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Hardworking Dad Sells Siopao & Empanada While Pursuing Education

A hardworking dad is juggling his work as a snack vendor while pursuing his education through the Alternative Learning System. Meet Rico De Guzman, a determined father who juggles selling Siopao and Chicken Empanada while taking ALS. Rico's story is one of hard work, dedication, and the pursuit of dreams despite the challenges he faces. Guzman, a 26-year-old resident of Zone 2, Barangay Mambulac, Silay City, is not just a father but also the sole caretaker of his two young children while his wife plans to work in Manila. Rico, however, doesn't let the responsibilities hinder his pursuit of education. Every day, Rico walks around the city of Silay, selling Siopao and Chicken Empanada. He carries his school module with him, answering lessons whenever he finds a moment to rest by the roadside. The income from his food sales is used to sustain his family, making ends meet through his hard work. Balancing work and education can be challenging, but Rico is determined to provide for his family and continue his studies. He attends classes in the morning and sells his snacks in the afternoon. His dedication to both his family and education serves as an inspiration to others. Despite facing various challenges, Rico has chosen to prioritize education. His goal is not only to prove to himself but also to his family that, despite being a father, he can pursue his dreams. "Ang akon paglibod makahatag man inspirasyon sa mga Youth subong nga Indi pa ulihi ang tanan apisar nga may kaugalingon ka nga pamilya may tion pa mag eskwela kag mag plano sang isa handom sa kabuhi," he said. In a similar story, a hardworking man endures long travels just to sell rattan baskets (My job can serve as inspiration for the youth today. It's never too late, even if you already have your own family. There's still time to study and plan for a better life) What can you say about this hardworking dad?

'Designing Accent Chairs, A New Perspective' Exhibit With PSID And Our Home

As part of OUR HOME's advocacy in paving the way for future interior designers to carve a niche in the interior design industry, OUR HOME and the PHILIPPINE SCHOOL OF INTERIOR DESIGN collaborated on an event entitled, "DESIGNING ACCENT CHAIRS, A NEW PERSPECTIVE. 

The event, which features designs from the Third-Year Students of the Philippine School of Interior Design, aims to promote awareness of furniture design and construction as another avenue where interior designers can make a name for themselves.

PSID students John Paul Velasco, Samantha Matias, Alessandra Javier, Trinity Figueroa, Nida Lopez, Katharine Garcia, Sheena Amurao-Gregorio and Clariele Dacanay together with Our Home Senior Merchandising Manager Barbie Edora, IDr. Carmen Lim-Regala, P.I.I.D.,MFA, Optihome President Bia Chua and PSID Dean Pojie Pambid.

Students from PSID were carefully selected and their designs curated. Then, through OUR HOME's mentoring and guidance, they were exposed to talking and meeting with furniture suppliers and manufacturers where their designs were scrutinized, analyzed, and critiqued.  Additionally, fabric selections and finishes were decided upon, and factory visits were scheduled. The students saw this as a learning opportunity while at the same time an exciting experience in getting their feet wet in the world of furniture design. 

The top three accent chair design choice are the Siopao Serenity by Sheena Amurao-Gregorio, Tera Chair by Katharine Garcia and Glane Chair by Trinity Figueroa awarded by PSID Dean Pojie Pambid, Optihome President Bia Chua and Our Home SAVP for Marketing Glowie Robillo.

Ultimately, eight designs were chosen and will be exhibited at the OUR HOME, Megamall Branch. Through this collaboration, OUR HOME creates an opportunity for budding furniture designers to try out their skills in designing furniture pieces, in this case, accent chairs. 

Interior design opens a lot of doors as far as career options are concerned and OUR HOME recognizes talent in designing, executing and styling furniture pieces as one of them. Through the collaboration with the PHILIPPINE SCHOOL OF INTERIOR DESIGN, OUR HOME nurtures the dream of future furniture designers to make a name and become luminaries in the field. The PHILIPPINE SCHOOL OF INTERIOR DESIGN has always been an institution that hones talent in designing and has given the interior design and furniture industries its share of luminaries. Working together for more than a decade, OUR HOME and PSID recognize the merit that the symbiotic relationship developed. The event is a culmination of OUR HOME's vision to provide not only creative endeavors to reach a wider market but with the collaboration with PSID, positions itself as a company that grants excellent opportunities for a rewarding design experience.

Visit us and take a look at the Accent Chairs, A New Perspective exhibit which runs until Nov. 30 at Our Home Megamall located at the Lower Ground Level Bldg. A of SM Megamall.   

Follow OurHome FB and Our Home IG to know the next stop of our Accent Chair Design exhibit.  

OUR HOME celebrates its 26th year this year with its first store at SM Megamall.  

Image credits: Our Home

Ann Pornel Dishes On All Her Favourite Filipino Foods

I recently had the opportunity to chat with Ann Pornel, co-host of The Great Canadian Baking Show, about something that is near and dear to both of us: Filipino food.

