#kagay-anon

[missmyloko]

Hi again. I am the anon who asked about Kamishichiken. Do you know where I can find pictures of the natori outfit of geiko from this kagai? In your Kamishichiken's geimaiko page, the geiko Umeha (Umeno) was listed as retired and working. She is still active? And which is the most prestigious okiya of Kamishichiken? Do you have a favorite misedashi/erikae kimono of this district? Thank you and sorry for many questions. =)

The Kamishichiken geiko don't have natori outfits. Only Gion Kobu's Inoue School has specific natori outfits for its dancers. Umeha is still active as she just took part in the Kitano Odori. The most prestigious okiya in Kamishichiken is Daimonji. I don't think I have a specific favorite outfit from Kamishichiken, but I admit that I really liked Fuji's misedashi outfit ^^

[scrollmatemillenials]

DULCE DELICIOSO!

No es de extrañar que la cocina filipina incluya numerosos platos con carne de cerdo, teniendo en cuenta que Filipinas es el décimo consumidor mundial de carne de cerdo.

Cucina Higala, el orgullo de Cagayan de Oro, representa varios aspectos de la cultura local kagay-anon. Este restaurante tiene un adorno moderno con un estilo ancestral para que no sólo los lugareños de la ciudad, sino también los visitantes de otras zonas, prueben sus mejores alimentos que solemos encontrar en la cocina filipina. Así es como priorizan la conservación de la comida tradicional filipina para que los comensales se sientan como en casa con sus comidas de inspiración casera mientras admiran su exquisita decoración y sus conceptos patrimoniales. Cuando visité y probé la comida filipina tan común, probé su famosa "Humba", una carne de cerdo muy tierna que se deshace en la boca y que te abre el apetito. Fue una experiencia increíble tomar su comida en un lugar lleno de los vibrantes atributos de ser Kagay-anon. Podría decir que el cálido saludo, el atento servicio y el lugar fueron dignos de compartir.

Cucina Higala se encuentra en la calle Capistrano Mabini, en el centro de la ciudad. Es un lugar de paso tanto para los locales como para los invitados de otros lugares. Ofrecen la cocina filipina más sabrosa y sofisticada en un entorno azul digno de Instagram. Creo que Cucina Higala no solo representa a Kagay-anon, sino que también muestra la maravillosa y dinámica cultura de ser filipino manteniendo las características del propio término "Higala", que significa amigo. El restaurante en sí también muestra la comida que los filipinos encontramos deliciosa; es un orgullo histórico y cultural que todos podemos disfrutar.

[tsada-lokal]

5 Affor-delish Meals in GrabFood that start at P99!

So imagine starting your daily routine at 4 am. Doing all the career mama tasks and business for the entire day. 

Tough right?!

For a daily business woMama like me,  it was really a pure delight to discover these delicious, and yet budget-friendly to-go meals. All thanks to GrabFood Everyday Value Meals that start at P99!!  And take note - you can also enjoy promos every day in the app!

Well, there's no denying that Grab-ing these busog meals will surely make us ecstatic! The food was delivered hot and crispy. Kids loved their "pater baon" for lunch. And what excites me most is their promos and discounts!

And let’s not forget to mention the service rider that was very quick in updating me on the status of the order. 

Check these affor-delish Kagay-anon restos:

1. AL pater Al Palapa - Al Pater Beef @ P50

2. Jeddy Fried Chicken - Regular Fried chicken with rice @ P55

3. Rose Pancit Malabon & Fastfood - Pancit Palabok @ P88

4. Lugawan Bulalohan sa La Creolle - Batchoy @ P90

5. Dinah's Fuhaus - Pork Sisig @ P95

Don’t wait coz’ it’s not too late! Grab your smartphone now and visit the GrabFood app, select Starts at P99, and choose your favorite affor-delish meal!!! @grabfoodph

[theendingofndings]

[ugh-tsumu]

To be a Kagay-anon, you must be mentally prepared with the fact that the possibility of meeting your one night stand/fuck buddy at McDonalds the next day is high.

