Southern Living: 2015 February by Hinge Inquirer Publications

February 2015 Volume 8 | Issue 18

NATURAL SELECTION

BUILDING MOMENTUM

IN MAKATI

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CONT ENTS

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

16 COVER STORY A strong nudge from life leads photographer Sara Black to pay reverence to her body in the healthiest way it deserves

FEBRUARY 2015 03 HEALTH Reap the fruits of good health by growing produce in your own backyard

08 CRAFT How plants can be both a measure of wellness and a decorator’s trick

04 BEAUTY Decoding product labels might just expose these beauty chemicals’ fatal secrets

10 SOUTHERNER Nicolo Aberasturi on the importance in aligning farming schedule with the universe

06 FIXTURE E-vehicles drive through Manila’s chaotic urban jungle

20 FEATURE With a digital grocery store, slow food and slow living become the modern movement Cover photo by Ralph Mendoza

EDITOR’S NOTE Natural Exploration When listing down the world’s natural wonders, Metro Manila wouldn’t really come to mind. With its urbanized structures, traffic jams, and intolerable pollution, anyone would be apt to think that we have a natural aversion to living green. After years of chasing progress, all the while, we’ve fallen prey to excessive consumerism. A fast-paced lifestyle has become the norm, and consumption is now a way of life, rather than a luxury. This issue, we offer the reversal. We trace nuances of a natural revolution

and usher these into the limelight. We discover places and people who champion back-to-basic practices, slow living, and organic food. There’s Nicolo Aberasturi, explaining how biodynamic farming is a movement towards a practical and a spiritual mode of being. The Green Grocer, an online store sourcing from the country’s farms, shows how technology can sustain a growing cult of organic produce. Ultimately, Sara Black, a beauty in her thirties, reveals how eating healthy can be the measure of living well.

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CONTRIBUTORS WRITERS CHINGGAY LABRADOR, AJ ELICAÑO, SEPTEMBER GRACE MAHINO, KAT PATIÑO-MARQUEZ, CHARLIE CARBUNGCO, BEVERLY DALTON ILLUSTRATOR TRISTAN TAMAYO STYLISTS EDLENE CABRAL, SAM LIM HAIR AND MAKEUP CHUCHIE LEDESMA, ANTHEA BUENO PHOTOGRAPHERS SAM LIM, RALPH MENDOZA ARTU NEPOMUCENO, CYRUS PANGANIBAN, CHOLO DELA VEGA COPY EDITOR SEPTEMBER GRACE MAHINO EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO CUSTOM ASSOCIATE PUBLISHER DAPHNE SEE ASSOCIATE MANAGING EDITOR PAM BROOKE CASIN PROJECT COORDINATOR RENÉE ESPENILLA EDITORIAL ASSISTANTS PAULINE MIRANDA ACCOUNT EXECUTIVES SHANNA MALING, HANNAH RAMOS, INA MATEO GRAPHIC ARTISTS AUBREY PORCIUNCULA, ROI DE CASTRO, TEJ TAN, YAYIE MOTOS 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.

FEEDBACK

A SENSE OF WONDER “Hi Guys! I just want to thank your entire team for having informative articles. You boost my knowledge with many things such as good restaurants which I am always on the hunt for. Kudos to all of you!”

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Ara Bettina Hamor

Great cover for the New Year! Kind of gives you the vibe of “starting anew” with the white theme and clean look. Would definitely go well if it expresses the same vibe all throughout 2015.

“I always enjoy reading Southern Living but what has always piqued my interest is the section ‘The Get’. It’s more about how the section was designed then the content itself - It’s cute in some way. Kudos to the layout!” - Jace Monje

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HEALT H

SOW, REAP, EAT

Enjoy the nutritious fruits of an earthy playground TEXT CHINGGAY LABRADOR ILLUSTRATION DANICA CONDEZ

Fred Armisen’s TV satire Portlandia makes fun of the current fascination with going locavore: the dream of the 1890s is alive in Portland. This backward step to backyard farming, locally sourced organic food, and homegrown crops has spread to all parts of the world, even in the most urbanized cities. If Manila’s growing number of weekend markets, farm-to-table restaurants, and artisanal-crafted goodies is any indication, then going back to the earth is indeed de rigueur. Going backyard has reawakened a new interest in farming—not just for the multitude of crops you sow, but for the health benefits that pure and simple seeds and their extracts have to offer.

