Vol. 1/May 28-june 3, 2015
Ubud Food Festival
Soap for Hope Man Shed Candi Gunung Kawi
from THE editor
Festival
Cover Photo: Courtesy of Matt Oldfield/Ubud Writers and Readers Festival
A new festival will take place early next month. Called Ubud Food Festival (UFF), this latest addition will surely enhance the appeal of the resort island. Presently, the island plays host to scores of major annual festivals, including the Bali Arts Festival (since 1979), Ubud Writers and Readers Festival (since 2004), Bali Spirit Festival (since 2008), Sanur Village Festival (since 2006), Bali Live International Jazz Festival (since 2014), Balinale International Film Festival (since 2007) and Ubud Village Jazz Festival (since 2013). These festivals cover a wide spectrum of interests, from literature and yoga to music and movies, and are mostly organized by concerned individuals and communities. These events are important not only for promoting tourism — they have made Bali a more attractive destination to visit — but also from a cultural perspective. What is now known as Balinese culture is, in fact, the result of centuries of dialogue and collaboration between different cultures. The cultural openness of the Balinese is the very reason the island has a culture so vibrant, rich and alive. These festivals continue that tradition of cultural dialogue and collaboration, thus, ensuring that the island’s culture will never become stagnant.
06 Culinary night trip to Gianyar market
— The Editor
Contents
04
05
Candi Gunung Kawi
Man Shed
07 Soap for Hope 08 Ubud Food Festival 10 Crafting paper with PERI Bali 11 Dusk Blue 12 Kusamba Beach 16 Strawberry picking in Bedugul
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May 28, 2015
Images
I
t was hot, sunny day in the village of Rambangaru in Hararu district, East Sumba, an island in the eastern part of Indonesia. Hundreds of male residents were gathered in the center of the hilly village to perform one of their most important rituals — Tengi Watu, which literarily means dragging a huge stone tomb, part of an elaborate and lavish funeral ceremony for two members of the Hararu royal family, Rambu Temba Hupunai and Umbu Dondu Tay. The death ritual is part of an important journey into the afterworld according to the Marapu religion practiced by the indigenous people of Sumba. They believe they only live temporarily in this world and after death lead an eternal life in heaven. “Ho tanggalua… Wo’i ho tanggalua… Wo’i ho yanggalua… Wo’I,” the men shouted at each other in encouragement to pull the gigantic 2-by-3 meter stone tomb to the funeral site for nobility. While in many places in the world the megalithic culture is a thing of the past, the Sumbanese retain this ancient culture as part of their death and funeral rites. A group of men prepared for the daunting task of pulling the stone using a heavy rope, or hombalu in the Sumbanese language, so it could be placed on a wooden pedestal. Many scholars theorize that the stone pulling ritual is an effective display of royal power and wealth by the deceased’s family. The communal work of this ritual also reinforces the solidarity among members of the clan. Umbu Kudu Praibakul, the Hararu king, explained that preparations for the Tengi Watu ritual required long negotiation among family members. “There are several things to be performed prior to conducting the ritual,” said Umbu. The first rite was Pa Hadangu — a ritual to revive the spirit of the deceased so it can return to its body. The families prepared a large variety of offerings including seven betel leaves, pinang (a dish containing betel leaves, nuts and lime), eggs, a coconut husk filled with rice and yellow coconuts. A rato, Marapu priest, led the offering ritual. The families had also prepared animal sacrifices, including water buffaloes, cows and
‘Tengi Watu’ “Pulling a stone tomb to prepare for the journey to heaven”
Words and photos Agung Parameswara
pigs. Failure to perform the necessary rites, including the sacrifice of a large number of buffalo, cows, pigs and occasionally horses, and the nightly protection rituals at the quarry where the stones are cut, runs the risk of a violent reaction from malevolent ancestral forces. “Deceased relatives must be highly respected and honored through the performing of all the rituals so they can go eternally to a peaceful prai marapu [heaven] according to the Marapu religion,” said Umbu.
