Quezon City---Cosplayers have indeed found a second home in the jungle of Ninoy Aquino Wildlife as it comfortably provides a natural venue to satisfy the lens of many photographers as cosplayers pull off their costumes and internalize their character roles to altogether perform that brave act of “cosplaying.”

I say brave because, as a fan of anime, I admit that I haven’t got that confidence or probably explored on that skill of cosplaying. 

You may regard this blog then as my way of extending my appreciation to cosplayers’, anime lovers’, and even art lovers’ respect and passion to the realm of cosplay.

Cosplay 101

Cosplay or kosupre is short for costume play says Wiki, which refers to an “activity which participants wear costumes and accessories to represent a specific character or idea from a work of fiction.”

However based on my observation amongst cosplayers I’ve interviewed and I’ve seen, this definition of cosplay goes beyond just merely wearing it and projecting a character for another picture.

Cosplay is about the craft, the talent, that passion to justify a character from a fiction story, a world conceptualize from an imaginative mind, an art itself.

It was then a pleasure to attend a cosplay event of one of the most active and respected cosplay organizations in the Philippines, the Otaku Urule.  A non profit organization that opens opportunities for cosplayers (amateur, professional/ and interested ones) to gather and play.  Otaku Urule’s members meet on a regular basis to know each other, familiarize themselves with each other and learn from each others’ craft while growing in a productive and progressive family of cosplayers, photographers, anime lovers, followers and enthusiasts through a series of invitational photoshoots.

Last Sunday, (Sept 2, 2013), was their 8th Otaku Urule Invitational Photoshoot (IOP) special edition in which the twist was “animarriage.” I was told that before the day ends, there will be couple/s who will get married as they have mounted their animarriage booth.

According to Chairman and Co-founder of Otaku Urule, Rg  Gamurot II (kuyawajie), Otaku Urule has 200 participants who attended that day which is composed of cosplayers and photographers mainly. Otaku events however, are planned and implemented smoothly by the 30 core people working together to organize thebeneficiary is Red Cross particularly aiming to help the recent Habagat victims. 

In fact Otaku Urule has been doing chartable works since 2003 with which amongst institution they have helped include Child House Foundation Ricky Reyes, Philippine General Hospital, Red Cross and Asociacion de Damas de Filipinas.”

Another purpose of cosplaying is to create a venue for the youth to express themselves through this art and use their energy to something worth their while. 

Based on research, the term otaku in fact has a rather negative meaning as it pertains to a person who stays at home all the time and doesn’t have a “life” ---“no social life, no love life, no dreams, no plans”---somebody who is kind of boring in a sense.  However, they are likewise described to be as individuals who consume too much of their time by watching anime, playing video games or surfing the net as according to urban dictionary, otaku is likewise used top refer to a nerd, a hacker, or a programmer.

This is personally find very interesting, well you see, a nerd or a hacker or programmer for that matter actually has got themselves really bright ideas right? (haha) I meant, programming and hacking needs a lot of thinking so I don’t think an otaku person is indeed boring. 

Anyway, otaku, the term, is given a new and more positive definition by this community of cosplayers through Otaku Urule.  Chairman Rg shared that Urule literally tells their audience that “Otakus* actually Rule” and in the positive sense, they are individuals that are leaders themselves, masters of their own crafts, and visionaries of their goals that are actually one with our society’s.

Allow me to introduce you then to three lovely Otaku Urule participants I have interviewedJ

Carla Conejar, 29, senior technician by profession

Carla is cosplaying a Japanese fashion known as Lolita. She is one of the 30 core officers/ event organizers of Otaku Urule. According to her, Otaku Urule community provides a sense of belongingness or a family to its members that is why many participants have been really active in attending the organization’s events.  Through the events, first timers or newbies get to mingle and be grouped with professional ones (both cosplayers and photographers) in which they fill in the gaps in their respective fields.  For instance, new cosplayers are able to interact with older ones whom they can get tips on where to buy cheaper materials for their costumes, how to choose 2nd hand quality costumes and the like; meanwhile photographers share their skills in capturing photos especially when you are doing it outdoor and using natural light. 

Being a mom to a six year-old, Ms. Carla impressed me with her youthful and vibrant attitude.  I guess her love for this craft brings out the natural youthfulness in her.  

