Category: Business Mirror

University of the Philippines pulled away in the fourth quarter, routing University of the East, 101-70, and extending its winning streak to five games in the University Athletic Association of the Philippines basketball tournament on Sunday at the Blue Eagle Gym.

The seldom-used trio of Choi Palanca, Sean Franco, and LA Andres spearheaded the Fighting Maroons’ breakaway after UE trimmed the deficit to 11 points late in the third quarter. The three combined for 14 points during a decisive 17-2 blitz that extended UP’s lead to 87-61 with 6:27 remaining.

The fourth-quarter surge, powered by UP’s third-stringers, gave the Fighting Maroons a much more comfortable victory than their 91-81 first-round win over UE.

UP improved to a 7-2 record to regain the solo lead in the standings and remain on course for a sixth consecutive Final Four appearance.

Starters Veejay Pre and Gani Stevens continued to lead the Fighting Maroons, with Pre tallying 14 points, six rebounds, and five assists, while Stevens contributed 13 points and five rebounds.

Palanca finished with 12 points and four rebounds. Elliot Dimaculangan and Dikachi Ududo chipped in nine points apiece.

Franco and Sean Alter added eight points apiece, while Miguel Yñiguez and Andres chipped in seven and six points, respectively.

Toper Lagat sustained his consistent play with 23 points, but UE remained winless after nine games, extending its losing streak to 29.

How Tindagat connects small-scale fisherfolk with chefs to bring the best of Philippine waters to the table.

The Philippines has an abundance of seafood, yet getting fish from the fishing grounds to restaurant kitchens while maintaining quality and ensuring fair compensation for fisherfolk remains a challenge.

Tindagat, a social enterprise working directly with small-scale fishing communities, hopes to change this by connecting fishers with restaurants and other buyers, creating a more direct route from the sea to the dining table.

Its collaboration with Chef Kevin Endaya of Lemuria demonstrates how this approach can benefit both sides: helping fishing communities find better markets while giving chefs access to quality local seafood.

‘Instead of importing seafood, we can use local seafood, showcase it internationally in quality,’ Endaya said, describing the potential he sees in the initiative.

During a tasting at Lemuria, familiar Philippine fish took on new identities. Tulingan, commonly fried or cooked in coconut milk, became a tartlet with dill cream. Himallit, or flying fish, was cured and prepared as boquerones, while surahan inspired a fish-based spread reminiscent of Spain’s sobrasada.

The dishes showed how creative cooking can introduce diners to local varieties beyond the preparations they may have grown accustomed to.

For Endaya, the collaboration also addresses a longstanding concern about seafood quality. Fish caught in the provinces can pass through several intermediaries before reaching Manila, with handling and transport potentially affecting its freshness.

He recalled the reaction of his kitchen team when they opened a shipment from Tindagat.

‘When we opened the vacuum pack, hey, it smells like the sea,’ he said. ‘It doesn’t smell like the market.’

For him, this was a testament to the quality of the products and the care taken in handling them.

Shortening the supply chain

FOUNDED in 2021, Tindagat began as an MBA capstone project before developing into a social enterprise. It initially focused on retail customers but later recognized the opportunity to work with restaurants, hotels, and other food-service businesses.

According to Marco Acevedo, Tindagat’s business development specialist, the enterprise aims to connect small-scale artisanal fishing communities directly with markets in Manila and other urban centers.

The goal is to improve livelihoods while ensuring that fisherfolk receive a fairer share of the value of their catch.

Traditional seafood supply chains can involve seven to 11 players, leaving small-scale fishers with limited bargaining power. When catches are abundant, prices can fall sharply, even when considerable work has gone into harvesting the fish.

Tindagat seeks to shorten this chain by acting as a marketing and sales partner for fishing communities.

‘We treat them like our business partners,’ Acevedo said.

The enterprise also trains fishers in filleting, cleaning, processing, freezing, and packaging, enabling them to supply products that are more convenient for restaurants and potentially command better prices.

