Skip to main content

Visayas Blogging Summit and Philippine Blog Awards 2010 - Visayas

BLOGGERS will learn more about online entrepreneurship and citizen journalism as well as explore the potential impact of blogging on society, business and politics during the Visayas Blogging Summit to be held on Nov. 27, 2010 at the SM City Iloilo Cinema 2.

This summit, which is for free, will gather bloggers from all over Luzon, Visayas and Mindanao to discuss the abovementioned issues.

It was during Dinagyang 2010, while having lunch with Iloilo Bloggers, that seasoned travel bloggers Enrico Dee of Byahilo.com and Bernie Arellano of HabagatCentral.com suggested a summit for bloggers in the Visayas region. They wanted to create a venue for bloggers all over the Visayas region to come together, socialize and share knowledge. In response, the Iloilo Bloggers share the same vision of uniting Visayan bloggers for personal and professional enrichment.


Unlike Luzon and Mindanao, the Visayas region does not yet have a solid community of bloggers although there are separate groups, such as the Cebu Bloggers and Negros Bloggers. Through the Visayas Blogging Summit (VBS) 2010, all these groups as well as bloggers who were not members of any group unite into one community. During the VBS, bloggers from all over Visayas as well as invited guests from Luzon and Mindanao will convene in Iloilo City for the event. Local and national delegates benefit from the vast experience and knowledge of VBS speakers who are seen as experts in their fields. Registration starts at 8 AM and the talks will start at 9:30 AM.

Philippine Blog Awards

In the evening of November 27, the Philippine Blog Awards will have an awards night at The Venue in The Avenue Complex. The PBA recognizes notable blogs all over the country. For the Visayas Division, the PBA is now accepting blog nominations. Anyone can nominate any blog to any category as long as the blog owner has accepted the nomination. The nomination page at the PBA site (www.philippineblogawards.com.ph) also includes links to the terms and conditions of the competition as well as eligibility and guidelines.

The VBS 2010 is organized by the Iloilo Bloggers and the Philippine Blog Awards. Iloilo Bloggers, Inc. is duly recognized by SEC as a non-stock, non-profit organization registered in Iloilo City. Their website is www.visayasbloggers.com.

From TheNewsToday

Popular posts from this blog

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece pork broth cube (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father.  The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year.  It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at  100 grams and comes with more toppings and flavours.  Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce