Northern Living: 2015 March

March 2015 Volume 8 | Issue 19

ART OF NOW

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Vertis North welcomes you to a captivating new landscape.

Blissful. In Quezon City’s enterprise capital, Alveo Land reveals High Park’s second tower, presenting more refreshing opportunities for living. Elevating the city’s green experience, a residential address reshapes the urban landscape with imaginative amenities. From Vertis Park to invigorating landscaped decks, homes flourish with the vibrancy of nature, enriching life at the core of a dynamic city.

Intensifying each moment with new heights on living, your place at the center of life awaits.

(632) 848 5100 | www.alveoland.com.ph Visit our Vertis North showroom at the 3/L TriNoma, North Triangle, Quezon City

TLS T1: 14-04-010 | TLS T2: 15-03-004 HIgH PArk wILL rISE AT VErTIS NorTH, NorTH AVENuE Cor. EDSA, NorTH TrIANgLE, QuEzoN CITy. ProjECT ComPLETIoN: T1 3Q 2019 | T2 3Q 2020. BuILDINg ImAgE IS AN ArTIST’S PErSPECTIVE.

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CONT ENTS

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29 COVER STORY Dan Matutina proves that art isn’t all about aesthetics and can become a medium for social change

GROUP PUBLISHER BEA J. LEDESMA MANAGING EDITOR BEVERLY DALTON ASSOCIATE MANAGING EDITOR DENISE DANIELLE ALCANTARA EDITORIAL ASSISTANT PRISTINE L. DE LEON CREATIVE DIRECTOR NIÑA MUALLAM GRAPHIC ARTIST DANICA CONDEZ

MARCH 2015 02 HEALTH Simple household items with the most extraordinary uses

08 NORTHERNER Director Jerrold Tarog’s acclaimed indie films were born out of his love for music

04 BEAUTY Cosmetic enhancements now come in the form of tattoos

20 FEATURE An undercurrent of rebel nostalgia runs through the designs of Proudrace

05 FIXTURE How simple patterns are becoming the benchmark of luxury

55 RECIPE Surprise yourself by cooking something unusual in the kitchen Cover photo by Charles Buenconsejo

EDITOR’S NOTE

Breaking the habit

We are all creatures of habit. This strict compliance to routine and sticking to what we already know do have its benefits. After all, developing good habits is progressive. But what people forget is that habit formation also creates a tall wall between the familiar and the unfamiliar. In this issue, we invite you to put your guard down and cross over to see the peculiar.

Take, for example, the common use of kitchen ingredients like ginger juice, which is usually associated with soothing a sore throat. We’ve stepped away from the norm and discovered new ways to use ginger juice and other household items to better your health. In the kitchen, take a break from tradition and create

something new for family and friends with a rare delicacy. Also, redecorate a room with fixtures that are strangely charming and bizarre enough to start a conversation with a houseguest.

Finally, discover the art of illustrator Dan Matutina who continues to expand the very potential of his mind.

He shares that his biggest fear is not changing. “Creativity should always evolve,” he says. As he continues to step out of his comfort zone when it comes to design, may it inspire us to break habits, especially bad ones, and live with an open mind and to remain curious of activities and things we have not tried and people we have not met before.

Talk to us on Facebook and you just might win a special prize from us.

Visit www.facebook.com/northernlivingmagazine now. Follow us on Instagram and Twitter at @nlivingph. We’d love to hear from you.

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CONTRIBUTORS WRITERS CECILE BALTASAR, ISA ALMAZAN MARBBIE TAGABUCBA, SAMANTHA RAMOS-ZARAGOZA, PAULINE MIRANDA ILLUSTRATORS LEE CACES, MARA GONZALES STYLISTS EDLENE CABRAL, SAM LIM, SAM POTENCIANO HAIR AND MAKEUP CHUCHIE LEDESMA, ARIES MANAL, CAMILLE VILLARUEL PHOTOGRAPHERS CHARLES BUENCONSEJO, KAITY CHUA, SAM LIM, SHAIRA LUNA, RALPH MENDOZA, ARTU NEPOMUCENO, JOSEPH PASCUAL, PATRICK SEGOVIA, JILSON SECKLER TIU COPY EDITOR SEPTEMBER GRACE MAHINO PROOFREADER CESCA VIZCONDE EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO CUSTOM ASSOCIATE MANAGING EDITOR PAM BROOKE CASIN PROJECT COORDINATOR RENÉE ESPENILLA EDITORIAL ASSISTANTS PAULINE MIRANDA, KRISTINE FULGENCIO ACCOUNT EXECUTIVES SHANNA MALING, INA MATEO GRAPHIC ARTISTS AUBREY PORCIUNCULA, ROI DE CASTRO, TEJ TAN, YAYIE MOTOS, JAYCELINE SORIANO PRODUCTION MANAGER NOEL CABIE PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST JR LAROSA BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ FINANCE ADVISOR AND TREASURER J. FERDINAND DE LUZURIAGA LEGAL ADVISOR ATTY. RUDYARD ARBOLADO HR STRATEGY HEAD RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA ALCANTARA SVP AND GROUP SALES HEAD, INQUIRER GROUP OF COMPANIES FELIPE R. OLARTE SALES DIRECTOR MA. KATRINA MAE GARCIA-DALUSONG KEY ACCOUNTS SPECIALIST ANGELITA TAN-IBAÑEZ ACCOUNT EXECUTIVES ABEGAIL GINAGA, ANDIE ZUÑIGA, SARAH CABALATUNGAN, ALETHEIA ORDIALES SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, MARA KAREN ALIASAS

This magazine was printed responsibly using recycled papers with biodegradable inks.

HEALT H

OUT OF THE ORDINARY

Common goods that are more versatile than you think TEXT CECILE BALTASAR ILLUSTRATION MARA GONZALES

There’s a kind of geeky thrill that comes with discovering new ways to use items that you’ve always thought were good for only one purpose. Using an ice cube tray to organize your earrings or planting a cactus in an old kettle—rethinking common items makes running the home much more fun as you discover unusual ways that ordinary items can help you feel, look, and even smell better.

