I suddenly ran out of words to say. Let me start, my Davao food adventure with FoodPrints brought me to write a story about the Malagos Farmhouse artisanal cheese. It was a very hectic morning in Davao and inside the van, at 5:30 AM, I had cold feet. Not to mention the late night taping at a chicken and rib joint prior to this assignment. I’ve never met anyone at Vault, but I was told that editor-in-chief Mr. David Celdran was asking me to write a cheese story for Vault, adjudged Best New Magazine by the Asian Publishing Awards in 2012. Published by ABS-CBN Publishing Inc, Vault is a luxury magazine for the sophisticated man. I wanted to say no, but how can I say no to a great opportunity to be working with super creative people? I personally love the sharp stylin’ look of Vault. My husband is a classic vintage fanatic and I learned to love his taste, so Vault, definitely, is something to collect. On top of that, I’m the incurable cheese lover.
Superthanks to so many people — Mr. David Celdran, Karl Castro, Barry Viloria, Julio Silvestre, the entire Vault editorial team, the Puentespina family, Olive and Bo, my FoodPrints family, Jennie Celdran, Melanie de Leon, Iggy Bilbao, our wonderful tour guide Ruben Neri, the van driver, Davao DOT, Ms. Vanessa, the Apo View Hotel, my husband, and Ericke, who acts as my personal editor sometimes.
My Vault 2014 No. 4 finally arrives.
Check out major bookstores for the latest issue dedicated to craftsmanship. It should also be ready for download at Zinio right now.
It can fit into my purse. The size is so convenient — one of the things I love about Vault
My photo of Olive Puentespina the cheesemaker. I had the wonderful privilege of writing a Q&A with her. I’m so amazed at her drive and intense passion to make cheesemaking real in a country like ours.
Dr. Bo Puentespina takes care of the herd and makes sure Olive’s milk is delivered to her in impeccable condition.
One of the best breakfasts we had in Davao was at the Puentespina vacation house hosted by a lady who inspires with her many advocacies, no other than Mrs. Charita Puentespina, who I’m soon featuring here in the blog. The flowers are grown in the farm.
A slice of kesong puti with bignay jam, made from bignay berries from the Malagos Farm.
At Leon’s Lounge, the tasting room of the Malagos Farmhouse Cheeses.