AANI Hour

Today is the intro for AANI Hour over GNN Destiny Cable. It will be aired every Thursday, 10-11am.

For the intro, they will have the President and Vice President, Mr. Zac Sarian and Eng. Pol Rubia respectively, of AANI.

Surely, it will be guesting people in the know in agriculture in the next weeks.

Radio Programs

Because the radio reaches a broad audience and cross segments, we are excited when we get invited for radio interviews. Guesting invitations had been accepted for various shows.

DWWW's Kaunlaran sa Agrikultura (774, Sun 4:30-7:30am) has Doc Rey regularly as Vet ng Bayan. ABS-CBN's DZMM's Kabukiran (630, Sat and Sun 4:40-6am) guests Doc Rey often and he is invited in their out of town seminars. Both agriculture programming.

Last week an FM station in Southern Tagalog, based in Batangas has met us during Agrilink and wants to feature Sunshine Chicken in their negosyo program. We go there after All Saint's Day as they want a live interview.

Another exciting invitation is by DZRH through Eng. Pol Rubia of AANI. Sunshine Chicken will be on their agriculture show aired Saturdays 7:30-9am, fed nationwide except Metro Manila...:) which is really the market that should be reached.

See you on the air!

AANI FTI Seminar for May2009

Talked to Pol Rubia this morning and Doc Rey is scheduled to give a seminar on Raising Sunshines on May 23 at 9am.

See you there! AANI FTI Weekend Market...behind Sunshine Mall, as you enter FTI compound in Bicutan.

When Grown Naturally

A trip is most enjoyable when you visit with friends because you can laugh and say the most outrageous things.

Friday, August 01, we headed to Quezon, first stop was Candelaria. Never been there before and I was surprised at how progressive the place is.

Breakfast was heavenly because dessert was two fresh Durian fruits picked the day before from Daily Dose Farm of the Rubias. As I was swirling the creaminess inside my mouth, I know I was literally eating my words saying how different it was. Raymond replied the freshness mattered a lot when everything else was equal in the variety and farming.

We headed to the Municipal Hall to give the seminars by AANI for the farmers. Well attended and people were approaching Doc Rey after to ask questions.

Lunch was so good. We were introduced to the fact that Candelaria is known for Crispy Pata and Ulo. I was blessed to seat between Doc Rey and Pol Rubia who tries hard not to eat pork :) The best Crispy Pata and Ulo....so far I have had!

Then a small group of us proceeded to Daily Dose Farm of Raymond. Our first time here and the bridge that is the entrance is already a clue to how homey the place is :)

Now I know why the others we left at the bayan, kept telling us to make sure we get Rambutan for them. I went home with a bag now...and I noticed I never had a single one with a hole from a worm...and they were grown chemical free.

As we walked to Raymond's herbs and veggies...I saw Raymond picking some corn and cleaning the some ears of the yellow corn. I can't help but nudge the ever shy Raymond...."was that for eating now?" wehehhehe...."YES" he says and I grab mine :)

GRABE.....never ate one. The sweetest juice bursts inside your mouth, then tickles your gums. Honest, you are missing a lot if you don't try it. But then, these are raised chemical free, and picked just before eaten. They say the freshness of corn runs away fast from time picked.

Next we went to visit the Sunshines of Earthkeepers in Tiaong, Quezon. After picking up their eggs from the range, Tere and Armand leads us to the office for small talk over their suman and coffee. We were raving about the fresh sweet corn, eaten raw....Armand asks if we had fresh Okra. OKRA? Sounds yucky eaten fresh huh?

But I trust the couple....I bit into what seemed like Sampaguita! It was that fresh and of course grown naturally.

Chit chat with Tere and Armand always evolves into a passionate conversation, that you know you will look forward to the next visit.

We go home with bags of fruits and more Durians from Daily Dose Farm, and Pork slices from naturally grown pigs from Earthkeepers. We have raved about how good their pork is in several past postings.