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Its approach emphasizes traceability, wild-caught seafood, and proper post-harvest handling. Customers can learn where their fish came from and, in some cases, identify the fisher who caught it. Tindagat also works with communities using registered fishing methods and promotes responsible sourcing.

By freezing seafood within hours of landing, the enterprise aims to preserve quality and make storage and transport more manageable.

Rediscovering local fish

BEYOND improving seafood supply, the partnership allows chefs to explore the variety of fish available in Philippine waters.

One example is himallit, which was traditionally dried in the community where Tindagat sources it. The enterprise saw potential in processing the fish into fillets, making it more accessible to chefs and consumers. It has since become one of the products sought by its restaurant partners.

Acevedo believes there is considerable room to expand appreciation for local seafood, particularly when consumers and restaurants tend to gravitate toward familiar or imported varieties.

‘We just want to be able to shine a light on that,’ he said, referring to the country’s rich marine resources and the many local fish that remain underappreciated.

For Endaya, working with Tindagat also means being flexible. Rather than requiring a fixed supply of particular species, he can develop dishes around what fishing communities have available.

‘I don’t want you to focus on just one thing. I want the partnership to be sustainable,’ he said.

This approach allows the kitchen to experiment with seasonal catches while helping buyers and fishers coordinate their needs.

Building livelihoods beyond the catch

TINDAGAT’S work extends beyond supplying restaurants. It also aims to equip fishing communities with the skills to manage more of the commercial process themselves.

Jaime Oyao, a fisher-entrepreneur based in Lubang, Occidental Mindoro, was among Tindagat’s pioneering fishing partners. The enterprise also works with communities in Busuanga, Palawan, and Zamboanga Sibugay, while developing initiatives in other areas, including Bantayan Island in Cebu.

Training includes not only seafood processing but also costing and bookkeeping, helping fishers better understand the value of their products and prepare to manage transactions independently.

Building this capacity takes time. Communities must learn to meet buyers’

specifications, maintain quality and fulfill orders consistently. Tindagat is working toward a model in which fishing communities can eventually manage their own operations with greater independence.

Supply remains a challenge, particularly when weather conditions disrupt fishing and affect the availability of particular species. Expanding the enterprise will require continued training, reliable cold-chain facilities, and sustained demand from restaurant partners.

The collaboration will take center stage at Lemuria in November 2026, when the restaurant showcases its partnership with Tindagat through a menu highlighting the diversity of Philippine seafood. The offerings will reflect the fish available through Tindagat, allowing Endaya to explore different varieties and develop dishes around their individual characteristics.

For diners, the collaboration offers an opportunity to discover local fish in new ways. For fishing communities, it represents a chance to connect their catch with a market that values quality, traceability, and responsible sourcing.

Ultimately, the initiative seeks to connect the people who harvest the country’s marine resources with the chefs who transform them into memorable dining experiences. By giving local fish greater visibility and fishing communities better access to markets,

Tindagat hopes to demonstrate that the value of Filipino seafood lies not only in what comes from the sea, but also in how it is handled, appreciated, and shared.

Creamlines’ Bernadeth Pons try to outwit Zus Coffee’s Chai Troncoso at the net in the Cool Smashers’ 25- 19, 16-25, 26-24, 25-17 victory that kept them unbeaten in the Premier Volleyball League All-Filipino Conference before a packed Saturday crowd at the FilOil Centre last Saturday.

Creamline gets to a 3-0 start while dealing Zus Coffee its third consecutive loss.

Two chefs turn years of corporate experience and a shared passion for cooking into an unconventional dining experience in Silang, Cavite.

There is something distinctly Filipino about gathering around a table laden with food. Meals are meant to be shared, conversations flow as dishes are passed around, and the pleasure of eating lies as much in the company as in what is served.

At Obscure Table in Silang, Cavite, chefs GB Barlao and Dennis Hipolito take this familiar tradition and give it a contemporary twist. Their concept revolves around the Filipino salo-salo, but instead of keeping diners in one place for the entire meal, they invite them to experience dinner in three acts, moving through three distinct spaces on the property.