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Sight
Gunung Kawi “The mystery remains”
“B
ayang-bayang bulan dalam kolam/Lukiskan lingkaran jiwa karma/Tiada karma terhindarkan/ Pala ganjaran Tuhan” “The shadow of the moon reflects in a pond/Painting a karmic soul circle/No karma is avoidable/It is God’s bequest.” These lyrics are from a song entitled “Karma” written by Indonesia’s noted author and poet Putu Wijaya, performed by singer Trie Utamie and guitarist Dewa Bujana at an extraordinary site — Candi Gunung Kawi temple in Banjar Penaka in Tampak Siring village, Gianyar regency, close to Ubud. The heavenly sound of a harp played by Maya Hasan added to the mysterious atmosphere at the site. The gorgeous Candi Gunung Kawi has long been a perfect site for cultural events and a never-ending destination for scholars to
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May 28, 2015
Words and photos Bram Setiawan
conduct archaeological research. Walking around the valley where the sacred River Pakerisan runs, surrounded by beautiful rice fields, visitors can find some of the most amazing archaeological remains, full of history, the real intention and purpose for which are still undiscovered. Scholars strongly believe there could be more of these remarkable remains across the island, particularly in the Pakerisan valley, known as the “valley of the kings”. The 11th century temple complex consists of 10 shrines or chambers carved into a sevenmeter cliff. Based on historical accounts, King Udayana and his queen, Gunapriya Dharmapatni, had three sons, namely Airlangga, Marakata and Anak Wungsu. The eldest son, Airlangga, was appointed king of the Kediri Kingdom in East Java, while Marakata took over his father’s
throne when his father passed away. Anak Wungsu later replaced Marakata as the king of Bali. The temple construction started under the auspices of King Sri Aji Paduka Dharmawangsa Marakata Pangkaja Stana Tunggadewa around 944-958 in the Saka calendar, or between 1025 and 1049 in the Gregorian calendar. Construction continued until the reign of King Anak Wungsu, between 971 and 999 in the Saka calendar. The temple is believed to have
been used as a place to worship his deified parents, King Udayana and his queen. Most of the chambers seem to be perfect meditation places, with abundant spiritual energy surrounding the temple complex. Some experts argue that the temple was used for meditative purposes, while others theorize it was the funeral site for royalty. However, in fact, no one knows the real purpose behind the building of these astonishing structures.
Savor
W
ith its quirky concept, Man Shed offers a strikingly different ambience of bar, restaurant and public art. The owner, Nyoman Sumadi, a native of Sanur, keeps some of his classic car and motorbike collections here. Patrons have the unique experience of chilling out while enjoying a cold beer and playing pool amid these antique vehicles, which decorate most the venue. It is not only the interesting selection of cars and bikes that makes Man Shed extraordinary. The ambience of a real shed is created through the use of used goods, like chairs, tables and decorations. “Eighty percent of this place is made up of used property. Why buy new things if we can use second-hand goods?” said Igo Blado, who manages Man Shed. Although Man Shed has only been running
Man Shed
“Antique shed turns into a hip hang out place”
WORDS DESY NURHAYATI PHOTOS ANGGARA MAHENDRA
for one-and-a-half years — since December 2013 — it has become increasingly wellknown, not only among automotive enthusiast clubs, but also among various communities, as well as individuals, locals, expats and tourists, who simply love to hang out in a hip place. Igo attributed the growing popularity of Man Shed to its active participation in facilitating community activities by providing a venue for their events. In addition to being a gathering place for many automobile clubs, Man Shed actively supports local musicians and industries.
Earlier this year, it launched its Sunday flea market, held in the first and third week every month. The all-day event provides an opportunity for local creative industries to promote their products, such as clothing and accessories. Most have been running their business online and have had no place to meet their customers. In the afternoon, the flea market is enlivened by performances from local musicians presenting original creations. There is also live music every Friday and Saturday.
More recently, Man Shed expanded into an art space, presenting paintings created by artist Dodit Artawan. As a bar and restaurant, Man Shed serves simple and affordable Indonesian, Asian and Western cuisine to cater to both foreign and local patrons. The pork ribs, chicken cordon bleu and beef steak have managed to attract some fanatic patrons. Located on Jl. Tirtanadi, just a few meters from the bypass in Sanur, Man Shed opens daily from 11 a.m. to midnight on weekdays, and until 1 a.m. on the weekend.
