In a world that moves fast, something valuable is fading from our kitchens—the taste of ingredients once central to Filipino cooking. This is the story of the Slow Food Philippines Terra Madre movement and why it matters more than ever.
Take kadyos, the purple pigeon pea in KBL (Kadyos, Baboy, Langka). Or batwan, the tart fruit that gives Ilonggo stews their distinct tang. In Ilocano cuisine, pasyotes—also known as epazote—is a key herb used in Vigan’s chicken pipian, where it lends a distinct, aromatic layer to the dish. In Bohol, asín tibuok—an egg-shaped, hand-crafted sea salt—is now a rare find outside coastal communities. Slowfood Philippines Terra Madre aims to safeguard these ingredients.
These ingredients are more than food. They are part of our edible heritage, passed down through generations. But today, climate change, rapid urbanization, and the dominance of processed food threaten their survival.
To protect them, the global Slow Food Movement created the Ark of Taste—a living catalog of endangered foods from around the world. More than 60 ingredients from the Philippines now appear on that list. Among them are native rice, heirloom fruits, local vinegars, cacao, and spices—all tied to regional identity. The efforts of the Slowfood Philippines Terra Madre are crucial in these initiatives.
Ark of Taste and the Slow Food Philippines Terra Madre Mission
The Ark of Taste documents ingredients, but more importantly, it preserves their stories. Each entry highlights a food with cultural, nutritional, and historical value. In the Philippines, this includes adlai, tapuy, and itik ti Cordillera—foods at risk of disappearing unless people continue to grow, cook, and celebrate them.
Preservation isn’t passive. It takes action—through celebration, education, and community. That’s where Terra Madre Asia & Pacific steps in to expand the work of Slow Food Philippines Terra Madre across the region, ensuring the preservation of culinary traditions and biodiversity.
Check the Official homepage for the global Slow Food movement: Slow Food International
Terra Madre Asia & Pacific 2025 Comes to Bacolod
From November 19 to 23, 2025, Bacolod City will host Terra Madre Asia & Pacific, the first regional edition of Slow Food’s global gathering. Held at the Provincial Capitol Lagoon in Negros Occidental, the event’s theme is “From Soil to Sea: A Slow Food Journey Through Tastes & Traditions.”
The five-day celebration will bring together farmers, fishers, chefs, youth, Indigenous leaders, researchers, and food advocates from across the region. It will feature:
- Exhibits on local and sustainable ingredients
- Cooking demos and cultural exchanges
- Seed sharing and community storytelling
- A marketplace of endangered foods to taste, buy, and learn about
Why Terra Madre Matters to Slow Food Philippines
Much of this work is led by Ramon “Chin Chin” Uy Jr., environmentalist, entrepreneur, and Slow Food Councilor for Southeast Asia. Based in Negros Occidental, Uy champions organic farming through Fresh Start Organic Farm and leads efforts in sustainable food systems. His work helps link local communities to global opportunities like the Ark of Taste and Terra Madre.
He describes the event as more than symbolic. “This is a turning point not just for Slow Food in the Philippines, but for the entire region,” Uy says. “Terra Madre Asia & Pacific is a space where grassroots wisdom can shape policy, tradition can spark innovation, and the lived experiences of communities take their rightful place in shaping our global food future.”
His message is clear: this gathering isn’t just for experts—it’s for everyone who grows, cooks, or eats with care.
What’s at Stake for Filipino Food Heritage
When we lose an ingredient, we lose more than a recipe. We lose a connection to land, season, and culture. We lose knowledge handed down through generations. In that loss, we lose part of who we are.
Honoring Chef Margarita Forés and Her Role in Slow Food Philippines
We also remember Chef Margarita Forés, whose life’s work helped shape the Slow Food Movement in the Philippines. A proud daughter of Bacolod, Forés was known for her mastery of Italian and Filipino cuisine—and for her passion for protecting local food traditions, supporting the goals of Slowfood Philippines Terra Madre.
She was among the first Filipino chefs to present at Terra Madre in Turin, Italy, where she introduced ingredients like diwal and kadyos to an international audience. Through her advocacy, she helped reframe Filipino cuisine as world-class yet deeply rooted in tradition.
In Negros, she mentored young chefs and partnered with local producers. She once said, “Motherly instinct has always guided me in my life as well as in the kitchen.” That nurturing spirit lives on in the movement she helped build.
As Bacolod prepares to host Terra Madre Asia & Pacific, it also honors one of its most passionate food champions.
How to Get Involved in Slow Food Philippines Terra Madre
Everyone has a place at the table. Whether you’re a farmer, cook, student, or simply someone who loves to eat, you can get involved:
- Visit Bacolod during the event to experience the activities
- Nominate a traditional ingredient to the Ark of Taste
- Join a local Slow Food community or convivium
- Volunteer, share stories, or cook with local ingredients
To participate: Email nichole@slowfoodnegros.com for booths or delegate info or visit their Facebook Page Slow Food Negros to learn more.
Let’s keep the flavors of our past alive—not just on our plates, but in our hands, our stories, and our everyday lives. This is how we nourish the future: one ingredient, one meal, one memory at a time.