Reproductive health for both men and women, immunity, and your heart and liver can benefit from these tiny powerhouses. Mix them in with some pure, tempered dark chocolate and sprinkle with some sea salt, and you’ve got yourself a decadent treat.

Sunflower seeds. No longer just for your fine-feathered friends, sunflower seeds have an incredible amount of vitamins to help overall health. Vitamin E helps combat UV rays and keeps skin glowing, magnesium calms the nerves and eases stress and tension headaches, and selenium fights off cell damage. All you need is a small serving (just 1/4 cup) to keep your heart healthy, too. Try sprinkling these onto yogurt and salads, or incorporate them into Grape seed. Skip the vino and go for the other good stuff homemade bread. this fruit has to offer. Grape seed contains antioxidants that can stave off cell damage and help with poor circulation Chia seeds. The Aztecs and Mayans were on to something and high cholesterol. Even hair can do with a dose of this great when they used this popular superfood centuries elixir; The Body Shop’s grape seed glossing serum promises ago. Chia seeds offer everything, from fiber and protein shine and gloss for your mane. to calcium and healthy fat, and even other vitamins that help us function and live well. A great egg substitute for Pumpkin seeds. These are fun to snack on and pack a most baked goods, these also amp up the fiber and protein nutritious punch: indulging in this tasty treat can amp content (and texture!) of everything, from your ubiquitous up your magnesium, manganese, protein, and zinc intake. green smoothies to fruit and coconut milk puddings.

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BEAUT Y

DECODING THE FINE PRINT

Why you shouldn’t miss out on reading the label of your beauty product TEXT BEVERLY DALTON ILLUSTRATION DANICA CONDEZ

Women love their cosmetics. Even the simplest person who likes to keep it natural sticks to a skincare regimen. All those beauty products found on bathroom counters aren’t just for vanity but are truly about taking care of oneself. The real concern is: Do you know what you’re actually putting on your skin, and are they safe? Here are some common ingredients and chemicals found in beauty products you should be wary of.

this chemical can be found in a lot of personal care products. SLS is responsible for making shampoo and soap foamy. It may cause severe skin and eye irritation. Where you can find it: Shampoos, soaps, and body washes

Formaldehyde This chemical is used to prevent bacteria growth in cosmetics. It is believed to be a carcinogen by The International Agency for Research on Carcinogens Parabens and has also been linked to cause allergic There’s a reason why “paraben-free” skin reactions and bronchitis. came up on the label of beauty products Where you can find it: Mostly in nail in the past years. If you’re not aware, it’s polish and hair coloring because beauty products with paraben are associated with breast cancer. This Fragrance chemical was actually identified in Fragrance is a tricky ingredient on biopsy samples from breast tumors. the label because most brands use it Where you can find it: Makeup, to mask a “secret formula.” Fragrance deodorants, shampoos, conditioners, mixes have been associated with and facial cleansers allergies, dermatitis, and respiratory problems like asthma. Sodium lauryl sulfate Where you can find it: Lotions, Also known by its acronym SLS, perfumes, shampoos and conditioners,

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body washes, and moisturizers Toluene Ever wonder why most OBgynecologists don’t allow pregnant women to have a mani/pedi? It’s because of the toluene found in nail polish. Toluene, a petroleumbased by-product, is often hidden in “fragrance” and can affect the functioning of the brain and the central nervous system. It’s dangerous for fetal development. Where you can find it: Most often in nail polish Talc This ingredient is often added in makeup to absorb moisture and provide a hint of sparkle. But beware, not everything that sparkles is good! Talc is considered a carcinogen and has been linked to ovarian cancer. When inhaled, it may even lead to the formation of lung tumors. Where you can find it: Powder-form makeup like eye shadow and blush

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FIXT URE

RIDE THE LIGHTNING

How e-vehicles are driving local transportation into the future TEXT AJ ELICAÑO ILLUSTRATION TRISTAN TAMAYO

