BusinessMirror June 6, 2015

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FISHING IN TAAL LAKE A fisherman in Tanauan, Batangas, is on the lookout for a good spot in Taal Lake where he can catch more fish. Residents in Tanauan consider fishing as one of their major sources of livelihood. NONIE REYES

BusinessMirror

THREETIME ROTARY CLUBB OF MANILA M JOURNALISM AWARDEE 2006, 2010, 2012

U.N. MEDIA AWARD 2008

A broader look at today’s business Saturday 18, June 2014 6,Vol.2015 10 No. 40 Saturday, Vol. 10 No. 240

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P.  |     | 7 DAYS A WEEK

AVERAGE INCREASE IN CONSUMER PRICES FALLS TO 20YEAR LOW ON CHEAPER OIL, FOOD

Inflation eased to 1.6% in May A

INSIDE

LTHOUGH inflation touched a 20-year low by averaging only 1.6 percent in May, the government will continue to monitor closely the price fluctuations attributable to the El Niño phenomenon, according to the National Economic and Development Authority (Neda).

CLEANSE AWAY STRESS Be open-minded

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EAR Lord, be our inspiration to be openminded so we do not impose our beliefs on others. Lead us to accept all of life’s perspectives and realities, doing our own thing in Peace, Love and Joy without judging anyone. If we are open-minded, we become accepting, enduring and reflective of things that life can offer. Amen. CE COLLECTIVE EVOLUTION, SONIA M. GO AND LOUIE M. LACSON Word&Life Publications • teacherlouie1965@yahoo.com

Editor: Gerard S. Ramos • lifestylebusinessmirror@gmail.com

Life

HOSTESS GIFTS THAT PLAY BY THE NEW RULES »D2

BusinessMirror

Saturday, June 6, 2015

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Let nature cleanse away stress PHOTO CREDIT: AL SEIB/ LOS ANGELES TIMES

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B B W Los Angeles Times

HINRINYOKU is the name given to the Japanese art of “forest bathing,” contemplative walks through the woods that reconnect the individual with nature and can lead to decreased stress, natural mood elevation and even a stronger immune system. This means of mobile meditation has been recognized by the Japanese government since 1982 and has been endorsed by the Forest Agency of Japan as a means of improving quality of life. The practice can be a natural way to combat the toll of stress and anxiety, and this holds equally true for Tokyo or Los Angeles or wherever else. Qing Li, the president of the Japanese Society of Forest Medicine, founded in 2007, also is a senior professor at Nippon Medical School in Toyko. He has studied the effects of forest bathing. Using a mood profile, he found that participants’ feelings of stress, anxiety or anger had decreased, and their perceptions of energy or vigor had improved. Li suggested additional study into the long-term effects of regular forest bathing.

In two other related studies, Li and fellow researchers sent groups of young men and groups of young women on three-day trips that included several forest baths and a stay in a hotel in the middle of the forest. Blood tests taken before and after this trip showed a significant boost in natural killer cells, which play a vital role in the immune system’s ability to fight off illness. Li speculated that forest bathing allows participants to breathe in air that contains volatile essential oils from surrounding trees with active components such as limonene that have antimicrobial and immuneboosting properties. How to forest bathe? To give shinrin-yoku a try, choose a spot based on physical ability and convenience. Do not choose a route that is too strenuous: It is recommended that in four hours, you should walk no more than three miles. This is not an endurance hike. Rest when necessary and find a spot where it is pleasant to sit and read for a while or simply look out into the trees. It is OK to bring water or green tea. It is also recommended that, if possible, a forest bath is followed up with a hot spring bath. n

LIFE

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BEST PASTRY CHEF Relationships BusinessMirror

D4 Saturday, June 6, 2015

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CHEF Paco Torreblanca shows off his sweet pastry skills during his talk at the recent Madrid Fusión Manila

