CSF-LGU Employees Promote Healthy Eating [ Monday, 19th of March 2018 | 1 month ago ]
The participants, divided into four clusters, were instructed to use Malabar Spinach (Alugbati) and Bottle Gourd (Upo) as main ingredients for their Gourmet Filipino a la Carte dishes including appetizer, main course and dessert.
City Human Resource Development Officer Rachelle Yusi said the activity is in line with the month-long celebration of Women's Month and was realized in coordination with the Gender and Development Focal Point System and City Agriculture and Veterinary Office.
"This is the first cooking contest participated by LGU employees and it is our initiative to instill the importance of healthy lifestyle thus create a healthier workforce," she added.
In an interview, Mayor Edwin "EdSa" Santiago furthered that the local government, through its CAVO, promotes both the practice of planting and utilizing of NUS which are considered nutrient-rich food.
"We want to add the value of these vegetables which are very beneficial to human's health. Our LGU employees serve as models to encourage fellow Fernandinos to start growing their own healthy food in their backyards that will also boost food security," the city mayor said.
Meanwhile, the winning recipes were Crispy Leafy (Crispy Malabar Spinach with vinegar), Relyepo (Relyenong Upo mixed with vegetable dipped in ketchup) and Turupo (Turon Upo de Mani and langka topped with chocolate syrup).
These were cooked and prepared by the yellow cluster composed of Lyndynor Cambronero, Rowena Esguerra, Arthur Serrano and Nelson Tapnio who were hailed as champion.
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