EGGS-tra HOPPY! EGGS-tremely SUITE! Easter at The Linden Suites

Picture taken from flicker

 You won’t find them in the Bible, but many cherished Easter traditions.     Easter commemorates Jesus Christ's resurrection and is often associated with popular symbols such as eggs, candy, bunnies and parades.

The egg, an ancient symbol of new life, has been associated with pagan festivals celebrating spring. From a Christian perspective, Easter eggs are said to represent Jesus' emergence from the tomb and resurrection. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources. One explanation for this custom is that eggs were formerly a forbidden food during the Lenten season, so people would paint and decorate them to mark the end of the period of penance and fasting, then eat them on Easter as a celebration.

 No expensive airline tickets to buy, no migraine-inducing traffic to tackle, no worries about packing virtually the whole household, no headaches about the itinerary and activities you need to put on to keep the kids busy.  Starting April 5 to 9, The Linden Suites pampers guests with a week of relaxation, reflection and rejuvenation.  Aim for that big smile and promise an EGGS-tra Hoppy and EGGS-tremely Suite stay-cation for the family this Holy Week at The Linden Suites!

Special local rates start at Php 4,200/- nett in an Executive Room inclusive of Buffet Breakfast for two.  Bigger Suites for big families are also available at Php 7,500/- nett for a Two Bedroom Suite (with breakfast for 4) or a Three Bedroom Suite at Php 8,500/- nett (with breakfast for 6). Aside from these special rates and the use of the Health Club facilities, The Linden Suites has also lined up a series of activities that will satisfy and recharge the mind, body and spirit. 

On Maundy Thursday, guests wanting to reflect on the season’s solemnity have the option to go on a Visita Iglesia of seven different churches in Manila. Good Friday is observed with a rosary crusade at exactly 3:00pm followed right after with a movie marathon at 4:00pm. Kids will be treated to a crafts and painting session on Black Saturday with an exciting Egg Painting Activity. And rejoice the coming of Easter with an Easter mass and the much-anticipated Easter Party, capped by the great Easter Egg Hunt.

The Linden Suites is located at 37 San Miguel Avenue, Ortigas Center, Pasig City. 

Easter 2012 promo is valid to local residents from April 5 to 9, 2012 only. 

For inquiries and reservations, please call +632 638-7878. Log on to www.lindensuites.com for more local promos. Terms and conditions apply.

Moderne Culinaire Academy's Grand Open House

Are  you ready  for   Moderne  Clulinaire   Academy  to  make  your  mouth water! 
Being the new scene-stealer in the culinary school trade in the country, they are so much aware of the need for the growing demand for well-trained chefs.   Maybe you are thinking of getting a Culinary degree but are confronted with doubts where you will go after the training.   Some people might assume that the goal of any culinary student is to become a chef.   While many culinary grads do take this career path and assume positions on five-star hotels, grand cruise ship lines and top of the line fine dining restaurants,  many other options are available.   On the list are going into catering,  might be made into  a good cook-book editor for those with a flair for writing,  work as a food service manager,   discovered as a Pastry chef  while some do well in owning a specialty food shop.
MCA was formed by a dynamic trio, young yet have excelled in their own individual fields even before the thought of putting up the school have been conceptualized.  They share a common belief that the gauge for a culinary school's growth  can only be found in the quality of graduates they will produce, and how they will fare in the tough food service and food retail market.    Who knows, in a year or two, we might see one of their students to be next to Gordon Ramsey or as a contender in Iron Chef!

 As the Head Chef and Culinary Director of MCA,  Bernardino Guingona, known to many as Chef Dino had been immersed on extensive culinary rendezvous both here and abroad.   He graduated at California Culinary in San Francisco.   The only rose between the trio is Chef Aileen Digman-Palomares is Chef Dino's Co-director and Events Manager.  She on the other hand have been an expert in food retail and business management and have operated a booming fast-food franchise in the province of Rizal.   Another MCA Director on the roster is Chef Raymond Martin "Raymar" Reyes.  He also is the school's Catering Manager, specializing in commercial cooking.   If you know the shows Sapul sa Singko and Kumare Club  on Channel 5, he is part of that, having a regular segment in the said shows.

