e-Rice Today advertisement

Designed using Photoshop CS and CS3

Book cover: Handbook on Rice Policy for Asia

Designed using Photoshop CS

See full copy of book here: Handbook on Rice Policy for Asia

e-Rice Today e-mail invitation

Design and lay-out for e-Rice Today e-mail invitation for subscribers

Book Cover: Sowing the seeds of rice science: achievements and future directions for training at IRRI

Designed using Photoshop CS and CS3

See full copy of the book here: Sowing the seeds of rice science: achievements and future directions for training at IRRI

Kamayan sa Dahon ng Saging

by Sherri Maigne A. Meneses

    Ang chopsticks, kutsara, tinidor, at kutsilyo,  kasama na ang mga plato at mangkok, ay ilan lamang sa mga ginagamit sa pagkain ng mga Pilipino ngayon. Ang mga ito ay nagmula sa mga dayuhan na nakakasalamuha ng mga ninuno natin noong unang panahon. Sa ibang bansa, ang paraan ng pagkain ay itinuturing na mahalagang parte ng kanilang kultura. Sa marami, kabilang na ang mga Pilipino—lalo na ang mga edukado, ang pag-gamit ng kubyertos ay isang simbolo ng pagiging isang sibilisadong tao. Sa iba, ang kakayahan naman na gumamit ng kubyertos bukod sa kutsara’t tinidor, tulad ng chopsticks o kaya naman ay tinidor at kutsilyo, ay isang simbolo na ikaw ay may mataas na estado sa buhay.

    Ngunit masasabi ko na ang mga kubyertos na ito ay walang binatbat sa nakagawian ng ating mga ninuno. Ito ay ang paraang ‘kamayan’. At syempre, lalong sasarap ang kamayan kasama ang dahon ng saging.

    Nakapanayam ko si ginoong Oliver “Bong" Neri . Si Mang Bong ay 39 years old na nakatira sa bayan ng Calamba. Ayon sa kanya, ang pagkakamay ay maaaring nagsimula dahil sa pagkain ng isda. Ito ay para matanggal ang tinik mula sa ulam na isda. Nang tanungin ko sya kung  bakit sya nagkakamay, dinahilan nya na mas sumasarap ang pagkain sa ganitong paraan. Dagdag pa nya na namana nya rin ang ugaling ito sa kanyang mga magulang. Sa inisyal na patatanong ko sa kanya, napag-alaman ko rin na gumagamit din sya ng dahon ng saging. Sa interview, ipinasalay ko sa kanya kung papa-ano gamitin ang dahon ng saging sa pagkain. Napag-alaman ko na ang dahilan ng pagpapainit nito ay hindi lamang para lumambot at hindi mabilis na mapupunit ang dahon, kundi pati na rin upang lumabas ang aroma nito na nagpapasarap pa lalo sa pagkain. 
Ang pagkakamay ay ang paraan ng pagkain ng ating mga ninuno bago pa man dumating ang mga maimpluwensyang dayuhan na nagpakilala sa paggamit ng kutsara at tinidor. Sino nga ba ang hindi mahahalina sa mababangong pagkain na nakahain sa ibabaw ng dahon ng saging? Wala nang mas sasarap pa sa paraan ng pagkain na pagkakamay kasabay ng walang humpay na tawanan at kwentuhan.  Sinasabi ng iba na hindi ka maituturing na tunay na Pilipino kung hindi mo matututunang kumain sa pararan na ‘kamayan’. 

    Isa sa mga sinasabing pangunahing dahilan ng pagkakamay ng mga ninuno natin ay batay sa heograpiya. Ang ating bansang Pilipinas ay pulo-pulong mga isla at napapalibutan ng tubig. Dahil dito, ang pangunahing paraan ng pamumuhay ay pangingisada, kung saan ang ang pangunahing pagkain rin ay walang iba kundi, isda. Sapagkat noon ay wala pang kuryente na magbibigay liwanag sa mga tahanan, masasabing ang pag-kakamay ay isang pakikibagay upang makapa ang tinik mula sa isda at matanggal ito bago maisubo kahit sa dilim. 

