The
CAGAYANLifestyle TIMES Weekly de Oro
Volume 5 | No. 3 | Cagayan de Oro City | August 21-27, 2017
Hiscom, DepEd collaborate on Local History Textbook
T
By Mike Baños
he Cagayan de Oro Historical and Cultural Commission (Hiscom) and the Department of Education Cagayan de Oro Division of City Schools are collaborating on creating the first local history textbook for public school students in the city.
Last August 9-11, 2017, the project completed its second phase with the “Validation and Evaluation of Local History Book of Cagayan de Oro” at a local hotel where the output from
the first WriteShop earlier compiled by the DepEd’s pool of writers from local historical sources were copy edited and vetted for accuracy and correctness. Dr. Erlinda M. Burton, Hiscom
Archbishop Antonio Ledesma gives an inspirational talk to the participants (left photo) and teachers from various DepEd Schools served as the Writers Pool for the 2nd WriteShop (right photo). photos by mike baños , npn
chairperson, suggested the follow-up activity after Hiscom commissioners
conducted a first pass review of the first Writeshop Output which covers Cagayan
de Oro’s pre-history until the end of the Spanish colonial rule collaborate/PAGE 7
The Night Stalker
Novel Poke Bowls Launch by Seda Centrio
Make your own bowl at the Market Table
Prior to August 17, Poke the fish salad was scarcely in the local culinary lexicon of Kagay-anon Foodies. By the end of the evening, the wildly popular Hawaiian dish had gained over a score of aficionados, thanks to Seda Centrio’s novel way of introducing it. Already steeped in the sashimi, ceviche and of
course, the local kinilaw, guests invited to join Seda Centrio’s Are You Ready to Poke? event last Thursday, August 17, quickly adopted Hawaii’s Poke into their culinary lexicon. Poke (pronounced POH-KAY, Hawaiian for to section, slice or cut) is a classic Hawaiian pupu or snack of raw fish, often served an
appetizer, and sometimes as a main course. The traditional Hawaiian poke consists of fish that has been gutted, skinned, and deboned. It is sliced across the backbone as fillet, then served with traditional condiments such as sea salt, candlenut, seaweed, and limu (edible seaweed). Food historian Rachel see story/PAGE 3
1st TSADA Cagayan de Oro Photowalk: Higalaay Festival 2017 Photography Event One of the Parallel Events for this year’s Higalaay Festival, the TSADA Cagayan de Oro Photowalk Event is the first social photography event by the Camera Club of Cagayan de Oro which aims to promote the city as a destination to choose from amongst see story/PAGE 2
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