Last March 14, I witnessed the launching of  MCA at their school building in Taguig. 
the traditional ribbon cutting ceremony was done by Chef Dino.  Prior to that we were introduced to some of the staff and the chefs of the school and with a short video and  a list of activities for the said event were presented, which had us bursting bubbles.   Let  me share you a short video as a teaser to what MCA can offer. 

After which, we were led to the next room where we met Chef.  Armed with a "thingamajig" from Thailand, and his personally designed fruit carving knife, he gave us a demo of how to carve a flower design on a watermelon.  This is one of the workshop the school offers to culinary students and to those who wants to do workshops without intending to have a degree in culinary, like me...

 We then proceeded upstairs for a trip around the school and a view of their facilities.

The Lobby

On the second floor...

More spaces for unending challenges in the culinary world...

Classroom

The place, by its namesake is indeed very modern.  The vibe is very much chic and clean on every corner with its white walls  and white granite floors.  The kitchens named after expensive herbs (such as kaffir lime and saffron) were high-tech and stainless steel furnishings accentuate the modern feel, as if you are already working at a five-star hotel's kitchen.

The tour then was followed by a quick workshop on cheesecakes.   Chef  Kevin  Mize is the instructor who have studying and working with a gamut of cheesecake recipes, who even posed up a challenge if we can think of an ingredient he haven't tried with  cheesecakes.  He is so amazing even with our own fruit, joking even of telling us the forty Filipino words that he knows are mostly  names of  foods.  You catch him at Mercato Centrale on weekend nights and check out his  unbelievably  perfect  cheesecake creations.
 
We were blessed with not only the knowledge of how simple yet complicated making a cheesecake can be, but also tasting unusual desserts.   I did find his procedure different from the ones I use and see on the internet.  But his is more  creamy but not "liquidy", stiff but not rock hard, and crumbles perfectly when ran with the fork.    Funny how he managed to build up  tons of recipes for cheesecakes and we were able to taste three of them.

Can you believe that the last slice on the row is partly made made and flavored with beer?  Interesting isn't it?   To judge it would be inappropriate, but the verdict is awesome.  I don't drink beers actually, but I found this particular flavor to be a gold medalist, just a subtle note of bitterness form the beer is experienced.
Moving on with but more grubs,  we head to the top floor, Airstrip, as it is called.   And low, a circumferential view of Taguig and Makati is upon us.

Seafood Salad with Fish Crackers

Croquettas

Chicken Eggplant Roulade with Napoleon Sacue

Dulong on Sticky Rice

Seasalt Truffles for Dessert.

Everyone enjoyed the buffet which the chefs themselves prepared, even the kids.  And yes  let me just inform you that they welcome kiddos, to be trained in their state-of-the-art kitchen.  Workshops will be posted soon, just do check this blog out regularly.   Can't wait to have my kids be developed by world-class chefs into loving not only eating the food but  whipping  up by  themselves.
Do check out their list of courses to see how they differ from other Culinary schools  here.   Where can you find a culinary school that  has yoga classes under  Physical Education for the Culinary Industry?  
For more information about Moderne Culinaire Academy, visit their website or give them a call.

NB:  Thanks Ms. Thei Palijo  of  Nufnamg  for the invite!

Address:

155 Diego Silang St., Phase 1 AFPOVAI, Fort Bonifacio

Taguig City 1630, Philippines

Contact numbers:  02 622 9656 or 02 8438071
Website:   www.moderneculinaireacademy.com

Could've Been the Best Birthday Ever!

