In the past year, I have been spending a lot of time in hotels and restaurants.   One thing I noticed is that there are only a few hotels that put local food front and center.  The first time that a hotel became my resource for local cuisine was last year when I stayed at Hotel Salcedo in Vigan where I got educated on Ilocano Cuisine.  In Cebu, the hotel that could really teach tourists about local food is Cebu Parklane International Hotel.


Kalami Cebu would like to give a huge shout out to Mark Monta and the other people behind the Best Cebu Blogs Awards.  Congratulations for reaching your 10th year milestone and I am pretty sure that BCBA will stay on in the coming decades.  It is a big honor that this blog is one of finalists in the Food Blog Category this year. 
In the 3rd blog post on #TheSustainableDiner Series, we are featuring Mangga Cafe.  At first glance, you might think that this cafe is just an ordinary cafe serving baked goodies with mangoes but you will be in awe once you know their story.  You see, Mangga Cafe serves bread, tea, coffee, and cakes that are made from Mango Flour.   Mango flour is made by processing discarded mango seeds.  Those mango seeds that we usually just throw away gets transformed into delicious food.  It is Food to Waste to Food. I have eaten at a lot of cafes in my life and this is just one of those that I want to heavily promote.