For me, growing up in Thunder Bay, Ont., meant the only Philippine cuisine available was whatever my parents made. Adobo, mechado and torta are synonymous with childhood for me, just as pork sinigang and longsilog are for Pornel, the self-proclaimed "Filipino queen."

Pornel immigrated to Canada when she was five but has gone back to the Philippines a few times since then. She currently lives in Toronto with her parents, so access to authentic Filipino food from her childhood is never far away. 

"[People] don't even know what we can make with just a bulb of garlic and vinegar," Pornel said with a laugh.

We discussed her favourite comfort dish, her newfound love of roadside food in the Philippines, and what it means to her to see Filipino food represented on The Great Canadian Baking Show. 

​​This interview has been edited for length and clarity.

Describe what breakfast looked like growing up, both in the Philippines and when you moved to Canada. 

Rice, rice, rice! Even when we went back [to the Philippines] in '93, I remember fried eggs with golden brown crispy bubbled edges, and longganisa or red hot dogs, with garlic rice. I remember thinking, "Why do we get to eat like this here but not at home where I would have toast or cereal?" So, yeah, I've always had a problem with North American breakfast.

What is your Filipino comfort food? 

The one that I want on my birthday and holidays, or if someone's asking me what I want to eat, will always, always be sinigang. I love pork sinigang. Fish sinigang is good, but there's just something about that super tangy sour broth and then a big ol' hunk of meat up top. Oh, I'm so hungry right now!

We know from the Baking Show and Raufikat's Better Bake Along that you don't bake, but do you cook?

No! I am a classic spoiled child! I hate to reveal it, but it's true. I'm not a great cook. It's not to say that I can't. I just don't. When I cook, it's always things that I'm interested in. My parents are like, "Well, that's nice for you." And then they'll go open up their adobo that they made on Sunday. 

Is there a Filipino dish you wish you knew how to cook or hope to learn?

I would really love to learn how to make sinigang so I can stop asking for it. I think about the tradition of passing on recipes as a family. That did not happen with my family. Every time I ask my mom how to make sinigang, she's like, "I'll just make it for you." She's gatekeeping secrets on purpose so that I never make it better than hers!

That reminds me of my mom. She will give me the recipe, but she will not give me the measurements. It's like a Technical Bake. 

That's it! That's absolutely so accurate. She's like, "Here's the list." Then you're like, "Well, how much of what?"

Speaking of Technical Bakes, Baking Show did a sans rival last season. How bummed were you that you missed that day? 

You are bringing up the triggerest memory! I kid you not! I was sick at home and I was so upset that one of my best friends literally went … and got me five different sans rival slices from various Filipino corner stores. That's how bummed I was! I'm the Filipino queen! Why would they be doing this if it wasn't for me?

I came back the next day that we were shooting and everyone's like, "Oh, we missed you!"  And one of the camera [operators] told me a tree got struck by lightning [outside], and I was like, "That was me! That was my angry spirit being upset to not be included!"

Are there any Filipino desserts or bakes you want to see on the show?

I always think about this because I would love to see more Filipino things. Last season, when [contestant] Jomar [Manzano] walked up to [judges] Bruno [Feldeisen] and Kyla [Kennaley] to present his pandesal Showstopper for Bread Week, I burst into tears. Pandesal is a very humble roll, but it's such a big part of Filipino culture. 

It makes me emotional now because it was so cool to see something very Filipino be presented in a beautiful way, and I felt so special to be a part of that. To me, any Filipino representation is huge. Jomar Manzano used pandesal to make up the "hair" in his Showstopper portrait from Season 6's Bread Week. (Credit: Geoff George)

A few years ago, you did a massive trip through Southeast Asia, including the Philippines. What was a new food you discovered that you love? 

My favourite was honestly the ice creams they go door to door selling, like, in the tin cans in a little cart. I crave that constantly! Those little tiny scoops of either mango or ube were the two that I would eat with the little cones. And taho, the soft tofu in the syrup with boba balls. Anything that someone came to the door selling, I would buy immediately.

I really got in a place of [discovering] roadside foods — stomping off the side of the road for turon and siopao. There's something about that experience of watching someone make your food as you stand by and watch.

When it comes to cuisine, particularly Asian cuisine, Filipino food isn't typically at the top of the list. How do we change that?

I think that's coming up because I've noticed a lot of Filipino vendors and Filipino small businesses [lately]. We're just quietly waiting for our glow-up. But when it happens, people will be like, "Yeah duh! I know this stuff already!" There's a lot of Filipino dishes that people are already familiar with, but they don't even realize it. So I'm like, don't worry, I can wait. I think the Philippines is coming. I have faith in that.

I'm certainly looking forward to Filipino food taking over North America, one Jollibee at a time.

Yes! Get more Jollibees so there's less of a lineup. That's the next goal, honestly!

And finally, fork and spoon versus hand: How do you eat your Filipino food?

Gasp! It will be fork and spoon because I have long fingernails, so to get anything underneath them grosses me out. So, fork and spoon is the number one choice, then fork and knife, and then hand. That is the hierarchy of utensils for Ann Pornel.

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