Experience India Night with Travelife Magazine!

Our friends at Travelife Magazine are organizing India Night at the Dusit Thani hotel on February 25. Check out the great offer and the colorful activities below that will bring India right within our reach:

Travelife India Night at the Dusit Thani

Join us for an unforgettable evening on Feb 25

Travelife Magazine, in cooperation with the Embassy of India, the Indian Council for Cultural Relations and the Dusit Thani Manila, is presenting Travelife India Night, a wonderful evening of gourmet Indian food and world-class Indian music.

To reserve a limited seat for this event, please call Rachel at Travelife (813-8400/ 892-2620) or email travelife@travelife.biz

AN INDIAN DEGUSTATION DINNER

On February 25, 2011 at 6:30pm, Dusit Thani Manila Chef Naushad Alam will serve an Indian multi-course meal. Over dinner, H.E. Ambassador Yogendra Kumar, the Indian ambassador to the Philippines, will speak about India and answer any questions.

PRIVATE CONCERT BY WORLD-CLASS MUSICIANS

The highlight of the evening will be a private concert performed forTravelife Magazine by  India’s top classical artists headed by sitaristZunain Khan, son of the legendary sitarist Ustad Abdul Halim Jaffer Khan, and Abhijit Roychoudhury, one of India’s top sarod artists. This is definitely a one-of-a-kind concert that is difficult to witness—whether in India or in any other part of the world.

For only Php 1,499, head to the Dusit Thani Manila for an evening of world-class Indian culture.

Food Writing Tips: Earn Some Cash in Between Bites (featured in OurAwesomePlanet.com)

Excerpt from “Food Writing Tips: Earn Some Cash in Between Bites,” published in Anton Diaz’s Our Awesome Planet.

Here are some pro-food writing tips from my friends from Writer’s Block Philippines:

How do you cross over from being a passionate foodie to a credible and published food writer? Try these tips from the writing experts:

Excerpt from “Food Writing Tips: Earn Some Cash in Between Bites,” published in Anton Diaz’s Our Awesome Planet.

Here are some pro-food writing tips from my friends from Writer’s Block Philippines:

How do you cross over from being a passionate foodie to a credible and published food writer? Try these tips from the writing experts:

1. Select an interesting subject that has not yet been featured in other websites or magazines

Food features can be more than just about food. Aside from the food itself, other possible features may include new restaurants, chefs, and recipes. Just make sure that the topic is unique or that’s you’re presenting it in a different angle.

For instance, when writing about family recipes (sometimes called “heirloom recipes”), mention its unique history, what makes the family behind it special, any unique innovations that have been passed on through the generations, and so on. Magazine editors value writers who can present ideas from a perspective that sets the publication apart from the rest of the pack.

2. Practice your keen observation skills

Use all your senses when describing the food.

How’s was the dish presented?
How does it taste—too sweet maybe or a bit salty?
What flavors and aromas does it remind you of?
What is its texture?

Describe all these in a way that make the dishes come alive, such as “its sweet, nutty taste and earthy, organic texture made one feel closer to nature.”

Describe its “star ingredients” and what makes the dish special–especially if it’s a popular or well-loved dish such as adobo, sinigang, paella, pasta, or steak.

Be very detailed when you explain your eating experience so your reader would want to experience it, too.

3. Accentuate the positive

Doing a restaurant review could be a bit tricky if you’re not happy with your dining experience. As much as possible, focus on the positive aspect of the food or place when writing a review. If something is not to your liking, say it in a nice way—in the form of constructive criticism. A bad review is not worth the time and effort you’ll put into it, not to mention the space you need to allot for it. Also, editors might be uneasy publishing a piece that reads more like glorified bashing.

READ MORE TIPS HERE.

Travelife Magazine’s Suitcase Tales: Everyone’s Dream: To Foodtrip for a Living

Excerpt from “Travelife Magazine’s Suitcase Tales: Everyone’s Dream: To Foodtrip for a Living,” published in Travelife Magazine blog.

Excerpt from “Travelife Magazine’s Suitcase Tales: Everyone’s Dream: To Foodtrip for a Living,” published in Travelife Magazine blog.

Writers’ Block Philippines, a group designed to bind and inspire the writing community, is once again organizing a very interesting activity for potential writers, and we at Travelife Magazine are very happy to support it. Travel and food go together, after all!

Niña Terol-Zialcita, one of the group’s founders and a lifestyle journalist, agrees. “Food is a common denominator among those who enjoy culture, travelling, and adventure.”

Eat, Write, Love

The food writing workshop, entitled, “Eat, Write, Love,” will be held on Saturday, October 16, 2010 at Adarna Food and Culture Restaurant inQuezon City. Like their other trademark experiential workshops, “Eat, Write, Love” will combine the gastronomic experience of eating and the equally satisfying activity of writing about it. Adarna Executive Chef Giney Villar will also talk about the history behind her food creations for Adarna, while popular food writer Lori Baltazar of DessertComesFirst.com will talk about building a career from food writing.