Electric vehicles are growing in popularity both locally and abroad. What makes this case especially curious, though, is that this is not a completely new trend. Model electric vehicles were invented some time around the 1830s, and interest began to peak around the end of the century. It was only when Henry Ford helped initiate the mass production of faster (and cheaper) gas-powered vehicles in 1913, which boasted greater speed and operational ranges, that electric vehicles began to fade from public consciousness. But electric vehicles—or EVs, and you know it’s serious business when an acronym is coined—are enjoying a renaissance. Many factors can be cited as contributing to this back draft of interest: advancements in technology, the rapid depletion of the planet’s reserves of fossil fuels, even the growing awareness of environmental sustainability. EVs are seeing vastly increased use around the world, and the Philippines is no exception. Some of the most visible local electric vehicles are electric jeepneys, or e-jeeps, the first of their kind in Asia. The Makati Green Route uses them, as does Filinvest City in Alabang (with 20 units operational) and the Ateneo de Manila University in Loyola Heights, Quezon City (with four). The Philippine Utility Vehicle Inc. (PhUV), a major supplier of electric vehicles, is optimistic about sales for the future, targeting 500 operational units within 2015. While the numbers may seem

small, PhUV representatives remain optimistic that interest, production, and investment in the EV field will continue to rise, especially as generations of conventional jeepneys age towards eventual retirement and replacement. The e-jeep is far from alone, however. The Asian Development Bank, along with the Department of Energy, is pushing for widespread adoption of e-trikes, targeting 100,000 operational units by 2017, although the effort has been hindered by financial difficulties. The local Etro EV, Inc. has been credited as a pioneer with its homegrown Agila electric motorcycle, complete with a long-lasting lithium ion battery. Local manufacturers and suppliers of e-vehicles are rising in prominence and production, and a few foreign manufacturers have set up shop locally, too; the Philippines is quietly becoming a hub for EV technology in a way that few could have predicted years ago. Local infrastructure and policy are adapting, too. From commercial charging stations and the 2009 formation of the Electric Vehicle Association of the Philippines (EVAP) by industry players to the group’s advocacy for the passage of the Alternative Fuel Vehicles (AFV) incentives bills, it’s clear that we as a nation are changing with the times. Soon, it may no longer seem so strange to think that e-vehicles have been around for almost 200 years; it’ll be as if they’d been here all along.

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CR AF T

BLOSSOMING GARLANDS

Replace pinecones and pine needles with spring blossoms and blooms for a wreath you can keep the whole year round TEXT KAT PATIÑO-MARQUEZ PHOTOGRAPHY AND STYLING SAM LIM

WREATH FOR ANY SEASON

What you’ll need:

Succulents (choose a variety) Floral foam Mesh wire Gardening knife Pliers Wire cutter Hook NOTE: Make use of safety gloves while handling the mesh wire to avoid accidents.

Directions:

1. Using the pliers, bend the mesh wire into a tube that will house the floral foam. 2. Create a circular frame with the mesh wire tube, cutting the mesh where it’s necessary to allow bending. 3. Secure frame with additional wire. 4. Once frame is complete, soak the floral foam with water. 5. Remove succulents from pots down to the root. Using the gardening knife, shed the dangling roots from each plant and leave the main root or stem. 6. Arrange plants onto the wire and foam frame by puncturing the root or stem onto the flower foam. If necessary, use extra wire to secure the plants. 7. Once finished, hang wreath onto your door with the hook.

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SOUT HERNER “It bridges the gap between the spiritual and the physical. We believe in biodynamic farming; there’s a life force in plants and animals that the more you go with the flow of the universe, there’s a stronger life force in what you eat.”

ALIGNING WITH COSMOS

Apart from raising cows and pigs, Nicolo Aberasturi takes sustainable farming to another level TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY ARTU NEPOMUCENO

“Biodynamic farming is like horoscope. You don’t see it but you believe that there’s something. There’s truth; it exists but we can’t see it,” says Nicolo Aberasturi of the idea behind biodynamic farming. Aberasturi who is known in the cow farm business for a little over 20 years, was exposed to the idea of biodynamics when he and his wife enrolled their children to a school that champions Waldorf (or Steiner) education. “We have a small community market, which is in the Waldorf center here in Makati. Rudolf Steiner came up with Waldorf education and from that, biodynamic farming came about. So in the 1920s, he came up with a system that would grow produce, fruits and vegetables without using any kind of chemical and also integrated the process of planting and reaping with the calendar,” he narrates. This kind of farming method does not necessarily mean being supernatural.

