In an unexpected twist of events, Feast Asia is now on print. No, not as a cookbook — not yet, anyway — but as a food column. Last week, I got a text massage message from the Lifestyle editor of Manila Standard Today (where I write an opinion column Tuesdays and Thursdays) asking if I was interested in writing a food column. I didn’t even need to think about it. I didn’t even negotiate about rates. I just said yes. And when I was asked what I want the food column to be called, I said Feast Asia. My first Feast Asia column came out today.
That said, let me tell you what’s new in Feast Asia, the food blog…
I’m tempted to describe this dish as something old, something new, something borrowed and something… That was where I stopped because “blue” doesn’t fit in and I couldn’t think of an appropriate word that rhymes with blue. This is an old dish because it is basically the same 
We Filipinos love our meat just as much as we love our vegetables. My husband is a certified carnivore and so am I although on a lesser degree. Our daughters were born into a generation that is more health conscious. Sam removes the fat from belly bacon and does not eat chicken skin. Alex thinks that fat in pork chops is something for the dogs. The thought of eating bone marrow makes both Sam and Alex go eeeewww. I kinda think that if they had been born some 30 years ago, they’d probably go hungry most of the time.
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