[leanneangelsajonia]

Beautiful Place of Battle and Victory

In June 4, 1900, Macahambus Cave, marked the Filipino’s first victory against the American during the Philippine-American war. 

Going inside the cave you can feel the cold embracing you as walk further into the darkness, when going inside you need to have a flashlight with you as light cannot seep through inside. When I first went inside the cave, I felt a shiver run down my spine, though it wasn’t because of the cold, it was the  fact that I was inside the place where Kagay-anon soldiers and their families hid into made me shiver.

Inside the cave has three chambers, the hide-out and the exit of Kagay-anon soldiers and their families. The cave is a “thru” cave, which mean it can be entered at one end and exited at the another. Outside this cave provides a great view of the Cagayan De Oro River.

There is also a little hole inside that locals says that it can be entered and inside is a hiding place, the hole was so small that only a petite person can go inside or else you would get stuck. I wanted to go inside but unfortunately the fact that I couldn’t what was on the other side made me cower and not go.

If ever you want to go to a wonderful place that has a great history, this is one of the places that I assure you you’d love, it’s beautiful place of battle and victory.

[mastercoldrice]

Composed and performed by my neighbor, ya'll! Also my bro's good friend. I sometimes hear them practicing just outside my room lol heard the whole thing on the radio and am not surprised it turned out really great

[charlenesoria20]

“KUAN”

I was at the hallway when “Hey, Charlene kuan kaayo ka ay… “ my classmate Rhodesa always used the term “kuan” whenever she’s talking to me or when she’s preferring to something. When I got home my mom would tell me to kuan my things so it won’t be mess. Every day kuan term is always term that I always hear. And I was wondering what really kuan means?

Kuan is generally used as bisaya expression term that used to pause word to fill in when the speaker cannot think of the right word (example: um…, well). It is commonly used by the Cebuano sentence. But kuan somehow used as other term in other places. According to the 2010 United States Census, “Kuan is the 20676th most common surname in the United States, belonging to 1280 individuals. It is most common among Asian/Pacific Islander (82.19%) individuals”. Kuan term spread throughout years, Cebuano is not the only one who used this term in an everyday life but also Kagay-anon, Boholano, Pagadianon and other places in Visayas and Mindanao used this famous term with the same meaning as it is. However, my close friend Eliza once told me about this goddess in China namely Guan Yin that spelt Kuan Yim which means their Goddess name of Compassion, Mercy and Kindness is considered to be a mother-goddess and patron of seamen.  It is the short form for Kuan-Shi Yin, meaning- observing the sounds (or cries) of (human) world. She told me that this Goddess is highly respected among all Asian cultures.

Kuan is a universal bisaya word used if a person is uncertain of something. As I was sitting in this cozy sofa couch, thinking that learning bisaya expression is easy but who would have taught that common bisaya expression has different meaning in different places.

[thehavenofadreamer]

Cagayan de Oro writers' group removes writer with false credentials (Breaking News)

Cagayan de Oro writers' group removes writer with false credentials

By Angelo Lorenzo

(This was posted first on Rappler.)

CAGAYAN DE ORO CITY, Philippines– The Nagkahiusang Magsusulat sa Cagayan de Oro (NAGMAC), a writers' collective in Northern Mindanao, has stripped the board membership of one writer who claimed false literary credentials in a press release published by a local newspaper here on February 9.

The press release said that Kagay-anon writer Alton Melvar Dapanas, NAGMAC’s senior fellow for poetry and creative nonfiction and board member, was longlisted at the 2019 Constance Rooke Creative Nonfiction (CNF) prize.

Three other claims were mentioned as part of his achievements. Dapanas claimed in the press release that his book The Cartographies of Our Skin: Lyric Essays was published by Tupelo Press and was shortlisted for the 2017 Anne Carson Prize for Nonfiction.

Dapanas also said he was a nominee of the Best of the Net and Pushcart Prize, and a fellow to the Iyas National Writers’ Workshop.

These claims were later debunked as false.