For the two chefs, Obscure Table is the culmination of a friendship built over years in the food industry and a shared desire to return to their first love: cooking.

Both studied at the Culinary Institute of America in Hyde Park, New York, although they met only after graduation. Their professional paths eventually crossed, leading to a friendship and working relationship that would span nearly two decades.

Hipolito spent years in Singapore working with Yum! Brands in the Asia-Pacific region, developing products for brands including KFC, Pizza Hut, and Taco Bell. Barlao, meanwhile, built experience in culinary education, ingredient sourcing, and product development.

Understanding food beyond the kitchen

THEIR corporate careers gave them an understanding of food beyond the kitchen, encompassing innovation, marketing, and operations. But the desire to cook and create something of their own remained.

‘We wanted to pursue the passion of cooking,’ Hipolito recalled, describing conversations that began before the pandemic about leaving corporate work and exploring their culinary ambitions.

Initially, they envisioned a café that would transform into a supper club in the evening. The opportunity that eventually presented itself, however, was different.

A relative of Hipolito offered them a property in Silang. Expecting a simple farm space, the chefs discovered an old family dining hall, a patio, and several distinct areas that could accommodate different dining experiences.

Rather than force their original concept onto the property, they allowed the space to shape their plans. The result was Obscure Table, a destination built around the idea of making the meal itself a journey.

Three acts, one communal experience

OBSCURE Table describes itself as an elevated salo-salo told in three acts. Operating by reservation, it accommodates 15 to 20 guests for one seating each night from Friday to Sunday.

The evening begins in an indoor-outdoor garden, where guests enjoy breads, spreads, and appetizers. The experience then moves into another space for the main courses before concluding in a separate area for desserts and conversation.

Each setting has its own atmosphere, with distinctive lighting, furnishings, and tablescapes contributing to the progression.

The chefs drew inspiration from their dining experiences in the Philippines and abroad.

They wanted to preserve the communal character of Filipino eating while offering something different from conventional tasting menus, where diners typically remain seated and receive individual portions throughout the meal.

At Obscure Table, dishes are served in sharing portions, allowing guests to choose what they want and return for second servings. Those booking individual places may also find themselves sharing a long table with people they have never met.

The chefs initially wondered whether diners would embrace communal seating, so they tested the concept through dinners with guests. The feedback encouraged them to continue, with conversations sometimes leading to new friendships and professional connections.

For Barlao and Hipolito, bringing people together is as important as the food itself.

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Familiar flavors, a different perspective

‘WE don’t claim authenticity. We claim sincerity,’ Barlao explained, describing their approach to cooking.

The chefs take familiar dishes and apply culinary techniques, layers of flavor, and contrasting textures to present them differently without losing their recognizable character.

The September menu served during the media preview illustrated this philosophy. The meal began with a grazing board of balut , eggplant tapenade, ensaymada coffee butter, maple walnut cream cheese, and scallion spread, accompanied by curated breads.

One of the more enjoyable parts of the meal was the pulutan platter, which showcased the kitchen’s playful approach to Filipino favorites. A ‘Tokwa’t Baboy’ terrine with prune chutney and crispy tokwa reimagined a familiar pairing, while mini embutido corndogs gave the well-loved meatloaf a different presentation. The ‘Sinuglaw’ Agua Chile de Camaron with Thai BBQ pork brought together seafood and pork in an inventive combination.

The main courses continued the reinterpretation of familiar flavors. Bulalo Dashi with Chili-Manis Patis offered a different dimension to the comforting flavors associated with bulalo, while the spiced lamb shank and slow-cooked oxtail and tripe kare-kare stew provided a more substantial take on the beloved peanut-based dish.

Equally welcome were the vegetable courses, which balanced the richer meat offerings. Carrot cake pavé, charred cabbage with fish sauce caramel, and ginataang calabasa casserole brought contrasting textures and flavors to the table. Rather than treating vegetables as mere accompaniments, the menu gave them a distinct place in the overall spread.