May 28, 2015
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Sight
to Gianyar market “A night market in downtown Gianyar offers the chance to sample traditional food and to mingle with the locals� Words and Photos Anggara Mahendra
A
night market that serves local food is an interesting stop on the itinerary when you are visiting Bali. This particular market, locally known as Pasar Senggol Gianyar, is full of local people and interesting night activity. Many visitors come here just to walk around, people watch and taste the local cuisine. In the morning, the market has all the hustle and bustle of a common traditional market. But at night, it shows a livelier atmosphere with the sound of Balinese music played loudly by CD vendors and children busy choosing toys while their mothers try to get them to the food stalls. The traditional night market is always packed with visitors, despite the presence of a nearby modern supermarket, as it is not just about buying food but also the fun spent hanging out with family and friends for the evening. Although there are many stalls selling toys and clothes, the culinary stalls have always been the most visited spots.
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A wide variety of Balinese foods are available here, including serombotan (mixed vegetables studded with peanuts, shredded coconut and chili sauce), ayam betutu (steamed chicken with Balinese spices), and traditional snacks like klepon, laklak, lapis, giling and wajik. Along the north side of the market, there is a line of stalls selling babi guling (spit-roasted pig), which is served the characteristic Gianyar style. Visiting this night market will not cost you a lot of money. You can get a portion of serombotan for only Rp 3,000 (23 US cents), and various traditional snacks starting from Rp 2,000. As for the roasted pork, there are a variety of servings to order, ranging from Rp 8,000 to Rp 15,000 each. Although the night market opens at 3 p.m., it only starts to get lively around 7 p.m. One hour will probably be enough for you to wander around the market, which closes sometime between 10 and 11 p.m.
Soap for Hope Soul
WORDS DESY NURHAYATI PHOTOS COURTESY OF CONRAD BALI AND ROLE FOUNDATION
E
very year in Bali, around 75 tons of soap is thrown away by hotels. Mostly, the soap has only been used once or twice by guests, or sometimes not at all. An innovative collaboration between ROLE Foundation, Conrad Bali and its soap supplier, Sealed Air Diversey Care, has been successful in removing this soap waste from the environment. Not only that, the “Soap for Hope” program has also helped empower local women and has provided disadvantaged local communities with a key hygienic amenity. The program offers skills training and employment in reprocessing soap for local, disadvantaged women who are not suited to work in the hospitality industry. The used soap is collected every month from hotels in Bali and delivered to the small soapreprocessing center at the ROLE Foundation campus in Nusa Dua. A donation is requested of between Rp 500,000 (US$37.87) and Rp 900,000 per month from each hotel – depending on the number of rooms, to cover the cost of reprocessing, packaging and distribution and to pay a fair
wage to the soap processors. The entire process has four steps: deconstruction, sanitation, reconstruction and distribution. When the used hospitality soap arrives at the foundation’s reprocessing center, it is broken up, sanitized and reconstructed by incorporating a range of organic fragrances, such as lemongrass and jasmine. The aim is to reprocess 19,500 bars of used hospitality soap annually. The recycled soap is then distributed to orphanages and disadvantaged and poor people, who otherwise lack access to basic hygiene products, thereby reducing the chance of illness, especially among children, through improved hygiene standards. The soap can also be sold in organic and Fair Trade shops to generate income to fund the soap processors, enabling them to run their own micro-business and be self-sufficient in the long-term. As part of the Hilton Worldwide’s Travel with Purpose program, Conrad Bali initiated this project to further strengthen its partnership with ROLE Foundation and Diversey through a mutually beneficial activity.
“Recycling waste soap from the hospitality industry for poor communities” The initiative is a corporate-community partnership with ROLE Foundation’s Bali WISE program, a non-profit organization improving women’s skills through training. While providing recycled soap is not a new idea, what makes the program unique is its cost-effectiveness, achieved by decentralizing the process and bringing it directly to into the community through an innovative, simple cold-press method. Last year, an initial 22.5 kilogram-batch of used soap was collected after Conrad Bali’s supplier, Diversey, delivered a soaprecycling machine. The newly produced soap, approximately 35 pieces, was then given directly to a local orphanage. The goal was to collect 45 kg in the first month of the program, which would result in over 600 bars of soap to distribute to the community. Conrad Bali, Diversey and ROLE Foundation are committed to a soap buy-back program,
which would result in most soap bars being distributed free. ROLE will then sell the remaining recycled soap to local charities, schools and nonprofits to generate income for the enterprise and ensure the important training activities of the foundation continue for the local community. The program supports the company’s commitment to diverting waste from landfills through reuse, recycling and donations via its global RePurpose program. Recently, Mercure Hotel Nusa Dua officially joined the program, marked by the signing of a memorandum of understanding with the foundation. “We are hoping to expand the number of hotels that we cooperate with from four to 25 by 2016. This will also enable us to employ more disadvantaged local women as soap processors,” said Nicola Wilson, the women’s social business development manager at ROLE Foundation.