Sea salt as toothpaste It’s natural and easy to use. Just dab some sea salt on your toothbrush before brushing your teeth. If you’re worried about abrasions though, dissolve the salt in a bit of water, dip your toothbrush in the saltwater, and brush away.

Clear nail polish as envelope sealer It doesn’t just make your nails pretty; it can also save you from one unhygienic practice. Instead of licking envelopes Deodorant as a blister buster Rub some deodorant—either in clear gel or stick—on the closed, paint some nail polish on the part of the envelope spots of your new kicks that you think will give you blisters. with the dry glue. Possible germ infestation on your The deodorant will ease the friction on the tight spots in your tongue, averted. shoes and save your toes from suffering the whole day.

Used teabags as remedy for puffy eyes Don’t throw away those teabags just yet. Put them in the Ginger juice as burn ointment Your first step: prepare ginger juice. Simply grate a piece of refrigerator instead. They’ll be ready for use after about half ginger and squeeze out the juice. Dip a fresh slice of ginger in an hour being chilled. Squeeze out the extra liquid so that the juice and rub it on the affected part of your skin at least the teabags don’t drip, and immediately place them over twice a day. Ginger’s antioxidant compounds ease the sting of your eyes. The caffeine content of the tea helps shrink blood burns and, after about three months, can help scars fade away. vessels, taking care of the puffiness. The tannins in the tea further tighten and soothe skin.

Bean bag toys as cold packs Is it hard to get your kids to sit still while you hold an ice pack Apples as breath fresheners in place on the fresh bump on their heads? Make your ice Got no time to brush your teeth before a meeting? Munch pack cuter. Leave small bean bag stuffed toys in the freezer in on an apple instead. Apples are rich in polyphenols, which a Ziploc bag, then take them out of the bag to be used as ice can break down compounds that make certain food—garlic, for instance—smell as bad as they taste good. packs in the next bumpy emergency.

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BEAUT Y

PRETTY UNCONVENTIONAL

Cosmetic innovators create groundbreaking makeup enhancements TEXT BEVERLY DALTON ILLUSTRATION LEE CACES

Tattoos remain a peculiar art form that piques human interest. Newbies to this craft start off with the most common and acceptable tattoo zones on the body such as the arm, ankle, or the lower back.

But apart from this body art’s increasing popularity, its cosmetic benefits are also emerging. New innovations on cosmetic tattoos are on the rise as women do away with the daily hassle of makeup application. The benefit: it never runs or smears.

hair, only fixed and seemingly plucked.

These 3D brows look so natural and defined-it seems that they have been freshly brushed with a spool.

Permanent eyeliner This kind of cosmetic tattoo is done not necessarily to create dark lines around your eyes but to define the eyelash base, giving it a fuller and thicker appearance. Kohl liners available at beauty counters can actually accentuate the thinning lash line instead of plumping it up, whereas this permanent cosmetic enhancement 3D eyebrow The result of over plucking is definitely gives the eyes a brighter and more open not pretty. Thank goodness eyebrow look. It also appears natural and doesn’t tattoos now come in 3D, the latest look “added.” Plus, you can go to sleep, innovation in cosmetic enhancements. swim, and even sweat without having Brows will no longer look like a thick to worry about raccoon eyes. frame on top of each of your eyes.

Instead, three-dimensional brows Permanent lip makeup resemble a real pair with real-looking Cosmetic enhancements for the lips

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today isn’t just about creating a longlasting color. Lip enhancements have extended to creating fuller, more defined lips. This kind of tattoo uses soft mineral pigments infused onto your lips with an airbrush effect so all you’ll need to do is add a dab of lip gloss and you’re good to go. It gives a smoother effect better than your Chapstick, and can take years off your appearance.

Blush contour When you hear of permanent makeup, blush rarely—or, most times, never— comes to mind. But although treating the brows, eyes, and lips are still in demand, women are slowly becoming curious about permanent blush. A permanent blush naturally contours the cheek area for that healthy glow, and soft color pigments of your choice are used for a youthful effect.

FIXT URE

AFTER NORMCORE

The consequences of being trendless TEXT ISA ALMAZAN ILLUSTRATION DANICA CONDEZ

In between the sky-high heels and grandiose prints and patterns, a reversion to the simple has captured the world of fashion with Céline as its reigning queen and younger labels such as Mansur Gavriel and Acne following suit.

Locally, we look at the direction of independent brand Basic Movement, which has made the genderless dressing a little more delectable, sexy even.

Heels are at their lowest as Birkenstock and its various subversions dominate the Spring 2014 runway collections.

Take cue from Houghton, Edun, Trinka Turk, and Shades of Grey by Micah Cohen wherein the classic German footwear is paired with matching stark whites, plain blacks, and neutrals in silhouettes that hardly go out of style.

There is, what seems to be, a return to luxury but in an understated style. And as it makes its way out of the runways and into the streets, more and more people are opting for the classic clean cuts, easy wear, and comfortable shoes. Trends come and go, leaving you with a closet full of last season’s best and most wanted. This anti-trend trend is not just this season’s latest offering. It is as much a respite for high fashion as to the everyday lads and lasses. This is where we can blur the line of who’s who and what’s what based on aesthetic and return to form and function without sacrificing beauty and elegance.

New York-based trend forecasting collective K-HOLE coins this as Acting Basic, the turning away from the fringes

that has been saturated by the desire to be different. Wherein in trends matter little against sustainability and timelessness, we find simplicity. And Jean Touitou, CEO of Parisian atelier A.P.C. known best for its minimalist and elegant design, draws a line between ‘normcore’ and ‘simplicity.’ Defining true simplicity as sublime, we come to the understanding that despite its lack of elaborate and ornate qualities, it is in fact deserving of marvel and revere.