Aberasturi passionately relays that, “It bridges the gap between the spiritual and the physical. We believe in biodynamic farming; there’s a life force in plants and animals that the more you go with the flow of the universe, there’s a stronger life force in what you eat.” He attests that plants are harder and much sturdier. With this method, life in soil is not only retained but also enriched—a solution for soil quality degradation because of the many chemicals the soil absorbs for speedier growing methods. Even the animals that eat their plant produce grow healthier and perform better. There is also a specific way of preparing food for their animals like cows. “We mix it with water and we stir it in a certain way that will harness energy from the universe. We stir it clockwise then counterclockwise; we create that chaos— because we believe that when there’s chaos, there’s order,” he demonstrates. The chain reaction does not stop in

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the quality of food that you eat but the quality of life that they live. “It affects your soul, the spiritual side in you. This is what ancient people believed in— food was their medicine. Somehow, the environment you can work simply falls into place. For example, working in the farm has been more peaceful with the positive energy that surrounds the place.” It is a challenge to explain the concept of biodynamics to the public unless they’re really interested. However, the increasing popularity of organic produce to consumers is a big step toward the acceptance of market-goers to this method. “People are asking more of cleaner food.” He also says that people want to read more. “There’s more information now going on. You read about it a lot,” Aberasturi eagerly smiles. “When you understand what goes behind it, it affects your whole lifestyle, the whole idea of organic now is really spreading [like] wildfire. People are into it.”

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SOUT HERNER

Nicolo Aberasturi opens a little store along Yakal street in Makati called Down To Earth, where organic meat produce and all-natural pasta sauces, spreads, and herbs are stocked.

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COV ER STORY

ALL NATURAL

Off-shoulder dress, Vania Romoff, info@vaniaromoff.com.ph.

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COV ER STORY

Of the many travels she has done, Sara Black’s journey to health and wellness has proven to be the most significant one TEXT SEPTEMBER GRACE MAHINO PHOTOGRAPHY RALPH MENDOZA

The naiveté of youth is what gives young people a lot of their power, as the promise of the future ahead is just too bright for them even to think about the time when they’re not so young anymore, when age, heredity, and the environment catch up with their follies. Model-turned-photographer Sara Black knows this sense of hubris well. A well-known name and face in a visual field where the beauty, health, and freshness of youth remain a strong currency, she admits to having had that certainty that she will always be fit and fabulous. “In my 20’s, my lifestyle was appalling: junk food almost every day. My body could burn all the carbs in the world, I was lazy, I ate whatever nasty food was in front of me because I didn’t want to think for myself,” she recalls. “And heck, all those chemicals and flavoring tasted awesome. Never mind the migraine after. I didn’t care enough to exercise either; only when I remembered to, not regularly like what the body really needs.” A strong nudge from life, though, made Black realize how shaky that belief is, how flimsy the illusion of being physically “invincible” is. Both sides of her family have a history of kidney problems, and her mother had to have a kidney transplant just a few years ago. “That helped generate more desire in me to be healthy,” Black says. It was just a preview, however, of a bigger health scare: a year after her mother’s operation, a general check-up revealed an unknown mass growing in Black’s breast. As her uncertainty about the nature of the tumor became too much to be prolonged, she took her doctor’s advice to have an excision biopsy. The mass turned out to be benign, but its presence was enough to start the wave change that Black took to be more in touch with her health. “When you’re faced with the cancer question in your 30’s, it’s difficult not to sit up and pay attention,” she reflects. “It’s always difficult to change your lifestyle, but the bottom line is you just have to suck it up and do it.” And that is exactly what she did: getting to know her body, what makes it tick, what makes it feel good, and what makes her feel more centered in it. It’s been nearly two years since she made the decision to undergo a 180-degree lifestyle change, and though far from the proselytizing type, Black is now an advocate of a healthier way of living; her fresh visage and trim physique are obvious proofs of its physical benefits. More than maintaining a youthful appearance, though, is the deeper kind of growing up that such a commitment has instilled in her. “That is so empowering, to take charge of your state of wellness.”