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Cover Story
Ubud Food Festival “A delectable three-day festivity to bring Indonesian cuisine to a wider audience� Words I Wayan Juniarta Photos Courtesy of Ubud Writers and Readers Festival (Matt Oldfield and Anggara Mahendra)
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F
ood experts, culinary aficionados, wanna-be chefs and the rest of us mortals who love good food simply because it tastes, well, good, will have a field day when the inaugural Ubud Food Festival (UFF) takes place June 5-7. UFF will feature an array of captivating events designed to satiate inquisitive minds and hungry stomachs alike. The Food Forums will see Indonesia’s living culinary legend, Sri Owen, narrate her journey, actual as well as metaphorical, from a small hill town in West Sumatra to suburban London, where she worked for nearly 20 years for the BBC before pursuing her childhood passion of cooking Indonesian food. Her 1976 book “The Home Book of Indonesian Cookery” placed her under the spotlight of the British public, which has long had a romantic affair with Southeast Asia. Some eight books, including the awardwinning “New Wave Asian”, and numerous cooking tours later, Owen has reached that coveted position as one of the leading authorities on Indonesian food. The forums will also see other star speakers, including Bondan Winarno, William Wongso, Dina von Cranach and Will Meyrick, discussing hot issues, such as street food, Bali’s rice crisis, the country’s legendary spices and food as medicine. The Codex Alimentarius chairman, Professor F.G. Winarno, will discuss the cultural importance and health benefits of tempeh, while literary goddess Laksmi Pamuntjak will share her experience of mixing words and mincing sentences to “cook” a delicious story. Another highlight of the festival is the cooking demonstrations that will see foreign chefs, including the highly acclaimed Chris Salans of Ubud’s Mozaic, Eelke Plasmeijer of Ubud’s Locavore and Ryan Clift of Singapore’s Tippling Club, reveal their secrets alongside Indonesian prodigies, such as Rahung Nasution, Mandif Warokka of Seminyak’s Teatro Gastroteque, Made Lugra of Ayung Resort and TV star chef Bara Pattiradjawane. The cooking demonstration will feature a spice smack-down pitting Rahung Nasution and Malaysia’s Chef Wan against each other. It will surely draw a huge audience as the two cooks try to prepare the best rendang (slowcooked beef).
Food tours, film screenings, a series of workshops on wine, cooking and food photography, will keep participants busy throughout the day, while the Pasar Malam night market will keep them happy in the evening. Being held in Ubud, the festival would not be complete without free, early morning yoga sessions. A full program can be accessed at ubudfoodfestival.com. UFF is the brainchild of Janet DeNeefe, the Ubud restaurateur who owns Casa Luna and Indus, as well as being a passionate cook and writer. UFF is the third festival born out of her vision. The other two are Ubud Writers and Readers Festival, which will reach its 12th year this October, and Bali Emerging Writers Festival, which reached its fifth year last May. “I have wanted to start a food festival for many years. It’s no secret that I am passionate about Indonesian food and would love the world to learn more about it. A food festival is a great way to showcase what’s happening in Indonesia all at once,” she said. She stressed that Indonesian food had what it took to be a global sensation but said there was still a lot of work to do to achieve that. “The world doesn’t know much about Indonesian food and, from my experience, Indonesian restaurants in the west, generally, are not very authentic. They tend to focus on gado-gado, nasi goreng and satay with peanut
butter sauce, and we all know there is so much more to Indonesian food.” “Maybe a difficulty in finding ingredients has made it hard to replicate the cuisine. And there is no government assistance for small businesses, such as Thailand provides. In many western countries, the Indonesian population is also perhaps relatively small. I think this will change.” She was convinced that the festival would
play a major role in triggering this change. The fact that it would be held in Ubud, she believed, would strengthen the festival’s impact. “Ubud is already a culinary powerhouse. We have renowned restaurants, both local and international, and a discerning audience that will travel far to go to them. There is an immense variety, from vegan to fine dining, and a level of sophistication as well.”
