Sol Vanzi

Sourdough and the tragedy of Clementine

English was the medium of instruction at all school levels when I was growing up. We sang “Land of the Morning” instead of “Bayang Magiliw” and pledged allegiance to “The Land of My Birth and the Home of My People.”

Most versatile American import

The astronomical rise in the price of vegetables never bothered our household  budget in the 1950s. Our family had vegetables every day, gathered from trees, vines and  the damp area near our “batalan” through which bath water flowed.

Bagoong and Bataan’s gold mine

When Filipino families sit down to eat, the table is always set with a variety of dips and side dishes, often collectively called "sawsawan," which means "something to dip into." These condiments are often poured over rice or viands even before the food is tasted. Thus, saucers and bottles of condiments, both raw and cooked, crowd around the rice and main courses to satisfy everyone's taste: vinegar, patis, catsup, chili sauce, soy sauce, calamansi, and chopped green mango.

The lost lessons of home economics

There were no fast-food joints when we were growing up, so trips had to be scheduled with home meals written in—either packed in our bags or taken at home before and after the trip. For this reason, it was important for girls in the family to know how to cook as soon as they could walk.

Disappearing bananas

Man has been eating bananas for thousands of years, consuming the first varieties, which were small and fully seeded. Over time, the fruits grew, developed various shapes and tastes, and became the most popular commercially grown tropical fruit.