What kind of diet do you observe, and how strictly do you follow it? I don’t adhere strictly to a particular “diet” but take bits and pieces of wisdom from a variety of schools of thought in terms of eating. Over a span of time, I’ve tried and tested what works for me or what feels the best for my body. I find there’s no one-size-fits-all way to eat, but we really need to listen very attentively to how our bodies feel after we’ve had a meal and use that as a basis to tell if we should be repeating that food or not. There is also always new data and new fads for eating healthy, so I try to stay abreast or keep my eyes open for new ideas then try them out for myself. It’s a continuous learning process. For now, I loosely follow a diet that’s gluten-free and low in sodium. I did a food intolerance test two years ago at Life Science, which determined that I’m gluten intolerant, and the minute I cut that out from my diet, I lost 20 pounds of fat. I’m happy to report I’ve now gained 15 pounds of muscle and am at a much healthier weight. [As for the low sodium part] we have kidney disorders on both sides of the family so I try to limit my salt intake and religiously drink two to four liters of water a day. It’s a super hassle because [then] I have to keep peeing. And I have to bring a glass pitcher with me to work—I don’t like drinking bottled water since the bottles may be contaminated with Bisphenol A (chemical present in plastic). I also try to stay away from processed carbs, so brown rice, sweet potatoes, and bananas are my go-to carbs. I’m a blood type O, and I feel that I need to eat meat or protein. My main protein sources are organic eggs and chicken, sometimes organic free-range beef and lamb. I don’t eat much fish because of mercury poisoning, plus a lot of farmed fish have been treated with antibiotics or chemicals Almost every morning, I do a green juice—it’s not pretty. I’m not really particular about the taste; I just want to get a variety of veggies in there so that I am getting some of my RDA (Recommended Daily Allowance) at a potent dose. This morning, I had broccoli, cilantro, romaine lettuce, lemon, ginger, and watermelon. It didn’t taste so bad, actually. I try to rotate my veggies, something different every day, so the body gets a different treat. But like I’ve said, I loosely follow these guidelines. When I dine out with friends, I can eat in most places; I just try to make the smartest choices, or dissect the food and not eat the bits I don’t approve of. If I misbehave, I just try to do better in the next meal. There will always be cheat days—thank God for that—and I just try to balance the next day with green juice to detox. Lucky for me, too, that there’s a Juju Eats a

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COV ER STORY

“It’s always difficult to change your lifestyle, but the bottom line is you just have to suck it up and do it.”

Knee-length dress, Ivarluski Aseron, ivar_aseron@yahoo.com.

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COV ER STORY

SHOT ON LOCATION BLACKBIRD STYLING EDLENE CABRAL. MAKEUP ANTHEA BUENO.

Off-shoulder dress, Vania Romoff, info@vaniaromoff.com.ph.

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COV ER STORY

When it comes to health, Sara Black is dilgent with researching and reading. But apart from sifting through the available information, she listens to the rhythm of her body.

Long-sleeved button-down shirt dress, Joey Samson, joeysamson@ymail.com

few doors down from my studio, so I can have a hearty, filling beginning to gain more awareness on health, thanks to my salad when I’m at work. good friend, makeup artist Chechel Joson. She’s a beauty, fitness, and wellness guru, I swear! I have a lot to thank her for What about your fitness regimen? because she was really so patient—and still is so very patient— I rotate between CrossFit (at CrossFit Fort Box) and in sharing all that she knows and has tried for herself. running two to four times a week, so that takes care of my strength, stamina, and endurance. Then usually, on Especially when you were making lifestyle changes, Sundays, I do yoga at Yoga Plus and Urban Ashram, both whom or where did you look to for proper guidance also at The Fort—that’s my meditation for the week. I find and encouragement? it a good way to release all the stress so I’d be fresh for Aside from Chechel, most of my information is from Monday. I think it’s also important to have a more holistic research I’ve done online. You just have to be diligent approach to wellness, and I find that yoga has helped me with reading. I subscribe to this natural health newsletter develop more awareness between my body and spirit. I’m from Mercola.com, so daily, I have a feed of interesting still learning, though! and current health articles without having to lift a finger. I’m also very fortunate that I have an awesome view of the On other things I’m curious or need clarity about, there’s Makati Golf Club course from my window, so all I need to do always Google. It is challenging to sift through all the is open my window when I want to meditate with the green information out there, but it needs to be done. I’m also as my view. It’s so relaxing. a little wary of traditional Western medicine. It can help in certain situations, but a big portion of it is run by How long have you been practicing this lifestyle? generating a profit—not necessarily what is good for the I decided to make an abrupt change around September of patient. So I do get different opinions from doctors, but I 2013, but a couple of years leading up to this, I was already don’t treat what they say as gospel anymore.

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COV ER STORY

“It’s really been a collaboration of trying to grow my body in sync with my mind, emotions, and spirit. But generally, I would say I’m a happier, more centered human being.”