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Community
“A popular community shows how to have fun with paper”
T
he Paper Replica Community (PERI) Bali is showing that crafting paper can be fun. In recent years, the community has grown in popularity and has actively participated in events and exhibitions across the island. Members of PERI Bali turn paper into various shapes, such as anime characters, cameras, smartphones, Gundam robots, Balinese dancers, barong characters and much more. The community comprises both children and adults. Established in 2012, inspired by similar communities in Indonesia, like PERI Jogja and PERI Surabaya, PERI Bali is the first paper replica community on the island. Starting out by gathering and crafting paper, now members make money from orders they receive to create replicas. They have also participated in many exhibitions. Randy Perdana, one of PERI Bali’s members, shared his experiences with visitors when the community joined an exhibition at a mall in Badung. “Our main enemies are water, wind and children,” he joked, speaking about a time when a child ran toward paper models displayed in their booth and squeezed one, thinking it was a toy. PERI Bali welcomes everyone interested in learning about paper craft and displays samples on its website perikertas.com. The community also encourages new members to join a group on Facebook entitled Semeton Peri Bali and to post photos of their work. “Paper craft consists of paper toys and paper models. You simply need scissors, paper and adhesives to make things,” Randy explained. For beginners, he added, it was easier to create paper toys than paper models, which were more detailed and required more accuracy.
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Crafting paper
with PERI Bali Words Ayu Diah Cempaka Photos Anggara Mahendra
Savor
“A cozy café serving organic, contemporary cuisine”
W
hen you are strolling toward the beach along Jl. Duyung, a quiet road in Sanur, be sure not to miss this coffee shop, decorated predominantly in dusk blue, on the right-hand side of the road. Whether you venture in for a healthy breakfast with organic cuisine, a reviving lunch or an afternoon tea or coffee with beautifully presented cakes and desserts, you will certainly find a good selection of food and drinks here. The aim of the owner, Marc van Mierlo, was to establish a contemporary, design-oriented, upmarket coffee shop and restaurant, offering a unique concept for patrons craving healthy
Dusk Blue
WORDS DESY NURHAYATI PHOTOS COURTESY OF DUSK BLUE
food in Sanur. From early morning to late in the afternoon, Dusk Blue offers its own harmonious mix of coffees, teas and drinks with organic, freshly produced breakfasts, salads, sandwiches, cakes and more. The cuisine can best be categorized as organic, contemporary and Mediterranean. There are a variety of dishes are on the menu, including: eggs benedict, oven-roasted vegetable salad, a sandwich with avocado, beetroot, roasted pepperonata, shaved parmesan and salsa verde, and last, but not least, homemade spiced apple crumble. “All our dishes are freshly produced and
based almost completely on local ingredients. We are food conscious not only in the preparation but also by indicating whether a dish is vegetarian, vegan, nut free and/or gluten free,” Marc said. If you love lifestyle gifts, you might find some inspiration here. The interior is tastefully decorated with various items on sale, including jewelry, cushion covers and knickknacks. Dusk Blue is open from 7:30 a.m. to 7 p.m., but will open later upon request. In the future, it also plans to open for dinner. Food and coffee are also offered as a takeaway option, while those in the café can make use of the free Wi-Fi.
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Sight
Kusamba Beach “A lively fish processing hub”
D
ozens of fishermen were seen busy collecting their daily catch, while children happily chased flying kites amid a line of colorful traditional wooden boats tied up along Kusamba Beach in Klungkung regency, some 60 kilometers east of Denpasar. Unlike many coastal areas and fishing villages in Bali, Kusamba Beach looks vibrant and clean. The local people usually stroll along the warm, black sand beach in the afternoon after a hard day’s work. The biggest traditional fish drying and salting plant is located here and is easily accessible from Jl. Bypass Ida Bagus Mantra. Despite the busy activity at the processing plant, the site does not smell very fishy. Fishermen from the nearby regencies of Karangasem, Badung and Jembrana, and even from Java, come to Kusamba to sell their catch. Hundreds of cold storage facilities are available to freeze the fresh fish – mostly tongkol (mackerel tuna), cakalang (skipjack tuna) and lemuru (Balinese sardine). The plant processes the frozen fish into dried, salted fish using a traditional drying and evaporating method. Removing the water from the fish not only preserves them but also helps them retain nutrients. It is a round-the-clock, hard day of work for the hundreds of women who do the
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processing. While some collect the frozen fish from the cold storage, others wash it then place it in huge bamboo baskets, where they pour large amounts of sea salt over the fish to thoroughly coat it. This both draws the water out and preserves the flesh. The factory also produces smoked fish, another old, effective and inexpensive way of keeping the fish nutritious and tasty. Before the fish processing plant was established, the local fishermen and their families salted or smoked their catch at home. Today, the factory generally processes the entire catch. The local government provided the cold storage and built a waste-processing plant and sanitation facilities. Klungkung is also Bali’s largest sea salt production area, however, the factory often struggles to find sufficient supplies. The existence of this fish processing factory in Kusamba has helped hundreds, perhaps thousands, of local fishermen to gain a sustainable source of income and provided a more certain way of properly processing their catches, as well as providing job opportunities for many women. More importantly, the dried, salted fish is an affordable and protein-filled meal for many in Bali, especially those on low incomes.