Please do try to eat fresh. Grow your own veggies and fruits or get from reliable sources, to enjoy what I just did. It is not bad to eat meat in moderation, specially of grass fed and naturally grown.

Chef Bert, The Boy Scout

I arrived at the Bonsai Show at about 1pm, took my time to walk around the mall.... a rare thing for me. Realizing that it was past 3pm, I went back to my post as Chef Bert should be there soon. Sure he arrives on time, a little past 3pm as the cooking demo was for 4pm.

Where are the Sunshines? um er hm ah (I forgot to thaw them, geez). That's why I love working with these men....all cool and composed under bad times :)

They figured out how to thaw it .... weheheh and was just to use the breasts in thin slices. Seasoned with Salt and Black Pepper. The Sunshine's breast fillets were wrapped in Prosciutto Ham, and held together by a toothpick with Sage as corsage :)

While Chef Bert was wrapping all those, he remembered he forgot to bring Olive Oil.....someone ran to get some. In time for the frying! The put together pieces were fried and set aside. Now came another test...he forgot to bring a spatula or whatever, to turn his fillets while not ruining his pan.

Came another to the rescue, getting some stalks from plants (we were in the parking lot), and stripping the ends...voila...naturally fresh chop sticks!

Instead of washing off the used pan, Chef Bert put some Capers, Garlic, Sage, Salt and Pepper, and Bignay Wine. I notice that Chef Bert uses this particular wine a lot. He said it leaves a sweetish taste to sauces, and the wine tastes good when drank.

Slices were passed around. It was really good and you know it was a success as people's conversations drifted to the different ingredients used. When asked what he cooked... Chef Bert replied "Sunshine Chicken With Sage".

Pol Rubia remembers that only the breasts were used, so he asked one of his guys to season the remaining Sunshines and barbeque them over charcoal.

The conversation back at the AANI booth and our charbroiled Sunshines were perfect caps for the afternoon.

Let's see how Market At The Hills go...and watch out for new signs at Hobbies Of Asia....coming soon :)

SASSO Demos How To Capon A Sunshine

We missed Joey Rigor of Victoria, Tarlac who does the Sunshine Capon. It was his birthday, April 6. His Sunshine Capon triggered Zac Sarian's interest in bringing back the art.

Doc Rey also tried his hand at it.

Demos by Louis Perrault of SASSO. Let's see if they get featured in an article :)


Sunshine Capons will be available at the Bonsai Show, May3-11 and at IFEX, May16-18.

When I Am Quiet....

I was busy!

Reminds me of the wives' tale: "When the child is quiet, he may be onto something naughty or dangerous". Neither for me...was just fullybooked in terms of meetings.

Yesterday was a vacation for me. Did my personal errands the whole day. Got telephone calls though as it gets forwarded to my cellphone. Evening saw me working with my PR team, attending the 1st European Community Networking Night. Work and fun!

Today had several meetings at AANI.

Saw the landscaping being done at the booth...thank you to Pol Rubia.

Got so confused about dates..,hey...the Parent Stocks from SASSO arrives tomorrow at 10am!!!!

Tomorrow 19 Jan, 4:30am, Doc Rey will be at DZME 1530khz, Bagong Agrikultura: Agrikulturang Kay Ganda.

On Sunday, 2-3pm, listen to Pinoy Agri Kalikasan Kalusugan, DZRB 738khz.

Raising and Cooking Sunshines

During the Christmas Agri Kapihan Forum on December 16, 2007, two (2) seminars have been lined up:

1) How To Raise Your Sunshines From Day1 To Harvest - by Doc Rey

2) Cooking Demonstrations by Chef Bert Clemenia of De La Salle Culinary Arts

See you there!

FREE, no fees collected.

Great time to meet the Kaunlaran sa Agrikultura and AANI family, led by Zac Sarian, Tony Rola, Nina Manzanares-Agu and Eng. Pol Rubia.