In a world of excess and contrived diversity, the way to only stand out is to be the fussless version of ourselves. This is where we find ourselves returning to the classic standards of fashion such as Charriol’s tennis bracelet, Yves Saint Laurent’s strappy Mary Jane, Chanel’s tweed jacket, Tiffany’s necklace of Akoya cultured pearls. Graduating from its signature everyday normalness, this basic movement is indeed returning to luxury and into another echelon of style.

The preoccupation for rebellion has run dry and the waters are making its way in the direction of nonchalance.

Simplicity has allowed for a blank space wherein you can wallow on the basicness and by that very drowning in ecru, you come up with more breathing air to be you.

And maybe that’s the point of it all: make a person pick their 10 basic pieces and you’ll find out who they really are. Isn’t that a saying of some sort? If not, it should definitely be an adage.

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NORT HERNER “I came across a quote from Stanley Kubrick, ‘Films should be like music, it should be a progression of emotions,’” Tarog shares.

SCENE ZONE

Director Jerrold Tarog likens film to music: an impactful narrative of emotional progression TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY JOSEPH PASCUAL

Unfamiliar to the vicinity, we drove along the confusing streets of San Juan to find Jerrold Tarog’s den. Driving around twice, we spotted a threelot building that seemed to be for commercial spaces. As we entered the premises, the first thing one would notice is the evident scent of paint. The walls were bare and there was hardly a piece of furniture in sight. It was Jerrold Tarog’s new production house.

When asked what he does exactly, he answered, “the usual kapag independent: directing, scriptwriting, music [scoring], editing, and sound designing.” He can practically execute everything that is required to create a film. But he did not grow up wanting to be a filmmaker in the future.

Common folk would know Tarog as an award-winning director because of his still sold out screenings of Sana Dati and some several feature blockbuster films in the indie scene and horror films in the mainstream scene; however, his first love lies

in music. Unbeknownst, he loved playing the piano growing up and became a drummer of a band back in college—he was a music major then.

“I don’t go to gigs anymore. I get frustrated and envious whenever I watch so I decided to not watch anymore,” Tarog achingly shares one of his sacrifices when he got into filmmaking. But he swiftly follows up that he does not regret it at all.

He retells his story as if it was fate for him to discover the world of film.

“The college of music is located beside UP Los Baños’ film center. When I don’t have classes, I sit in and watch films—films with strange titles I’ve never heard. It gained my interest and enrolled in film theory classes.

Then I came across a quote from Stanley Kubrick, ‘Films should be like music, it should be a progression of emotions.’” He realized that film and music are similar in numerous ways. “Film and music are both timebased art forms. You compose music

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similarly to how you structure a plot.

It has the same number of acts and one should know when emotions should rise,” Tarog shares. Since then, he realized that he could make films as well—to tell stories through this total experience of the merging worlds of music, motion pictures, and dialogue.

“I want to create films like those of Pedro Almodovar and Alfonso Cuaron’s,” Tarog exclaims. That was his driving force to pursue a path in filmmaking especially in the indie scene. The intent was to tell stories that would defy those normally seen on the silverscreen. However, there is no dispute to the fact that it is hard to thrive in the independent scene because of budget constraints.

Sacrifices were made but with the help of luck, Tarog was able to put into use the scripts he wrote and the music he composed. “Opportunities will come your way but you should know what to do with that luck and when to seize it,” he shares.

NORT HERNER Jerrold Tarog is currently working on his first actionfilled history film Heneral Luna.

This is the biggest production he has done to date. It is scheduled to be shown on screen within the year.

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CR AF T

TRAIL OF GOLD

Traces of opulence painted on fragile vessels TEXT PRISTINE DE LEON PHOTOGRAPHY PATRICK SEGOVIA

PAINTED GLASS VOTIVES

What you’ll need:

Smooth-textured drinking glass Gold spray paint Masking tape Nail polish remover Cotton swabs Candle

Directions:

1. Cover the surface of the glass with tape, leaving only a bit of space that forms your desired glass design. Cover the inside of the glass as well so you won’t get any paint sprayed inside the votive.

2. Spray the gold paint on the tapecovered glass. Ensure that the gold paint is sprayed evenly on the exposed surface.

3. Leave the paint to dry for an hour before carefully removing the tape.

4. Refine the edges of the votive design with nail polish remover on cotton swabs.

5. Place the candle inside the glass and light it.

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FEAT URE

POPULAR CULT

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FEAT URE

How Proudrace’s rebel nostalgia went mainstream TEXT MARBBIE TAGABUCBA PHOTOGRAPHY RALPH MENDOZA

It pays to be true to yourself; just ask the nerds who have turned into tech moguls. Or Rik Rasos and Pat Bondoc, a stylist/retailer and an industrial designer, respectively, who founded Proudrace out of nostalgia for their rebel days.

The duo missed the sleek, oversized look they wore in their teens. “We used to wear this, why can’t we find it anymore?” With Rasos in charge of the design and Bondoc of the art, nostalgia led them to have clothes made, all in black, of course. Then they got carried away until there were too many clothes.

Thus Proudrace came to life, which first went online in 2010. The Internet has made the world a smaller place, which was how the now-defunct Singaporean store Black Market discovered the brand. Black Market requested to carry an entire collection, something Proudrace didn’t have on hand back then. Right away, Rasos and Bondoc

pooled all their savings and produced 15 pieces—a brave move for the duo—and the risk proved to be worth it. The collection sold out in less than a month, and soon, they were introduced to their international market.

In 2011, Rasos and Bondoc stayed in Singapore for a month to accommodate press requests, from shoots to TV interviews. They initially targeted only the skate and hip-hop kids, but the style set wanted in on this cult, too. Soon, pop stars from Hong Kong and Japan were photographed wearing Proudrace, uploading #ootds wearing the “Virgin” icon shirt and mesh tees. Proudrace’s statements are somewhat like inside jokes to the duo, like a favorite film: you either get it, like you’re in on this obscure reference, or you don’t and just find it catchy.

