lives. Batsoy from Iloilo and Kinalas from Bicol brings us rich, meaty, noodle soups. Tiyula itum from Tausug and Muslim cooks brings us unique flavors from Southern Mindanao, while Luzon’s Tinola and Sinigang make a vegetable-rich soup duo, full of varying shades of green and spice. The names of these soups are illustrated with their names either in Badlit from the Visayas, Basahan from Bicol, or Tagalog Baybayin.

Wherever you are never forget: rain or shine, its sabaw time.

Printable: https://www.etsy.com/listing/1522266278/souper-sabaw-filipino-soup-dishes

#halang-halang #badlit #baybayin #batsoy #batchoy #tiyula itum #tinola #sinigang #sabaw #soup #filipino food #kinalas

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Who saves the day on a hot afternoon? Your neighborhood sorbetero! In the early 1900s sorbeteros once carried sorbetes balanced on carrying poles*, similar to that of taho today. Around the same time some of the first ice cream shops were being opened by Americans in Manila. It was also around this time that the term “dirty ice cream” was referred to sorbetes, likely by Americans visiting and escaping the heat. Today we continue to enjoy sorbetes, pushed around in colorful, often personalized wooden carts similar to the creativity painted on many jeepneys. Grab a scoop (or sandwich) of sorbetes and say hello to your local superhero sorbetero! https://filipinofood.art/portfolio/sorbetes/ *From Ambeth Ocampo’s “Dirty Ice Cream: Looking back 14.

#Sorbetes #ice cream #cart #dirty ice cream

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Eat your sorbetes before it melts! Flavors of the past include mantecado, ube, keso, pinipig, and nangka*. Today you can still find some of these and more, including avocado, tsokolate, melon, mango, buko, cookies and cream, and even durian flavors in Davao, and strawberry in La Trinidad. What are your favorite sorbetes flavors? Printable set: https://www.etsy.com/listing/1488849385/sorbetes-with-baybayin-printable

Artprint: https://society6.com/product/sorbetes-cone-with-avocado-cheese-and-ube-melting_print *From Ambeth Ocampo’s “Dirty Ice Cream: Looking back 14.”

#Sorbetes #ice cream #baybayin

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Say good morning (or afternoon, or evening) with longgsilog. What is your favorite silog? Printable: https://www.etsy.com/listing/1433321810/longgsilog-filipino-breakfast-in

#Filipino food #silog #longganisa #longsilog #baybayin

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How do you like your pusit? Adobo, inihaw, dried, positive, negative, optimistic… the choice is yours! Local names for our various squid include pusit, panus, nukos, locus (Bisaya), bomagto (Ilokano), lumayagan, dalupapa (giant squid), barawan, kalamares, and more, depending on species, region or location (NOAA 1981, Binisaya.com). Jokes and SQUIDDing aside, like most food prices the cost of pusit is rising. The average price per kilo of squid in 2022 was more than P149, up from around P130 a kilo from the year before (PSA 2022). Learn more about pusit from another puntastic illustration at @philippinewildlifeart. Printable greeting card: https://www.etsy.com/listing/1454085265/stay-pusitib-and-inkredible-filipino-pun

#puns #pusit #squid #nukos #purple #jokes

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Stay cool with a tall glass or short bowl of haluhalo!

Popularly spelled halo-halo, it is often referred to as our Pambansang Panghimagas or National Dessert (though there are many other candidates). Like many cuisines around the world, halo-halo may also be a “mix-mix” of Filipino and immigrant cuisines.

According to Ambeth R. Ocampo halo-halo has its roots in the introduction of ice, and a dessert called Mongo-ya sold by prewar Japanese immigrants in the Philippines. Mongo-ya was “a plateful of cooked red beans heaped with ground ice, topped with sugar and milk,” according to Kiyoshi Osawa, a Japanese immigrant who lived in the country starting in 1925.

Today halo-halo can contain any number of ingredients, mainly composed of shaved or ground ice, any kind of of sweet beans and sweetened fruits, and milk. The ingredients to your own special bowl or glass of halo-halo can be as unique as you!

Printable: https://www.etsy.com/listing/1454070851/halo-halo-or-haluhalo-printable-wall-art

Artprint: https://society6.com/product/halo-halo-or-haluhalo-recipe-art-with-baybayin_print

*Erratum on artwork: milk should include fresh, evap, coconut, and/or condensed.

#Halo-halo #haluhalo #baybayin #dessert #ube #Filipino food

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Nothing is as hot as home-cooked fast food. Or you! Stay hot (but hydrated) this HOT Filipino Food Month! Printable greeting card: https://www.etsy.com/listing/1421839088/you-are-hotsilog-printable-filipino Artprint: https://society6.com/product/you-are-hotsilog_mini-art-print

#hotsilog #hot dog #Filipino breakfast #Filipino Food Month

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Bangus is often considered the national fish of the country, since an estimated 3 kilos of bangus are consumed per person every year*! Its white, flaky flesh is tender when cooked, and although notorious for having so many bones, fishers have long found ways to remove them & make them easier to eat.

A common preparation of bangus is splitting it from its dorsal side or back, and opening it to reveal the fatty, bangus belly “center.” Whether you have tinapang or smoked bangus, marinated bangus, dried, fried, or even fresh for bangus kilawin or kinilaw… bangus is best split, and shared :) Printable: https://www.etsy.com/listing/1420966942/bangus-in-baybayin-filipino-food Artprint: https://society6.com/product/bangus-in-baybayin_framed-mini-art-print *Philippine Statistics Authority, 2018

#Bangus #baybayin #milkfish

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Food always loves you back. Let go, let love, and LUGAW!  Printable: https://www.etsy.com/listing/1401493428/lugaw-love-filipino-food-printable-wall Tote bag: https://www.redbubble.com/i/tote-bag/Lugaw-Love-Filipino-Food-Art-Print-by-Filipeanut/139663201.P1QBH

#lugaw love