Sweet endings with Europe’s best pastry chef

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HO doesn’t love desserts? Even those who are on one or two of those myriad fad diets love desserts and try to resist the temptation of eating them with every ounce of will they can muster. They may be successful for a while in denying themselves the indulgence, but, in the end, they, too, will eventually succumb. And with every spoonful of this pastry or that sugary treat, they will, no doubt, arrive at unparalleled bliss. One of the world’s most talented creators and profferers of such sweet bliss is none other than Chef Paco Torreblanca (Bombonerias y pastelerias Torreblanca) of Spain, a recent guest in our shores during last month’s Madrid Fusión Manila, where he showed off the skills that earned him the title of Best Pastry Chef of Spain, then of Europe. Born in 1951 in Villena, Alicante, and a grandson of bakers, Torreblanca was just 12 years old when his papá sent him to a best friend’s house in France. The best friend turned out to be Jean Millet, whose eponymous patiesserie on 103 rue Saint-Dominique continues to churn out the sinful pain au chocolat, acclaimed as the best in Paris. Under Millet’s patient tutelage, Torreblanca learned how to shape sugar, taste and mold chocolate, and blend flour with butter and other ingredients to satisfy the sweet tooth. “I wasn’t even thinking of becoming a pastry chef or doing pastries [before my father sent me to France],” Torreblanca told the BM. When he started training with Millet, however, he became

SOMETHING LIKE LIFE

MA. STELLA F. ARNALDO http://stella-arnaldo.blogspot.com @Pulitika2010

convinced that making pastries was what he wanted to do. “What I saw was what we did was a little of art, like sculptures. That’s what made me passionate about this. It’s ephemeral art, it doesn’t last.” In 1978, at 25 years old, he and his wife Consuelo Coloma, returned to his beloved Alicante and opened his first patisserie, called Totel (derived from a Japanese word for “the light of something new”), in Elda. There he continued to hone his talent and revolutionized pastrymaking in Spain with his magical and lyrical pieces. The most famous desserts of Totel were the caviar of chocolate, straciatella of bourbon vanilla from Madagascar, various chocolate confections and even the traditional Italian panettone, filled with chocolate or strawberry. (Totel and its other branches were closed last year, liquidated by creditors. Torreblanca’s sons have set up a new company, eponymously named, and have configured it as a master franchise.) Torreblanca is credited for using olive oil—instead of cocoa butter—in his chocolate creations, thus making

them smoother. He said that he hit on the idea “simply because I was born in the Mediterranean where olive trees abound. If I was born in the Philippines, I will probably use cocoa butter.” He also was the first to use saffron in chocolates, and got panned by a food critic for doing so because the latter thought it was so wasteful. Torreblanca is unfazed by such critiques and continues to take risks by incorporating unusual ingredients in his confectionaries like spices, or reinventing procedures to get a desired taste for his creations. During his presentation of “Sweet World, Happy Ending” at the Madrid Fusión Manila, he showed how isomalt sugar could be heated, pulled and then blown into various shapes, just like how artisans blow and shape heated glass. Then using special molds of their company’s own design, Torreblanca created sheets of chocolate leaves. He also showed slides of masterpieces by different artists, painters and sculptors “who’ve never met each other but they serve a commonality at some point. They never worked together, but their works show similarities.” He also made a dessert with vanilla and smoked cocoa, which infused with an earthier savory flavor. He took inspiration from the Maldives, where he has a home by the sea. He explained that, in the Maldives, the “native people take coconuts, and with the shell, they put the coconuts on a wood-burning fire and cover them. After several hours, they open the coconuts, and when these have cooled, they take the ‘soup’ in the coconut. The soup is toasted, and it has a different, super nice flavor.” Because more than his artistic desserts and breathtakingly beautiful confections, Torreblanca underscores the importance of flavor. “I’ve been called a creator of aesthetics, but I prefer to create flavor. The appearance is certainly important, but what really counts is flavor,” he once said in an interview quoted by Foods from Spain (http://bit.ly/1AYFyjd). But he also reminded the audience at Madrid Fusión Manila, composed of culinary students, chefs and pastry chefs, “to know your ingredients” and how they work, “for only then can we play with them.” Torreblanca said that his most unforgettable piece was made for the European Championship which he won in 1990, earning him the title of Best Pastry Chef in Europe. “The themes were mandatory and I had to do a blown sugar piece mixed with edible paints. I was inspired by the art of Leonardo da Vinci and Miro— that’s what started me in art. Miro is one of the most important personalities in Mediterranean art, and in Spain. So this piece made me win.” “I thought you would say that the most unforgettable