Leilanie Miranda, 24

Ms.leilanie is cosplaying a casual Mikuhatsune game character.  According to her she started with this craft in 2005.  Leilani mentioned that part of the obstacles in cosplay would be the budget for the costumes especially when the person intends to cosplay a character that would need too many resources.  Her tip?  Study your chosen character, look for a couple of them so you can choose which one is practically appealing to your budget.  Cosplay doesn’t have to be expensive. There are ways and there are a number of diskarte you can apply.  Cosplay is for everyone.  

CK Soguilon, 19, ICCT Colleges programming student

Ck is cosplaying Nidalee of League of Legends.  According to her, the love for cosplay craft started when she was younger--- actually, when she saw SailorMoon TV show and wanted to be like “Sailor Mars” at some point back in 1998.  But only 10 years after, in 2008 when she saw a cosplay event in Megamall that even reinforced her childhood dream.  since then, she has established herself as one of the professional cosplayers as she have earned a number of experience participating in cosplay events, competition and the like. 

I was surprised as this girl is really talented, she knows how to paint, sew and literally make the costumes for herself and for other cosplayers as well.  She disclosed that she and her boyfriend were able to make costumes for other cosplayers (real talent I must say!)

Rubber sheets and EVA foam are cosplayers’ favorite material for making costumes according to her.  For those who are not aware, you can get more supplies of these in Marikina, after all, this is where durable shoes are made right?:)

Reycelle Garido, 15, UST HS student

One of the youngest I have interviewed and probably considered a not-so-newbie in the cosplay realm, Reycelle gave justice to Akazukin Cha cha! (a favorite of mine too!) This gal admits that she thinks her costume isn’t the best version yet but I can say that the way she projects herself wearing the costume actually gave that “akazukin-impression” real good. I admire her truthfulness and her being humble about her experience as a cosplayer especially when she shared that yeah of course considering her age and resources it would be quite hard for her to come up with more quality and detailed costumes to wear.  After all, her cosplay journey just turned 1, since she started it just last year.  Reycelle hopes to do more cosplay gigs and probably join competitions.  I asked her whether she will sell the costume after using it, she said she plans to keep it, when she gets more resources she might probably sell it and replace it with a better version of Akazukin Cha Cha costume. 

Shaira Villagarcia

Shaira is cosplaying sakura Miku, she started cosplaying 2011 of April.  According to her, she chose the character since she had traded her wig for it and so she plans to wear it for that event’s shoot.  Shaira and Reycelle were of the same group when I found them.  At first I thought they were long time friends but actually they just met there!

Aside from the usual lectures, note-taking classes, working in a kitchen laboratory and the like, the Academy for international Culinary Arts has fused Restaurant Simulation as one of its most challenging activities or evaluation tests for its culinary students that would not just give a heap of knowledge on practical applications but an activity that enhances the students’ quick response to situations such as effective trouble shooting in the kitchen and the like.

What can you expect in a Restaurant Simulation?

How light can you get?

It is echoed almost everywhere! Eating healthy is as in as your Rockstar's fashion statement.

 Everybody's turning their back on unhealthy fatty meat nowadays as getting that sexy fit shape has found its place in one of the top priorities  in that TO DO list of many men and women, regardless of age!  In fact, Filipinos have evolved to be more health conscious these days thanks to the empowered health and nutritional awareness campaigns of private and government institutions as a response to the increasing statistics of death cases due to heart, liver and kidney failures especially amongst the younger Filipino generation.

With this, consumer health companies have likewise made an effort to support many Filipinos' goal of changing their lifestyle starting with the food they eat!

What's NEW then?

Recently, Magnolia Chicken Lite was launched in SM Southmall, Las Pinas City.  Many men and ladies, especially moms attended the said event that featured seminar/talks on health, nutrition, healthy food preparation, and lifestyle food safety tips; wellness booths that offer consultation on body and weight concerns, free taste samples, booth activities such as games and photo booths and an on stage cooking demo that were engaging all in one jam-packed deLiteful Day. 

Magnolia Chicken Lite offers the newest way to enjoy eating healthy delicious meal (with same pleasure) minus getting all that bad fats ruining your system!

Chicken Lite gives you the same freshness, tenderness along with that juicy-treat with lesser fat content for a healthier chicken option.  

