One of the best places to have breakfast in Sagada is at the Masferre Restaurant. It’s just a few steps from the town hall. I love to sit by the window and look at the trees behind the St. Mary’s Church. Sometimes I could see cows grazing at the early hours of the morning.

Masferre offer sandwiches, the usual fried rice breakfast meals and also some American meals like a hamburger with fries on the side. This is where I see most foreigner visitors take their breakfast.

Masferre has a very welcoming atmosphere, a stylish ambiance with a touch of Sagada heritage. There are black and white photographs of Sagada life hanging on the wall, all taken by Masferre himself. And the touch and smell of wood from the floor, to the walls and to the table truly invites a hearty meal.

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My girlfriend will be going to Baguio this Wednesday and stay there for a few days. She’s going to train some newly-hired employees. I would have loved to go with her but I can’t take leave from my job.

Aarrgh! Just the thought that Sagada is just six hours away from Baguio makes my feet itch for another trip.

I just asked her for a pasalubong of a jar of ube jam.

I also just realized that I don’t know anyone in Baguio. Well, other than The Lady Programmer.

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The highly nutritious and, in my opinion, the best alternative to the regular pancit canton, recently received a much needed support from the government.

The Sagada Squash Pancit Canton is currently being pushed as a healthy food for the masses.

The Montanosa Research and Development Center, Inc. (MRDC), a private entity that sells dry goods in Sagada, Mountain Province recently signed a Memorandum of Agreement (MOA) with the Food and Nutrition Research Institute (FNRI).

The agreements refers to the transfer of technology and the commercialization of the squash pancit canton. In line with this, the MRDC had already invested P1.5M in the production and marketing of the Sagada squash pancit canton.

According to the Philippine Information Agency, the FNRI represented by its Director, Dr. Mario V. Capanzana, agreed to provide the MRDC the following: a non-exclusive license to produce and commercialize the canton noodles with squash; necessary information on the manufacture of the product during the period covered in the Agreement; technical and consultancy services as need arises on the production, quality control and product packaging, and product quality improvement; assistance in the promotion of the product through technology fairs/exhibits and media releases.

The FNRI also agreed to conduct on-site training on the personnel of the MRDC directly assigned to the project until able to produce their own in the material preparation and processing of the product agreed upon to commercialize; lend the name of the FNRI-DOST as technology developer in the label of the product; and periodically monitor the nutritional quality and safety of the product covered in the Agreement through the DOST-CAR every six months.

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What’s the best thing to do after a three-hour hike up and down the rice terraces and the mountainous terrain of Sagada? Well, a cold, cold drink, what else!

This tangy lemonade is from Masferre restaurant. I ordered it when I had a late breakfast after a good workout of walking all over the town. It’s the third liquid I drank that morning after I had already downed two bottles of mineral water.

Refreshing!

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There were a few new additions to the menu at my favorite Yoghurt House but I only tried the hash brown. It was tasty and was served hot albeit too oily. What else would you expect? And it was huge! Covering almost the whole plate.

Click on the image to see this huge hash brown!

The Yoghurt House hasn’t changed much for the past two years. It is a good thing, really, for I always feel right at home whenever I had lunch there.

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Something odd is happening in the Baguio market with regard to fruits. In April it was awash with oranges which I first took to be a variety of navel oranges, only much sweeter and juicier and which I presumed were imported from somewhere. I found out later that they were billed as Sagada oranges and selling between P70 and P90 a kilo. A kilo contained about three oranges. It was with a feeling of fulfillment and patriotism that I set about buying them and consuming them as well as calling attention of others for their good taste, juicy sweetness and attractive skin color.

Read the rest of her column at:
AMBIENT VOICES – The Manila Times
By Ma. Isabel Ongpin
A garden of delights

There really are oranges from Sagada although I haven’t seen an actual orchard. I’ve heard the Rock Inn maintains such a plantation and even allows visitors to pick some oranges for a fee. I haven’t stayed there as it’s located a bit far from the town center. It’s actually located a few meters from the road leading out to Bontoc.

I hope that these Sagada Oranges can be cultivated properly so they can produce great yields. What a great pride it would give to Filipinos if we are able to taste (and maybe in the future, export) oranges that are locally grown.

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APRIL 2008

It’s my 6th trip to Sagada and I sure did miss Yoghurt House so I ordered this new dish of tomato-based pasta (with lots of cheese), a roasted chicken leg and two slices of buttered toast. A heavy lunch even for a heavy guy. It’s actually a new addition to Yoghurt House’s menu. My old favorites are still there like the pastas, sandwiches and of course, the yoghurt.

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