08/05/2026
We had the pleasure of welcoming the Gastronomy students from the Center for International Studies at UP Diliman together with Sir Rae Macapagal here at Log Cabin Sagada.
Over a table filled with smoked meats, ferments, preserves, hot sauces, and meads, we shared stories about mountain cooking, preservation, and the traditions that continue to shape Cordilleran food culture. From sauerkrauts and pickles to cured meats and local honey, it became a meaningful exchange on reducing waste, working with the seasons, and honoring local ingredients.
Always grateful to connect with students, educators, and passionate food advocates who continue to celebrate Filipino gastronomy.
