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Indigenous spirits revisited

Consider the choice: either spend a weekend in glitzy Las Vegas, or a full week in an Indian village in upstate New York with only minimal amenities. Which one to choose?

A typical Native American sweat lodge. Photo courtesy of Abram’s Creek Lodge (abramscreek.com)

If you choose Las Vegas, here’s ten bucks, good luck with the slot machines. If you choose upstate New York, this column is for you.

I was with the Cordillera People’s Alliance when we were invited by American indigenous activists to attend the Land Is Life founding conference. It was decided that I go to represent the CPA . The conference, to be attended by IP representatives and rights advocates from the various continents, was to be held in Fonda in upstate New York. Continue reading “Indigenous spirits revisited”

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Good morning, towel!

Since I was a child, I’ve often noticed jeepney drivers, conductors, and mechanics wearing one over their shoulders or keeping one handily tucked into their pants pocket. Even though our street corner was teeming with jeepneys all day long, we didn’t use it at home. So I had always associated it with the hoi polloi, the Great Unwashed of the streets.

Good Morning towel
The famous East Asian "Good Morning" towel

Then I became an activist. Driven by martial law repression, I went full-time into underground activism from 1976 onward, with Metro Manila as our regular AOR, plus some parts of Cavite and a strip of Bulacan as our “rear base,” sort of. There I first met up-close the plebeian Good Morning Towel, aka GMT. Continue reading “Good morning, towel!”

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Massacre cooking

In 1971, as a “summer-fulltimer” activist of the Kabataang Makabayan (KM) working with MDP’s Radyo Pakikibaka, I was a regular visitor at the KM’s Boni Center along Quezon Avenue. As was the SOP in activist HQs during those times, the Boni Center prepared its daily fare of food for everyone who happened to be there at mealtimes–whether we were five or 10 or (sometimes, especially during busy protest seasons) 25 or more.

Masaker food
Massacre soup with cabbage and vermicelli

Boni Center had a finance and logistics team that, I supposed, worked with a thin and worn shoestring budget. I only assumed this, because occasionally, a team member would arrive with a big sack or two of vegetable rejects and cabbage peelings, solicited from their local public market contacts. Then we who happened to be around would help out in the kitchen, sorting out the still humanly edible pieces from those that were absolutely fit only for the pigsty cauldron. Continue reading “Massacre cooking”