And then the Philippines finally took notice, thanks to the local presses. One thing led to another: editorials,

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FEAT URE Rik Rasos and Pat Bondoc looked into the past and wondered where their favorite teen fashion trends had gone.

features, more customers (all initially shocked by the reasonable price points), and a collaboration with retail giant Human. Showbiz personalities like Anne Curtis wore their embellished designs; “Notorious,” one jacket says. US indie music act Sky Ferreira also wore them at a Manila shoot. If you want to be edgy, you wear Proudrace.

“We’ve become slightly mainstream [actually]. We’re not quite Comme des Garçons, and I kind of want to keep us underground,” Rasos muses. “But if I want to make the brand grow, give more people jobs, we have to adjust to our market.”

Rasos admits to having tweaked a collection for this purpose. Japan’s streetwear community is Proudrace’s biggest market now, and the duo keeps an eye on their trends and the unique ways they wear their clothes for the pieces. Proudrace now focuses on unisex, everyday essentials like t-shirts and windbreakers. “Other than that, we’ve stayed true to ourselves. We translate [our observations] into our aesthetic, which is inspired by our experiences and memories from our youth, what we were wearing as kids.” This means a lot of black, though they’ve since experimented with white embossed typography on white shirts and neon retroprint on black nylon. “We keep up with what’s happening while we keep it Proudrace,” Rasos says, pointing out to experimenting with material

du jour, neoprene. “But black is really our color. Black says, ‘Don’t bother me, and I’m not gonna bother you’” he quotes Yohji Yamamoto.

Proudrace started 2015 by joining Via Sannio 20, a showroom for high-end contemporary labels in Milan, which launched the brand at Pitti Uomo, arguably the most important menswear platform. Rasos is understandably overwhelmed. “There aren’t even 10 of us in the company!”

Moving forward, Proudrace is looking back once more, but some things are going to change: the material and construction will be more luxurious, with a lot of fabric manipulation and textures instead of prints, though there will still be roomy silhouettes, Rasos reveals. He has also been listening to The Miseducation of Lauryn Hill, released in 1998, on loop, “again! I’m not feeling the new music. It’s just not working for me.”

Rasos has also looked at old pictures of the black-clad punk he was, taking note of what he was wearing as part of the design process for the brand’s new phase. “We want to go back to square one, to our first collection, when the palette was nothing but black,” he says.

Bondoc has a sore throat and unable to speak for this interview, but the mix of excitement and nervousness is evident in the two; we bet their teenage selves would be stoked, too.

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FEAT URE

“We’ve stayed true to ourselves. We translate [our observations] into our aesthetic, which is inspired by our experiences and memories from our youth, what we were wearing as kids.”

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FEAT URE

DRINKS SKULL AND BONES.

SCRIBBLER’S VICE A little tipple may have produced the best works of these American literary greats TEXT BEVERLY DALTON PHOTOGRAPHY KAITY CHUA

Drinking and Dreaming Orange juice with vodka was Truman Capote’s favorite drink.

“My orange drink,” as he liked to call it, is the perfect cocktail to be paired with a flakey croissant and a side of New York dreams. Capote’s Breakfast at Tiffany’s is remembered through the iconic Audrey Hepburn as Holly Golightly in the 1961 movie adaptation of the novel. The film opens with a dressedup Holly walking towards Tiffany’s display window on Fifth Avenue. She takes out a piece of bread and a cup of coffee, and looks through the window. The story unravels. A masterpiece told in flashback, Capote captured the spirit of the city of dreams. Because in New York, you can become anything.

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FEAT URE The Secret Drunk Gin is usually associated with Jay Gatsby, the tragic character in F. Scott Fitzgerald’s 1925 classic The Great Gatsby. The drink (called the gin rickey in the novel) appears in chapter seven­—in a tense setting where Jay and his love interest Daisy secretly flirt as they wait for Daisy’s husband to return with “four gin rickeys that clicked full of ice.” It’s only apt that it appears in one of Fitzgerald’s well-received novels. With a fetish for merrymaking, Fitzgerald preferred this same drink at parties he often attended. It’s because gin could not be detected in the breath. But with how people drank in the roaring ’20s, his party behavior would have revealed the truth.

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FEAT URE

The Careful Drinker Ernest Hemingway has a reputation to be quite the drinker. The truth is that he wouldn’t mix more than one drink at a time. His characters often imbibed the same cocktail he favored. But the martini was his go-to drink and, according to hearsay, each one he imbibed seemed drier than the last. One could only imagine Hemingway musing as Lieutenant Frederic Henry did in Farewell to Arms: “I had never tasted anything so cool and clean.”

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FEAT URE

Liquid Courage Little could be said about Sylvia Plath’s drinking habits. She did love a little sherry, as revealed in her unabridged journals.

But it was vodka that many associate with the writer. In her novel The Bell Jar, 19-year-old Esther Greenwood lands an internship for a magazine in New York. In the course of her experience, she breaks down and tries to recover. Is dear Sylvia disguising herself as Esther in the story? In one chapter, Esther joins her friend and some guys in a bar. Inexperienced, she orders a vodka. “Just plain. I always have it plain,” she adds.

Vodka has become a popular coming-of-age drink that didn’t taste like anything but assured to make one feel “powerful and godlike” as Esther would say. Perhaps it’s the kind of confidence potion the young ones think they need at that age.

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FEAT URE You Only Live Once “Don’t drink to get drunk; drink to enjoy life,” said Jack Kerouac. Although Kerouac wasn’t so particular with his alcohol, he did have a certain fondness for the margarita—a preference he picked up on one of his many trips through Mexico. In On The Road, Kerouac narrates the friendship of Dean Moriarty and Sal Paradise in an array of restless journeys all the way form New York City to Denver, New Orleans, and, of course, to his beloved Mexico. To drink like Kerouac, one must always be in the company of friends. A little tequila could spark up a conversation for the mad ones, the ones, as Kerouac phrased in his novel, “mad to live, mad to talk, mad to be saved … the ones that never yawn or say a commonplace thing...”

