Last August 11, a culinary adventure unfolded at the ONP Events Hall in San Fernando City, La Union. Over 105 food enthusiasts gathered for “Raman ti La Union: Rediscovering La Union’s Culinary Flora,” an event celebrating the province’s rich and diverse food heritage.

The day was ignited by a compelling talk from Philippine food heritage advocate, John Sherwin Felix. His passion project, Lokalpedia, is a visual encyclopedia celebrating the Philippines’ diverse food heritage. It features a rich collection of local, artisanal, and heirloom ingredients, many of which are at risk of disappearing.

His insights into the Philippines’ food biodiversity, including his explorations of remote countryside, painted a vivid picture of the country’s culinary landscape. Felix emphasized the urgent need to preserve and promote our traditional plant-based ingredients, arguing that they are not merely flavors but the soul of our nation, reflecting our history, culture, and environment.

The event also highlighted the pressing challenges facing food biodiversity: climate change, industrial farming, globalization, and shifting demographics. These factors threaten to erode the rich tapestry of flavors that defines our culinary heritage.

Participants were treated to a culinary showcase featuring local edible flora. Dixie Palmos, Socorro Bismark, and Kris Tamayo transformed these often-overlooked ingredients into delectable appetizers. Participants enjoyed a delightful array of dishes, including a refreshing pesto pasta made with marunggito, a sweet cookie treat infused with bignay jam, and canapés featuring monggo marunggito relish and cheesy karabasa talinom. To complement the meal, refreshing drinks like samsamping (butterfly pea tea) and kayumanis (anis) were served.

A sumptuous lunch featuring organic rice, adobong pakak, pickled parya and cabesa de turco, vegetable balls, kamote leaves, and sabong ti karabasa fritters delighted attendees.

The event was graced by the presence of 1st district member of Sangguniang Panlalawigan and La Union Vibrant Women, Inc. chairperson Hon. Geraldine Joy Ortega who expressed support for promoting local food heritage. She emphasized its potential to boost tourism, improve public health, and foster sustainable development.

Beyond the food, the event was a visual treat. The venue was adorned with native anahaw leaves, and vegetable displays of La Union’s unique produce, including anopor, alokon, balensuek, bignay, and many others, added to the authentic ambiance.

Raman ti La Union was a resounding success, thanks to the tireless efforts of volunteers from DOERs and SIFCare. This event aligns perfectly with SIFCARE’s mission of creating happy, healthy, and enlightened communities, and it serves as a powerful reminder of the importance knowing and preserving our food heritage.

As we rediscover La Union’s culinary flora, let us commit to supporting local farmers and producers. By choosing local ingredients, we not only savor exceptional flavors but also contribute to the sustainability of our food systems. Together, we can protect and promote our country’s rich food heritage for generations to come.