TRANSFORMATIONAL LEADERSHIP: REWRITE YOUR FUTURE

Become the leader who inspires others to reach for extraordinary heights

PASAY CITY, METRO MANILA: Successful Living Summit will hold, for the first time in the Philippines, SLS1 Transformational Leadership on May 5 – 7, 2017 at Marriott Grand Ballroom, Marriott Hotel Manila, Pasay City.

Lead by the charming and charismatic Ever Miranda, a consultant with The John Maxwell Team, participants can expect a 3-day experiential training where transformation occurs by way of exploration, reflection, and participation in activities that parallel real life situations. Participants will examine their behaviors and experience the effects of their behavior while embracing feedback in a safe and supportive environment. Assumptions will be challenged and new ways of thinking will be formed.

Those who have attended this training in the USA report that it is life-changing, enabling them to appreciate their relationships, helping them to overcome their success blockers to reach confidently for their lifelong dreams. Here’s what some of their graduates say about SLS1:

                “Before SLS1, I was holding back on my goals. SLS empowered me to overcome the fears that were holding me back. “  -  Alonso Vargas, California

                “My experience in SLS was beautiful, I have no words to say how amazing this training is. SLS is a journey to discover who are as a person and your mission that God sent you in this world for. Without SLS in my life, I wouldn’t be living, I would be a human being in this world without a purpose.”  -  Carlitos Henriquez, USA

Registration begins at 1:00 PM on May 5, 2017 and training will follow shortly after ending at 10:00PM. The second day of training will be from 12:00 – 10:00 PM and third day of training starts at 12:00PM commencing at a graduation at 7:30PM where participants can invite family or friends.

Participants can avail of the early bird rate of P15,000.00 until May 1, 2017 after which time it will increase to P18,000.00. Registration is done online at http://bit.ly/SLSTransform. Students and church workers get a special rate, just email info@eventdetailer.net to express your intent to participate.

SLS1 Transformational Leadership is produced by Thirdmillenium Projects, Inc., Makati City and organized by Event Detailer Events Management Services, Parañaque City.

From Bana Grass to Green Coal: Free Planting Material for Contract Growers

Bana Grass (Pennisetum Purpureum X Pennisetum Americanum)

This hybrid perennial plant is drought tolerant, pest-resistant, and non-invasive. It is a sustainable bioenergy resource that is high yeilding. This plant crop trives in the Philippine climate conditions.

Green Coal and More

Bana Grass is a C4 plant specie, a bio-friendly and sustainable crop that can last up to 35 years. Using the advanced technologies of Mackay Green Energy, Inc. it can be made into green coal, green power, silage, green based organic fertilizer, and other renewable energy sources. Note that this green coal when it turns to ash has no toxic elements and is used as fertilizer.



"It can be turned into Green Coal (charcoal) using Torrefaction. During the Torrefaction process, the volatile components are captured and fed to an Externally Fired Gas Turbine (EFGT) to produce electricity. It can also be used as a Biomass Fuel, perfect for IFGT (Indirectly Fired Gas Turbine) and existing steam boilers. Using Fischer-Tropsch Process, Bana Grass can be converted to liquid fuel. Biofuels can be customized to produce diesel, gasoline, kerosene & aviation fuel. Around 8 weeks, the crude protein content is extremely high (approximately 16%) when harvested making it a good feedstock for cattle, goat or sheep. At 4 months, the tops can still be used for feed while the stalk is used for biomass fuel. The mature cane (4 months) has a typical moisture of around 55%. The green leafy parts have a moisture content of between 65 & 70%. When expressing dry tonnes, we assume an actual moisture of around 12%." ~ quoted from the Mackay Green Energy, Inc. website.

Renewable energy resources are necessary in reducing carbon footprint - and what Mackay Green Energy, Inc. does with the use of biomass. This company has various renewable energy systems that converts waste and biomass to energy and fuels, like making Bana Grass into green coal.

Bana Grass from Mackay Green Energy, Inc. can be planted in idle land. This plant has a lot of uses, and is the right choice to make for the planet, as it is possible to use it to make animal feed, fertilizer, and a fuel source like green coal that reduces carbon footprint.

To make an investment in this crop and earn is possible, as idle land may be leased to Contract Growers. Mackay Green Energy, Inc. provides Free Planting Material to Contract Growers. You may also become a Plantation Company Partner, and/or invest as a Power Plant Company Partner.

Learn more by visiting the Mackay Green Energy, Inc. website. 