Dessert continued the progression with the Obscure Table Pianono, dacquoise, and caramel crémeux, combining familiar pastry references with contemporary techniques.

For the chefs, the goal is not simply to make dishes look different. Their experience in product development and culinary operations gives them the technical grounding to work with flavor, texture, and execution while keeping the pleasure of eating at the center of the experience.

The dish that started it all

AT the heart of Obscure Table is Chicharonillo, the chefs’ original creation combining cochinillo with a specially developed chicharon skin.

Developed through repeated trials, the dish brings together crisp pork skin and tender meat, accompanied by several accoutrements. It is presented whole and carved tableside, turning its arrival into a shared moment for diners.

The name is trademarked, and the creation has become a defining feature of the concept. It is included in the Grand Menu, while guests choosing the Salo-Salo Menu may order it separately. A limited holiday-season release will also make it available outside the private dining experience for the first time.

Hospitality at Obscure Table extends beyond the guests. The chefs also prepare meals for accompanying drivers, mindful that finding food for them can be difficult while their passengers dine. Their kitchen team likewise gets to enjoy meals prepared by the chefs themselves.

After years of working behind the scenes, Barlao and Hipolito are now exploring the Philippine dining scene through a concept that brings together their corporate experience and culinary ambitions.

Obscure Table may be an unconventional destination, but its underlying idea is familiar. Filipino dining has always been about salo-salo-sharing food, making room for others, and finding pleasure in the company around the table.

Here, that tradition becomes a three-act experience, shaped by two chefs who believe that food can be creative and thoughtfully prepared without losing its most important quality: the ability to bring people together.

MYLENE PAAT-REZANOVA needed no starting role to make a winning impact for Farm Fresh.

Coming off the bench, the veteran opposite hitter delivered 15 points as the Foxies completed a reverse sweep of the Choco Mucho Flying Titans, 20-25, 26-28, 25-23, 25-23, 15-13, in the 2026-27 Premier Volleyball League (PVL) All-Filipino Conference Siklab Series on Thursday at the Mall of Asia Arena in Pasay City.

Her timely contribution and leadership in the comeback, which gave Farm Fresh its second win in three games, earned Paat-Rezanova the PVL Press Corps Player of the Week citation.

The recognition comes as the league celebrates its 10th year and carries added meaning for the 32-year-old, who previously said she is treating every game of the 2026-27 season as if it’s her last.

Rather than dwell on what she can still accomplish individually, Paat-Rezanova has approached the season intent on sharing the lessons she has learned over the past decade while helping Farm Fresh continue to grow as a group.

That mindset was evident against the Flying Titans, with the Foxies forced to dig deep after dropping the first two sets.

‘Actually, siguro ‘yung pagiging positive mindset ko and kada set talaga sinasabi ko kailangan naming magtulong-tulong, pagkatiwalaan namin yung bawat isa, especially nung umabot kami sa fifth set,’ Paat-Rezanova said.

The comeback eventually turned into an emotional one for the ex-PVL MVP, who pointed to the trust that surfaced when Farm Fresh was pushed to the brink.

Paat-Rezanova beat out Creamline’s Pangs Panaga, Farm Fresh teammate Trisha Tubu, Nxled’s Jonah Sabete-Escamillan, Akari’s Eli Soyud, PLDT’s Savi Davison, and Capital1’s Bella Belen for the weekly honor given by print and online reporters covering the pioneering professional volleyball league organized by Sports Vision.

‘Wow! Meron tayong sariling atin!’

That was my reaction during that most eventful 1985-86 with the explosion of the local punk and new wave scene.

What I read and heard about in the pioneering music scenes in New York, Los Angeles, and London had found its way to Manila. Personally, that fired up all my synapses. I felt so alive.