piece was the cake you made for the royal wedding (of then Prince and Princess of Asturias, now King and Queen of Spain),” I joked. With his rumpled white hair, a very serious Torreblanca finally lit up and gave an emphatic “No!” He added: “It wasn’t that a magical moment,” he said, amused. “You know, I thought royalty had blue blood, but they also have red blood, like us!” Asked if there was a difference between how the French and Spaniards make their pastries, the grandfatherly Torreblanca, now 64, said, “I’m halfFrench and half-Spanish, so I can’t be impartial. But France, perhaps, is more iron-disciplined than Spain. In Spain, creativity, in some of the cases, not all of the cases, is more advanced.” Stressing this point, he noted that he had recently spoken at a conference in a pastry school in New York— the L’École Valrhona Brooklyn, owned by the chocolate giant—“and I proceeded to talk for an hour and a half on [the secrets to long-lasting] creativity. But it is a French school.” While still busy whipping up delectable desserts, Torreblanca believes it’s now important to pass on his knowledge to the young. He has established the International School of Pastry Arts (ISPA) in Alicante, where young, deserving students are able to train on scholarship, under him and other famous pastry chefs. In an interview with EFE in March 2014, he said that he “feels a duty to deliver” what life has given to him. “I am a privileged person. I have become successful and I am able to eat. Now I have to give back.” His own son, Jacob, is a master pastry chef in his own right. He also teaches courses at ISPA and creates pastries for the family’s stores. He won the European Championships at a much younger age than when his father won it, which, no doubt, makes the elder Torreblanca very proud. “It is more than I ever wanted for him,” he told us. Torreblanca’s other son, David, handles the store sales, while his wife “handles the entire thing [the company and the home].” He goes on to say that, “when I started to work, my wife was the CEO of the company. When we first met, she said that she wanted to collaborate with me, and I told her, ‘You’re going be full of it.’ And, since then, I haven’t worried about it.” Torreblanca says that, apart from his own pasteleria, his favorites are Pierre Hermé in Paris, whose owner is one of his closest friends and who had been dubbed by Vogue magazine as “the Picasso of Pastry”; and JeanPaul Hévin, the chocolatier who specializes in high-end single-origin chocolate confections, also in Paris. With his sons now running the family’s pastelerias, expect franchised outlets to be opened in the Middle East, and, hopefully, in Asia...spreading the word and the sweet bliss of Torreblanca’s pastries. n

SM, MasterCard reward families this school season IT’S school season once again. Filipino parents, known for putting great value on education, will, once again, set aside the much of the family budget for tuition and other school expenses. To reward parents who are working hard to T provide their kids with good education, SM and MasterCard launched a promotion, dubbed “Win Back Your Tuition”, which will benefit up to 100 families across the country. From now until June 15, a minimum single-receipt purchase of P2,000 made using a MasterCard card at any branch of The SM Store nationwide will give 100 lucky MasterCard cardholders a chance to win back their kids’ tuition worth up to P100,000. In addition, 4,000 cardholders will bring home an SM Gift Pass worth P100. The promo is yet another example of how MasterCard always strives to bring value to their cardholders. As MasterCard Vice President for Marketing Ailea Zialcita shares, “MasterCard understands that education is important to Filipinos. This promo is a way to reward parents, who are committed to keeping their kids in school.”