  Gamit ang dulo ng mga daliri ng kamay na nakasanayan, pumisil ng tamang dami ng kanin at ulam at bahagya itong bilugin upang madaling maisubo. Sa pagsusubo naman, gamit ang mga daliri, itapat ang ibinilog na kanin at ulam sa bibig. Itulak papasok ng bibig ang pagkain gamit ang hinlalaki. Malalamang tama ang paraan ng pagkakamay kung malinis o walang bahid ng kanin at ulam ang palad ng ginamit na pang-kamay.    Papaano nga ba ang kumain gamit ang mga kamay? Una siguraduhin munang malinis ang mga ito bago gamitin. Pagkatapos, humingi ng pasasalamat sa biyayang nakahain

    Ang paggamit naman ng dahon ng saging na nagsisilbing pinggan ay isa ring kagawian ng mga Pilipino. Kalimitang pinapaso o itinatapat sa baga ang dahon upang lumambot at lumabas ang aroma nito. Sa pagbabalot naman ng kanin, kalimitang binubudburan ng asin ang kanin upang maging mas malasa.

    Sa aking personal na karanasan na batay sa nakaugalian na ng aking pamilya, kapag may dahon ng saging, mayroong espesyal na ipinagdiriwang. Una sa lahat, ito ay nakakatulong na makatipid sa pambili ng mga papel na plato tuwing may malaking salu-salo. Bukod dito, hindi rin mapapagod sa pagliligpit ng pinagkainan. Dahil ito ay nabubulok, hindi rin ito makakasama sa kalikasan. Sa presentasyon naman ng mga pagkain, nakakapagpadagdag din ito ng buhay at kulay. Gaya ng una kong nabanggit, nakakapagpasarap din ito ng pagkain dahil sa ibinibigay nitong aroma. At kung babyahe naman ang pamilya para sa isang piknik, ang dahon ng saging naman at ang pagkakamay ay isang paraan para mabawasan ang bagahe na inilalaan para sa mga pinggan at kubyertos. 
Ang pagkakamay at dahon ng saging para sa akin ay isang mahalagang sangkap upang mas sumaya ang kainan lalo na kapag salu-salo ang buong pamilya. Marahil ito rin ang mga dahilan kung bakit ginagamit ng ilang kainang tulad ng Kamayan Restaurant at Binalot ang tradisyonal na paraan ng pagkain ng mga Pilipino. Dito malaya kang makakapagkamay sa pagkain nang hindi ka huhusgahan ng iba na hindi ka sibilisadong tao. Naaalala ko pa ang napanood kong dokyumentaryo tungkol sa bansang India. Doon, itinuturing nila na pambabastos sa kanilang kultura ang paggamit ng kubyertos sa kanilang bansa o lugar na pagmamay-ari nila.

    Sa aking pananaw, walang masama sa pagkakamay dahil ito naman ay tunay na parte ng ating kultura. Ngunit, sa kasamaang palad, marami sa atin ay nabulag na ng kung anong akala natin ay ‘sibilisado’. Bakit nga ba hindi natin pagyamanin ang kamayan at pagkain sa dahon ng saging? Dahil kung hindi, para na rin nating itinakwil ang ating tunay na pagkatao at pagiging Pilipino.




References:

Eat Food the Traditional Way at Kamayan. Available at http://www.philippinesinsider.com/filipino-    
    cuisine/eat-food-the-traditional-way-at-kamayan/

Eating Kamayan - Philippines Travel Guide. Available at http://www.netguard.dk/kamayan.php

Filipino Traditions and Customs: Eating with Hands (Kamayan). Available at 
    http://www.filipinoplanet.com/filipino-traditions.html

Science: Wanting Better When We Had Best

by Sherri Maigne A. Meneses

           Within a city where modern technology is rapidly booming, an old wooden house lies quietly—watching while everything around it changes into something new. The old house made of mulawin wood and capiz windows shelters two old maids both in their 90s. Inside their house are several antiques that surely caught my attention.  It seemed to me that everything around this house could cause a fortune! Antiques like sewing machine, chairs, wooden sofa set, tables, altar, television, paintings, and lots more. I even saw an old batya, the one which looked like a giant tansan.

            The house does not look attractive anymore. The roof is rusty. Its inside was dark, cluttered, dusty, and has lots of webs. The large backyard is full of weeds and stuffs that the two elders do not want to throw away. There was also a well that is not being used anymore. The elders’ grandniece was so excited to show me the old stove at the backyard. On our way to its location, she described that it was a big stove made of stone with two holes where you cook food over burning wood. At the side was a chimney where all the smoke would go—and never to your face. However, to our disappointment, all was left of the stove were ruins. She said that the caretaker probably destroyed it—seeing it as useless.