While I was weaned on 70s hard rock and metal, psychedelic and pop rock, punk and new wave came to the fore during my teen years in the 1980s, thus me gravitating towards the scene with Twisted Red Cross bands Urban Bandits and Betrayed, and new wavers Ethnic Faces, the Dawn, and Identity Crisis, among others.

As a young boy who frequented Musikland (like almost every day from 1979-82) at the basement of Ali Mall, the biggest record store in Manila until Tower Records in Glorietta opened in the late 1990s, they had this long rack dedicated solely to Filipino artists. That rack? It must have had at least 36-40 records on display on either side.

While I purchased foreign artists, I was always drawn and intrigued by the records on display at the local rack. The one record that first drew the attention of my friends and I was Maria Cafra’s debut album with that burning guitar.

‘Like Jimi Hendrix,’ we told each other. And honestly? I didn’t think that was bad. After all, we had the Tony Bennet of the Philippines (Arthur Manuntag). Our Elvis Presley (Eddie Mesa). The Filipino Bee Gees (VST and Company and the Boyfriends). The answer to the Beatles (Dynasouls). And so on.

The Juan dela Cruz Band’s Kahit Anong Mangyari opened the floodgates for me to local music, especially the 1970s Pinoy Rock and its guitar heroes. That was the first Pinoy music record I ever purchased, and I never stopped since.

There was a lot of hype when the Juan dela Cruz Band put out Kahit Anong Mangyari in 1981, where there were print ads, TV and radio appearances, and during launch day, lines of fans eagerly looking to get their mitts on a copy. Me included.

I watched their album launch at the Big Dome and at the Loyola Center.

I did buy that record of Maria Cafra and later tore off a mini poster from Songhits that I taped to my bedroom wall.

The other album cover that snared my attention was Wally Gonzalez’ Tunog Pinoy that is a totally underrated album. And to this day, I enjoy listening to Wally’s two solo albums.

However, what got me to really listen more to local artists was Twisted Red Cross, that legendary underground punk rock label where all their bands had to create their own songs. And honestly, I think the songs where they railed against government corruption and ineptitude, as well as social ills, were something I learned more from music than school. Furthermore, their titles were my first-ever cassettes.

And boy – those early underground cassettes – are very much a part of my teen years aside from Philippine music history. They are keepsakes and treasures. And to this day, I love them as much as my teen self did back in the day.

It massively helped that my schoolmate, friend, and neighbor, Dominic Gamboa, was the vocalist for Betrayed. That put a name and a friendly face to the scene for me.

A few years before Twisted Red Cross detonated like Daisy Cutter (the most destructive conventional non-nuclear bomb in the 1980s) on us unsuspecting music fans, there were the Jerks who whose original songs were played only on DZRJ after which Ocean Zoo and Ethnic Faces put out independently released 7-inch extended play singles.

Then OctoArts released the Dawn’s ‘Enveloped Ideas’ on a 12-inch single, making the band the first local new wave artist signed to a local major label. There was a lot of noise and hype about the Dawn and that 12-inch single (that came out ahead of the full-length album).

I can remember that almost all radio stations gravitated towards ‘Enveloped Ideas’.

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That was the first 12-inch single ever released in the country, and soon the major labels began to put out even foreign 12-inch singles and remixes that were popular at that time because of the rise of the new wave dance parties.

And then came – Identity Crisis, Dean’s December, the Khumb Mela Band, and that 10 of Another Kind compilation.

I fell in love with the scene, and kind of lapped up all the Pinoy Rock, punk, and new wave releases that were issued. I guess that is where I became a true collector in every sense of the word. And to this day, I still do try to get as much local music as I can.

I have been blessed to have put out on vinyl a lot of local artists including the early Jerks music that was never released and only played on DZRJ.

With my own underground label, Eikon Records, the pioneers of the indie scene – (thanks to Insect Dance, DMZ, and Twisted Red Cross – gave me the inspiration to follow in their footsteps.

