For the past three months, I’ve been a columnist at the Manila Times writing about ”“ what else? ”“ food, for my column called ”“ what else? ”“ Dessert Comes First.
It comes out every Friday, and it’s a (much!) abbreviated version of its online counterpart. I’m pressed to a 500-word limit so I don’t have the liberty of gushing and swooning over my latest food finds the way I do online. There are also no photos and strangely, I find it liberating to write about food without having to worry about supporting my words with visuals. Though the content is sometimes taken from the website, a lot of what I write is new, providing a preview into future posts on Dessert Comes First (the website).
I’m sure you’ve seen FOOD magazine’s little sister, Foodie, which debuted last March. Whereas the former celebrates provincial cooking, Foodie is a cookbook magazine. Its tagline: Real Food, Real Recipes, Real Easy describes its position succinctly. After one year as a columnist at Appetite magazine published by MEGA, I’ve gone back to ABS-CBN Publishing where I started my career as a food writer at FOOD magazine. It’s there where I grew professionally and got involved in the workings of the food industry. It’s an incredible rush to be back.
I have two columns at Foodie: one is called Hit ”˜n Miss: “Dishing the highs and lows of restaurant dining.” Here, I talk about some of the places I like (and don’t like) peppered with objectivity and bits of cheekiness. My other column is called Cyber Meals: “Celebrating food in cyberspace,” where I focus on food blogs and food websites that are helpful, entertaining, and most of all, useful.
Foodie is available bi-monthly at all leading bookstores and at newsstands. P95