Incidentally, NiñaAna Santos, and Nikka Sarthou, the three ladies behind Writer’s Block Philippines, have also contributed a great article on travel survival tips in the latest issue of Travelife Magazine (October-November 2011). The issue is on sale now, so read about their adventures and advice in our magazine.

READ MORE HERE.

Eat. Write. Love. (featured in Yummy.ph)

The passion for food and writing come together in this workshop from Writer’s Block Philippines.

By: Minnette Gamez-Aquino

The passion for food and writing come together in this workshop from Writer’s Block Philippines.

By: Minnette Gamez-Aquino

Are you an aspiring writer with a passion for food? Jumpstart your writing career with eat. write. love., a half-dayfood writing workshop from Writer’s Block Philippines on October 16 (Saturday) at the Adarna Food and Culture Restaurant on Kalayaan Ave in Quezon City. Prepare for an afternoon that fuses Filipino food, history, culture, writing and a sumptuous culinary experience while listening to talks by Adarna Food and Culture Restaurant Chef Giney Villar and food writer Lori Baltazar of Dessert Comes First

Sign up now because slots are limited to 25 participants.  The fee is  P2,500 per head, inclusive of lunch. You can sign up or reserve a slot at Writer’s Block Philippines in the workshop page

eat. write. love. is brought to you by Writer’s Block Philippines and Adarna Food and Culture Restaurant with the support of Yummy magazine, Travelife magazine, Mentos and Berocca.

Nikka Sarthou writes about raw food chef (Herword.com)

Does one really need to be a chef in order to prepare raw food? How difficult could it be to mix together a few leafy greens, sliced veggies, and vinaigrette? There’s actually more to raw food and its preparation than putting together a simple salad. Vegan raw food chef and health coach, Cheloy Ignacio, can actually whip up your favorite comfort food using all raw ingredients. She has been doing so for years now, ever since she became a raw food advocate. Her passion for it has led to opening her own raw food restaurant aptly called RawVolution—Cheloy’s Living Food Cuisine.

Chef Cheloy did not always live on raw food. In fact, she used to own one of the most successful ensaymada businesses out there. And when she was younger, she used to indulge on very fatty foods such as bacon and aligue (crab fat). She says, back then, she could finish two kilos of prawns in one sitting, and that her favorite part of the shrimp was its head with all its fatty goodness. But that is all in the past now. Nowadays, she is happy and content on living on fresh fruits, vegetables, and everything else that would be suitable to her raw food lifestyle.

The defining moment

The raw food diet is not the first diet she has tried. She has experimented with practically all kinds of diets before, but none really worked. For her, a diet is not only a means to change her physical appearance; she actually wanted to overhaul her health. At the young age of 19, she was diagnosed with preeclampsia while she was pregnant with her first child. The fluctuation in her blood pressure and sugar level had a negative—and ultimately, fatal—effect on her baby. The baby passed away a couple of days before her due date. But going through that traumatic situation did not change Cheloy’s lifestyle. Her unhealthy way of life put her in and out of the hospital. Her blood pressure even reached as high as 280/110, and at the age of 23, she suffered a mild stroke.

From that time on, until she was about in her mid-forties, she became a regular visitor to hospitals and also became very dependent on medication. She experienced so many different ailments that her application for health insurance was not approved. For years, she survived on her medications, until one day, she had the strength to say to herself that enough is enough. Her will to live free from any sickness was so strong that she was able to find a way to do so.

In her quest for good health, she came across some information about raw food diet and became so passionate with it that she gave up her successful ensaymada business for it. Her interest in it led her to the US where raw food is all the rage. She went to Boston and studied raw food preparation under Alissa Cohen. Now she is a certified health coach and raw food chef, and she is putting both to good use in her restaurant, Rawvolution-Cheloy’s Living Food Cuisine.

When Cheloy is not preparing some seaweed salad or some other dish, she is teaching raw and vegetarian food preparation.

A lifestyle change

For Cheloy, the raw food diet is not just a craze; it has become part of her daily life. Since she has integrated this diet in her life in 2006, she never took maintenance medicines like she had to before. Her general health has greatly improved, and most especially, her zest for life. Her priorities have changed, too.

Cheloy admitted she used to be so vain that she would spend thousands of pesos on cosmetic products, and burn more money on her other indulgences. As her perception changed, she learned to give up those luxuries and prioritized her health instead. Now, she would rather spend more on updating her restaurant’s kitchen equipment rather than adding another coveted beauty product to her cosmetic collection.