Who thought I would work with Betrayed, Maria Cafra, Sugar Hiccup, Neighbors, Joey Ayala at ang Bagong Lumad, Apo Hiking Society, Greyhoundz, Kapatid, Wolfgang, among many others?

Pinch me, man. I am still dreaming.

And it only further whets my love for local music – rock, pop, jazz, classical, and all. After all, sariling atin ito.

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WASHINGTON-Blistering record heat in Europe this summer helped kill more than 50,000 people, with nearly two-thirds of that death toll blamed on human-caused climate change, a new study found.

Researchers modeled heat-related deaths for different age groups in 854 European cities during repeated heat waves in June, July and August and found that 50,391 people died from warmer temperatures, and of those, 32,619 died because of the extra heat caused by the burning of coal, oil and gas, according to a study in an upcoming issue of Nature Health.

That’s 71% higher than the previous deadliest summer, which was 29,480 in 2022, according to the same researchers, who produced a study earlier this month tracking yearly summer heat-related deaths in those European cities.

And this summer’s death figures are underestimates because they don’t count a deadly heat wave in May and they only look at deaths in those 854 cities, which are about 40% of Europe’s population, study authors said.

About one-third of the deaths were from June 17 to July 1, a particularly intense heat wave when temperatures were 9.5 degrees Fahrenheit (5.3 degrees Celsius) above normal, said study co-author Garyfallos Konstantinoudis, a biostatistician at Imperial College London.

‘Much of Western and Northern Europe, our infrastructure is just not designed to cope with the sort of temperatures that we are seeing now because of the effects of human-caused warming,’ said lead author Clair Barnes, a climate scientist at Imperial College London. She said some European cities this summer had temperatures 21.6 F (12 C) warmer than normal.

Of those 50,000, more than 32,000 died from the added heat of human-caused climate change, the study also found. Italy, France, Spain and Germany had the highest death tolls, the study said.

Of all the European capitals, Rome had the highest heat death total from 2000 to 2025, according to the team’s study earlier this month.

An extra dose of heat from fossil fuel burning

This would’ve already been an abnormal natural hot spell on top of a huge amount of climate change, Barnes said. She said Europe is the fastest-warming continent-although the Arctic, which is not a continent, is warming even faster-and is 4.5 F (2.5 C) hotter than pre-industrial times.

‘Just the underlying warming from human activity, from mostly the burning of fossil fuels, it’s increasing all of our temperatures by what sounds like quite a small amount,’ Barnes said. ‘For many people, it’s certainly the case that that extra two-and-a-half degrees (Celsius) of warming is what’s going to tip those temperatures from uncomfortable to dangerous and potentially deadly.’

More than half of the people who died in Europe’s heat were age 85 or older, but the stifling temperatures also killed more than 800 people between the ages of 20 and 44, Konstantinoudis said.

How the death numbers are calculated

The team used an established and accepted scientific method to figure out how many of the 50,000 heat deaths were from natural high summer heat and how many were due to what heat-trapping gases have done to the climate. They ran computer simulations of a world without climate change and compared it to the deaths that happened this summer. The difference is what was caused by global warming.

The percentage of heat deaths attributable to global warming has grown from about 45% in the early 2000s to 65% now, Barnes said.

‘Summers are getting hotter, and the analytical tools for attributing deaths to heat are getting more accurate,’ said Dr. Howard Frumkin, former director of the National Center for Environmental Health in the US, who wasn’t part of the study. ‘Together, these two trends yield increasingly high and increasingly accurate counts of heat-related deaths.’

The scientific team also had to use statistical modeling to come up with the base count of 50,000 heat deaths because those deaths are underreported and often not listed in death certificates, despite being a major factor, Konstantinoudis said. Several outside experts agreed with him, calling the methods state-of-the-art.

The researchers ran a complex mathematical equation that has been used in several previously peer-reviewed studies, Barnes said, which factors in specific age and temperatures for each of the 854 cities based on a localized optimal temperature that coincides with the fewest deaths. When it’s warmer or colder, the equation calculates excess deaths above lowest-death conditions.

