After settling in La Union and moving out of Manila, it is easy to get ensnared in the quiet trap of comfort. A writer and surfer packs her bags for an extended trip to Siargao, and comes to terms with the necessity of leaving.
The ube is native to the Philippines and is an essential and organic part of our culinary history. Yet it took a social media storm initiated by enthusiastic eaters abroad — of golden ube donuts and ube-filled cinnamon rolls — for Filipinos to hesitantly take notice of the virtues of this fragrant and abundant epicurean treasure. Beyond the hype and the sparkle, do we really know our ube?