If you are feeling self-indulgent, and want to treat yourself with whole foods without the guilt of consuming the bad stuff, I highly recommend the cacao-based products and homemade pastries of Candi-isan Diversified and Integrated Farm also known as CanDi Farm.

A few weeks ago, I was thinking if food can be a medium in transmitting the coronavirus. In addition to worrying about having an ample supply of food in the house and feeling anxious over shopping in crowded supermarkets, I can’t help but be concerned about the invisible threat brought to us by covid-19.

The community quarantine prompted some of us to avail the work from home scheme. Aside from sticking with the targets and sending accomplishment reports, most of us must have been cooking regularly and are already a self-confessed cook by now. We make the most of whatever resources available since the majority of us have limited exposure outside and are discouraged from leaving home.

When Dr. Khin Mar Cho said last year that she will discuss and share with us what Nutrition Sensitive Agriculture (NSA) is all about, she never promised a date or a timeline in our previous conversations. She just did it the moment she had the window of opportunity to visit this side of the region again.

Just this weekend, I met Dr. Khin Mar Cho, Director at Cornell University in New York City for a farm visit and weekend getaway at the Binahon Agroforestry Farm (BAFF) in Lantapan, Bukidnon and EMV Farm in Malaybalay, Bukidnon.

Banana chips are crisp slices of the cardava banana variety which are usually eaten as a snack. Most banana chips are thinly sliced in bite-size servings and deep fried while some are baked and others dehydrated via drying or dehydrator machines.

Deep frying the bananas will make it crisp and crunchy. When the deep fried banana slices are drained and are in room temperature, one can eat them right away. Others enjoy banana chips by quickly dipping the fried chips in sweet syrup or dusted with flavored powders and seasonings.