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COV ER STORY

DESIGN OF THE TIMES

Pullover, P1,899, American Eagle Outfitters, SM Aura Premier.

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COV ER STORY

“I quite like this quote by Edward De Bono, and I think it encapsulates the power of creativity: ‘There is no doubt that creativity is the most important human resource of all.’”

Button-down shirt, P2,990, Zara, Shangri-La Plaza Mall.

Shirt, P795, Forever 21, SM Megamall.

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COV ER STORY

Drawing the world only as he can see it, Dan Matutina gets real with his own surrealism TEXT SAMANTHA RAMOS-ZARAGOZA PHOTOGRAPHY CHARLES BUENCONSEJO

A dark speckled backdrop provides a canvas for mapped solutions to different problems.” Even before the calamity constellations, geometric images of planets, asteroids, and that struck Tacloban, Matutina had his eyes set on helping folds of time and space. In awe, a man peers at the expanse the government. He takes inspiration from global design firms IDEO and Frog, who work on social design concepts that mirrors the potentials of his very brain.

This work of Dan Matutina for HHMI Bulletin and for institutions. “I believe that if you want design to make Pentagram, titled “Mysteries of the Mind,” is in many an impact, it should be through the government because ways a depiction of the famed illustrator and designer. your work will [then] affect a lot of people. It could The restraints imposed on his angular illustrations find either be helping them design processes for government freedom in textures and context: a straddling of artistic agencies, create infographics for important information, or discipline and his passion for film, science, space, and even create a consistent brand manual.” Matutina was a partner manga and animé. The affable Matutina explains his works and creative director of Ideals Creatives, Inc., a social enterprise that delivers multimedia aren’t art per se, one reason being the communications solutions for causecommercial nature of illustrations oriented organizations. With Plus63, and designs. But that doesn’t mean “Design, in its most he aided in establishing Design he isn’t an artist: he has lent his talent basic form, is creating Co.Mission, a venture slated to to films, sculptures, installations, and “inspire people to collaborate for a other media, including social projects solutions to different better country.” he staunchly advocates. problems.”

The first Design Co.Mission event Growing up in Tacloban, Leyte, a in 2013 was a collaboration between province Matutina describes as rich in Plus63 with design studios Team folklore and epic, may have influenced his early penchant for drawing characters from comics and Manila and InkSurge. Each had to tackle a specific design storybooks. He has also long been keenly interested in challenge present in different industries. Team Manila created science and science fiction. He continued in this pace of the Aba-nig, numbers and letters incorporated into the banig storytelling and visual communication through the comic as a learning aid, and educational product packaging with strips he produced in school, until he enrolled in Fine Arts WiKahon and Latalino. InkSurge was tasked to strengthen at the University of the Philippines. “My parents were very culture through creating a brand image for the National supportive. They gave me art materials for my hobby when Museum, while Plus63 focused on health with Kindred, a I was [young]. When I was about to take up Fine Arts, they platform that connects donors and blood seekers. “I believe were a bit worried because back in the province, you don’t that creativity is an important tool in making a difference, in trying to make the world a better place. I quite like this quote really see a future in the creative field,” he shares.

He replaced watercolors and pencils with computer by Edward De Bono, and I think it encapsulates the power applications while studying in the university, and here he of creativity: ‘There is no doubt that creativity is the most realized what possibilities the future holds for the creative important human resource of all. Without creativity, there industry. His illustrations for Rogue and submissions to would be no progress, and we would be forever repeating the TerribleYellowEyes.com drew the spotlight to his works. same patterns,’” Matutina relates.

Soon after, he founded Plus63 Design Co. with Berns Apart from commercial projects, Plus63 has been busy Yumul and Rhea Alarcon, a design studio that has worked launching socially driven ones such as “People’s Budget with local and international companies for brand identity, 2014,” an infographic on how the government allocates our communication strategies, and designs and illustrations for taxes; a branded program for Cagayan de Oro’s youth for print and web. disaster preparedness in partnership with Japan Foundation; Before Plus63, however, Matutina has been pushing the and an exhibit with the Earth Manual Project showcasing wheels into motion for his passion projects. As a designer, “Forms of Recollection,” debris from natural calamities he reflects, “Design, in its most basic form, is creating transformed into furniture pieces.

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COV ER STORY “‘Where can you explore the farthest?’ That was the question that guided me in doing the illustration,” says Matutina (right).

The image is based on the scenes from Tacloban now. “A minimalist version of it,” he says (extreme right).

From Matutina’s projects, it’s easy to understand why design is a discernible tool for communication. In a commercial he co-directed for Manila Design Week, what first appears to be a clever tribute to people with pica disorder ends with the words, “We consume design everyday.

Eat well.” It’s an encompassing statement on Matutina’s philosophy. But he encourages everyone in the art field, not just graphic designers, to take part in civic activities. “If your work is able to talk and empathize with the audience, then it will have an effect on them,” he states.

Matutina’s social empathy emanates not from faultfinding but from his receptiveness and cordiality. He yearns for collaborations that result to new discoveries like Wander, a map and micro-guide on places to check out in the metro, or his hairy short film with Erik Matti titled Visuvius, where he was the visual consultant. From these, he has been able to find an outlet for his imagination without alienating the audience he wants to incite­ —something that poses its own challenges. “It is hard because you won’t even know if your work is truly original. Even if you think the work you made is your own, there might be another work out there that will look the same. As a creative, you just have to work harder—that’s the challenge. Creating relatable work is equally hard, but if you try to listen to your audience and study their behavior, then it’s possible to create work that will talk to them.”