           Inside the house, there were lots of jars—big and small. But I was interested with one of the many jars. This one found in the kitchen is big and has a cover. It even has a spigot attached at the bottom of it. I assumed that it was used to store water. It is called tapayan. I interviewed one of the old ladies living in the house.

            Matilde Banatin is 90 years old but she is still full of energy and still has a keen memory. She is the youngest of her siblings. Two of her sisters, 92 and 100 years old, and his brother, 102 years old, are still alive. I really wonder how they lived that long but I was not able to ask. Lola Matilde has trouble hearing, so I just asked few questions. She described that their house was built in 1939. It was one of the houses that were not burned down during the Japanese occupation. Their house is made of strong wood called mulawin and is no longer available in the market. It is a strong wood that termites are not able to destroy it. She said that only the roof was usually repaired. I asked her about the tapayan. She said that in the old days, they used it to store water. She said they had it since they were little kids—that would be almost a hundred years old! The other jars that they have, as she called it, were kaang.

            According to some references tapayan is a knee-tall jar that in the old days was indeed used to store water from a nearby well. Before, old Filipino houses would have two pieces of tapayan—one in front of the house near the ladder (Cantada, 2010) and another in the batalan. The one in front of the house was for washing one’s feet before entering the house—paying respect to the owner of the house and to the house itself. The other found in the batalan was for cooking and washing pots. Tapayan is also considered an accessory for courtship (Cacdac, 2004). In the old conservative days, courtship involves paninilbihan wherein a man courting a maiden must serve the latter’s family before allowing her hand in marriage. The act of fetching water and filling up the tapayan is part of this practice.

            Thinking about it, we are so fascinated of the new things that we tend to forget about the old things that are practical and useful. Tapayan could help reduce the problem of water shortage. Using the technology of tapayan in storing water, we can lessen the water wasted during our daily activities. Pots and other jars are better to use as containers instead of those plastics that would eventually be non-biodegradable wastes. And the most important point is, if we preserve the use of tapayan, we also preserve the Filipino culture. 

               I admire how the two elderly value what they have. I usually spot that characteristic of being sentimental on old people. Perhaps because they are wise enough to know the real value of what they have. We, the new generations, usually throw away things that have no value for us. When we break them, we throw them away—then we buy a new one. Seldom do we try to fix. What’s worse is we sometimes choose to buy the latest item although we already have the perfectly functioning old version.

              In this experience, I have learned about the old things. I have learned how simple life was compared to the hustle and bustle of the present. Human beings are always not contented with what they have now. They would always produce new technologies and discover more things about the world. They would always care more about the future but seldom about the past. It is good to know more if we don’t forget what we’ve learned. If we always think of the future and  how to make things better, how would we see the best things that we already have?

Literature Cited:

Cacdac,HL  J. (2004). Dating Tubig sa Lumang Tapayan: Should Labor Relations Law Be 
          Transformed?. Ateneo Law Journal, 49(3).

Cantada, R, P. (2010, July 5).  The Strange Material Culture of Natives of the Philippines in 
           the 16th Century. Retrieved December 23, 2010, from website: 
           http://mananalaysay.blogspot.com/2010/07/strange-material-culture-of-natives-
           of.html.

The Many Sides of Klink

By Sherri Maigne A. Meneses

     and Guizelle Joy E. Moredo

March 2010

    “All I knew is I wanted to be a writer,” says Klink as he reminisced his childhood. He knew already from the start that he will be in the media. 
    Dante Francis “Klink” M. Ang II is the president and chief executive officer (CEO) of The Manila Times, the oldest English newspaper in the country. He is also the executive editor of The Manila Times and Health Magazine.
    In 1990, he earned his bachelor’s degree in journalism at Texas A&M University in Commerce, Texas, USA. After graduating from the university, Klink worked as a reporter for the Tulsa (Texas) Herald-Post in 1990-1992. He then worked in Toronto as the foreign information officer at the Philippine Consulate General for four years. Working with the Canadian Media, his duties was to help attract business and tourism for the Philippines.
    In 1997, he returned to join their family business. During that time his father, Dante A. Ang, was the spokesman of then Senator Gloria Macapagal-Arroyo. Klink worked as her close-in writer for the 2008 presidential campaign.    Klink became the vice-president of Kabayan—a national newspaper inFilipino that his family launched after the said elections.
In 2001, their family company bought The Manila Times. Growing up, he was exposed to the media environment. He never thought of being an executive of a company, a doctor, an engineer, or in any other job other than in media. He is very much focused on his passion which is writing. 
    For the meantime, Klink is on leave from The Manila Times and joined the Ahon Pinoy Partylist (Ahon). Having experienced the life away from his family for years, he knew how hard it was to be an overseas Filipino worker (OFW). He believes that someone needs to represent these heroes.