Health is her number one priority now. She cringes every time she thinks about what happened in the past. She enjoys living healthy now and even confessed that she does not have cravings for normal cooked foods anymore. She would rather prepare a fresh banana shake in the morning rather than go back to her old lifestyle where she had her daily dose of maintenance medicines. She found healing through her raw food diet. Aside from providing the necessary nutrition she needs, eating raw food helped eliminate the toxins in her body. Since raw food is high in fiber but low in cholesterol and sugar, it showed a great improvement in her blood pressure, blood circulation and other body functions.

Cheloy also lost about five pounds within three days of getting into the raw food diet. She hopes to inspire others to try eating raw food and living a healthier life. Cheloy happily shares that, “This is my lifestyle and this is my choice.”

Rawvolution-Cheloy’s Living Food Cuisine is located at #15 Annapolis St., Gold Building, Greenhills, San Juan. For inquiries, you may call (+632)916-6484541.

Eat, Write, Love–a food writing workshop

Writer’s Block Philippines will be hosting a food writing workshop entitled, “Eat, Write, Love“.



Like their other trademark experiential workshops which Writer’s Block Philippines has come to be known for, “Eat, Write, Love” will combine the gastronomic experience of eating and the equally satisfying activity of writing about it. 

“We Filipinos eat five times a day! It’s a national pastime for us. What we’d like to do is take this much-loved activity and see what food tells us about our history as a nation. This is also exactly what we want to share with our participants, food writing is not just about tastes and textures. There is so much more that can be written about food, like its link to our past or what it says about it in terms of our regional differences,” says Writer’s Block Philippines co-founder Ana Santos, who is also a sexual health advocate.

Niña Terol-Zialcita, another Writer’s Block Philippines co-founder, shares, “I write about food the way I write about a person or about travel. I get to know its interesting qualities, decipher what attracts me to it, and describe the overall dining experience. And because food is so integral to our daily lives and our cultural context, it is always a great starting point for any exploration. 

“Eat, Write, Love” is not just for professional writers or food bloggers, but also for culinary students and just about anyone who would enjoy an afternoon of good food and history. Co-founder Nikka Sarthou, whose writing focuses on lifestyle and travel, says, “There’s a proliferation of food blogs right now and it’s important to stand out from among the rest. Whether you’re an experienced food writer or not, this food writing workshop will help you do so. Since it will be held in Adarna Food and Culture, we hope that it will inspire the participants to nourish their appreciation for food, especially local cuisine.”

Workshop participants will definitely be able to learn more about food appreciation from Adarna Food and Culture Chef Giney Villar, as she will discuss her dishes and more; while food writer, Lori Baltazar of Dessertcomesfirst.com, will talk about food writing basics and more.

The workshop fee is Php 2,500, inclusive of lectures, lunch, and an afternoon snack. Bona fide members of Writer’s Block Philippines will be entitled to a 10% discount off the workshop fee.

Eat, Write, Love–a food writing workshop

Writer’s Block Philippines will be hosting a food writing workshop entitled, “Eat, Write, Love“.



Like their other trademark experiential workshops which Writer’s Block Philippines has come to be known for, “Eat, Write, Love” will combine the gastronomic experience of eating and the equally satisfying activity of writing about it. 

“We Filipinos eat five times a day! It’s a national pastime for us. What we’d like to do is take this much-loved activity and see what food tells us about our history as a nation. This is also exactly what we want to share with our participants, food writing is not just about tastes and textures. There is so much more that can be written about food, like its link to our past or what it says about it in terms of our regional differences,” says Writer’s Block Philippines co-founder Ana Santos, who is also a sexual health advocate.

Niña Terol-Zialcita, another Writer’s Block Philippines co-founder, shares, “I write about food the way I write about a person or about travel. I get to know its interesting qualities, decipher what attracts me to it, and describe the overall dining experience. And because food is so integral to our daily lives and our cultural context, it is always a great starting point for any exploration. 

“Eat, Write, Love” is not just for professional writers or food bloggers, but also for culinary students and just about anyone who would enjoy an afternoon of good food and history. Co-founder Nikka Sarthou, whose writing focuses on lifestyle and travel, says, “There’s a proliferation of food blogs right now and it’s important to stand out from among the rest. Whether you’re an experienced food writer or not, this food writing workshop will help you do so. Since it will be held in Adarna Food and Culture, we hope that it will inspire the participants to nourish their appreciation for food, especially local cuisine.”

Workshop participants will definitely be able to learn more about food appreciation from Adarna Food and Culture Chef Giney Villar, as she will discuss her dishes and more; while food writer, Lori Baltazar of Dessertcomesfirst.com, will talk about food writing basics and more.

The workshop fee is Php 2,500, inclusive of lectures, lunch, and an afternoon snack. Bona fide members of Writer’s Block Philippines will be entitled to a 10% discount off the workshop fee.