It’s not just in exposing himself to numerous projects that hones his skills and keeps him in tune with current affairs; Matutina also finds pauses in creative thinking essential. The self-confessed turon critic says early mornings can’t go on without his favorite coffee, and a round of video games or web surfing is a welcome break in between work. He turns to eating, playing basketball, watching movies, or reading books for the needed repose. If his schedule allows, traveling has always been a source of stimulation for him. “All of these things are a big part of my work. Well, maybe not in terms of content, but these help me relax and keep me inspired,” he says. It is from these breaks that Matutina has been able to conjure projects that continue to arouse.

His exploration of his passion for science, for example, gave birth to his first solo show called “Into Space,” about a traveler who witnesses and documents the end of the world.

Here, Matutina dabbled in lamp and light installations and silkscreened prints. Apart from his ambitious personal projects, he persists to push the envelope in his commercial works and collaborations, not excluding social endeavors that are equally aspiring.

So what’s next for the designer? He’s eyeing an overhaul of imperative government agencies’ processes designed to help make lives supposedly easier. With the current situation of our country, we can certainly make use of such ingenuity.

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COV ER STORY Matutina did an illustration for the National Resources Defense Council’s animated video to show the different ways the organization has helped the environment (left).

He also did his own rendition of a “Responsive” smart home for the Samsung Smart Home publication used at the IFA in Berlin (below).

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COV ER STORY The Guardian “Death by Privacy.”

Matutina’s idea for this visual was to show a guy surfing a social networking website. “Instead of his webcam turned on, it’s replaced by a surveillance camera capturing his face and every move,” he says.

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COV ER STORY

GROOMING CAMILLE VILLARUEL.

“If you try to listen to your audience and study their behavior, then it’s possible to create work that will talk to them.”

Button-down shirt, P2,499, American Eagle Outfitters, SM Megamall.

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ST YLE

HAVE YOU FORGOTTEN A balmy summer day calls to reflect on the memories of yesteryears STYLING SAM POTENCIANO PHOTOGRAPHY SHAIRA LUNA

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ST YLE On Alicia: Frames, to order from Glasense Studio at glasense.studio@gmail.com. Floral mini dress, P1,995, Dorothy Perkins, Shangri-La Plaza Mall.

On Gabriela: Shift dress, P1,995, Dorothy Perkins, Shangri-La Plaza Mall.

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ST YLE

Earrings, P695, Mango Touch, SM Megamall. Emerald dress, P1,795, Dorothy Perkins, Shangri-La Plaza Mall.

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ST YLE

Turtleneck top, P1,290, River Island, SM Megamall.

Pleated skirt, P899, HerBench, TriNoma Mall.

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ST YLE

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SHOT ON LOCATION RESURRECTION FURNITURE AND FOUND OBJECTS GALLERY. MAKEUP CHUCHIE LEDESMA. HAIR ARIES MANAL. MODEL ALICIA AND GABRIELA AT IDEAL PEOPLE.

Hat, P1,189, Albertus Swanepoel x Bench, SM Aura Premier. Mock turtleneck, P699.50, and maroon dress, P1,599.50, both Shana, Robinsons Magnolia.

ST YLE Frames, P299, Sunnies Studios, SM Megamall. Crop top, P2,190, River Island, SM Megamall. Trousers, P1,395, Dorothy Perkins, Shangri-La Plaza Mall.

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ST YLE

On Alicia: Sweater, P1,595, and trousers, P1,395, Dorothy Perkins, Shangri-La Plaza Mall. Sneakers, P1,850, Converse, Gateway Mall.

On Gabriela: Sweater, P1,595, Dorothy Perkins, Shangri-La Plaza Mall. Paisley skirt, P1,199.50, Shana, Robinsons Magnolia. Sneakers, P2,995, Keds, Complex Lifestyle Store, Shangri-La Plaza Mall.

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7.25 x 10.indd 1

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COV MER ARKET STORY

PLAY FARE Queer shapes and a riot of colors make a simple room spring ecstatically to life

1

PHOTOGRAPHY PATRICK SEGOVIA

4 2 3

5

6

9 10

8

7

1. Polkadot canvas cushion cover, P595, Bleach Home, Greenbelt 5.

2. Cat paperweight, P369, Bleach Home, Greenbelt 5.

3. Bottle paperweight, P250, Bleach Home, Greenbelt 5.

4. Bellini reversible tray (medium), P5,500, Bungalow 300.

5. Placemat, P249.75, Bleach Home, Greenbelt 5.

6. Fish dinner plate, P550, The Wareshop, Bungalow 300.

7. Mixed media on woodblock, P400 each, Resurrection Furniture and Found Objects Gallery.

8. Bottle paperweight, P250, Bleach Home, Greenbelt 5.

9. Blue and white ringholder, P250, Bungalow 300.

10. Ring, P450, AC+632, Greenbelt 5.

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7.25 x 10.indd 1

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EATS Habib’s TurkishIranian chef, Shahin Hafezan, keeps the cuisine authentic by adopting ingredients and recipes from his home town.

IN THE LAND OF SPICE

This corner restaurant steadily gains the affections of foreigners and locals alike TEXT PAULINE MIRANDA PHOTOGRAPHY JILSON TIU

Names have always held significance in people’s lives.

Nomen est omen. Name is destiny, the Romans say, and even in literature the trope is evident: accompanied by a great change in a character’s life is his renaming. It is not much of a stretch to believe, then, that to name a restaurant Habib—my dear, beloved—is to destine the homey bistro for admiration.

Filipina Camille Hermoso and husband Turkish-Iranian Shahin Hafezan, owners of Habib Persian Cuisine, take turns in explaining their brainchild’s name. More than having a name that easily rolls off the tongue, it is a name that proves to be endearing. “Some words, only Turkish people know. Some, only Iranians know. But when you say, ‘Habib,’ everybody knows,” they remark.

Hermoso admits that the concept of their restaurant is not new. “We’re not the first,” she says, “but we are the best.” And with her husband Hafezan overseeing the kitchen’s operations every day, her confidence in the restaurant’s offerings are within good reason.