What was your game plan in making these changes not just one-off endeavors but rather a sustainable and lifetime practice? I found that I just have to develop consistency. Even if I don’t feel like doing something, let’s say making my green juice in the morning or working out in the afternoon, I just do it, and commit to it on a daily basis. Develop character. All of that really comes from that epiphany I had that now is the time to have reverence for my body. My body is a gift, and the best way to show my gratitude for that gift is to nourish it and develop it into the best it can be. Has Manila become better at helping people be more conscientious of their health and well-being? There isn’t any go-to super store here yet, like Whole Foods where you can get all your loot, so to buy all the stuff I need, I source from the DGM Organic at Market! Market! for my organic veggies and eggs; the Echo Store for beauty products, household cleaning, and some groceries; Healthy Options for beauty products, supplements, and also grocery items; thehealthygrocery.com for supplements and superfoods; Down to Earth for grass-fed meat, bacon, and butter; and Rustan’s for some organic produce and Pamora free-range chicken. [Sourcing for good and healthy food] is kind of timeconsuming but I’ve gotten used to it already. But I think it’s becoming easier and easier, with more and more people

desiring it. Let’s create the demand for healthy food so it can be profitable for businesses to invest! We will all benefit from that in the long run. What changes, from physical to mental and emotional, do you credit to your healthy lifestyle? It’s been a great journey so far in the year and a half of changing my lifestyle, and it’s difficult to dissect which changes are caused solely by being more attuned to my health. It’s really been a collaboration of trying to grow my body in sync with my mind, emotions, and spirit. But generally, I would say I’m a happier, more centered human being. That is something that I need to work on or grow with for the rest of my life though, so in many ways, I am just getting started! Have you been able to inspire friends and colleagues about the benefits of making that conscious effort? I really try to inspire other people to have respect for their bodies, though more through example and not lecturing [laughs]! I have three chat groups with assorted friends and family where I share what my health or fitness activity is for that day. So for instance, this morning, I sent a photo of what veggies went in my juice. Sometimes, they probably get annoyed at my feed [laughs]! But other times, they tell me to keep going, to keep inspiring them. We share what our workouts have been for the day, what food we’ve cheated with, even music, poetry, and inspirational quotes that are uplifting. And that all feels lovely.

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FEAT URE

A GREEN RETROGRADE

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FEAT URE Green Grocer’s Nikki Bharwani goes back to nature as she favors slow farming. With high hopes, she aims to change consumer and eating habits for a healthier lifestyle.

“These are just small steps to educate people, so they can slowly embrace the culture of [eating] healthy for themselves, not just because it’s a fad or because it’s [popular] to eat a salad.”

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FEAT URE

Thanks to technology, green living looks set for an overdue revival TEXT PRISTINE L. DE LEON PHOTOGRAPHY ARTU NEPOMUCENO

It’s hard to imagine the city having a lot of greens. With the press for urbanization within the last hundred years, the sight of trees and grass has since been effaced by concrete architecture; it’s almost natural to imagine the city set in grayscale. The speedy development of urban structures and the rapid rise of the digital space seemingly demand citydwellers to live a lifestyle just as hurried. But while the age of modernization has thrust nature far into the background, these days, technology seems to suggest the promise of its comeback. If we’re seeing the beginnings of a time when advancements restore the practice of green living, aiding the movement is a modest online grocery shop that offers healthy produce for those who welcome its revival. The Green Grocer was established in 2011, with a back story paralleling the trends of the time. “I used to be in advertising,” shares owner Nikki Bharwani. “It’s a very highstressed environment. I found myself diagnosed with ovarian cancer and stress [played] a major part in the disease.” While the therapies had been successful, it took a total break from high-rise buildings and corporate work for the real treatment to take effect. “I wanted to do something that wasn’t so high-stressed but also something that I believed in,” she says. Harnessing her knowledge on vegetable trading, she launched The Green Grocer, a business that delivers freshly-sourced produce to her neighboring homes. It wasn’t long until the name got around. Upon establishing its presence in the digital arena, local artisans and organic farms took notice and eventually asked to be part of the budding trade. The online store now partners with as many as six farms, sourcing produce from places such as Benguet, Bukidnon, Tagaytay, Negros, and Pampanga. “We get to know the growers as well. We are able to vouch for the quality and the integrity of [these] products,” remarks Bharwani. Nothing sprayed with pesticide reaches their stocks. The items are organic produce, harvested only a few hours before they find themselves on another buyer’s doorstep. “Some customers prefer produce that’s ripe and ready to eat. Other customers, they want the produce to ripen in their home; that’s what we prepare. We really try to get to know our customers well. I think there is value in this more personal [form of ] service,” shares Bharwani. While the enterprise might be regarded as a good business transaction, there remains something more personal and more humane in the process, that it could hardly be dismissed as simply a case of entrepreneurial merit. For a long time since the start of their operations, however, it was mostly foreigners who recognized and

