By Sixto Talastas, PIKP Researcher What first comes to mind when you read the words Cordillera Heirloom Food? I wonder what you are thinking of right now as you read this. Here are some of the most common reactions from my conversations with Cordilleran friends, acquaintances, and even strangers – delicious, different, exotic, highland vegetables, pinikpikan, and on top of …
Blog
INDIGENOUS FOOD WORKSHOPS
by Judy Cariño-Fangloy PIKP Staff Cordillera traditional food is simple, nourishing and delicious. Making use of the fruits of the land, it reflects the indigenous culture of sharing, zero waste, health and well being. In this day of junk food and over-nutrition, it is time to look back on how our ancestors fed themselves and their families with the local resources, …
About the Project: Keeping Alive the Wisdom of Cordillera Indigenous Peoples
By Jill Cariño TFIP Executive Director Indigenous knowledge is gaining recognition internationally as a valuable knowledge system that we all have much to learn from. Sadly, this wisdom is increasingly being lost and many traditional values are no longer being practiced and transmitted. There is clearly a problem in the effective transmission of this knowledge to the younger generation due …
KEEPING INDIGENOUS WISDOM ALIVE IN TUDING, ITOGON
In a ritual called “betad”, the elders of Tuding led by Apo Kagawad Danilo Palangdan called on the Supreme Creator, the ancestral spirits and the nature spirits to give their blessings to their efforts to keep alive the wisdom of the ancestors. After butchering a chicken, the bile was read and the good news was delivered that yes, the spirits …