Mindanao Gold Star Daily (GSD) special correspondent Lina Sagaral Reyes, who was given a copy of the press release last month by Dapanas himself, informed NAGMAC of the false claims after verifying information with local writers through Facebook and online sources.

Dapanas himself owned up to the false claims in a statement posted in his Facebook account.

“I own up to these mistakes and am willing to take responsibility in my actions,” he said. “The integrity of the people who currently run the collective should be out of the issue.”

“I will be out of the literary scene for God knows how long,” Dapanas added. “I take this indefinite hiatus as an opportunity for learning and growth to reflect and review my future direction.”

False claims

Upon inquiry by the author of this article, The Malahat Review said that Dapanas was not included in the longlist of the 2019 Constance Rooke CNF Prize since it was not even accepting entries.

“We haven’t held the 2019 Constance Rooke CNF Prize– in fact, the contest isn’t even accepting entries right now,” The Malahat Review said in a direct message via its Facebook page.

“We don’t usually release a long-list, only a shortlist and the winner [is] announced,” they added.

In the same way, Tupelo Press Publisher and Artistic Director Jeffrey Levine sent a letter addressed to NAGMAC regarding the book that Dapanas supposedly authored after seeing the press release published by Mindanao Gold Star Daily.

“We have no knowledge of this book, nor of this writer. We urge strongly that the record be corrected,” the letter said.

The Anne Carson 2017 Prize for Creative Nonfiction also does not exist.

Furthermore, the published lists of Best of the Net and Pushcart Prize did not mention Dapanas’ name or any of his books.

On his claimed fellowship at the Iyas National Writers’ Workshop, project coordinator and University of St. La Salle in Bacolod City’s former dean of law Raymundo “RayBoy” T. Pandan Jr said that Dapanas has never been a fellow to the Iyas National Writers’ Workshop.

Response and responsibility

Regarding these false claims, NAGMAC issued an official statement through board member Adeva Esparrago’s Facebook profile and to Rappler on Friday, March 8.

They released it after an article written by Reyes detailing her personal account about unraveling Dapanas’ claims was published by Mindanao Gold Star Daily, the same newspaper that published the press release last month.

Upon review, Mindanao Gold Star Daily said that the press release, while taglined NAGMAC, was sent to their office through Dapanas’ personal email address on February 8.

NAGMAC, however, clarified in its March 8 statement that they had nothing to do with the press release.

"This article was written without consultation with our Board of Directors and has been proven to have misleading and/or false information,” NAGMAC stated.

The group said that after discovering that Dapanas misrepresented NAGMAC, it emailed the newspapaer a statement of retraction "in order to preserve integrity of both our organizations, and to make public that we are correcting this matter."

“As of this time, NAGMAC has finished its investigation and has made its decision on the appropriate sanctions,” they added.

NAGMAC clarified to Rappler that Dapanas is no longer listed as their board member.

“Alton was removed from the board and we have barred him from attending any NAGMAC events internal or external. He has had no access to any funds received by any public or private source and all our accounts are in order,” they said in a statement to Rappler.

They also advised people to refer to his public apology for an explanation. As of this writing, Dapanas' Facebook account and post containing the apology are inacessible.

“The group would like to distance itself from other complaints made against the person in question. They are his personal issues that the group makes no effort to cover up or protect,” NAGMAC added.

As a writers’ collective, NAGMAC conducts poetry readings and spoken word performances at malls and other public venues. They also publish independent “chapbooks” authored by their members. – Rappler.com

Link to the original post:

https://www.rappler.com/move-ph/225258-hoax-literary-credentials-writer-cagayan-de-oro

[krizmagno]

Blog No. 10

CRABS CRABS CRABS

They say, travelling from one place to another is a very relaxing thing to do. But when we did such, we felt how tired we were.