supported the venture. “The Filipino market at that time was the type who wanted to feel their tomatoes first before they buy them,” Bharwani explains. Local folks were a little more hesitant; their apprehension in large part is due to their unfamiliarity with both the organic and the online trend yet also because of something more practical than that: the price of the produce. “Organic food, in general, is more expensive than conventional produce,” admits Bharwani. Notwithstanding all the highs of healthy living, cost inevitably remains an issue, so much so that it makes us question if good health these days is a luxury experienced only by those who can afford it. To this, Bharwani presents the classic fiscal equation. “If there’s a bigger demand,” she argues, “then the prices will go down. Hopefully, the movement grows and we’ll help more farmers—that’s also a way for it to become cheaper.” The growing popularity of the trend will potentially be its redeeming grace. If a greener way of living seemed like a far-fetched ideal before, a greater collective is now embracing the movement. “We’re seeing a growth, a movement in slow food,” says Bharwani. “There have been more establishments and more people that are interested in eating healthy. We’ve been getting calls from restaurants that are opening up and offering organic dishes. A year ago, you didn’t really have that.” Why green culture is only about to reach its modern heyday, environmentalists, political theorists, and even bloggers would be keen to offer an explanation. For The Green Grocer, the matter is simple: People are now more open to the organic culture they uphold because of the added access and appeal that the Internet renders to the trend. “People are getting better-versed with buying stuff online,” remarks Bharwani. Following the trend, The Green Grocer launched its new website last January, offering a more convenient way to order goods online. “It’s an information-based website,” she explains. “We’re setting up an e-commerce platform where it won’t be so complicated for them to purchase.” Now, the digital landscape provides a more accessible space where organic culture could grow and flourish. “These are just small steps to educate people,” says Bharwani, “so they can slowly embrace the culture of [eating] healthy for themselves, not just because it’s a fad or because it’s [popular] to eat a salad.” Whether green living is indeed just a rising trend or a re-emerging culture, there is one idea we can ascertain: that slow food is fast becoming the driving force behind this movement.

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ST YLE Coat, P8,990, Zara, Power Plant Mall. Bandeau, P195, Forever 21, SM Aura Premier. Trousers, P1,890, H&M, SM City Makati.

CALL OF NATURE In the middle of urban expansion, hints of the earth manage to fight for its stature in the modern world STYLING EDLENE CABRAL PHOTOGRAPHY CHOLO DELA VEGA

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ST YLE

Pullover, P1,290, Zara, Power Plant Mall. Sweater (tied on waist), P795, Forever 21, SM City Makati. Trousers, P1,650, Mango, Alabang Town Center.

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Fur vest, P8,950, and sleeveless top, P4,950, both Armani Exchange, Glorietta 4.

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EATS

Churreria La Lola offers the classic churros with a cup of Belgian chocolate. But according to the owners, local chocolate will soon find its way in La Lola’s menu.

SPANISH DELIGHT

Sticks dipped in chocolate take the limelight TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY GABBY CANTERO

The churro, the Spanish version of a doughnut, is not a snack completely foreign to Filipinos. Everybody loves the churros by Dulcinea, one of the few establishments that sell quality churros around the metro, then S&R started to offer churros topped with cinnamon. Today, churros are getting all the attention they can get, taking over social media with overeager people posting and raving about the crunchy and moist pastry dough enjoyed with a cup of decadent Belgian chocolate, the classic churros way. This is what Churreria La Lola offers—finally, a specialty store offering authentic Spanish churros. Here, long lines are to be expected from the time they open for business at 11 a.m. until the mall closes. Maybe it’s because it’s about time that a fresh new food concept opens at the lower ground floor of Power Plant Mall. “Churrerias are common kiosks scattered in almost every street corner in Spain,” describes Uri Singla, one of the owners of Churreria La Lola. Singla, together with two other partners, bring the common breakfast meal of the Spanish to the Philippines. “Here, Filipinos line up any time of the day. It doesn’t matter if it’s before a meal or for dessert. In Spain, we don’t usually eat sweet food before a meal,” he laughs. The churreria opened at a perfect