RELATIONSHIPS

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DUBS IN GAME 1 Sports BusinessMirror

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| SATURDAY, JUNE 6, 2015 mirror_sports@yahoo.com.ph sports@businessmirror.com.ph Editor: Jun Lomibao

WARRIORSS ROLL IN OVERTIME, DEFEAT CAVALIERS IN FINALSS OPENER

DUBS

IN GAME 1 B M B

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Los Angeles Times

AKLAND, California—Oh, my. LeBron James isn’t flawless. He looked it for four quarters, but then Thursday’s game dripped into overtime and James ran out of whatever it is that powers him. The Golden State Warriors beat the Cleveland Cavaliers, 108-100, dominating the extra five minutes in Game One of the National Basketball Association (NBA) Finals. James looked mostly unstoppable until disappearing in overtime, scoring two points, missing three-of-four shots and committing two turnovers. “We couldn’t get a good look, couldn’t get nothing to drop, including myself,” said James, who finished with 44 points, his most ever in the Finals, on 18-for-38 shooting. He also had eight rebounds and six assists. “We really only had zero [overtime] points,” James said. “I got a lay-up at the end, but that didn’t mean much.” As it was, the Cavaliers tied the Finals record for fewest overtime points since the shot-clock era (1954-1955). Cleveland’s cause could be damaged because All-Star guard Kyrie Irving reinjured his problematic left leg in overtime. He missed two games in the Eastern Conference finals because of knee tendinitis and limped off the court on Thursday shortly after crumpling on a drive toward the basket. An MRI exam was scheduled on Friday for Irving, who needed crutches after the game. He had 23 points and six assists after more than a week of rest. “It’s very tough to see,” James said. “I see how hard he worked these last eight days just to get himself to play at this level [in Game One]. It’s a tough blow for our team.” The stage was large, without a doubt, but the Warriors changed little from their seasonlong formula—heavy backcourt reliance and total authority at home. Most Valuable Player Stephen Curry had 26 points and Klay Thompson added 21, as the Warriors improved to 47-3 at Oracle Arena. Good news for Warriors fans, who haven’t experienced a championship since 1975—the team that wins Game One has captured the title 71 percent of the time.

Even better news for them: Game Two is also at home, on Sunday. The Warriors started slowly, falling behind by 14, perhaps because of inexperience. They were the first team since Utah in 1997 to reach the Finals without any players with championship-round experience. They were forgiven, seeing how the franchise hadn’t been this far since winning it all in 1975. Curry and Thompson were steadying hands, along with veteran Andre Iguodala (15 points). Curry staked the Warriors an early overtime lead by making four free throws and Harrison Barnes’s three-pointer from the left corner made it 105-98 with 2:02 remaining. Before the game, well before James had 31 points through three quarters, a reporter advised Golden State Coach Steve Kerr to throw the “kitchen sink” at James. “It sounds like a good plan,” Kerr said, laughing. “Think you might swing by my office before the game?” James often played villain to the hostile crowd, sticking out his chest after sinking a 12-foot fadeaway over Iguodala for an 86-82 lead with 6:29 left in the fourth quarter. James couldn’t shake the Warriors, though. The game headed to overtime at 98-98 after Irving blocked Curry’s lay-up with 24 seconds left, then James’s turn-around 21-footer missed, as did Iman Shumpert’s surprisingly close desperation flick off the rebound from three-point range. Timofey Mozgov had 16 points for Cleveland, but only two other Cavaliers scored in double figures. Reserve guard J.R. Smith missed 10-of-13 shots and had only nine points. “Over the course of the game, I felt like we stuck to the game plan,” Curry said. “LeBron’s going to dominate the ball and make plays. Don’t give him any easy buckets and [do] not let anybody else get a rhythm.” GOLDEN State Warriors guard Stephen Curry (30) »shoots against Cleveland Cavaliers guard Iman Shumpert. (Below) Cavaliers Head Coach David Blatt gestures as a fan holds up a large photo of Curry. AP

Ill Serena overcomes Swiss foe in semifinals »

SERENA WILLIAMS cools off with a towel in her semifinal match against Timea Bacsinszky of Switzerland. AP

