Aimed at enhancing the capacities of Learning Sites for Agriculture (LSAs) and Extension Service Providers (ESPs) towards farm tourism, the Our Farm Agribusiness Skills Training and Assessment Center - an accredited ESP of Agricultural Training Institute-Regional Training Center 1 located in Brgy. Torre 2nd, Mangatarem, Pangasinan, hosted a Training Workshop on Slow Food and Farm-to-Table Management from February 10- 13, 2025.
The workshop focused on Slow Food principles and Farm-to-Table management, a growing trend that combines sustainability, local agricultural practices, and community-based tourism. This event attracted a diverse group of participants eager to learn innovative ways to improve farm operations and culinary experiences in tourism settings.
A series of practical demonstration was done before the competition aspect of the workshop which saw five talented groups battling it out in the kitchen, showcasing their skills in farm-to-table cooking. Each group demonstrated their creativity and resourcefulness in utilizing local ingredients for unique dishes. Group 1, Farmasawrap, presented a delightful array of dishes, including Tilapia Curry Wrap in Banana Leaves, Tupig Wrap with Mango Cheese, and a refreshing Watermelon Float. Group 2, Farmatacao, brought forward Sweet Potato with Macopa, Macopa-inspired Sinigang na Manok, and Clawcoleslaw with Chicken, showcasing the fusion of local fruits and vegetables in traditional Filipino recipes. Group 3, Farmmalinamnam, served Chicken Binakolkol, Suman, and their Farmalinamnam Salad, presenting a taste of local flavors and the rich culinary heritage of the region.
Group 4, Farmaster, wowed the judges with their Caramel Fried Banana, Bicol Express Bani Recipe, and Ginataang Camanchi with Tilapian Overload, demonstrating their versatility in both savory and sweet dishes. Lastly, Group 5, Farmataway, with their Mataway Salad, Falafel Sandwich with Roasted Eggplant, and Baked Tilapia, earned the top spot. The group’s innovation and use of fresh, farm-grown ingredients impressed both the judges and attendees alike.
The judging panel, consisting of Dr. Maricel D. Dacapias, Section Chief of ISS; Dr. Grace T. Ventura, Section Chief of PAS; and Mr. Alladin C. Tabo, Information Officer II from ATI-RTC 1; Ms. Joshmine Castano from Balitang Solid North; and Chef Jonathan M. Micua, Operations Supervisor of Cafe Victoria Kindred, had the challenging task of evaluating these impressive culinary creations.
After the competition, Chef Jonathan, who also served the trainer, delivered an inspiring message to the participants, emphasizing the importance of discovery and innovation in farm tourism. He encouraged the participants to explore the viability of available resources in their farms and to always keep the spirit of farming and innovation alive. His message resonated with the core values of farm tourism – to innovate, experiment, and make use of local produce in fresh and exciting ways.
The workshop culminated in the awarding of certificates to the 27 participants from various LSAs and ESPs in Pangasinan and La Union, recognizing their hard work and dedication to learning. In addition, the ATI-RTC 1 awarded the support for the establishment of the Farmers' Information and Technology Services (FITS) Kiosk to OFASTrAC, consisting of various ICT equipment and IEC materials. The closing remarks were delivered by Ms. Lea Astrude Santiago, owner and manager of OFASTrAC, who expressed gratitude to all attendees and urged them to continue pursuing their goals in farm tourism and sustainable agriculture. Ms. Santiago also thanked the ATI for funding the training workshop and for the continuous partnerships in delivering extension services in the community.
This training workshop not only equipped the participants with valuable skills but also showcased the abundant resources available in local farms. It reinforced the idea that there is always room for innovation and experimentation in farm tourism, and it highlighted the importance of community-based initiatives in bringing farm-to-table dining experiences to the forefront of the tourism industry. As the participants left with new knowledge and inspiration, the message was clear: Never stop dreaming, keep farming, and continue discovering new ways to share your farm's bounty with the world.