Why do people celebrate birthdays?
 I guess it's a way of making an ultimate impression on someone, showing that you care, that  the celebrant even existed,  or showing ones deepest love.   In my family we celebrate our kids birthdays hours even before the day itself.  My husband  have this  habit of waking the celebrant late at night or even at 12 midnight just to greet, kiss and hug, so I got into it as well.   It used to annoy me, when he does that to me, having the whole day running around like a hen always following her chicks,  sleeping seemed to be the only "me-time"  for me, a birthday was not an excuse.
 But now, I have grown to appreciate every bit, every minute of life spent with my family,  every heartbeat truly matter.   And all of us make our own effort  in  every birthday a memorable one.  
Lots of birthdays come and go in my years,  I  tried so hard to remember when was to be the one  that is  kept in my heart.    I think  it is the one that Bhogs first gave me an expensive gift.   Hmmm, and another year when he gave me another gift that I adored.
Yesterday was my   ***6th birthday,   I hope you don't mind me sharing how the day went, and how it left a mark on my calendar.
Well, as I've said my husband have been showing signs of how he would celebrate my birthday.  He gave my gift not on the day but hours prior to the ticking of the clock to twelve.   When I attended an event for the launching of  180 Arts in the City, he noticed I wasn't wearing any earrings, as I was getting off my ride he handed  me a  teeny-weeny red satchel, of  Chinese silk and told me "Happy birthday ha, bukas ko pa sana ibibgay sa'yo, kaya lang may kulang sa look mo eh..." (Iwas going to give you this tomorrow, but I've noticed something missing in your look)    Inside was a  pair of chunky ringlet gold earrings.   There was actually a funny story behind that but this is getting way too long.
He does things in the most unusual, silly but melt-your--heart  way.  That's how sweet he is!   Am I not blessed?  He is such a wonderful  man, and we consider him to be the best Dad.   So began my birthday.   The night almost ended with a dinner at Joey Pepperoni's at McKinley Ave.  with a  slight jinx. To cut the story short, we went early at  Bizu Patisserie at Greenbelt Park to participate in their Macaron Day Promo, and bought  what have supposedly a gift for my sister-in-law but we ended up enjoying the macarons.
Let me give you a pip-squeak, since I'll be posting a different blog on that.

8-pc box set, part of the amount paid goes to Virlanie Foundation.

The freebies, two Macaron of my choice and a fridge magnet!

I was able to try a savory Macaron for the first time, this one is the blue cheese.

An affair with Marriott Hotel Manila followed at 7 pm.

Yes! More Macarons and mini-chocolate cupcakes

The party was in honor of the new Gen. Manager, Scott Sibley

 As much as I wanted to savor the buffet prepared by Marriott Hotel, headed by Chef Meik Bramm,  I couldn't, for I have promised   the family  a hearty dinner.  So off we went to Bonifacio Global Center to look for a fine restaurant suited for all of us, including the little ones.
We were perplexed when we got to Bonifacio High Street Central, events and happenings were left to right, parking lots were full,  every restaurant were full, my kids joked about the situation instead saying, "Mommy your birthday is so special everyone is celebrating it, not!"  It took us thirty minutes gyrating the Central to look for a restaurant.   We initially made plans of going to Nanbantei Japanese resto on the East block  but it happened to be full even at 8:30, we were asked if we can sit outside, but of course why would I want that, plus the fact that my kids would just run around the place.   We then proceeded to Aria Cucina Italiana, since it was the only restaurant with sitting spaces.

With my kids

With hubby

So as we entered we were led right away to a convincingly good table near the kitchen where I have a good view of their much talked about wood-fired oven and a show from the chefs at work.
However, let me begin my surmise,  when we were seated, we waited a long time for someone to come to us to even give us a menu.  When a lady finally noticed us, and gave us menus,  it took time for our orders to get on our table, but it that doesn't matter.   My husband was just so sad that the service wasn't as good as it should be  concerning the price was a bit high. 
I was asked once, of the many places I have tried eating to, how do I choose it or how do blog about it.   The first thing I check is the menu, good thing the restaurants on Central have menu postings by the door.   My kids love pasta and pizzas, so don't wonder why this was our choice.  the next thing I look at is the place or the vibe of the place.   The lighting was good, bright lights seem to widen the space and makes the venue well-defined, pleasant  and the artworks more lucid.    I love the string-themed divider, something like having a taste of native Boracay in Manila.   They happen to be long-familiar in Boracay, as what foodies jabbered..