From Kagay-anon Restaurant located at Limketkai Mall, to Bucket O' Shrimps and Panagatan located at SM, to Ayala Mall for another Panagatan branch, then to Divisoria Velez for Red Tail and Happy Crab. We just walked and walked till we reach our targeted locations. We talked to their respective managers if had they kept the crabs we tend to agree on. Some of the restaurants did not have costumers who ordered crabs, and the others have forgot our proposition, while Kagay-anon, Panagatan, Bucket O' Shrimps and Happy Crabs gave us the waste shells of the crabs which the costumers had ordered. Thus bearing a great contribution for our product.

Since we always face different people with different jobs and positions, we already practiced our interpersonal skills to have a peaceful and fruitful conversation. Wearing a smile always lightens up the mood of the prospect person whom we will interview.

#Technoprenuership

[missmyloko]

I feel like the anon that is always unrealistically optimistic and supportive of Umeno is a certain blog owner that was also adamantly denying Umechie was leaving earlier this year. Anyway, is the way Umeno operating unpopular to outsiders like us (me) or is it also distasteful within the karyukai? Do you know about the former okaasan? Did she also operate in this way?

I don’t involve myself in what other bloggers have to say as I want to try and keep any information as unbiased as possible; that is, I share specifically what I was taught rather than the opinions or viewpoints of others. Asking about topics is how we all learn, so even if they mean well they may not understand the reasons behind why things function as they do. The karyukai is a complicated system of unwritten rules that takes years just to get a rudimentary grasp of.With that said, it’s really hard to talk about Umeno as almost anything can be construed as slander. That’s why in the past I’ve tried to stick to pure statistics that have little room for error in their interpretation. Plus, the karyukai is a place where everyone knows everyone else’s business, but it’s not something that should be aired in public. What I can say though, is that Umeno is setting an odd trend in their recruits, and not in a good way. Their retention rate is terrible (as discussed previously) and their extremely fast turnover time from shikomi to maiko has set all time low “records” compared to any other okiya or kagai. Years back Gion Higashi was jokingly frowned upon because they would debut maiko after the girls had only been shikomi for 6 months; this was considered far too short but was given a pass since Gion Higashi is a lower ranked kagai. So, imagine thinking that 6 months is far too short but gets a pass in a lower kagai to now seeing a 4 month period in a higher ranked kagai. Umeno seems to be trying to obtain customers in the same ways that the lower kagai are; that is, trying to appeal to first time customers, especially foreign ones, but doesn’t seem to be putting much emphasis on the girls that they recruit. Now, the current crop of maiko could buck this trend and they could all stay for the entire duration of their apprenticeships and maybe even become geiko, but average statistics of only 1 in 3 maiko making it to the end of their apprenticeship already means that 2/5 of the current maiko will leave, with the previous statistics showing us that this will likely occur before they have even active for two years. It really is a wait and see kind of thing as even the most prestigious districts are loosening the rules as to who can enjoy their entertainment, but only to certain establishments. Kyoto has been experiencing their highest levels of tourists ever for the past 3 years now, so coupled with a rapidly aging population and you have a karyukai that needs to adapt. What Umeno’s doing may be the way that the karyukai will eventually go in, but with so many girls still wanting to become maiko you have to wonder where the line is drawn between income and the survival of an occupation.

[philspectives]

KEx Tour ‘18 Chronicles: Part 1

Cagayan de Oro has, by its looks and by the numbers, blossomed into one of the country’s most pivotal socioeconomic hubs. Along with such momentum in development, the culinary scene has contemporaneously thrived to make its strides in regaling the local and outside markets, alike. To showcase this exemplary elaboration, the CDO Bloggers Network spearheaded a, hopefully, annual Kagay-an Experience Tour wherein homegrown restaurants and cafés were featured. Content creators and bloggers from Iligan City and Manolo Fortich, Bukidnon were also invited to take part in this remarkable food crawl.

Again, most of the places we visited were homegrown, espousing the appreciation to local culinary fares while promoting businesses which trace its roots from the city. Since the city has been a cradle of different ethnicities from Christians, Moros, Lumads to foreigners, the Kagay-anon cookery has been heavily influenced by the interactions of this group, creating a thin line between the original local finds from the hybrid versions of nonnative dishes.