To ensure that each dish leaving the kitchen is up to par with the Persian palate, ingredients are flown in and handled

by Iranian chefs. The Filipinos on their staff, on the other hand, all have backgrounds in Persian cuisine and have been trained to perfect the Middle Eastern fare. “A Persian friend came here just to have our people learn how to cook

(the signature dish,) Ishli Chelo Kebab,” Hermoso shares, furthering her point. Habib prides itself with being the first in the country to serve the said dish.

Habib makes good of its promise to offer only the best.

The Ishli Chelo Kebab surprises the palate with the pleasant mix of beef and chicken in two meat rolls. Habib’s Delight, an appetizer consisting of a basket of pita bread served with hummus (mashed chickpeas), moutabal (roasted eggplant dip), and mirza ghassemi (aubergines seasoned with garlic and tomato bound together with eggs), on the other hand, lives up to its name as a bestseller and can satisfy on its own.

And for a more contemporary twist on Persian cuisine, the Persian Burger’s meat sandwiched between cheese, fresh lettuce, tomatoes, and onions in thick pita pockets are a healthier alternative to its American predecessor, but made tastier when drizzled with yogurt sauce.

Unlike the dark, earth tones commonly seen in most Persian restaurants, Habib offers a contrast with its white walls and minimalist Middle Eastern decor. This, coupled with the meticulosity of its food preparation, reflects the feeling of home that Habib aspires for. “It’s the same Persian food, but when you come to Habib, we want to give you the feeling that you are eating the food that your mother is cooking for you,” Hafezan comments. His wife then eagerly adds: “We want you to feel like you’re still at home.”

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EATS Apart from the usual Persian fare, Habib offers its take on the classic American burger: a healthier meal wrapped in lettuce and pita bread.

Habib Persian Cuisine. The Portal, Greenfield District, Ortigas, Mandaluyong City. 570-2185.

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Grab a copy now for only

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Your curated guide to the best new dining concepts in the metro Available in all leading bookstores nationwide

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EATS Backyard Kitchen + Brew provides that breathing space for students.

It is a place to relax as they put their academics aside.

THE UPTOWN BACKYARD

Backyard Kitchen + Brew is cooking up the ultimate college fare TEXT PRISTINE L. DE LEON PHOTOGRAPHY ARTU NEPOMUCENO

Consider this common wistful assertion: college years comprise the most unforgettable days of youth. Often, though, we need a venue to live them out. Chef Edward Buglia, for instance, had Tia Maria’s Cantina back in his college days, along with other famed food houses and watering holes serving as sites for his late-night exploits in Katipunan. “We feel like the hang-out places in the area have all closed down,” he now relates with some frustration. “So I figured, you know what? Let’s give them a new one.”

Backyard Kitchen + Brew was thus created, founded on last year’s frenzied hype for the locavore, riding the rustic wave, and spiked with some of the chef’s nostalgia. At the UP Town Center, within view of three schools up north—UP, Miriam, and Ateneo—Backyard declares itself as open territory, up for every student’s conquest. “Come in shorts; slippers, if you want,” chef Buglia invites. Here, the guiding laws are simple: loosen up and revel in everything tasty and comfortable.

The laid-back atmosphere prompts its guests to take a breather, be it from their books or from the heavy traffic ever brewing in Katipunan. Here, as the name aptly implies, it’s everyone’s backyard. “It’s very down-to-earth,” remarks chef Buglia. “Very rustic and very homey.” Recycled lamps and car plates hang from the ceiling. Their backdrop: walls made from salvaged wood. The furnishings look as though they’re stolen scraps from someone’s attic that were turned into makeshift décors for a spur-of-the-moment party.

“What would you eat if you would have a party in your backyard?” the chef asks. The restaurant cooks up a huge selection and, true to its name, it’s farm-to-table food but without strictly being a hundred percent organic. Here, offal finds its way to Nose-to-Tail Fettuccini: a meaty medley of pork cheek, chicken liver, beef brisket, and ox tripe. There’s the Salted Egg Chicken Skin Pizza, enticing enough with the golden yolk smacked in the middle of the crust, beckoning one to taste then—with the alternating flavors of tomato and cheese— faithfully delivering its promise.

Of course, any backyard get-together proves dull without its sandwiches. Their grilled cheese with pulled pork meal is worth a mouthful, its salty, sumptuous flavor complemented with creamy ricotta.“I’m extra proud of this,” says chef Buglia, as the meal boasts using local cheese made in one of the country’s biggest dairy farms. In fact, all their ingredients come straight from local farmers. Justifying the locavore craze—a matter of both pride and practicality—Buglia asserts, “Why import brands from the US when you can make them here?”

Even their drinks are made from scratch. Off the enormous bar that greets you immediately when you enter are their famed Backyard brews: flavored beers that range from salted caramel and butterbeer to passion fruit. There are hard liquors too for stronger kicks, and cocktails as fancier alternatives. Hang out and drink up. At the Backyard, after all, the night is young, no matter the occasion.

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EATS Their localized menu allows the restaurant to support Filipino farmers and suppliers.

Backyard Kitchen + Brew. 2F UP Town Center, Katipunan Ave., Quezon City. 0999-3666921. www.facebook.com/BackyardManila.

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EATS Aside from the original chocolate variant, there’s the Strawberry Daifuku Choco Cro and Choco Cro Marble.

FUSION FORWARD

The west and the east complement each other harmoniously in one dessert café TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY PATRICK SEGOVIA

Another food item has taken over the Philippine foodie scene by storm. Long lines, limited stock, and endless social media posts have contributed to the rave that is the Choco Cro. Everybody’s favorite dessert item, a block of chocolate is rolled into one buttery pastry dough, baked into flaky goodness even as it retains its chewiness, and then topped with roasted nuts for that extra crunch. Every item of Choco Cro is served fresh. Naoyuki Katayama, founder of Saint Marc Holdings, devised a way to produce fresh pastries every hour.