Author's note: There is an urgency here for the awareness to be brought to attention of the masses and the goverment that there should be more support given to plant crops such as Bana Grass. We travel far and see fields of green, yet that kind of grass cannot be utilized to the max. The time is now to use and support renewable energy sources and do our part is saving our planet for the sake of our children's children.

Image credits: Mackay Green Energy, Inc Facebook page 

Herbalife Philippines Is The Official Nutrition Partner Of The Philippine Volcanoes

MANILA, PHILIPPINES (APRIL 10) – Global nutrition company, Herbalife Nutrition proudly announces its newest sports partnership with one of the most exciting team in the local sports scene to date, the Philippine Rugby Football Team-Philippine Volcanoes. 

Herbalife Philippines General manager Rosalio T. Valenzuela and Philippine Rugby Football Union (PRFU) President Rick Santos led the contract signing which was held at Herbalife’s Philippines corporate office. Also present to witness the momentous event were Herbalife Philippines’ management team; PRFU’s William Bailey (treasurer), Ada Milby (secretary-general), Jake Robrigado Letts (National Teams Head), and national team players’ Justin Villazor Coveney and Acee San Juan.

“This is another milestone for Herbalife Philippines, as this partnership exemplifies the company’s commitment to a healthy, active life, supported by good nutrition. Together with the Philippine Volcanoes, we are confident that we can inspire more people to make better choices towards a healthier lifestyle,” said Rosalio T. Valenzuela, General Manager of Herbalife Philippines.

The Philippine Volcanoes are one of the Philippines most successful national teams. Just recently, they bested 10 other countries to win the top prize in the Asian Rugby Sevens Trophy Series competition in Qatar. Currently, the team is ranked first in the Southeast Asia (SEA) after bagging the gold medal in the 2015 edition of the SEA Games.

With the recently forged partnership, Herbalife becomes the Official Nutrition Partner of the Philippines Volcanoes. The team will receive a monthly supply of products which includes the recently-launched sports nutrition line Herbalife24 F1 Sports and Rebuild Strength. 

“Our partnership with Herbalife Nutrition is inspired by our shared commitment towards improving lives through an active lifestyle and healthy well-being. The collaboration provides a much-needed boost to the development and promotion of Philippine Rugby as the PRFU focuses on grassroots development and defending the Men’s and Women’s 7s medals at the SEA Games,” said Santos.

 

Herbalife Philippines General Manager, Rosalio T. Valenzuela and Philippine Rugby Football Union Inc. President Rick Santos sealed the news sports partnership via a contract signing ceremony held at Herbalife’s corporate office.

Herbalife Philippines General Manager, Rosalio Valenzuela and Philippines Rugby Football Union Inc. President Rick Santos raised their glasses for a shake toast right after the contract signing. Joining them are (from right) William Bailey, Ada Milby, Acee San Juan, Jake Robrigado Letts and Justin Villazor Coveney.

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 About Herbalife                                                                                                                                                                                                    

Herbalife is a global nutrition company that has been changing people's lives with great products since 1980. Our nutrition, weight-management, energy and fitness and personal care products are available exclusively to and through dedicated Herbalife Independent Members in more than 90 countries. We are committed to fighting the worldwide problems of poor nutrition and obesity by offering high-quality products, one-on-one coaching with an Herbalife Member and a community that inspires customers to live a healthy, active life.

We support the Herbalife Family Foundation (HFF) and its Casa Herbalife programs to help bring good nutrition to children in need. We also sponsor more than 190 world-class athletes, teams and events around the globe, including Cristiano Ronaldo, the LA Galaxy and champions in many other sports.

The company has over 8,000 employees worldwide, and its shares are traded on the New York Stock Exchange (NYSE: HLF) with net sales of US$4.5 billion in 2016. The Herbalife website contains a significant amount of financial and other information about the company at http://ir.Herbalife.com. The company encourages investors to visit its website from time to time, as information is updated and new information is posted. To learn more, visit Herbalife.com or IAmHerbalife.com.

Nexus, InfoFabrica of Singapore partner to deliver comprehensive Cloud services

Nexus Technologies, Inc. (Nexus), a top enterprise solutions provider and information technology (IT) reseller, today inked a partnership with InfoFabrica (IFF) of Singapore to provide Hybrid Cloud services across the enterprise, commercial and SME sectors in the Philippines. 

This alliance, through Nexus-InfoFabrica, Inc., aims to bring proven Cloud solutions from the leading Cloud Service Providers (CSPs) such as Amazon Web Services (AWS), Microsoft Azure, IBM Softlayer, and Google to local companies gearing towards Cloud services.