Chicken meat is a very good source of protein however due to the fats also found on chicken skin, Magnolia made a step further to make leaner and healthier meat available in the market.  One that is easy to prepare and with low saturated fats.  Skinless chicken, breaded, fillet, ground, strips, marinated, chicken breast---name it, you can easily assign your recipes for a week with Magnolia Chicken Lite each day.

Plus, because it is easy to prepare, moms can have more time with their family.  Also ideal for students and yuppies who live in dormitories and condos. Since Magnolia Chicken Lite is easy to cook, they won't have to worry about buying food prepared outside.  Safe and healthy chicken prepared in your own home gives you the best treat!

San Miguel Corporation never fails to strengthen its foothold in the market as the company knows just how to take care of its consumers as well.  A trusted company that carries various popular and quality brands that please many Filipinos throughout the years, the company's latest product Magnolia Chicken LITE did not fail to attract many consumers since it has just become an instant favorite amongst health conscious people.

 

I was surprised that these moms and kids actually took time and effort to sit through, participate and listen attentively to the series of seminar sessions conducted by Ms. Llena Tan-Arcenas, RND, MSN, RA (of San Miguel Corporation). It's a good thing that such opportunity is given to these moms to update themselves with newest healthy products and help them widen their bank of  how-to's of preparng healthy food for their families.  


Hosted by Ms.Angel Aquino, Magnolia Chicken Deliteful Day was a success. I learned a lot about food preparation and better eating habits such as:
1. Lean protein is healthier.
2.Include milk and milk products in your daily meals.
Choose a diet low in fat and cholesterol.
3.Add plenty of vegetable, fruits and grain products.
4. Use sugar, oil and table condiments in moderation.
5.Read food labels when buying.
6.Don't go for Upsize (soft drinks and fries, especially!)
7.Skip croissants.
8. mind your cooking method.
9.choose Loin and Round chicken cuts.
10.use breast instead of thigh and legs.
11.Drain excess fat on paper towel.
12. Use herbs and citrus.
13. Avoid DERB canned goods (dent, expired, rusting and bulging).

The list goes on and on, but there, those are the most important ones.  I'm sure you can share your own tips learned from your moms on how to keep your food choices healthy and clean.

Magnolia Chicken Lite is available in all SM supermarket, hypermarket stores.

Check them out and try it at home.

Lovely as an Orchid.

A trip to an orchid farm--one of the activities I did last May with my dear tita who is a member of the Philippine Orchid Society.  Perhaps, it was a perfect event to spend my mid summer month-dream this year.  I must admit, I have never been to such farm with really colorful, lovely and precious flowers such as orchids. Hence, the reason why Im so excited to share this with you!

The farm is situated in Malvar, Batangas.  Almost a 2-hour trip from Manila.  Owned by former Justice Secretary Hon. Nani Perez, Malvarosa Orchid Farm has its own laboratory for breeding of new orchids. After coming up with a new breed they would send it abroad for proper identification, study and to verify that indeed a new breed has been produced, it is a long process and would definitely take years hence, the cost is likewise high should there be a client wanting to have a new breed of orchid named after him/her/ another person.

Sec. Perez's farm takes pride in their beautiful cattleya farm that houses popular breed such as Corazon Aquino in brilliant yellow, Cristine Bersola, a large white and really lovely cattleya, the eye-soothing orange President GMA cattleya and others such as Malvarosa Sunrise, Why Not Round About and many others. 
My tita got Malvarosa Sunrise and the Why Not cattleya, really pretty orchids for our small garden here in Bulacan.  

Meanwhile, grapes, dragon fruit, avocado, bananas, other fruits and vegetables are being grown there as well. in fact during our visit, they have just harvested their sweet dragon fruit---the inside is pinkish and the taste, real sweet!  This surprised us because most dragon fruits available in the market are tasteless and the inside color is either yellowish or whitish.

We ended our tour in Malvarosa Farm with a good lunch prepared by cooks of Malvarosa Farm!
_______

----
Earlier we visited an ornamental farm in batangas as well---Unigreen is owned by a Japanese businessman who provided job opportunities for the Batanguenos residing nearby the farm.

Ornamentals refer to any plants that that are grown for decorative purposes in a garden.  There are indoor and outdoor types depending on their characteristics. Some ornamental plants need to be watered daily while others can survive even without water in three or more days.  Further, some plants need direct sunlight while others do not.  Hence, if you are planning to purchase ornamental plants, analyze first where you intend to put it.  I bought some plants that I intend to place as decor in our bathroom, while my tita took the ones that can serve as highlights for her garden.

In totality, the trip with the Philippine Orchid Society was so cool and refreshing.  It's like being exposed to a green world where flowers serve not just candies in one's eye, but a good stimuli to start something new---such as a hobby:)

Take care of an orchid and feel good about this new hobby. Visit philippineorchidsociety.com for membership and other inquiries.

The said organization provides annual orchid exhibits and other ornamental plants, promotes environmental-awareness through lectures on how to grow orchids in our home/garden, holds monthly trips in different vegetable/orchid/ornamental plants and farms in the Philippines.

Escolta, Manila--- Maestro Fernando C. Amorsolo, a renowned Filipino painter and National Artist was given the honor by the Mayor of the City of Manila, Mayor Alfredo Lim, of having the 30th of May be declared as the "Fernando Amorsolo Day."  Hence, last May 30, 2013, the very first celebration of Amorsolo Day was held in the culturally-rich place Escolta that likewise commemorated maestro's 121st birth anniversary with a theme "Ipinita ang Maynila."

There is such a thing as art in cooking.  For most people, cooking may just sound like one of the normal house routines that wives and daughters do.  However, today’s society does not just regard cooking as a way of turning raw food to a ‘cooked’ meal. Media has played a significant role on this, as home buddies suddenly become inclined to experimenting different cuisine and cooking techniques that would either promote extra-ordinary taste or healthy cooking choices! 
Our one day experience as a student-chef ---"Chef" Caroleen and "Chef" Ely (at yer service eh:) in AICA taught as many techniques we didn't learn in our own kitchen.

A BIG HEARTY THANKS to Academy for International Culinary Arts and eglobalMD for this free culinary arts session. We had fun preparing our Chinese cuisine with Chef Nicki Zamora and pigging out after! 

what we prepared: 
Pinsec Frito
Yang Chow Fried Rice
Sweet and Sour Pork

Almond Jelly by Chef Nicki Zamora 

i had fun cooking at AICA professional Kitchen, my first time to visit and actually work around in one (with all those sophisticated kitchen equipment, indeed i felt like im a culinary student! ) it was a memorable experience to somebody (like me) who is not good at cooking.LOL. really, Ely is a better cook/photog.

AICA or Academy for International Culinary Arts is one of the leading culinary schools in the Philippines.  they have two big campuses in Pasig City and in Cebu City.  

AICA takes pride in the kind of culinary education they provide---the traditional/ classic culinary education with high hands on policy, complete and functional facilities and kitchen and bar equipment and a roster of experienced professors.
   
Cooking is an art, and like art, people can either be born with it or to a better advantage, be armed with it.  To be armed with it, entails the formal training of classic culinary education.  When we say ‘classic’ it pertains to the traditional yet timely form of technique in food preparation.  According to research, classic culinary education is that of which trains culinary arts students of the two important aspects in food preparation: the native ingredients and the classic French technique.  These two are the major factors that distinctly provide the edge in the whole classic culinary education.  

 In classic culinary education, the native ingredients program is taught in a detailed course.  Some schools do not regard this topic as a main course or program compared to those culinary arts institution that highly features classic culinary education above all.  The native ingredient course exposes the students to the use of indigenous ingredients, spices and herbs that make a certain dish ‘classic’ and sumptuous. It encourages culinary arts students to embrace and be familiar with natural ingredients that the world may have not discovered yet. 

Meanwhile,   classic French technique endows students with the basic and sought-after kind of technique in every professional culinary kitchen in the world.  As an art, culinary technique may be done uniquely by individuals; however, one can never perform a unique approach without having grasp any knowledge on the classic French culinary technique.  Knowledge on this gives a student the edge in which he or she would definitely utilize in the demanding world of culinary arts.  

 Technical cooking preparation techniques and an in-depth knowledge on history of native ingredients use as well as the study and practice of traditional trends in culinary arts are likewise encompassed in the broad study of classic culinary education.  

   Food preparation, when done as a profession, would always require some classic schools of thought.  In cooking, perhaps, this classic culinary education may be deemed as the basis or the base ground that guides every chef in creating a world-class dish; a sumptuous feast that doesn’t just delight a stomach, but feeds the creative mind.