So those are the plus factors of Aria.   The service was a bit poor, though, I think maybe because they are new.  That's something that can be developed.  The staff were not as agile enough, we still have to get their attention to come to us and deal with our request.   Like when my kids were served with their soup we still have to ask for spoons.   Waiting for our glass to be refilled with water is also cumbersome.
Let us see how they did with their food.

Velluta di Porcini ( P280)

Good thing I had a light dinner at Marriott Hotel, so I don't have to order something for myself, and while I was covering the event, kids had something at McDonald's, so we were on  for a wood-fired oven pizza and an authentic Italian fare.  But you got to hand it to my kids, they have acquired quite a discriminating taste for varied cuisines, most specially with Italian dishes.   If you were avid about checking out my food habit, you may have noticed I have lots with Italian restaurants and have cooked a lot of dishes from Italy.   I'm in love with everything that's Italian made or of origin and have been quite educated about them, specially that matters most on foods.  So when I reached our table I loved the scent but my daughter Dana  told me she smelled something that's not nice.   I'm guessing it may be coming from the variety of cheeses they may be using, smelled Gorgonzola and the pungent odor of pure Parmigiano, just to give a few...
Doing back, my kids didn't like the soup, the cream of porcini, was awful for them, but good for me.   So we ordered additional Carbonara (Spaghetti).

Judging by the picture, this was a win, they loved it though it lacked a bit more ham.  One order was good for two kids.   But I just needed to mention, modesty aside, they like my own Carbonara  more, yey!

 And our pizza, Capricciosa ( P580).  In this perspective, you can see that they are more on the healthy serving of food,  more veggies, less proteins, and yes that means less hams, meats, and cheese.   Also, like what I know from true-blue Italian home-cooking, they eat with less salt or no salt at all, as in the case here.  Aria's chefs should have considered that Filipino's taste differs so much with the Italians, we love rich, savory and tasty dishes so I'm not sure how this would appeal to the rest.   My kids were actually looking for condiments on the table but there weren't one.  Capricciosa has artichokes, halved cherry tomatoes, calamata olives and parma ham.

Danielle had Ravioli di Branzoni (P 390).  She liked how the ravioli was made big enough and fresh.  This one was stuffed with seafood and glazed gorgeously with tomato  and olive oil  based sauce, but she wasn't happy with it.  It lacked personality, it was bland and the tomatoes where still chunky.  If the tomatoes were cooked some more to release the juice and give it some sweet kick,  it would be tastier, the dill gave it some rustic taste though.

Darren, on the other hand had an egg yolk based sauce.  Carbonara al Penne, the way Italians make it.   The pasta was al dente, and the sauce was enough, clinging to the pasta, but not dry.   the sauce was just right up his alley, but he was looking for a foccacia or a bread stick or something to complete the look of the dish and to finish of the plate cleanly.
And since it's my birthday I get a cool glass of Aria Shake (P170), perfect for hot and busy day.  It's combination of banana, strawberry and something else, with a cherry on top!
It all boiled down to whether I liked the experience or not.   Well, at least I was able to show my kids that I can serve them good food, dishes that are on fine dining menus at a fraction of a cost, and that they have realized how expensive it is to eat out, and not being truly satisfied.   Hoping that if we decide to go back, they could at least have something to recommend to families eating specially if kids are with them.  Kids are hard to please when comes to eating at upscale places such as this, but if you really dig in to what kids like, basically is the food, in the way they ought to taste for them. 
So what do you think, did I like it or not?
Well to heal our disappointments  we headed to Gelatissimo for our dolci.  Nothing beats Italian gelato. It sure was a long walk to Serendra, and I was wearing my killer heals, yaiks,  but we can't give them more reasons to go home with long faces, would we.

Gelato-loving at Gelatissimo.  But another thought came, these two now wanted cupcakes at Marta's, ones that they can design for them to give me, since I haven't blown any cake yet.  But when we get to Marta's, they were already closed, awww. 

