Erwan Heussaff

Thanks for coming to our Ted Talk. 😂 We had the opportunity to give a talk at Terra Madre Asia Pacific. It was called the Not So Modern Pantry. We focused on presenting interesting ingredients that we’ve encountered in our documentaries, and we used them in ways that aren’t inherently Filipino. Filipino food begins with geography. Our history deepens that complexity. Much of it survives through oral tradition or through the accounts of colonizers. Because so much of our past is undocumented, we often read our history through the food that endured. Techniques and ingredients become evidence. They show how people cooked, how they lived and what they valued. This is why strict debates about what is “traditional” rarely resolve anything. Sisig explains this well. Early records point to a papaya salad. Some Kapampangans still prefer the boiled pig ears version. Most diners today know the grilled and sizzling version. If we force a single definition, we miss how dishes evolve. At FEATR, we study processes and ingredients because they give a stable foundation for understanding our cuisine. When you learn how a vinegar ferments or how a salt like Asin Tibuok forms through months of labor and local knowledge, you learn more than a recipe. You learn how communities shaped their landscapes and how those landscapes shaped them. This understanding matters. Choosing palm vinegar instead of distilled cane vinegar supports artisans and protects biodiversity. When a community stops caring for a native plant or tree, that species disappears. This does not require rejecting foreign food or fast food. It means making room for local and regional ingredients in daily life. It means talking about regional diversity so Filipino food does not remain in silos. It should not be difficult to eat good Bicolano, Tausug or Ibanag dishes in Manila. The popularity of pasalubong shows how strongly we want regional flavor to travel. If we bring those flavors into our cooking and media, they can shape how we eat and how we define Filipino cuisine. Ctd. 👇

I'm still shaking. We made it!! 🇵🇭🇵🇭🇵🇭 @beardfoundation @featrmedia @tfkistudios

Team Okra. 10 pcs okra 1 tsp chili garlic 2 tsp of soy sauce 2 tsp tapioca starch 4 tbsp water 4 eggs 1 tbsp olive oil salt and pepper to taste Served with 3/4 cup purple rice

Little birthday nuggets of "wisdom" from the awkward age of 39.

WHAT IS REAL UBE? We answer that and more about root crops on our latest video. From ube to cassava, root crops have long fed Filipino kitchens. 🍠 These crops grow across the Philippines and power many everyday dishes, making them one of the most accessible ways to enrich our diet. This episode looks at Pinoy root crops and the regional dishes that have sustained communities for generations. Watch the full video on our channel.

HAPPY NEW YEAR! ❄️✨🧚‍♂️

2025 took us across provinces, kitchens, farms, markets, and homes. 🏃🏻 It was a year of firsts and hard lessons. We filmed through long travel days, unpredictable weather, tight schedules, and moments that tested our limits. We learned how to listen better, to slow down, and to let stories unfold in their own time. Some journeys stayed with us more deeply, especially in Cebu, where we witnessed both abundance and loss. We want to acknowledge the communities affected and to say that we carry your stories with care. ✍️ None of this would have been possible without the people who welcomed us into their lives. To the cooks, farmers, artisans, vendors, elders, and families who trusted us with your stories, thank you. To our partners and brands who believed in the value of these narratives and supported them with intention, we are grateful. FEATR exists because of collaboration, trust, and shared purpose. As we close this chapter, we look ahead with humility and excitement. There are more places to visit, more stories to tell, and more work to be done. 🧭 Here is to the next journey. 🇵🇭

japan in pixels

From our FEATR family to yours, Merry Christmas! 🎄✨ Wishing you a cozy, joyful holiday—no demon hunting required today. Thanks for celebrating another year with us 💚

Here's the recorded version of @erwan 's evaluation for @evan.olfato while cutting pineapples 🍍(kidding)

Old Filipino Cook Book Recipes Buko Moonlight 6/10 Not bad, needs some tweaks.

This last quarter of 2025 was wild. I saw my calendar fill faster than I could process. We opened a gelato brand, Kariton, renovated and reopened Chingolo Makati, shot from the studio to Negros to Samar, squeezed in family time in Palawan and Japan, then jumped into a last minute Hyrox in Korea. Keep your vision clear, stay hydrated, and stay on track. @sunniesstudios @sunniesflask