The joint venture merges Nexus’s proven coverage of the local market’s IT requirements, and IFF’s Cloud skillset. IFF is recognized as an early adopter of the Hybrid Cloud platform, and maintains a strong presence in the ASEAN region with their Cloud consulting services.

According to Gartner, Inc., worldwide Public Cloud Services are expected to grow by 18% in 2017 to a total of $246.8 billion, up from $209.2 billion in 2016. The highest growth will come from Cloud system infrastructure services (infrastructure as a service [IaaS]), which is projected to grow by 36.8 percent in 2017 to reach $34.6 billion. Cloud application services (software as a service [SaaS]) is expected to grow by 20.1 percent to reach $46.3 billion.

“There is a huge opportunity for Philippine companies, big or small, to take advantage of what Cloud services have to offer,” said John Defiesta, Nexus-InfoFabrica Country Sales Manager. “Our direction is to guide companies through the entire process of shifting their business processes to the Cloud -- whether from an on-premise environment to the Cloud, or to manage a mix of both on-premise and Cloud environments,” he added.

Aside from CSP product offerings, Nexus-InfoFabrica will provide value-added professional and managed services to its clients such as migration from on-premise to the Cloud environment and vice versa, data center replication, infrastructure consulting, and Cloud architecture and design. Potential clients can also conduct proof-of-concept testing, free of charge, at a VMware-and-Cloud laboratory based in IFF-Singapore.

Nexus-InfoFabrica will also address security concerns associated with conducting business on the Cloud. Most customer qualms point to Cloud security operations such as maintaining compliance, identity and access management, dealing with advanced threats, insufficient visibility, and consistent controls. 

“Customers are assured that they not only gain access to the CSP’s fraud detection systems and governance and compliance security solutions. They also have the full support of the Nexus-IFF team to help them ward off security threats and create a safer environment for their business on the Cloud,” concluded Defiesta.

Companies across various industries, including the country’s fast growing business process outsourcing (BPO) sector, may learn more about Nexus-InfoFabrica’s suite of Cloud services by calling +632 555.2400 or sending an email to john.defiesta@infofabrica.com.

The Rib Shack BF Homes

For ribs that are fork tender, pulling of the bone cleanly, cooked to perfection in the American tradition - that is one of the reasons why you should eat at The Rib Shack, BF Homes.

This resto-bar, located at 71 Presidents Avenue Corner M. Rufino Street, is a bit after Starbucks Phase 1 and the Jehovah's Witness building. It has ample parking in front and one can park along the street. There is no need to go thru the strict guard house to visit this resto, as it is possible to access it by going from Sucat to SM BF, President's Ave.

The fully air conditioned dining area provides comfortable seating, ideal for gatherings. There is a bar that has imported and local beers, and other drinks. There are TV's and the WiFi is strong. It is full-service, with well-trained, jovial, and friendly staff, and all your needs are catered to even before you ask, such as a pitcher of water being placed on the table, water glasses.

The food is varied, though the menu isn't that large but the selection is more than enough to appease any appetite. What is served at The Rib Shack BF is what I call "dude food" and is perfect for the hungry man who has to have a great meal. This is one of the right places to go to, for American sized servings at an affordable price.

The ribs with fixings such as mashed potato and coleslaw hit the spot. The mashed potato is so totally great. The ribs are so soft, and filling, the meat is like pulled pork, soft enough for nearly anyone to eat. Though there are utensils, it is okay to eat the ribs while holding these, as many do that, like caveman devouring meat. The ribs are so good, that it is better than other ribs I have tried. The sauce is thick, and you may opt not to use it, yet then, I had a lot of it, using it as an unli dip.

And, note that when I was eating the ribs, I remembered my Dad, who could only eat food that was soft enough during his later years, and he would have liked this resto's ribs so very much.

The buffalo wings are large. The spice level is mid-heat, and the textures do stand out, making it a delight to eat as the insides are soft, the crunch of the skin is medium-light, and the generous layering of the sauce and the side of the sour cream dip makes it truly a feast.

The pizza has a very crunch bottom layer. I love that. The toppings are generous, and it is made with quality ingredients - and the cheese? The perfect pull when you bite into it is there!

The Rib Shack BF food experience is a must-have for all those who have a hefty appetite.

To see more of the food that they serve, 
like The Rib Shack BF Facebook page.

REGION 10 GOES MADRID FUSION 2017 FEATURING THE BEST OF THE BEST

Madrid Fusion 2017, the biggest food event of the year, went into a spin as Region 10 brought in the best of the province in a variety of kakanin.  With Regional Director Marie Elaine S. Unchuan of the Department of Tourism (DOT) leading the way, Region 10 aimed to win the heart and stomach of all attendees of the event, local and foreigner alike.