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ARIS—At changeovers in her French Open semifinal, an ill Serena Williams walked ever so slowly to the sideline, where even lowering herself to sit seemed difficult. With the temperature nearing 85 degrees (30 Celsius), she pressed white towels filled with ice against her forehead and neck and guzzled water. Early on, her play was as poor as her health. She failed to chase balls she normally would. As telling as anything: On those occasions when she did win points, Williams mostly refrained from her familiar fist pumps and yells of “Come on!” Never can count her out, though, no matter the circumstances. Down a set and a break on Thursday, and clearly not herself, Williams summoned the resolve to reach the final by beating 23rd-seeded Timea Bacsinszky of Switzerland, 4-6, 6-3, 6-0. After getting broken to fall behind 3-2 in the second set, Williams claimed the final 10 games. She had a 12-2 edge in winners in the final set. “Stunning,” said Williams’s coach, Patrick Mouratoglou. “This is the difference between champions and everyone else. There is no logical explanation.” Mouratoglou said the No. 1-ranked Williams has been dealing for several days with the flu, including a fever and difficulty in breathing. Williams skipped her news conference— something sister Venus did after losing last week, drawing a $3,000 fine—and issued a statement reading: “I have been feeling unwell for a few days, and...I needed to see the tournament doctor.” Now one victory from her third French Open championship and 20th major title in all, Williams faces 13th-seeded Lucie Safarova of the Czech Republic on Saturday. “I tried everything. I thought if I lose, I will lose with a fight,” Williams told the crowd in French. “I tried, I tried. I found the energy. I don’t know where, but I found it. And I won. I hope that on Saturday, I hope...” Cutting herself off, she stepped away from the microphone, bent over and began coughing. She offered a quick wave, collected her things and left. Off the court, she got a hug from Mouratoglou, who helped her down stairs toward the locker room. “I was worried,” said Williams’s mother, Oracene Price. “But I knew if she could get through the second set, somehow maybe the adrenaline and God would help her get through the match.” Next comes Williams’s 24th Grand Slam final, and Safarova’s first. In her statement, Williams called herself “determined to be 100-percent ready.” The left-handed Safarova eliminated defending champion Maria Sharapova in the fourth round and 2008 champion Ana Ivanovic, 7-5, 7-5, on Thursday. Williams won her semifinal despite dropping the first set for the fourth time in six matches. She’d never fashioned that many comebacks during one major tournament. When this one was over, finally over, Williams leaned forward and rested her head on her hands atop the handle of her upside-down racket. Bacsinszky—who said she noticed Williams “was taking some time between points” but tried to focus on herself—was asked how her own mistakes contributed to the result. “We say in French: ‘If we could put Paris in a bottle.’ Like, I could say, ‘If, if, if. If my forehand was in. If I would maybe choose another tactic,’” Bacsinszky said. Bacsinszky wiped away tears as she left the court, her magical run abruptly done. She never had been past the second round in Paris—or the third round at any major. Two years ago she took a hiatus from tennis to work at restaurants with an eye toward pursuing a degree in hotel management. Last year she was ranked 112th and went through qualifying at the French Open. This year, equipped with a dangerous backhand and an affinity for drop shots, Bacsinszky beat twotime Wimbledon champion Petra Kvitova in the fourth round and lost a tournament-low 33 games entering Thursday. She was 7-0 in her French Open career when taking the first set. Ah, but none of those matches came against Williams. When the going gets toughest, no one is better than Williams at the moment—and, perhaps, in the history of the game. In 2015, she is 31-1, including 11-0 in three-setters. If she defeats Safarova, the 33-year-old American would add to her 2002 and 2013 French Open titles and collect a third consecutive major championship. “She never thought about withdrawing,” Mouratoglou said. “Even on one leg, she will step on court. She always believes that she can pull through. This is her strength. You can’t take it away from her.” AP