But what really mattered most here was that we are all-together having fun, experiencing new things, reinventing old ideas and furnishing more loving moments, with more "kulitan" on the side.  Spending is just one thing but the impression you live with your kids stays with them.   Teaching them how to value well-earned money, good food, and family-time is everything!  I can make each day my birthday, or theirs for as long as you sincerely show them their value as a person and help them evaluate their own self into being the person not what we want them to be, but what God has intended for them to be. 
If you're still stuck on the thought of how old I am seeing my kids and all, let me just leave this message to you.
In the end, it’s not the years in your life that count.   It’s the life in your years.  

 
Restaurant References:

Bizu Patisserie

Greenbelt 2, Glorietta 4, Greenhills Promenade, Alabang Town Center and St. Luke's Global City

Aria Cucina Italiana
 

Unit NEUG 205, East Superblock, 30th St. corner 7th St., Bonifacio High Street Central,, 1630 Manila, Philippines

Gelatissimo

Serendra,  Bonifaco Global  City,  Taguig City

Dare to Flair at Pan Pacific Manila

Join the excitement on March 24,  2012 at 8:00pm and witness as the best aspiring bartenders dare to amaze the crowd with their superb flaring skills at Pan Pacific Manila’s first Flair Tending Competition!

Tickets available at the Pacific Lounge for Php 500 net inclusive of two rounds of drinks, cocktail food and live entertainment.

For reservations, call 318 0788 and ask for the Butler, of course!

Terms and conditions apply.

Pan Pacific Manila is at M. Adriatico corner Gen. Malvar Streets, Malate, Manila.  For events and other offers, visit panpacific.com.

About Pan Pacific Manila

The first and finest Butler hotel in the Philippines – ranked among the top Asia city hotels at the 2008 and 2009 Readers Choice Awards and named one of the best places to stay in the world at the Annual Gold List by the Conde Nast Traveler.  Awarded as the Philippines’ Leading Business Hotel at the 2011 and 2008 World Travel Awards. 

Conveniently located at the heart of the historical and cultural district of Malate in the Manila Bay area, Pan Pacific Manila is a short drive to the city’s convention, exhibition and business centres and a walk away from shopping, food and entertainment establishments.  A business hotel, designed to offer a comfortable abode to business and leisure travellers with its excellent facilities and service, the hotel has 236 all-executive rooms and suites and 7 spacious function rooms. 

For more information, call (63-2) 318 0788 or visit panpacific.com/manila for more special offers. 

About Pan Pacific Hotels and Resorts

Pan Pacific Hotels and Resorts comprises 19 premium hotels, resorts and serviced suites (including those under development) in 12 countries across Asia, North America and Oceania. The “Pan Pacific” brand provides refreshing Pacific experiences inspired by an invigorating blend of its Pacific Rim locations. It is focused on enriching experiences that draw on a diversity of landscapes and cultures; and relevant choices that convey freedom and individuality. Pan Pacific Hotels and Resorts has been recognised by Condé Nast Traveller magazine as one of the 25 hotel companies demonstrating social responsibility and has won esteemed accolades such as World Travel Awards, AAA Four Diamond Award, Condé Nast Gold List and Readers Choice Awards.  For more information, visit panpacific.com.

About Pan Pacific Hotels Group

Pan Pacific Hotels Group is a listed hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties.  Headquartered in Singapore, Pan Pacific Hotels Group owns, manages and/or markets over 30 hotels, resorts and serviced suites with over 10,000 rooms in Asia and North America including those under development.  The Group comprises two acclaimed brands: Pan Pacific® and Parkroyal®.   

Pan Pacific ® is a leading brand in Asia and the Pacific Rim situated in key cities of distinguished destinations offering upper upscale accommodations and services.  Parkroyal® is an upscale regional Asia Pacific brand which promises a lifestyle-approach to hospitality that will leave guests with an experience to remember.   For more information, visit pphg.com

Mon Anniversaire en Jour de Macaron

March 20,  a  day  my loved ones always  look forward to every year.    Though to me,  I would just want to consider it  just a normal day.  You know I've been kind of  stuck to the era  where my glory days should be,   but I never had those though.     So, though I expect something exciting  and fun on that day,  I decided to care less  and  just let the day pass.   But  not this year!   For I have learned to know my worth.   