Words and photos Luh De Suriyani
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Island Buzz Puspadi Bali named best NGO in Bali A small NGO relatively unknown to the expat community has just been named the number one NGO in Bali by the provincial government. Puspadi Bali, formerly known as Yakkum Bali, has been assisting persons with physical disabilities since 1999. Founded by I Nengah Latra, a fire survivor, Puspadi Bali works with over 3,000 clients and takes on an average of 400 new clients each year. The NGO manufactures to size a range of artificial limbs from its offices in the Annika Linden Centre Tohpati. It also runs Bali’s only complete wheelchair program, with quality wheelchairs supplied by UCP in the US. On June 6, Puspadi Bali is holding its first major fundraiser, an afternoon of classical music featuring international performers from the US. The event will be held at Bali Island School (formerly Bali International School) and runs from 4-6 p.m. Master classes for intermediate to advanced singers and pianists are also available on Friday, June 5 at BIS from 4-6 p.m. Tickets for each session are priced at Rp 100,000 (US$7.57). To book, phone Puspadi Bali on (0361) 744 4620 or Cherrell on 0812 1895 4762. Information will also be available at all times on scholarships available to Hesston College in Kansas, the US.
Prama Sanur Beach Bali hosts turtle release Prama Sanur Beach Bali, together with Sindu Dwarawati Turtle Conservation, recently hosted a turtle release on Mertasari Beach. This annual event is designed to give back to nature, as well as celebrating World Turtle Day. On Saturday, May 23, 50 endangered turtles that had nested in the local area were released into the ocean. Prama Sanur Beach Bali also made a donation to support conservation as a part of the resort’s commitment of being a certified eco-friendly hotel. Guests were able to donate Rp 100,000 (US$7.56) to Sindu Dwarawati Turtle Conservation to adopt a turtle and release it back into the ocean, witnessing the magnificence of nature. The resort partakes in the ceremony each year to protect these magnificent creatures, whose numbers have been severely depleting over the last twenty years. During the breeding season, turtles return to beaches to lay their eggs. Resort staff, working with local villagers, then take the eggs to Sindu Dwarawati Turtle Conservation where they are protected from nature and human exploitation. Once hatched, they are kept for a short while to improve their chances of survival. The release ceremony is the final step, allowing the turtles to return to their natural habitat and begin the breeding process for another year.