Researchers then checked their calculations against real-time estimates from government agencies. Mostly-but not always-they matched fairly well, Konstantinoudis said. The team’s methods for May and June British heat waves calculated 2,700 excess deaths and the United Kingdom health statistics agency said it was 2,800, he said.

Cooling and adapting are needed, but they’re not enough

‘We need to prepare for the heat we cannot now avoid, with urgent investments in heat early-warning systems, equitable access to low-carbon cooling, and neighborhood buddy systems that check on and support people most at risk-while rapidly reducing the fossil fuel use driving the crisis,’ said Canadian emergency room physician Dr. Courtney Howard, president-elect of the Canadian Medical Association, who wasn’t part of the research.

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Adapting is only part of the answer, said Dr. Jonathan Patz of the University of Wisconsin-Madison, who wasn’t part of the research but also praised it.

‘We can’t just be mopping up the mess on the floor without thinking about turning the faucet off,’ said Patz, a professor of health and the environment. ‘So we need prevention at different levels. We need better cooling and protecting vulnerable populations from inevitable increased frequency and extreme heat waves. But we also need to go to the root of the problem and absolutely address the burning of fossil fuels.’

NAGOYA-Philippine Sports Commission (PSC) chairman Patrick Gregorio and Philippine Paralympic Committee (PPC) president Mike Barredo hailed the Filipino athletes for responding to the challenge and finishing 17th overall with two golds, two silvers and three bronzes in the 5th Asian Para Games which drew to a close Saturday at the Mizuho Park Athletic Stadium.

After more than a week of grueling action, swimmers Ernie Gawilan and Arjay Alegarbes bagged gold medals, with Gawilan and table tennis mixed doubles pair of Wilfred Redulla and Lhey Manginsay contributing silvers and swimmer Raemond Adefuin, runner King James Reyes and shot putter Ma. Ravinia Carpena adding bronzes to the coffers.

The haul surpassed the Philippines’s performance in the last edition in Hangzhou three years ago when chess, which the Japanese hosts excluded from this year’s program, is taken out of the tally.

In Hangzhou, the Filipinos collected 10 golds, four silvers and five bronzes, with chess accounting for eight golds, three silvers and two bronzes.

‘It was a very successful performance, congratulations,’ said Gregorio, who flew in for the final two days of the event to cheer for the Filipinos.

‘More or less, with what we did last Para minus chess, of course, we did well,’ Barredo said.

The Philippine squad is now looking forward to the next edition in 2031 in Doha, where it hopes to make the country proud again.

‘What’s important is that we’ll continue supporting our athletes,’ Gregorio said.

Gregorio and Barredo also met with Asian Paralympic Committee (APC) president Majid Rashed to discuss plans to collaborate on building the Philippines’s first training center exclusively for para athletes.

‘One of the reasons I’m here, I met with the APC president and asked them to help develop a game center pareho ng ginawa natin sa taekwondo, football and baseball,’ Gregorio said.’

LILOAN, Cebu-Cardinal Pablo Virgilio David of Kalookan has warned Catholic charismatic communities against the rise of ‘spiritual celebrities,’ saying spiritual gifts must serve the Church rather than personal prestige.

Addressing the second National Spiritual Direction Conference of CHARIS Philippines in Liloan town in Cebu on October 20, he said spiritual gifts should strengthen the Christian community, not elevate individuals above others.

‘The Holy Spirit does not distribute gifts to create spiritual celebrities. The Spirit distributes gifts to build up the Body of Christ,’ David said.

He said gifts such as preaching, healing and discernment should strengthen the community, not become tools for gaining recognition, influence or authority within charismatic groups.

‘A charism is a gift of the Spirit not for the individual alone, but for the community,’ David said, warning against rivalry and the pursuit of spiritual prestige.

He also urged charismatic leaders to avoid making followers dependent on their personal gifts, saying leadership should help people develop their own abilities and take responsibility for the Church’s mission.