time: when everyone is at the mall doing their Christmas shopping, and grabbing a quick bite to eat is one of the best decisions to make, to keep them going for an entire day of ticking off things on the shopping list. With a sign fancied with big light bulbs and its long line of hungry customers, La Lola is hard to miss; it’s essentially a counter where you buy and go. Their packaging is also takeout-friendly: a big paper cone to be filled with logs of churros, with a flap on the side where the cup of Belgian chocolate is placed. There are also a few tables available for people who’d want to rest for a bit, drilled with custom-made holes in the middle where your cones of churros fit perfectly. Just a note: an order of Classicos is sold separately from its chocolate dip, which are available in sizes medium, large, and extra large. When dipping becomes a chore, why not purchase ready-made churros dipped with dark chocolate, the Chocochurros? Or go with Xuxos, the stuffed churros? The Xuxos come with different fillings: Nutella, dulce de leche, strawberry jam, or peanut butter. One order is a golden brown rod of airy dough stuffed with a generous amount of filling.

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EATS Filipinos, according to Uri Singla, love their sweets as much as the Spanish do.

Churreria La Lola. Lower Ground Floor Power Plant Mall, Amorsolo Drive, Rockwell. 0915-4129468. www.facebook.com/churrerialaloa

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RECIPE RECIPE

SOUP OF THE DAY

A hot bowl of something comforting and healthy to take the blues away TEXT CHARLIE CARBUNGCO PHOTOGRAPHY AND STYLING SAM LIM

CREAM OF CARROTS INGREDIENTS

6 carrots, large 4 potatoes 200g butter 1 liter chicken stock or water 1/2 liter all-purpose cream 1 onion 2 tbsp. of olive oil 2 tsp. flat parsley minced salt For garnish: Mushrooms Spinach Parmesan cheese

PREPARATION 1. Peel the carrots and potatoes. Cut them into small pieces. 2. Cut the onion into thin strips. 3. Prepare a pot and start to heat the oil. 4. Sauté the onion, carrots, and potato. Then, add the flat parsley. 5. Add the stock of water and wait until it starts to boil. 6. Add the vegetables to the pot and let it simmer until it softens. 7. Using a hand blender, blend the vegetables until it turns to orange. Then, add butter until it thickens. 8. After blending, get a fine strainer and strain the mixture. 9. Put it into the pot again and

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add all-purpose cream. Stir until it thickens. Add salt to taste. 10. For garnish, sauté some mushrooms and spinach, then place it on top of the soup. Then finish it with a little Parmesan cheese.

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T HE GET

UNFOLDING POSSIBILITIES A reason to create more bike lanes in Manila TEXT BEVERLY DALTON

Sometimes when you can’t find what you’re looking for, you just have to make it yourself. That was what one of the founding members of NYFTI bikes did when he was in search for the best folding bicycle. The result: A handmade, full-size geometry bike with the smallest fold volume, and that only weighs 11 kilograms. Although cycling around the metro as a means of transportation is still under the radar in Manila, co-founders of NYFTI bikes Carl Mamawal, Isidro Marfori III, and Miguel Marfori might just change the commuter’s perspective. Inspired by current foldable bikes out there, the NYFTI is proudly and 100 percent Filipino. The eight-speed gears, reliable breaks, and 16-inch wheels grant commuters a ride that’s like biking in the park. With a speed that can go up to 20 kilometers per hour, it’s easy to get to a destination that’s three kilometers away in just five minutes rather than going through traffic for 30 minutes. Its three-fold design, which you can fold in about 20 seconds, seamlessly fits into the bus or the MRT train, and can be easily stored in the car or at the office. Small trainer wheels are placed at the back of this hand-brazed and steel-framed foldable bike to allow you to roll it like a cart. If you’re doing chores and you’re not one to lug it to the grocery, the bike can be folded and parked. Our hope now lies on the MMDA to open more lanes for cyclists as NYFTI makes its way to commuters and bike enthusiasts out there.

NYFTI. 0917-8783237. www.nyftibicycles.strikingly.com. info@nyftibicycles.com.

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