Well enough with that, I am still and will always be on my mid-twenties! Funny like har-har...

Do you know that aside from many persons celebrating their special days,  other people all over the world  celebrate the day as  Macaron Day or  Jour de Macaron.   Which originally happened in Paris, of course where Parisian Macarons originated.    Through a collaboration between renowned pastry chef Pierre Hermé and other members of the prestigious Association Relais Desserts, they were able to raise funds to support charities and at the same time  have everyone  try and enjoy  Macarons.   Those  delicate little sandwich cookies are très chic and many people think of them as the next cupcake as far as food trends go.   

We don't need to be in France or in New York to try this out or participate in the said event.   

For Macaron Day Manila 2012, Bizu Patisserie is offering visitors free macarons until supplies last. To receive the (1) piece complimentary macaron, visit any Bizu Patisserie branch and simply mention you are celebrating Macaron Day Manila. Proceeds from the sale of all Macaron de Paris on this day will be given to Virlanie Foundation. www.virlanie.org

On March 20, Macaron Day, Bizu lovers and macaron enthusiasts will have a chance to select from 11 different flavors that Bizu currently offers plus taste the new savory Macaron collection that Bizu recently launched.

The new savory Macaron collection flavors are Blue cheese –Honey, Thai Peanut and White Truffle; three unique flavors that will surely leave you wanting for more.

I'll Walk on Sunshine with McDonald's McFloat Summer Medley

I'm walking on sunshine, oohhh!  And don't you feel good? 

With the heat of the sun that be enough to give you  a heat stroke, would you be singing that song?

Well, I could but with a special companion that is.  Who?  The best question is what.   Read below to find out.

Last Satirday,  McDonlad's shared some exciting, "kilig-factor" news for summer, five more reasons to visit the store in every branch this summer.  To reiterate them , I bet  there is  no better way to enjoy the hot summer than with a cool soundtrack you can jam with friends. McDonald’s is offering a refreshing symphony of flavors perfect for your barkada bonding moments with the new McFloat Summer Medley—featuring four new McFloat variants and McDonald’s newest brand ambassador Xian Lim.

McFloat Summer Medley features four new exciting flavors: Blueberry Sprite McFloat, Green Apple Sprite McFloat, Four Seasons Sprite McFloat, and Honey Banana Sprite McFloat. These new flavors are available in two sizes: Regular for P29 and Monster size for P45. As for those who can’t get enough of the classic Coke McFloat, Coke McFloat is still available for P25 regular and P40 for Monster size. 

 McDonald’s McFloat Summer Medley also includes affordable snack combos. For only P50, customers can get a Regular Coke McFloat with Medium Fries. While for P55, you can pair up your Medium Fries with any of the four new regular-size McFloat flavors. Totally fit for epic summer hangouts and even road trips!

“Summer is all about fun and excitement. Bonding with friends is more fun with great food and cool music. With McFloat Summer Medley, McDonald’s is sure to become a favorite destination this season,” says Margot Torres, McDonald’s Philippines, Vice-President for Marketing and Communications.

Xian Lim, whose favorite summer activities include hanging out with friends, adds excitement to the campaign with his own tune of youthfulness and fun. “Summer is one of my favorite times of the year because you can relax and just have fun,” says Xian. “I’m happy that I can help bring a little bit of summer to everyone this year and I feel so excited to be a part of the McDonald’s family in the Philippines.”

McFloat Summer Medley is available in all McDonald’s stores nationwide, whether dine-in take-out or drive-thru. You can also dial McDelivery 8-6236 or visit www.mcdelivery.com.ph to enjoy the McFloat Summer Medley anytime, anywhere. So hurry, text, BBM or call your friends and head to the coolest hangout place this summer – McDonald’s!

Watch for more awesome surprises this summer! For more information, visit www.mcdonalds.com.ph.

Lingayen and DepEd Aim to Establish A Benchmark in the Palarong Pambansa 2012

A Memorandum of Understanding (MOU) between the Department of Education (DepEd) and Province of Pangasinan  followed by  presscon on the 2012 Palarong Pambansa was held  last March 14 at the Bulawagan ng Karunungan at DepEd Complex.