Bigby’s Café and Restaurant

Setting, once again, the “Come Home to Bigby’s” theme, this proudly homegrown Kagay-anon restaurant has continuously been offering much pursued comfort foods, from steaks, salads, pastas, and sandwiches, to refreshments and hefty desserts, that usually come by generous amounts of serving. Along with its sister restaurants, Boy Zugba, The Nest, and Missy Bonbon, Bigby’s never falls behind on its approach in providing both quality and quantity among its distinguished array of specialties and on its harmonious conception between an adventurous life and the comfort of being at home. On the other hand, they presented their seasonal all-time favorite Christmas Pineapple Ball Ham. A sure feast to the palate, this premium quality ham is an fusion of flavors among the tender pork meat, luscious pineapple glaze and syrup, and broiled vegetables at the sides.

Cucina Higala

Branded by the City Health Office as “The Best Restaurant in Cagayan de Oro,” Cucina Higala boasts Mindanaon heritage cuisines on its menu, through its own renditions of dishes hailing from the island. Among its bestsellers are Surol Chicken, a chicken stew with coconut milk from Camiguin; Sinuglaw, a raw fish dish, mixed with coconut milk, aromatic vegetables, and  grilled pork, from Cagayan de Oro; Humba, slow-cooked pork on sweet black soybean sauce, still from Cagayan de Oro; and Beef Rendang, a Mëranaw beef stew on charred coconut milk, paired with palapa. Sweet treats include Sizzling Binaki with Caramel Sauce, Old-fashioned Tablea Chocolate Cake, and Mango Mambo Cake.

Pane e Dolci

To take a break from the ordinary (Or shall I say from the feast-like servings of the previous restaurants), we took a halt at this coffee shop, known for their pasalubong-perfect Sylvanas, a cookie version of the Sansrival, made by delectable buttercream perfectly sandwiched in between two cashew-meringue wafers. We also had a crash course on the differences among first, second, and third wave coffees, with a special exhibition on manual coffee preparation of cappuccino and caffè Americano .

Boy Zugba

A kusina Bisaya-themed food destination, specializing in upscale Kagay-anon home-cooked meals, setting a mood for new dinning experiences for big groups such as barkadas and families. This hole-in-the-wall is known for its wittily constructed menu, inspired from karenderias and eats at home, a modern take as a down-to-earth food destination. Dishes presented were Sinuglaw de Cagayan, served in a hollowed bamboo branch; Sospa (Sisig Oh! Salad Pa!), a hybrid recipe of kiping and sisig; Pork Barbecue and Chicken Inasal; and Bandihadong Krispy, a set of calamares, fried chicken, kropeck, and lumpia.

Krispy Kreme Limketkai

In line with the Yuletide season Krispy Kreme in Cagayan de Oro launched their 2018 holiday doughnuts which comes in two waves of product line-ups. The first wave includes Peppermint Cake, Santa, and Holiday Glitz in strawberry and lime flavors, which will be released from Nov. 16 to Dec. 31. Meanwhile, the second wave, to be released on Dec. 1 to Dec. 31, will highlight Holiday Sprinkles, Rudolph, Snowball, Holiday Bright, and Holiday Tree. All of which are adorned with Christmas trinkets and symbols, made even more special by Krispy Kreme’s doughnuts dipped in varieties of chocolate and icing.

Chingkeetea

This quaint tea house is known for its authentic Taiwanese milk teas and fruit teas, suited for everyone’s liking. Flavors include wintermelon, black sugar, honeydew, cookies and cream, taro, caramel, blueberry, among others. One can also enhance their milk tea experience with the available add-ons such as rock salt and cheese, ice cream, pearls, chocolate pudding, coffee jelly, and nata de coco. In addition to dainty and refreshing thirst-quenchers, fit for small talks or as a solitary companion, Chingkeetea is known for its genially enviable interiors. Its Velez branch, for instance, is saturated with wood and rustic notions and autumnal schemes, a definite feast for all senses.