SPORTS

B C U. O  B C

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At the same time, various economists say inflation may have already bottomed out during the month and could only move up going forward. The Philippine Statistics Authority (PSA) said inflation in May was the slowest in two decades and compared against the year-ago inflation averaging 4.5 percent. Inflation averaged 2.2 percent in the January-to-May period, well within the Bangko Sentral ng Pilipinas (BSP) target of 2 percent to 4 percent this year. “With the report that El Niño in the country may likely continue until early 2016, we should be keen on monitoring drought in agricultural areas and be ready to assist our farmers should there be a need to shift to crops that are less dependent on water and, at the same time, resilient to the high-temperature climate,” Neda Officer in Charge and Deputy Director General Rolando G. Tungpalan said. Tungpalan gave assurance that overall, policies should remain supportive of manageable inflation down the line. He added that lowinflation environment should also help boost household consumption in the coming months. Economists assessing the inflation environment in the coming months offer mixed views. Some believe that apart from the El Niño weather disruption, still other factors could cause oil prices to inflate. University of Asia and the Pacific

PESO EXCHANGE RATES n US 44.8080

School of Economics Vice Dean Cid Terosa told the BM that geopolitical pressures in the Middle East could cause oil prices to hike upward. “I believe it won’t be sustained since there are upward pressures on prices looming in the horizon. These pressures include the drought and poor harvest due to El Niño, and to election-related spending. Also, geopolitical pressures emanating from the Middle East can heighten inflationary pressures,” Terosa said. However, former Asian Development Bank lead economist Ernesto Pernia told the BM full-year inflation could prove still within the government target. Pernia said the expected increase in commodity prices due to El Niño will be offset by low oil prices. Oil prices started declining in the second half of 2014. The commodity has improved to more or less $60 per barrel from around $100 per barrel. “El Niño effect can be compensated for by low oil and rice prices. It [prices] could pick up a bit but not by much. In any case, the BSP’s 2percent to 4-percent [target] should be safe,” Pernia said. PSA data show that the housing, water, electricity, gas and other fuels index contracted by 1.5 percent in May, while the heavily weighted food and nonalcoholic beverages index slowed to 3.2 percent. S “I,” A

GLOBAL CITY MURAL A construction worker walks past a mural on one of the skyscrapers in Bonifacio Global City (BGC). The BGC is the only city in the country that boasts of interesting street art that is accessible, interactive, stimulating, engaging and educational. NONIE REYES

TO HIKEOR NOT TO HIKE? IMFURGES U.S. FED TO DELAY RATE INCREASE W ASHINGTON—W hat’s the hurry? T he I nter n at ion a l Monetary Fund (IMF) on Thursday urged the Federal Reserve (the Fed) to put off raising short-term interest rates until next year because the US economy still needs help. In its yearly checkup of the United States, the IMF predicted the American economy would grow just 2.5 percent this year, down from its April forecast of 3.1 percent. The downgrade reflects the economy’s stumbling start to the year: Gross domestic product fell the first three months of 2015,

tripped up by harsh winter weather and the export-killing strength of the dollar. The IMF has no direct influence over US economic policy. But the global lending agency is widely respected for its technical expertise on economics and finance. Since December 2008, the Fed has kept the short-term interest rate it controls near zero. Fed Chairman Janet Yellen last month said she expects to begin raising rates this year. Many economists expect a rate hike at the Fed’s September meeting. A rate increase probably won’t have a big or immediate impact on

most consumer-loan rates. For one thing, the Fed is expected to ratchet up rates only gradually. For another, rates don’t move in lockstep. Mortgage rates, for instance, are tethered to long-term rates such as the yield on the 10-year Treasury note. Those rates can move up or down based on things, such as foreigners’ hankering for the safety of US Treasuries, that have little to do with the Fed. Still, the Fed’s easy money policies have powered the American stock market to record levels, and investors hang onto Yellen’s every utterance. S “R ,” A

n JAPAN 0.3603 n UK 68.8699 n HK 5.7803 n CHINA 7.2259 n SINGAPORE 33.2625 n AUSTRALIA 34.3725 n EU 50.3866 n SAUDI ARABIA 11.9488 Source: BSP (5 June 2015)


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