Sag-ob

Sag-ob (v.) - (Cebuano) to fetch water.

Access to water is a problem in rural areas. Shortage of potable water has also become a problem due to deforestation and pollution. Photo taken in Sitio Balungkot, Dansolihon, Cagayan de Oro City.

Half-empty; Half full

Panglantaw sa baybayon

In archepelagic Philippines, it is an irony that its municipal fisherfolk of about 10-million are among the poorest of the poor. Photo taken in brgy. Tup-on, Medina, Misamis Oriental

Driftwood

Photo taken in brgy. Manapa, Buenavista, Agusan del Norte.

You wouldn't understand

The picture says it all. Taken in downtown Butuan City the capital of the CARAGA Region.

Children of Jabonga

In the haste of daily living, we often forget to listen to the silence of dawn, the early morning chirping of the birds, miss the energy sunrise delivers and the beauty of sunset and even fail to listen to our innerself. Photo taken in brgy. Mandagooc, Jabonga, Agusan del Norte where people still live simple lives enjoying bliss and placidity.

KILAW

KILAW - (v to eat raw, n kinilaw) It's a feast every after good catch in fishing communities. It is said that as a vestige of the communal nature of sustenance fishery, which basically is still a hunt-gathering economic activity, coastal dweller share a portion of the day's catch for consumption and the rest for selling. Fish fresh out from the sea is sweet.

It is believed that the kinilaw has been with us since the pre-castillan period. The artifact? - shells of tabon-tabon, an indigenous and unique kinilaw ingredient in Mindanao were found near tuna bones in a midden in the Balanghai site. Perhaps a perfect pulutan to laksoy/ nipa wine (Jess Yuson's book: Inumang Pinoy). Tabon-tabon (Hydrophytune orbiculatum) is endemic in Mindanao. It looks like chico on the outside, but with hard shell, its meat is scraped, pressed to extract its milk and presto, it gives the kinilaw a tinge of bitter taste, it is believed to fight off bacteria in fresh fish meat.

In this photo, they are preparing kinilaw from the abundant tamban catch (Sardinella sp.) which is abundant in bays especially near estuaries. Remembered debating with a lot of people who refuse to believe that the fish inside the sardines can (i.e. Young's Town, 555) are actually the lowly tamban pressure-cooked and drowned in tomato sauce then sealed in that humble can.This photo was taken in Tubay, Agusan del Norte, Philippines.