 The Kagay-an Experience Tour was a dedicated approach in promoting and exploring the best finds in the city. And, what are other great ways to get the hang of a place than its food, right?

[ugh-tsumu]

good eve! i want to ask something, if that's okay hehe

how do you keep on writing? i mean, do you have any inspiration or something? i've been trying to write and try my shot at it again since our sy is already coming to an end and i don't just wanna waste my time and drop what i really love to do. but there are times that ideas won't enter my mind and all i could do is sit and try to think about something. i could only do short stories for now but i also wanted to try writing novels but i'm too scared that i won't be able to finish it or expand my ideas.

hope this isn't too long for you hehe thank you in advance for the response!

(a simple gift for someone who has been interacting with me hehe tysm)

EXCUSE ME, ESTEEMED FRIEND, HOW DARE U DROP REESE'S SONG HERE 🥺🥺🥺 PAY FOR THIS UWU (that's my Kagay-anon blood being proud bc I came from the same city as her - ALSO, I LOVE HER GRAMMAR NAZI AND SPACE SONG!)

This sounds cheesy but Haikyuu is my inspiration 😔✊ but like, they made me want to write again but as for the ideas, it's the events around me that inspired me.

It's just so cute how I see the characters I love at the things I do in real life. It's like two universes colliding, how cool is that!

I made it sound fancy but basically, I remember the funniest, shittiest, most romantic memories or experiences I had in this life and I try to incorporate them with the characters.

So I guess, my inspiration is probably my friends, my family, and the memories I have in real life :^>

AND BB, not having ideas is totally fine! Please don't fight that writer's block, otherwise, it might make the situation worst! If you have it, try using random words generator and pre-made prompts and try to write a little in a day.

Progress is progress! So don't ridicule the short stories you've made >=)))) also, yes, creating a novel is indeed complicated as it needs thorough research and serious planning but again, it's also a book, a fiction, it's limitless so why are you scared of such a horizon?

And time....I get your point. Abandoning a fic can be sad sometimes but you can always come back to it! Remember to have a copy of it, even if years have passed. I personally have picked up my softcopy of a novel I wrote in 10th grade and I'm trying to write on it again little by little to not stress out my pea brain.

But anyways, to summarize my answer, haikyuu is my spark to write again and the memories I have are my inspiration. I want to merge two universes through my words and experiences. Writer's block is okay and so is abandoning fics that you wrote. Creating a novel sounds intimidating but at the end of the day, it's still fiction and you have the power to bend it in your own hands.

[justgaileph]

Keep safe fellow Kagay-anons! 10years has passed since Typhoon Sendong hit CDO, pray without seizing, we all can get through this. #typhoonodetteph #keepsafeeveryone https://www.instagram.com/p/CXhj0SJPRKw/?utm_medium=tumblr

[businesstechstories]