May 28, 2015
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May 29 LOU LOU PLAYERS From 10 p.m. – 4 a.m. Woobar at W Retreat Bali Jl. Petitenget, Seminyak : (0361) 4738106
Events Calendar of Events
Jazz and Blues Session Every Thursday, Friday and Saturday From 9 p.m. – 11:45 p.m. Mannekepis Jazz and Blues Bistro Jl. Raya Seminyak, Kuta : (0361) 8475784 Jazz Night with Indra Lesmana May 30 Starts 8 p.m. Jazz Café Jl. Sukma No. 2, Ubud Kul Kul Farm Bali Open Day Every Thursday From 8 - 11 a.m. Come and join the fun of sharing farm duties, workshops, etc. Kul Kul Farm Bali Jl. Raya Sibang Kaja, Br. Saren, Abiansemal, Badung E-mail: kul@kulkulfarm.com Liquid Pool Party May 30 Starts 2 p.m. Mozaic Beach Club Jl. Pantai Batu Belig, Kerobokan Made’s Warung Live Performances Balinese Dances Every Monday, Tuesday, Wednesday, Friday, Sunday Live Music Every Tuesday, Thursday, Friday, Saturday Salsa Dance Every Sunday Made’s Warung Jl. Raya Seminyak, Kuta : (0361) 755297 Sunset Beach Bar & Grill Every Saturday Chill-out music, snack-style menu, true Balinese hospitality. Intercontinental Bali Resort Jl. Uluwatu 45, Jimbaran : (0361) 701888 Sustainable Solutions From The Ground Up May 30 – 31 Discussion, workshop and showcase for every solution, project and meaningful empowerment for a more sustainable environment. Green School Jl. Raya Sibang Kaja, Br. Saren, Abiansemal : 0812 385 1373 TEDXUbud May 29 From 4 – 7 p.m. This Friday, TEDXUbud brings you the live screening of TEDWomen 2015. Rio Helmi Gallery & Café Jl. Suweta No. 6B, Ubud ticketbase.com/events/tedxubudwomen
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May 28, 2015
Barong & Keris Dance Everyday Starts 9 a.m. Jl. Waribang No. 11 Kesiman, Denpasar : (0361) 224596
Denpasar
Jimbaran
Black Canyon Amaris Jl. Teuku Umar No. 139, Denpasar : (0361) 9378042 / 9378043
Kecak & Fire Dance Everyday Starts 6 p.m. Uluwatu Temple Jimbaran, Badung : (0361) 9041163
Kopi Bali A tiny, old school coffee shop selling Bali’s original Butterfly Globe coffee, founded in 1935. Jl. Gajah Mada No. 80, Denpasar
Kuta
Jimbaran
Furama Café Good seafood at an affordable price and just the right sized portions. Jl. Pantai Kedonganan, Jimbaran : (0361) 7470805
Traditional & Modern Performances Every day (Except Wednesday) Starts 8 p.m. Kuta Theater Jl. Kartika Plaza No. 8X, Kuta : (0361) 762750
Kerobokan
Ubud
Legong Dance Every Friday Starts 7:30 p.m. Balerung Srinertya Waditra (Balerung Mandera) Br. Teruna, Peliatan, Ubud : (0361) 972124 or 970503
Bandits Den Bali Open until 2 a.m. serving Bali’s tastiest burgers. Home delivery service available. Jl. Batu Belig 2B, Kerobokan : 0878 618 59342
Topeng Jimat Every Wednesday Starts 7 p.m. ARMA Museum & Resort Jl. Raya Pengosekan
Museums Antonio Blanco’s Renaissance Museum Jl. Raya Campuhan, Ubud. : (0361) 975 502 Bali Museum Jl. Letkol Wisnu, Denpasar Open daily from 8 a.m. to 3 p.m. except Mondays. Museum Le Mayeur Jl. Hang Tuah, Sanur Open daily from 8 a.m. to 5 p.m. except Fridays.
Bumbak Coffee Authentic Umalas coffee. Jl. Bumbak No. 170, Kerobokan
Kuta
Gamelan Course – Mekar Bhuana Learn more about Balinese culture and music. Jl. Gandapura III No. 501X, Denpasar : (0361) 464 201
WOWCOW Australian brand frozen yogurt with more choices for yogurt lovers. Beachwalk, 2nd Floor Jl. Pantai Kuta, Kuta
Gaya Ceramic Arts Center Private tutelage for individuals and small groups — potter’s wheel throwing techniques to hand-crafted sculptures. Jl. Raya Sayan, Ubud : (0361) 7451413 or 976220
Black Canyon Discovery Shopping Mall Jl. Kartika Plaza : (0361) 3700379
Sanur
Warung Mak Beng Traditional Balinese fish dishes. Jl. Hang Tuah No. 45, Sanur
Seminyak
Sambal Shrimp Seafood and international cuisine. Jl. Kayu Aya No. 6, 2nd Floor, Seminyak : (0361) 738389
Silversmithing Classes – Studio Perak Recommended by Lonely Planet. A relaxing place to explore your creativity and make that piece of silver jewelry you’ve been dreaming about! Jl. Hanoman, Ubud. : (0361) 974244 info@studioperak.com
Manik Organik Yoga Jl. Danau Tamblingan No. 85, Sanur : (0361) 8553380
Shopping
Perum Dalung Permai Pertokoan A.11 – A15, Kerobokan Kaja Jl. Raya Seminyak No. 17, Kuta Jl. Raya Campuhan No. 45, Ubud
