I reached into my bag one afternoon and my fingers brushed against my scarf. That was when I noticed the stitches. At some point it must have torn, though I never realized it. The mending was so neat, so careful, each thread pulled with quiet precision by hands that had spent a lifetime caring for others without asking for anything in return.

It was Nana’s work.

She was not our blood, but she was ours. She raised me and my brothers, looked after my parents, uncles, and later, cared for my own children. She was like a second mother, steady in presence, practical in ways, and quietly loving. The kind of no-nonsense aunt whose “I love you” was never spoken but always felt. She was always there, when life was easy or hard, in moments of triumph and in the depths of heartbreak. She was the one who held me as I mourned my parents, the anchor I could always lean on.

She was so well loved that even my friends were fond of her. They would come over, laugh with her in the kitchen, and make requests for their favorite dishes. Whenever she could, she would cook those meals, remembering every preference, every smile that came with the first bite.

When she caught COVID, we clung to hope through long weeks in the hospital, praying for her recovery. But her heart gave out. In her final moments, we could only speak to her and hear her voice through the phone. That parting broke something deep inside me.

Even now, I sometimes catch myself calling out to her, expecting her to answer from another room. Sometimes she visits me in my dreams, and for a brief moment, it feels like she never left. Then I see just how much work she did to give us a home and realize she made all the wonderful things happen for us all on her own. She ran a household in such a seamless manner that Jik and I still struggle to match her meticulous methods.

When I run my fingers over the stitched lines on my scarf, I feel more than just fabric and thread. I feel her patience, her devotion, and her love, woven into every careful pull of the needle. She is still here in the little things, watching over us in her quiet way, as she always did.

I was genuinely excited to attend Unilever Food Solutions’ Future Menus 2025 at Acacia Hotel Davao, an inspiring event that brought together chefs, food professionals, and culinary enthusiasts to explore what lies ahead for Filipino cuisine. From the moment I entered the venue, I knew it would be an experience that would both educate and delight. It was more than a culinary showcase; it was a celebration of creativity, innovation, and the deep connection we all share through food.

As a home cook, many of the insights shared during the event deeply resonated with me. I learned to cook from my lola and mom, who taught me that food is not just about taste but about heart, memory, and heritage. My earliest lessons in the kitchen came from watching them turn simple ingredients into comforting meals guided by instinct rather than measurement. Listening to the chefs speak about Culinary Roots reminded me that food connects us to our past and that every recipe passed down is a story worth preserving and reimagining.

The event focused on four global culinary trends that are shaping the future of dining:

Street Food Couture refines and elevates Filipino street food using premium ingredients and techniques to transform familiar favorites into gourmet dishes.

Borderless Cuisine celebrates the blending of global flavors and cooking styles, resulting in inventive and authentic combinations such as Beef Pares Tacos, which strike the perfect balance between comfort and creativity.

Diner Designed focuses on creating immersive and personalized dining experiences that satisfy the modern diner’s desire for authenticity, emotion, and connection through food.

Culinary Roots honors Filipino heritage by celebrating traditional dishes while encouraging chefs to innovate and reinterpret with respect.

Then came what I can only describe as a mind-blowing barrage of food and ice cream selections, a tasting experience that redefined how I viewed familiar Filipino flavors.

We began with Stuffed Chicken Wings with Minced Meat, presented by Chef Carlos Felipe Aluning. This dish was reminiscent of the well-loved chicken inasal but reimagined in the most creative way. The wings were deboned, stuffed with savory minced meat, and seasoned with Knorr Chicken Powder and Knorr Liquid Seasoning. The result was a delightful marriage of flavors, an elevated inasal meets embutido combination served with a light elote that brought balance and texture.

Next came the Bistek Burger Toast with Truffle Bistek Sauce, created by Chef Paulo Sia. This dish was a brilliant fusion of a burger, a Philly cheesesteak, and the classic Filipino bistek, with a unique twist. Thin slices of sukiyaki beef were coated in Knorr Crispy Breading Mix, which impressively stays crisp for up to three hours, then layered on toasted bread with an umami-rich truffle bistek sauce. It was a perfect example of how global inspiration can meet local flavor in a dish that feels both inventive and deeply satisfying.

We were also served a creative reinterpretation of one of my favorite Batangas dishes, Sinaing, which is traditionally made with tulingan. Chef Kenneth Cacho replaced the tulingan with snapper, and to my surprise, it worked beautifully. The dish retained all the comforting, familiar flavors of sinaing, but the tender white flesh of the maya-maya added a refined texture. It was served with rice and laing made from pechay, a thoughtful twist that showcased both innovation and respect for tradition.

Another standout was Chef J. Brando Santos’ Pulled Beef Pares Taco, which was like most of our stews, reminiscent of deep, well-balanced flavors much like the beloved bakareta. The slow-cooked beef was perfectly seasoned and laid on a soft taco topped with dayap, crema, and cilantro. The result was a harmonious combination of richness, brightness, and texture, a dish that redefined pares while staying true to its comforting essence.

Dessert came as a pleasant surprise with a Kare-Kare Praline, a clever reinterpretation of the iconic peanut stew captured in a caramel and chocolate shell. It was playful, refined, and a perfect nod to Filipino creativity.

