FIGARO FUN RUN 2010, A Race to Save the Barako Tree

September 4, 2010

Fort Bonifacio, Global City, Makati

3K/5K/10K

The Figaro Fun Run 2010 Singlet

This is a race organized by the Figaro Coffee Systems Incorporated dubbed as “Race to save the barako tree”. This is for the benefit of the Philippine farmers who grow and preserve our native barako trees.

Barako Coffee farmer

A Glimpse of Barako Coffee in the Philippines :

Coffee was brought in the Philippines centuries ago by the Spaniards while the country was a colony. They planted coffee trees on the highlands. And because of good combination of humidity, cold, soil and the tropical climate, these plantation flourished. By the 19th century, the Philippines was the 4th largest coffee producing country in the world.

Coffee has two main varieties or species, Coffea arabica and Coffea canephora or more popularly known as Robusta. Arabica (Coffea arabica) was originally cultivated in the Arabian Peninsula, hence its name. While Robusta (Coffea canephora) is grown in many regions where Arabica would not grow but Robusta has less flavor and contains more caffeine than the Arabica. However, Robusta contains more antioxidants than Arabica coffee. Aside from two main varieties of coffee (Arabica and Robusta), there are lesser grown and exotic varieties of coffee e.g. Liberica (where the Philippine Barako comes from) and Exelsa.

Barako coffee is the Philippine term for coffee produced in Batangas. This Philippine coffee is of the Liberica variety. Liberica is rare and exotic, grown only in 3 countries out of about 70 coffee producing countries in the world. The first Barako tree was a a cutting from Brazil planted in the 1800s in Barangay Pinagtung-Ulan, Batangas by the Macasaet family. Barako coffee has strong taste, flavor, and has a distinctively pungent aroma. All coffee grown in Batangas is generically called Barako.

All coffee grown in Batangas is generically called Barako

Kape Barako, also spelled Baraco (English: Barako coffee) is a coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. It belongs to the species Coffea liberica. The term is also used to refer to all coffee coming from those provinces. Barako is the Filipino term for a the male stud of an animal, and has become associated with the image of a tough man.

Barako Coffee Berries

Kape Barako is prepared using a drip brewing device, French press, or by simply pouring hot water unto the grounds and filtering the mixture using a piece of cloth. Barako is best sweetened with honey or brown sugar. Barako can be used to make espresso and other espresso-based drinks.

Figaro Capuccino Coffee

Roasted Coffee Beans

In the 1880s, the coffee industry in the Philippines collapsed due to an infestation dubbed as "Coffee rust" as well as tough competition from coffee growers in South America and Vietnam. This has caused Kape Barako growers to shift to other crops, which has threatened the varietal with extinction. Currently, organizations such as the Figaro Foundation, seek to revitalize the industry.

Photos during the Figaro Fun Run 2010 :

Figaro Runners at the Starting Line waiting for the gun start

The Stage

Fe Imperial and Myself at the Figaro Fun Run Photo Wall.  There are actually six (6) of us who joined.  Not in this photo are : Christine Marie Dolotallas-Bernardo, Christian "Hani" Bernardo and Ivy Bernardo and her friend, Rose Ann Del Rosario

 

Fe and myself ~ Elvie Mesiona at the Starting Line.  Fe is running 10K and I'm runnind 5K

At the Finish Line...I'm excited to see the result to determine if I beat my time in the recent "Miles for Smiles Fun Run"

This is one of the Contest... Players have to re-arrange the sequence based on the Poem "Trees" by Joyce Kilmer (1886-1918)

TREES

I THINK that I shall never see

A poem lovely as a tree.

A tree whose hungry mouth is prest
Against the earth's sweet flowing breast;

A tree that looks at God all day,

And lifts her leafy arms to pray;

A tree that may in Summer wear

A nest of robins in her hair;

Upon whose bosom snow has lain;

Who intimately lives with rain.

Poems are made by fools like me,

But only God can make a tree.

This is my favorite line : "A tree that looks at God all day"

The Participants in the game trying to figure out the correct sequence of the Poem "Trees"

In front of Gardenia (One of the sponsors) balloons

I bought three (3) boxes of  Nature Valley crunchy granolas  and got myself a free umbrella... Cool !

Fe and myself ~ Elvie at the Entrance

My father, Engr. Arsenio Mesiona

Fe and myself ~Elvie at the Fun Run Venue

Fe Imperial, my stepmom ~Mama Zen and myself ~ Elvie after the run

After the tiring fun run,  my parents and I decided to go to Max's Restaurant for breakfast

Historical Moments about Max's Restaurant :

Max's traces its roots into the annals of Philippine history and is very much part of the Filipino tradition. Established in 1945 right after World War II, Max's Restaurant started as a humble roadside cafe put up by Maximo Gimenez, a Stanford University-educated teacher who was able to befriend several American occupation troops stationed at Quezon City. Because of his likeable nature, the soldiers regularly visited his nearby home. Later on, the troops insisted that he put up a quaint restaurant where they could enjoy food and drinks. This was the start of Max's Restaurant's journey into becoming the country's premiere fast-casual Filipino cuisine destination.

Look at the price of food at Max's Restaurant in 1945

Max's Restaurant at Market-Market

The well-loved Max's Fried Chicken was developed by Ruby, Maximo's niece who was touted as Max's very first cook. She concocted the special recipe that became the benchmark for the true Pinoy-style fried chicken. Juicy tender, crispy and truly sarap-to-the-bones, the Max's Fried Chicken continues to capture the discerning palates of diners wishing to taste authentic Filipino dishes worldwide.

My parents, Engr. Arsenio and Stepmom, Mama Zen and myself at Max's Restaurant

Crispy golden brown fried chicken at Max's Restaurant

Seafood Lomi

a delightful blend of squid and shrimp laced with strips of shitake and cloud ear mushroom in steaming seafood stock

Triple Chocolate Champorado

Rich chocolate rice porridge done the traditional way

Max's Kamote Fries

Max's puts a new spin on the sweet potatoes, a traditional and nourishing Filipino staple food, and turned them into a unique side dish.  This is nice to nibble while waiting for the main dish.