Tour & Travel Agent
Tuban
Black Canyon Ngurah Rai International Airport : (0361) 8491805
Ubud
Abe Do Food prepared when you order, using 100 percent organic products from local farmers. Jl. Tirta Tawar No. 43, Kutuh, Ubud : 0813 380 21855
Activities Courses Dance Lessons Dance for life. Jl. TangkubanPerahu No. 100x : (0361) 7452045
Perama Tour & Travel Bali, Lombok, Flores, all over Indonesia. Easy and safe at a reasonable price, all for your convenience. Head Office Jl. Legian No. 39, Kuta : (0361) 751551, 751875, 750808 www.peramatour.com
Nirmala Supermarket Jl. Uluwatu II no. 10 Jimbaran - Phone (0361) 81470919 Jl. Uluwatu Ungasan - : (0361) 705454 Jl. Uluwatu Pecatu - : (0361) 7472303 Jl. Uluwatu II no. 10 Jimbaran : (0361) 81470919 Jl. Bypass Ngurah Rai 81 Jimbaran : (0361) 4729081
Yoga Bikram Yoga Istana Kuta Galleria Blok VL No. 12 Jl. Patih Jelantik, Kuta : (0361) 769040
Papaya Fresh Gallery Jl. Mertanadi, Kuta
Where to go
Prego Birthday Bash
Celebrate your special day surrounded by family and friends in the fun-filled ambience of Prego. The Westin Resort Nusa Dua : (0361)771906 E-mail: dining.bali@westin.com
Tjakra 7 Spa
Pullman Bali Legian Nirwana Jl. Melasti no. 1, Legian : (0361) 762500 pullmanbalilegiannirwana.com
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2 U Paasha 2nd Anniversary Promo
Until May 31 Book your stay now! U Paasha Seminyak Jl. Laksmana No. 77, Seminyak : (0361) 8465977 E-mail: reserve@upaashaseminyak.com
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Menjangan Island SINGARAJA LOVINA
Pulaki Gilimanuk
Mt. Sangiang
Mt. Batur Mt. Musi
West Bali National Park
Besakih Mt. Agung
NEGARA Ubud
Pura Rambut Siwi
AMLAPURA BANGLI
Sangeh
KLUNGKUNG
TABANAN
GIANYAR Tanah Lot Kerobokan
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DENPASAR
Canggu 5 3 Seminyak Legian 1 Kuta Ngurah Rai Int’ Airport
Jimbaran Pura Luhur Uluwatu
Sanur
Benoa
Pura Batu Madan
Penida Island
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Nusa Dua
MÉTIS Restaurant, Lounge & Gallery Bali
French Mediterranean dining in a heavenly setting, an uber-chic lounge serving scrumptious tapas and cocktails, complemented by top-notch entertainment. Jl. Petitenget no.6, Kerobokan : (0361) 4737 888 E-mail: info@metisbali.com www.metisbali.com
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Gutterdust: 35mm Film Exhibition May 27 From 6 – 8 p.m. Crate Café Jl. Batu Bolong No. 64, Canggu
May 28, 2015
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Sight
S
trawberries are undoubtedly one of the most popular fruits in the world, famed for their juiciness, sweetness and bright red color. The fruit, as well as its flavor and fragrance, is found widely in foods and beverages, perfumes and cosmetics. While strawberries are associated with the cooler climate of Europe, they are also cultivated in a number of places in Bali, including the hilly area of Bedugul in Tabanan regency, some 60 kilometers northwest of Denpasar. There are several popular tourist destinations in the area, such as the botanical garden, Buyan and Beratan lakes. Meanwhile, the strawberry gardens and associated restaurants can be found in Banjar Taman Tanda in Baturiti, where visitors can walk through the gardens and pick plenty of ripe strawberries. Strawberry plants require around eight to 10 hours of full sunshine per day, as well as acidic, fertile, weed-free soil. One local farmer commented that the strawberries had to be grown on raised beds in properly maintained soil for high-quality yields. Noting that he used this method, and kept to organic practices, the farmer said he could produce around 15 to 20 kilograms of strawberries per hectare. Visitors wandering through the fields to pick the fresh fruit straight from the plants have to pay between Rp 40,000 (US$3) and Rp 60,000 per kilogram. Considering that strawberries are an excellent source of vitamins and other nutrients that boost health and physical beauty, this may well be worthwhile, especially as the hills of Bedugul enjoy much cooler weather than the south of Bali.
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May 28, 2015
Strawberry
picking in Bedugul Words and photos Agung Parameswara