‘The purpose of leadership is not to make people dependent on leaders. It is rather to help them become mature disciples, capable of exercising their own gifts and responsibilities,’ David said.

Authentic spiritual renewal, he added, must lead to concrete service, especially through greater concern for marginalized people, a commitment to justice and active participation in the Church’s mission.

The cardinal also linked spiritual growth to synodality, the Church’s emphasis on listening, shared responsibility and collective discernment, urging communities to recognize each member’s gifts and discern the Spirit’s guidance together.

The October 19 to 21 conference brought together about 165 delegates, including bishops, priests, consecrated persons and lay leaders from dioceses and charismatic groups across the Philippines.

The gathering aimed to deepen participants’ formation in spiritual direction and strengthen their involvement in the life and mission of the Catholic Church.

THAT was a huge win by the Ateneo Blue Eagles over the Far Eastern University Tamaraws last Saturday at the Blue Eagle Gym. They got payback for the first-round loss where they were outplayed.

Ateneo returned the favor this time around, 75-72.

The team showed its potential and when locked in, playing with that kind of manic intensity and nearly four periods of harassing defense, what they can do. How far they go depends on how many more wins can they pull out and how the other teams fare.

Here were their keys to victory against the erstwhile league leader.

High intensity from the onset

FROM the opening whistle, they attacked that basket, took fewer outside shots, played 2-2-1 on the trap, switched on defense, and made FEU feel very uncomfortable (at least for the first 25 minutes of the game).

Ateneo is still far from the finished product. They sustained their defense and intensity for much of the game except for those unforced errors that allowed the Tamaraws back in the game.

It is all about handling the pressure and the inevitable run or runs by the opposing teams.

The Blue Eagles coughed up leads against UP and La Salle and nearly did to FEU-twice in fact. However, this time, they held fast through their defense and some timely plays.

Sultan Baruwa huge difference

SULTAN BARUWA has had his moments during Ateneo’s very brief pre-season and this UAAP campaign, but yesterday, he was more in control rather than playing out of it. If he works on that drop step and is quicker around the hoop-watch out.

While Ateneo registered zero blocks for the game, Baruwa did make FEU think a few times on whether they should challenge him inside.

I had a short conversation with him last Thursday when I dropped by before the team’s practice to share some anecdotes.

I didn’t want to give a pep talk and the usual, ‘kaya niyo yan’ and so-so. Instead, I shared true to life anecdotes where I worked with players from Ateneo, Adamson, San Beda, UST, and National University to help them look at their struggles from another perspective.

What I shared, I made it clear, take away from them what you can or want.

When Sultan came over to shake my hand, I pulled him aside and told him to ‘play with controlled chaos.’ The result was 13 points, 12 rebounds and two assists against four turnovers.

Need for further consistency

THIS is that weird collective stat just like in football where a team can have the most time of possession or even shots at goal but still lose.

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Consider that FEU had more points off turnovers (20-13), rebounds (44-35), points in the paint (40-36), second chance points (17-11), bench points (31-12), and fastbreak points (20-16), but they still lost.

Ateneo had better statistics in the first half but when they coughed up that 18-point lead (48-30) in the third period, that really boosted FEU’s opportunity to steal the game. The Tamaraws’ collective body language was better in the second half (especially after the 26th minute).

When Ateneo got its second wind, they once more gained a double-digit lead late in the game. It was the unforced errors that allowed FEU to come back.

The Blue Eagles take on National University this coming Wednesday, October 28 at the Smart Araneta Coliseum. Ateneo upended NU 87-76 in the first round encounter. They will shoot for a repeat win while the latter will seek revenge.

Needless to say, this is a big game, and the Bulldogs are stoked more so after crushing Adamson, 79-43, also last Saturday. That mauling if Adamson saw the Bulldogs return to the top of the league standings with a 6-2 record. Ateneo is at 7th with an even 4-4 slate with percentage points separating them from four other squads with similar win-loss records.