MERCEDES BAKERY

Mercedes Bakery is a purely Kagay-anon bakery specializing in breads, pastries, and cakes being targeted as the ultimate pasalubong products identified with Cagayan de Oro. The bakery is the sister company of SLERS Products. Mercedes Bakery started everything in February 2007. It was Ms. Mercedes Mejia who started the Mercedes bakery by incorporating it as SLERS baked products in order to serve cold cut sliced sandwiches. Since they wanted the high-quality bread similar to the bread served at the Del Monte clubhouse, Ms. Mercedes decided to bake the bread themselves. The original bakery was located in Tablon. Early last year however, a fire almost devastated the bakery. Transferring the bakery to its present location beside its sister company store, SLERS, in Gusa, in less than a year Mercedes recovered fully and is now at more than full production capacity. The Mejia family considers this event to be somewhat of a test and blessing for their family business. Arthur Daniel P. Mejia has earned the moniker “Mr. Crumble” for creating the original Cagayanon fresh baked apple pie they call the Pineapple Crumble. He graduated from Xavier University with a degree in Management Accounting. In college he was already a businessman of sorts by managing a SLERS sandwich stand. Admittedly, Daniel confides that he is not a chef and never took up any baking or culinary classes. He simply learned the basics of baking by tasting the different products produced by Mercedes and by observing their family bakers when he started managing the production business side. He eventually took over the reins of Mercedes in 2012. Originally, Daniel’s dream was always to eventually manage the SLERS business, but now that he has Mercedes, he considers it a better trade-off. Because of his degree, Daniel was able to gain experience from sales and manufacturing from different companies in Manila before coming home to CDO to manage Mercedes. Mercedes is not your typical bakery that bakes the daily bread. Since 2007 Mercedes has been known for their sizable Pan de Sal and the pasalubong delight called Biscocho. Their pan de sal is bigger, fluffier, and fuller compared to your usual neighborhood bakery pan de sal that tends to be hollow and full of air. They’re also tastier than your average pan de sal. The biscocho is made from butter and sugar and goes well with your cup of coffee. It’s crispy but not hard because the butter used comes from local producers from Bukidnon and is therefore fresher than most commercial brands. They also serve really good oatmeal and choco chip cookies. Currently, Mercedes is supplying bread products for Chino’s Deli, the local Kenny Rogers restaurant, the pizza dough for La Tango Pizza, and of course, SLERS. They used to supply the bread for Backyard Burger when the latter was still in CDO. According to Daniel, because the pineapple is the universal symbol for hospitality, it goes well when tied up with CDO being the “city of golden friendship.” This symbol originated from Christopher Columbus and other European sailors during the age of sail when they would return from a long voyage from South America bringing with them this rare (for that period) fruit that they would hang or spear on their front porch to welcome in visitors. So far, there are three major locations for Mercedes products, these being their main store along the C.M. Recto National Highway in Gusa (beside their sister store, SLERS), at their kiosk at the Robinsons Center, Limketkai Center Mall, and the Mercedes pasalubong kiosk at the Laguindingan Airport. Mercedes products, especially the pineapple crumble, are also available at the SLERS Café at the corner of A. Velez and Del Pilar Streets, Chingkeetea outlets, Ababu Persian Kitchen, and Dahilayan Forest Park and Adventure Park. Outside Cagayan de Oro pineapple crumble is now sold in Davao City at the Backyard Burger. For the future, Daniel envisions Mercedes Breads and Cakes as CDO’s “friendliest bakery.” They plan to expand their Gusa store to make this their flagship store, complete with

air-conditioned café area and a glass display area where people can see the baking going on. For this they are planning to create more fancy cakes, bread, and yeast-based quality products that people would want to come back to again and again, similar to their pineapple crumble.

[techno102]

Week 7 blog “PURPLE YAM”

by: Dagooc , Jude Agagdan , Isagani  Pamisa , Kierk Torrejas , Nomer Ermac , Kyle

Purple Yam – not just a cake, it’s a delicacy

 THE best ube cakes that Ozamiznons have been talking and craving about are now available here in Cagayan de Oro City.

Ozamiz-based entrepreneur Julieto Mendoza and Cagayan de Oro-based baking enthusiast Dexa Meg Garcia collaborated and founded the first branch of Purple Yam CDO here.

 Purple Yam has been a well-known delicacy brand in Ozamiz City since 2010 when Mendoza, a civil engineer, pursued his passion for baking and turned it into a startup. Back then, he tinkered and experimented on different natural flavors such as ube, durian, mango, banana and chocolate in baking cakes and pastries. Mendoza stuck with ube since it stood out among the rest.

 Purple Yam would later branch out in Jimenez, Tudela and the cities of Oroquieta and Tangub before finally making its way into the regional capital of Cagayan de Oro this year thanks to Dexa.

 For her part, Dexa is a Hotel and Restaurant Management graduate at Lourdes College and an entrepreneur in her own right, having established a bakery startup here in the past.

 With the two minds combined, Purple Yam is ready to conquer the palate of Kagay-anons the same way it has continued to love the taste buds of Ozamiznons for the past decade and beyond.

 Purple Yam ube cakes are available in large, medium and in can.