Do you know how many varieties of bananas you have in your locality? During Chef Lao's trip to the local market in Cagayan de Oro City last October 9, he was able to buy three varieties that came from the neighboring municipalities, such as saging tindok from Talakag, Bukidnon, sab-a from Lagonglong, Misamis Oriental and cardava or kadisnon.

Laorence Castillo, fondly known as Chef Lao, who is one of the founders of Gulay Pa More movement that is promoting local and traditional foods, was one of the resource persons during the stocktaking workshop on traditional food systems held last October 9-11, 2024 with Indigenous communities in Bukidnon and Misamis Oriental. This event was generously hosted by the University of Science and Technology of Southern Philippines (USTP), as part of our ongoing partnership.

During his presentation and demonstration, he shared how food plays an important role in shaping and keeping local cultures and practices. For example, the tabon-tabon is a distinct ingredient for kinilaw (fish ceviche) and it is unique to the preparation style in Northern Mindanao. The different types of local vinegar and citrus reflects the vibrant culture of eating raw foods in the country. Local foods are one of the indicators of biodiversity, something that we should protect and promote. The proliferation of GMO-based and processed foods, and fast-food culture have removed us from knowing and appreciating our own food sources and local recipes.

He added that in the Philippines, there are as many as 4,000 local rice varieties. But currently, there are only around 2,000 varieties of rice available. Some Higaonon and Menuvu communities in Misamis Oriental and Bukidnon respectively, are keeping their traditional rice seeds. This is an ongoing initiative as they increase efforts to keep and revive their own traditional foods.

Chef Lao prepared Tindok at Lutya sa Latik at Pinipig (Banana and Taro with Sweetened Coconut Milk and Pounded Rice), Burong Bigas at Manggang Paho (Vegan Fermented Rice on Mangoes) and Kulawo na Puso ng Saging sa Tuba at Biasong (Boiled Banana Blossom in Smoked Coconut Milk with Coconut Vinegar and Local Citrus). His menu demonstrated that vegetable-based recipes made with local ingredients are delicious, and can be easily prepared.

This World Food Day 2024, let us be aware of, and patronize the variety of local foods that abound in our own communities. Bringing back traditional and local food sources and supporting local farmers will be the key to ensuring nutritious and good food for all remains accessible.