3 iconic chefs on Limasawa Island
ISLAND LIFE Clockwise: Bangsi or flying fish indigenous to Limasawa; Magsaysay suman with purple indigenous glutinous rice; freshly caught sea urchin; the gorgeous Limasawa sunset. —CONTRIBUTED PHOTOS
Last April 20 to 22, culinary icons Glenda Barretto, Jessie Sincioco and Myrna Segismundo made their way to the island of Limasawa to support Sugat: The First Creative Ecological Festival. This is an initiative of Fr. Dennis Cagantas, founder and chair of Mend—Music for the Environment and National Development—to teach locals about sustainability in celebration of Earth Day.
Explaining the theme, Fr. Dennis says, “The word “sugat” carries two distinct meanings in different Philippine languages. In Tagalog, it signifies a wound, symbolizing pain and injury. However, in Bisaya, it conveys the idea of an encounter, representing a meeting or interaction. This duality mirrors the mission of Mend, which aims to initiate affective engagement that heals individuals and communities through meaningful and creative encounters.”
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The festival was in partnership with the local government of Limasawa. Its objective was to showcase the talent, culture and creativity of the youth and people of Limasawa, aligned with their broader advocacy of addressing local environmental issues, while working toward climate resilience and sustainable tourism.
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It was no small event. Attended by hundreds who not only traversed mountains but rode bancas to get to the venue, it certainly fulfilled the objectives of Pope Francis’ call to action as stated in his encyclical Laudato Si to care for the earth, our common home.
“Our mission is to inspire Filipinos to create art while believing that the act of creating and producing art can heal and empower individuals and communities, as well as nurture nature,” Fr. Dennis explained. He added that MEND works closely with vulnerable communities, developing programs towards community resilience and creative growth.
Enriching experience
The program included a barangay competition on the “Most Innovative and Strategic Zero Waste Plan”, community games, a workshop on visual arts, dance, choral conducting and playing in a band. There was also a fun run, but incorporating the exploration of the island where Magellan et al. first landed, as well as boat designing. There was also a concert with performances by amazing choirs such as the IMUSICAPELLA, an acapella group hailing from Imus, Cavite. Finally, there was also a culinary workshop that brought the three iconic chefs to the island where the very first Catholic mass in the country had been held, presided by the chaplain of Magellan’s fleet, Fr. Pedro Valderrama.
While the chefs went to Limasawa to conduct their workshop, it was also a great enlightening and enriching experience for them. Chef Jessie was delighted to see the local produce of Limasawa. She shared photos of fresh sea urchin; bangsi or flying fish, indigenous to the island; nokos or squid; and their native suman called Magsaysay, which is a combination of white and purple glutinous rice, as well as moron, made from glutinous white rice and tablea.
“It was a very successful event!” raves Chef Jessie. “I admire Fr. Dennis for the hard work and mission he is doing through MEND for the people of Limasawa.” And undoubtedly for the environment!
In this intolerable heat, we need more people like Fr. Dennis and the volunteers of MEND, to help heal the world and save the human race from the disastrous effects of climate change! Congratulations, Fr. Dennis and MEND!
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