With this year’s delivery of the best delicacies from the region, RD Unchuan aimed to let people knew that there is truly more than what is known about Region 10.  From point to point of the region, the whole Region 10 DOT was ready to wow those in the event with what they were presenting in the 3-days event.  From Bukidnon to Misamis Occidental, a good selection of delicacies was presented as part of the gastronomic wonder of the region.  The delegations are as follow:  RD Marie Elaine S. Unchuan - DOT10, Josephine H. Roque – DOT 10 Focal Person, Leonila S. Arguelles – Kitchen Focal Person, Chef Benzar Aradani , Camille Ambalario – Chef’s Assistant , Nelia B. Lee (Food Sponsor), Agnes Garcia Sue (Food Sponsor – Clarin, Misamis Occidental), Mayor Clive Quino and Mrs. Rina Quino (Food Sponsor -Manolo Fortich, Bukidnon) with other DOT 10 personnel.  

People were won over by the delicious suman from Clarin, Misamis Occidental, the crunchy peanut brittle, the delicate pastel by Vjandep from Camiguin, that grated young corn delicacy called binaki  and chicharon from CDO, the peanut goodness of Cheding’s from Iligan City and the sweet pineapples of Manolo Fortich, Bukidnon.  Paired off with it were the various coffee goodness of the region.  Not only are delicacies featured but also the Humba de Oro and Ostrich Salpicao; two dishes displayed during the regional lunch last April 8 under the careful hands of Chef Benzar Aradani.

A good number of gastronomic wonders are to be expected and seen at this year’s Madrid Fusion.  Region 10 was all set to give and serve their own tongue-wonder creations and win the hearts of people to come and explore and taste what they have to offer as a region, as a province and as Mindanao.

POST MADRID FUSION 2017 Press Release by: Arnold A. Alesna

Laugh Of The Century

When was the last time you had that teary-eyed-while-rolling-on-the-floor chuckle? Consider yourself blessed if you just had one!

From waking up at 4am to be drenched in sweat in a 5-hour traffic to a monsta-boss who’s speaking Martian, who would have time for a jaw-locking comedic chance?  Tame your stress level down and have the Laugh of the Century!

Experience Manila’s finest stand-up comedians and witness them tackle issues with their funny angles. Have a look at Winer Aguilar, Victor Anastacio, James Caraan and Alex Calleja crack the audience up.

Take advantage of the Early Bird Rates at 50% off from April 1 – 20 at Php300 for Regular Admission or Php 450.00 which includes UNLIMITED Drinks (yep, you read it right!)

Gather the crew and give them that Laugh of the Century on April 21 at 5F Event Center Century City Mall, Salamanca St., Corner Kalayaan Ave., Makati City at 6pm – 9pm.  To reserve tickets, call 0937-8247013.

Laugh your lungs out this Friday and gear up fine for the upcoming work week!

The Wild Juan: Bed and Breakfast Tagaytay of Chef Thomas Murillo

April is a busy month for a good number of people in the food service industry as Madrid Fusion 2017 takes place.  From April 6 – 8, 2017 at the SMX Convention Center in Pasay City, people from near and far places come together to share their passion for food.  Part of the delegation representing Calabarzon is the chef behind the placed tagged as “definitely not your ordinary food find among the rising places at Tagaytay Ridge”; this is Chef Thomas Murillo of The Wild Juan.

His love for food started young and he took his first step towards it during his sophomore year as a Consular and Diplomatic Affairs student at the College of Saint Benilde.  He decided to take commercial cooking and culinary arts at First Gourmet Academy and had his apprenticeship at 2nds after.  This lead him further by becoming one of the pioneering member behind Paprika PH and years later his own restaurant at a family-owned place at Tagaytay Ridge. The Wild Juan is born.

Wild Juan bears the concept of East meets West and is delivered with the hospitality of Filipinos in the Southern part of Luzon.   His food creations are something that we are all familiar with but are delivered with a twist and flair.  Perfect sample are the Sisig Paksiw, Krispy Kasoy Kare-Kare (KKK) and Gumbulalo.  Three common dishes but comes with a new level of flavor and goodness due to techniques and passion.

Learning never ends for Chef Thomas as he earns his NCII Commercial Cooking and ServSafe: Food Safety & Sanitation certificates.  He pushes himself to be the best and at par to the world, thus making his quality for food high and passion much higher.  He doesn’t stop there as he then shares his knowledge and passion this coming Madrid Fusion Manila 2017 to foreign delegates and proudly represent Calabarzon.

