PAELLA A LA CORDILLERA — The region’s indigenous ingredients such as heirloom rice, highland vegetables, kini-ing (smoked meat), etag (cured pork), and pinuneg (blood sausage) took center stage at the close of the Farmers and Fisherfolk Month celebration at the Melvin Jones football field on May 30 through the “Paella à la Cordillera”. The event, led by head chef Waya Araos-Wijangco, was graced by DA-Cordillera RED Jennilyn Dawayan, Kalinga Gov. James Edduba, Usec. for Rice Industry Development Christopher Morales, Asec. for Logistics Daniel Atayde, and Joel Pascual of the World Food Expo (story and more photos on page 13). — Mauricio Victa