The Role of Media in Development
    The media greatly influence the public. They should cater the role as a change agent and should be able to help the people change for the better. They are the ones who inform people, make people understand different things, and reflect on what they have seen or heard. The media should always offer something new to the public. That is what pushes Klink to learn many different things every day. 

A Passion for Learning
    In 2005, he finished his MBA degree in De La Salle University in Manila. He believes that learning is a continuous process. One should not stop from learning. He really admires people who wanted to study even after college—the graduate students. They were not obliged to study but they still pursue it. They study not because they have to, but because they want to learn something new and explore more in the field that they have chosen. And as journalists, after learning something new, they communicate what they learn to the people in a way that is simple and understandable. That passion of learning something more, not just for the growth of his abilities and skills, but for the people to learn from them is very admirable.

Learning while Teaching
    “If not a journalist, I would be a teacher.” Klink really wants to learn from, and share many things to people. He did have an experience before as a teacher. And after teaching in The Manila Times School of Journalism, which is now The Manila Times College, he realized the enjoyment he feels every after session of teaching. But if he would be able to teach again, he wanted to teach in a school that their family doesn’t own because he wanted to be treated as an ordinary person. He went to the Pamantasan ng Lungsod ng Maynila (PLM) and asked his friend, who is professor there, if he could teach there. However, he was not able to teach in the field of writing. His background in management made the institution assign him to teach in that field. Still, he enjoyed his experiences there. 

The Lighter Side of Klink
    A work of a journalist is not easy. They have to produce something new every day. And there is too much competition in media. Considering those things, do journalists still have time for personal matters? Klink finds it hard to balance his professional and personal matters, especially now that he is into politics. As much as he can, he finds a moment for himself but he admitted that he doesn’t have much of the time. But he knows what to prioritize.
    A media practitioners’ work is very stressful. Klink has his own way of managing stress. He tries not to bring work at home.  Even if he would bring these at home, he would rather not work on these and would just focus on his nine-year old son. He has little time spent at home so he really tries to focus on his family. 

Equipped with Character
    Through the years, Klink became a journalist, a teacher, and now the president and CEO of The Manila Times. With these experiences, he mentioned some of the characteristics that a person must have to succeed in these fields.
    As a journalist. As a media practitioner, he said that one must be fond of reading any kind of material but most especially, one must be interested in news. Journalists should know more in order to share more.
    As an educator. As a teacher, he said that getting as much experience as he can help a lot. He also advised the students to get involved in many activities as much as they can. Time will come and those experiences can really help especially in the real world. He said that one must learn to “juggle several things at once”. It’s okay to prioritize academics but one should know how to balance it with other extra-curricular activities. 
    As a president of a company. This field requires more than skills and brains. Patience, integrity, and hard work—these are just some of the characteristics that a president of any company must have. Moreover, because of too much deadlines, one should also know how to manage time effectively.
    As a man of power. He makes sure that all the people he is handling respect media ethics. He is a strict boss in cases such as envelopmental journalism and plagiarism. Once caught in this practice, the employee is removed from the job—effective immediately. Perhaps this is why he had earned much respect from the people around him.

Love for the Family
    Digging deeper to his personality, he shared some things about him as a husband and a father. Living with another person means a lot of responsibilities. He even shared a simple thought that is applicable to many things in life. He shared that, “in any relationship, one should not think of what is lacking, but think of what else can you give or contribute.” 
    Patience is also important as a partner. Being a father is also important for him. When asked about how he is as a father, he kept it short and simple. “Appreciate the day. He’s my only son, so why waste moments.”

This article was a requirement in DEVC 80 Communication and Society - Personality Sketch (2nd Sem 09-10).