Finally, the tasting concluded with a series of ice cream flavors that completely defied expectations: Tokwa’t Baboy Ice Cream, Salted Egg Pili Nut Ice Cream, and Chocnut Tablea Ice Cream. The Tokwa’t Baboy flavor carried the sweet-savory notes of hopia na baboy. The Salted Egg Pili Nut variant reminded me of salted caramel with a local nutty richness. And while I am not usually fond of tablea or chocnut, the Chocnut Tablea Ice Cream became my favorite of the three. It was smooth, perfectly balanced, and surprisingly indulgent.

Beyond the impressive food, the event was filled with engaging discussions, games, and learning moments that made the entire experience enjoyable and memorable. I left with a deeper appreciation for how Unilever Food Solutions continues to empower chefs and home cooks alike through their range of products that elevate flavor, convenience, and creativity.

My personal favorite discovery of the evening was the Knorr Crispy Breading Mix, which stood out for its simplicity and impressive results. The fact that it keeps dishes crisp for up to three hours makes it an absolute game changer in any kitchen.

Overall, Future Menus 2025 was more than an event. It was a celebration of Filipino culinary identity and innovation. It reminded me that while our food will always be rooted in tradition, there is endless room to explore, experiment, and evolve. I left Acacia Hotel Davao inspired, proud, and excited for what the future holds for the flavors of the Philippines.

Last September 26, 2025, I attended the Ngiting 70:20 Chapter 4 Launch at Seda Abreeza Hotel in Davao City. The event, organized by Kenvue Philippines together with the Department of Health, was all about reminding us how important it is to take care of our teeth and gums. The Ngiting 70:20 Program has one simple but powerful goal: for every Filipino to keep at least 20 healthy, functional teeth by the age of 70.

Oral Health Hits Close to Home

I have always valued oral health. In fact, people often tell me how surprised they are that I still have all my teeth at my age. Many say that by now, most people have already lost a few. I take that as a compliment, but I also know it is not just luck. I make it a point to practice good habits. I brush properly, I make time for regular dental checkups, and I have always believed in using fluoride products to keep my teeth strong. For me, it is not about vanity. Oral health gives me the confidence to smile freely and it allows me to enjoy the simple things like eating without discomfort.

Teaching My Kids Good Habits

As a mom, I also carry this responsibility for my children. I want them to grow up with the same strong, healthy teeth and the same confidence. That is why I teach them how to brush correctly, remind them to take their time instead of rushing, and make sure they use fluoride toothpaste. Regular dental checkups are part of our routine too. After this event, I feel even more encouraged to add fluoride mouthwash to their habits at home. It is such a small step, but it can go a long way in protecting their oral health as they grow.

What I Learned at the Event

One thing that stood out to me was when Dr. Manuel V. Valeesteros, Chief of the Oral Health & Nutrition Care Division of DOH, shared some eye-opening facts. Brushing alone only cleans 25 percent of the mouth. On average, Filipinos brush for just 48 seconds instead of the recommended two minutes. Flossing is still rare as well. No wonder oral health problems are so common.

This is where fluoride-based mouthwash comes in. Studies show that adding it to our daily routine can reduce plaque, gingivitis, and bleeding gums up to five times more effectively than brushing and flossing alone. It is now part of the World Health Organization’s 2025 recommendation, which makes me feel even more reassured that this is the right step for my family.

Oral Health is a Shared Mission

What inspired me most was seeing how this advocacy is being supported not only around the world but also here in the Philippines. Kenvue recently presented at the FDI World Dental Congress in Shanghai, proving how important oral health is on a global scale. At the same time, hearing from respected Filipino dentists like Dr. Ella Roxas-Trinidad and Dr. Ralph Salvacion here in Davao made it feel very personal and very relevant to our own community.

My Key Takeaway

The event was not just about statistics or lectures. It was about realizing how much oral health truly affects our lives. For me, it was a reminder that the care I give myself and my children every day will pay off for years to come. It is about more than just keeping teeth. It is about health, confidence, and quality of life.

The Ngiting 70:20 Program is proof that small, consistent habits make a big difference. I feel proud that I have taken care of my own teeth all these years and I want the same for my children. Every time I remind them to brush properly, every dental visit we take, and every effort to build good habits is an investment in their future.

In the end, a smile is not just about looking good in photos. It is about living a healthier and happier life. And for me, it all starts at home, one healthy smile at a time.

Photo from Clea Banal

As a family, we love staycations. There’s something about checking into a hotel, setting down your bags, and knowing you don’t need to think about chores for a while. But over the years, I’ve learned that what really makes or breaks a hotel stay are the little details. And because I’ve had both wonderful and disappointing experiences, I’ve become more mindful of what matters to me.

Before it is confused as entitlement, please remember that you are paying for an experience, you are paying for a service. Just like when you buy shoes or clothes, you pay what fits and suits you. It is not asking to be worshipped but to simply get at least the minimum satisfaction from something you paid for. Sometimes that is just a good night’s sleep or a good breakfast.

The Essentials I Always Look For