As Palarong Pambansa gears up to promote physical education as  integral to the Basic Education Curriculum where the school  vouch  to  develop  students  to be responsible and globally competitive even in the spirit of sports.   The MOU outlines the respective roles and responsibilities of DepEd and the province of Pangasinan on the conduct of the sports events.

Present on the MOU signing were Tonisito M.C. Umali, Esq., DepEd Assist. Sec. and Secretary General of the Pambansang Palaro,  Ligaya Solenad Miguel DepEd Director,  Rizalino Rivera, DepEd Usec. of  Reg. Operations, Pangasinan Vice Gov. Jose Ferdinand Calimlim, and headed by DepEd Secreatry Bro. Armin Luistro, FSC and Governor Amado T. Espino, Jr.

With the pronouncement, "Expect a Clean and Green 2012 Palarong Pamabansa!"   Bro. Armin Lusitro, put a stress on playing clean games where no cheating of any matter is allowed.   Being a venue for value formation, it is important above all that sports in Palaro teaches athletes not just the value of winning but more the discipline, safety and cleanliness out of the whole event.

 “The Palaro is a venue for values formation among our youth, this is where positive Filipino values should apply,” Bro. Armin explained.

On another  note to cleanliness,  emphasized also was pursuing what they have started at last year's Palaro in Dapitan.   A plead for an eco-friendly event, where they banned plastic cups and  spoons or fork.  Instead they had the delegates bring their own eating utensils.   This year, still no Styrofoam or plastics when preparing food.

Another aspect of having a fair and clean sports event is the assurance that issues on the past Palaro pertaining the eligibility of an athlete have been dealt well.  According  to Usec. Tonisito Umali, DepEd have been strict that all records are checked even that of the dental, the physical, mental and emotional aspects of every participants are examined.

With these they are appealing to those concerned that those from the local districts from schools down to the coaches, will be found accountable for their every actions.

As stipulated in DepEd Memo No. 22 series of 2012, this year’s host of the annual national sporting event is the provincial government of Pangasinan and DepEd Regional Office 1 assisted by the schools division office of Pangasinan and the city schools division offices of San Carlos City and Dagupan City.

DepEd has allocated some P136.5 million for this year’s Palaro. Most of the events will be played at the Narciso Ramos Sports Center in Lingayen while the rest will be in the cities of San Carlos and Dagupan and the towns of Bugallon and Binmaley. Some 10,000 athletes, coaches and sports officials from the country’s 17 regions are expected to participate in the country’s biggest sports spectacle.   While P !50 million will be coming from the provincial funds of Pangasinan.  

However, Luistro added that the Palaro should not be made a once-a- year event but a continuing activity to really develop the athletic prowess and sportsmanship of the young. Likewise, the games venue should not be so constructed as to last for just a year. “It should be made to last for years so that many athletes can use it for a continuous sports program."   With these, the governor hopes to continue what had been funded with the future plan, of putting up a sports academy  and make use of the facilities which will be used 

 

Student –athletes who stand out from the Palaro serve as feeder to the National Sports Associations for further training for international competitions. “In a way, the results of the Palaro provide a database for a more sound and relevant school development program,” added Luistro.   Famous athletes were trained and  screened  from theses such as Elma Muros, Lydia de Vega, Samboy Lim, Enchong Dee among others.

The sporting events are athletics, arnis, badminton, baseball, basketball, boxing, chess, football, gymnastics (women’s artistic gymnastics, men’s artistic gymnastic and rhythmic gymnastics), sipa takraw, sepak takraw, softball, swimming, table tennis, taekwondo, tennis, and volleyball.

For the differently-abled, there is goalball, aquatics, bocce, long jump, shot put and 100, 200 and 400 meter dash.

A benchmark  for the future!   Palarong Pambansa would be one good leverage for us Filipino citizens  and the world that indeed our nation is changing , for the better.   So let us all be witnesses  to this year's  2012  Palarong  Pambansa  which is youth friendly and environment-friendly!