TACLOBAN CITY – The Department of Public Works and Highways–Leyte Second District Engineering Office (DPWH-L2DEO) has completed a P19.4-million slope protection project along the Palo-Carigara-Ormoc Road in Barangay Cabul-an, Capoocan, Leyte.

The 154-linear meter structure, built along a landslide-prone section of the national road, includes concrete railings and is designed to prevent erosion and ensure safer travel for motorists.

“This slope protection structure will serve as a shield against erosion and slope failure… and ensure the uninterrupted passage of vehicles, especially during adverse weather conditions,” said District Engineer Leo Edward Oppura.

The project, funded under the 2025 General Appropriations Act, began on February 14 and was completed on May 19. It forms part of DPWH’s disaster risk reduction and preventive maintenance efforts in landslide-prone areas like Capoocan.

(LIZBETH ANN A. ABELLA)

TACLOBAN CITY – Samar Governor Sharee Ann Tan is beaming with pride after the province’s five-volume culinary book series, ‘Secret Kitchens of Samar’, clinched two major awards at the prestigious 2025 Gourmand World Cookbook Awards in Lisbon, Portugal.
“This is for the people of Samar and to all our kitchen heroes,” Tan said in her acceptance speech. “We share this moment with every farmer, cook, weaver, and family whose stories and flavors are now part of global food literature. Our heritage deserves to be known, preserved, and celebrated.”

The governor, who personally received the awards during the ceremony held from June 18 to 20, said the international recognition is not only a victory for the province but also a tribute to the deep cultural roots of its people.

“This book is not meant to sit on a shelf,” Tan added. “It’s meant to live on in our kitchens, our tours, and in the hearts of future generations. This is just the beginning.”

Secret Kitchens of Samar, produced by the provincial government and written by tourism advocate Clang Garcia, was named Best Book Series in the World and Best Regional Book in the World—beating hundreds of entries from across the globe. It was also the only Philippine entry to win this year.

The book features heirloom recipes, traditional cooking techniques, and intimate stories from local families, painstakingly documented through fieldwork in various towns during the height of the pandemic.

“Governor Tan met with Ms. Clang Garcia back in March 2020 and expressed a clear vision: to preserve and document Samar’s culinary traditions before they fade,” said Provincial Employment Service Office head Michael Cristobal, who joined the delegation in Lisbon. “From there, it became a province-wide collaboration involving all local governments, home cooks, and even private families.”

A comprehensive food mapping was conducted across Samar’s municipalities in September 2020. By November, Tan formally proposed the project to the Department of Tourism and the Tourism Promotions Board (TPB), with funding secured by December.
Fieldwork began in 2021 despite pandemic restrictions, and by July 2022, the book series was completed and later launched in April 2024 in Basey, Samar, with DOT Secretary Christina Frasco in attendance.

“The stories and recipes in this book came directly from our communities,” Cristobal shared. “They were shared in kitchens, over open fires, and around family tables. These are dishes that hold memory, identity, and pride.”

Cristobal admitted the team did not expect to win. “We joined Gourmand after Clang suggested submitting the book to give Samar a global platform. We were thrilled when it was shortlisted, then reached the Top 6, and eventually the Top 4. But to actually win was surreal.”

The Secret Kitchens of Samar was also showcased during the Cascais World Food Summit, attended by global food writers, publishers, chefs, and historians.

Edouard Cointreau, founder of the Gourmand Awards, praised Garcia’s work for its cultural importance. “Her work not only preserves Samar’s unique gastronomy but also celebrates the heart and soul of its communities through stories, recipes, and cultural traditions.”

Among the standout dishes featured in the series are tamalos—pork simmered in a sauce of ground rice, coconut vinegar, and achuete, wrapped in leaf lard—and bola catalana, a festive meatloaf filled with sausage, pimiento, and cheese.

Beyond its literary value, the project has already inspired the development of gastronomy circuits—food tourism trails that immerse visitors in the local flavors and traditions of Samar’s communities.

(JOEY A. GABIETA)