Chef Thomas Murillo, stays humble yet proud of his craft thus from love of food it now is a burning passion.  Come at the biggest food event this season at the SMX in Pasay or visit Wild Juan located at KM 68 Tagaytay-Nasugbu Highway and experience the comfort and passion that he shares at every plate served.

The Wild Juan is located at KM 68 Pinesville, Tagaytay- Nasugbu (National) Highway, Tagaytay City, 4120, Philippines

For Inquiries/reservation: +63 9154324196    +63 9178404211

To learn more about this Bed and Breakfast in Tagaytay and what food and drinks Chef Thomas Murillo offers, visit The Wild Juan Facebook page. 

All image credits: The Wild Juan Facebook page

SUMAN SA CLARIN: FEATURED FOOD ITEM AT MADRID FUSION 2017

April 6-8, 2017 was a busy day for all foodies and food entrepreneur as Madrid Fusion Manila 2017 took place at the SMX Convention Center in Pasay City.  The whole place was like a hive, buzzing with activities and people.

Part of the Region 10 contingent was the product from Clarin, Misamis Occidental – the various sticky rice cakes or Suman sa Clarin.  Nearly all 17 flavors were displayed for tasting and sold in the 3-day event.  ASEC Fredrick Alegre, along with some visitors, was wowed with the number of flavors that Clarin was able to showcase during Madrid Fusion, knowing that this is the first time that the said municipality has joined in this kind of event.

Blogger Alice Mate

Image credits: CheckpointCindy

The flavors of Clarin’s suman are as follows:

Mango – sticky rice with ripe mango slices, cooked in coconut milk and sugar.
Pinya – sticky rice with ripe pineapple slices, cooked in coconut milk and sugar.
Durian – sticky rice with durian slivers, cooked in coconut milk and sugar.  The durian’s strong scent is not present, making this a delightful way of enjoying the fruit.
Tsokalate – sticky rice with tablea made into a spread, cooked with coconut milk and sugar; making this rich in local flavors.
Tsokolate with Mani – similar to tsokolate with added with peanut flavor coming from processed peanut spread.  Also cooked in coconut milk and sugar.
Moron – a classic suman in the Visayan region.
Balintawak – created in honor of a place where it was made, this sticky rice goodness is with coconut meat made sweet by cooked coconut milk/oil (latik).
Classic – this is your standard sticky rice, wrapped in leaves and cooked using coconut milk and sugar.
Carrot – with shredded carrots made into a slightly sweet paste, this is mixed into the sticky rice and then wrapped in leaves before being cooked in coconut milk and sugar.
Ube – another root crop common in the area, the purple yam is made into a semi-sweet paste that is mixed with the sticky rice before being wrapped in leaves.  Cooked with coconut milk and sugar.
Keso/Queso – slices of cheese are added into the sticky rice mix and then cooked with coconut milk and sugar.  The cheese melts into the sticky rice making it more creamier in each bite.
Choco Moron – the classic suman of the Visayas region with chocolate jame added into it.  Cooked in coconut milk and sugar mixture.
Buko –  sticky rice with strings of young coconut meat added into the mixture.  It is also cooked with coconut milk and sugar, making it slightly sweet and delicate.
Peanut – this is your locally processed peanuts, finely grounded and made into a near paste in texture then added into the sticky rice mixture before being wrapped in fresh banana leaves.  Cooked with coconut milk and sugar, this suman creation is both delicate and with a crunch.
Latik -  the sweetened form of the coconut milk, cooked till dark in color and then added into the sticky rice mixture before being cooked in coconut milk and sugar.
Adlai – two types of rice mixture was used in this suman.  One is your standard sticky rice and another is one that is high in fiber.  This suman creation can be considered  healthy because of the high fiber content that helps in the digestion of food.
Langka/Nangka – slivers of ripe langka (visayan: nangka), is place into the sticky rice and then wrapped in fresh banana leaves before being cook in their standard coconut milk-sugar mixture.

People can’t have enough of this sticky rice mixture that some even came back to buy more of it. They can’t believe that you can have that many variations of sticky rice creations and still be delicious and true to the nature of suman.   Such were the feedback given especially during the 3rd-day Regional Lunch, which was attended by all the delegates present in the event.

As of the moment, this sticky rice cake creation can be bought in the House of Suman in Clarin, Misamis Occidental.  For further inquiries regarding the product, you can reach the PR/Social Media team of TBDC thru 09778400606 (Kezia Noblia – Account Director).