There is no question that St. Marc Café’s signature chocolate croissant is behind the food joint’s success and swift popularity. However, there is more to the café than its well-raved croissant. St. Marc Café is Japan’s counterpart to the Philippines’ huge coffee chains. But instead of serving coffee as its main product, St. Marc specializes in savory and sweet pastries and frozen Japanese desserts. A Frenchlooking bakery masks what is to be expected in their food: dark-colored walls, wooden and marble tables, and framed photographs adorn its walls. It has a substantial number of seats to cater to the large crowd expected every day.

Other versions of croissants are served with infusions of Japanese flavors. An example is their Strawberry Daifuku Choco Cro. Daifuku is a treat we know as mochi with red bean jam. The chocolate, strawberry, mochi, and red bean jam combined in a French pastry is one of their ingenious creations, perfectly blending Japanese and French flavors.

One of the newer additions to the menu is the Choco Cro Marble—a combination of white chocolate and matcha in one croissant. More savory pastries are also available any time of the day. Grab a quick bite of their Egg Salsa or Tuna Potato Danish in the morning or in between breaks.

Aside from baked pastries, a selection of parfait, a dessert that originated from France, is also offered. Their Choco Berry Celebration is indeed a celebration of flavors and textures in every bite. Just make sure to get every component—vanilla ice cream, chocolate syrup, sponge cake, custard pudding, strawberry dice, raspberry puree, corn flakes, chocolate stick, and vanilla softcream—on your spoon. Big enough to serve two to three people, their parfaits are huge and bursting with western and Asian flavors as every serving consists of at least seven elements.

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CHIC. SHARP. FORWARD. NOW ON PREEN.PH

NOLI SOLI Ad FP.indd 7

3/5/15 5:17 PM

EATS Long lines and full seating are to be expected during peak hours (right).

Aside from Choco Cros, savory pastries like curry bread and bacon cheese croissants are sold (extreme right).

The Classic Fuji is composed of a butter danish, vanilla soft cream, red beans, matcha powder, and black sugar syrup. (below).

St. Marc CafĂŠ. UGF Mega Fashion Hall, SM Megamall, Mandaluyong City. 531-8062. www.facebook.com/saintmarccafephilippines.

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RECIPE RECIPE

RARE DELICACY

An unconventional ingredient made simple and approachable TEXT, PHOTOGRAPHY, AND STYLING SAM LIM

RABBIT FRICASSE AND FETTUCCINE INGREDIENTS

1 medium-sized red onion, diced 130g thick-cut bacon, cut into lardons 300g of button mushrooms, sliced 1 whole rabbit 1 cup white wine 250ml of heavy cream 2 cups chicken stock 2 pinches of dried thyme 1 pinch of dried rosemary 500g fettuccine Extra virgin olive oil Parsley Salt and pepper

PREPARATION 1. Debone the rabbit and separate the legs from the rabbit loin. Set aside.

2. In a small stockpot, add chicken stock, salt, pepper, rosemary, a pinch of thyme, and half of your parsley. Bring to a boil.

3. Add the rabbit legs and reduce heat to a very slow boil. Poach for 45 minutes then set aside. Reserve the poaching liquid for later.

4. Meanwhile, roll the rabbit loin then cut into small bite size pieces.

5. In another stockpot, cook the pasta according to package instructions.

6. In a pan, add olive oil and sauté your

OPTIONAL: You can slice the rabbit kidneys and liver and sauté it in olive oil, season with salt and pepper for 40 seconds to 1 minute. Add it to your sauce towards the end.

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onions until translucent. Add bacon and continue sautéing until bacon changes its color. Add the mushrooms and a pinch of thyme and cook it for another 4-5 minutes.

7. Add the rabbit loin and legs then continue tossing until it changes its color. Deglaze with white wine and reduce to half. Add a cup of the reserved poaching liquid into the pan then simmer for 2 minutes. Turn off the heat. Add heavy cream and season with salt and pepper to taste.

8. Drizzle the sauce on your pasta and finish with some chopped parsley.

T HE GET

LOCAL LIBATION

Welcome the summer season with a bright and light tipple TEXT BEVERLY DALTON

As temperatures rise, our cocktail of choice also changes. In the past months, whiskey and rum warmed us up like the sun. But now, with summer in full blast, poolside parties, barbecue blowouts, park picnics, and roofdeck dinners are in order, and so is a refreshing iced tipple (or two) to cool the heat off.

Destileria Limtuaco, the oldest distillery in the Philippines that created spirits such as White Castle Whisky and Napoleon Brandy, heeds summer’s calling with its latest: Manille Liqueur de Calamansi, the country’s version of Italy’s limoncello.

The distillery chose the calamansi fruit because among all the local spirits and liqueur available, there isn’t any made with real calamansi—just calamansi-flavored ones. “The vision was to produce a product that can be promoted as a Philippine-made export product, something that we can be proud to call local. We also wanted to uplift the calamansi fruit because it is sometimes considered only as a condiment,” Distileria Limtuaco’s marketing manager Aaron Limpe-Aw says.

“The rind [of the calamansi] is used so the essential oils are released into the spirit and the essence of the fruit is completely captured in the liqueur,” he explains. The fruit is sourced from the calamansi capital of the Philippines, Mindoro. “We are able to work closely with the calamansi farmers of Mindoro to make sure they have a consistent buyer of their commodity,” Limpe-Aw says. As for the spirit base, vodka is used for that happy hour perfection. “Vodka is a spirit characterized as colorless, odorless, and flavorless.

Since we wanted to bring out the essence of calamansi, we went with this base.”

The bottle design, with its old-style cursive font and ribbed glass, stirs up nostalgia for the good old days, perhaps even as far as your childhood, as any fruity cocktail would most likely do. Its sweet and tangy taste is best paired with Filipino savory dishes like pork barbecue or grilled liempo. Also, if your foreign friend is looking for a local tipple, this would definitely be the perfect gift.

Rustan’s Supermarket, G/F Rustan’s Makati, Courtyard Drive, Makati City.

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