PRINCESS-CUT

 

Fashion Editorial

Words, styling, and photos by Meg Sta. Ines

Dresses and shoes by Baby Fashionistas

Models: Sophia, Tatiana, Jia, and Isabel
Location: Artisan Design Studio

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As a mom, I just let my daughter enjoy her childhood. She sways along the streets and hallways in poufy dresses and ballerina skirts. I simply let her be as this gives her the sense of individuality and I cannot think of any better time than now to let discover the fun in being a little girl. After all, she is only young once and it will take a decade more before she gets her next chance at playing princess --- either on her 18^th birthday or wedding day.  

 

 

Little girls play princesses in their own colorful theatre of make believe. They join their royal subjects (aka Barbie dolls and stuffed toys) in tea parties where tables are set with the pretty teacups and pots, pink lemonade, finger sandwiches, and a decadent selection of cakes and French pastries served on tiered trays. Not to forget, they have to have charming cupcakes which are definitely every little girl’s cup of tea. This childhood tradition soon became an inspiration for birthday parties, and a lot of young lassies have developed a great love for anything pink and Parisian. This later on evolved into Patisserie-themed birthday parties, a delightful and picturesque spectacle for the young and innocent.

 

 

 

Special occasions for little girls always call for a special outfit. “Bouffant dresses are not just made for princesses in fairytales,” says Primrose Co-Chua, owner and principal designer of Baby Fashionistas. “We make them available for girls of any social status. Here, they get to live their dream of walking and dancing in princess gowns and petticoats.”

 

 

 

Baby Fashionistas started in 2005 as an online showroom for made to order pieces for special occasions. Primrose launched this brand out of her personal desire to dress her daughter in unique and fashionable pieces which she couldn’t find in local retailers. The princess cut designs and sweet palette of pastel colors made Baby Fashionistas popular among parents and kids. Through old fashioned word of mouth, Baby Fashionistas quickly increased its clientele and became a hit online. Soon, they opened branches in malls where ready-to-wear pieces are sold to cater to their fast growing market.

 

 

 

 

 

Baby Fashionistas is now available in Davao, with a flagship store located on the 2^nd floor of SM City Davao. Follow them on Facebook (https://www.facebook.com/pages/Baby-Fashionistas-Davao) or Instagram (babyfashionistasdvo) for updates on new items and sample sale. You may also call 082-285-7569 or email them at babyfashionistasdavao@yahoo.com.
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Published on my newspaper column, Metro Mom.
A1 and A4, Indulge, Edge Davao, Vol. 6 Issue 613, 30 October 2013.
(Some photos were added into the layout of the actual pages, exclusively for the author's blog post as seen in the image below. Copyright 2013)

 

JUST JUICE IT!

 

I have always been a picky eater. It was only when I stepped into motherhood that I started my friendship with the green leafy goods. I never grew to like the healthy stuff when I was young. I found them either too bland or bitter for my taste. Now, being a mother of a well-rounded eater, I realized the need to look after our wellness being by eating right.

It was a slow process of getting me to regularly include veggies and other fruits into my daily food intake. Nevertheless, the change of mindset and priorities (e.g. family and my kid’s future) did wonders to my diet and food preferences. I am still not a true-blue vegetarian at this point. In a toss-up between any chicken dish and a mix of vegetables, I still, sometimes, find myself choosing a happy slice of tasty meat over a mouthful of leaves.

 

 

Just this year, in my goal towards attaining the right balance of calories and nutrients, I decided to increase my daily intake of vegetables and fruits. This is a feat I am proud to share minus the extra chewing and gnawing --- well, at least for me. 

One thing I learned: It you can’t eat it, drink it.

 

 

Mind you, I am not saying you can skip chewing the real deal by chugging them instead. Juicing only gives you substantial supplement for some of the nutrients you don’t get from the vegetables served to you on the table. It offers you a faster and easier way of meeting your fruit and veggie quotient (which most of us take for granted), thus showering your body with concentrated amounts of vitamins, minerals, and antioxidants. When you drink juice, highly concentrated vitamins, minerals and enzymes rapidly enter the bloodstream, absorbing all of the nutritional benefits of the fruits and vegetables which are vital for optimal health. It also gives your digestive organs a much-needed rest.

 

Juicing is fast becoming a thirst-quenching trend nowadays and it has taken the country by storm. A swarm of local celebrities and high profile individuals have caught the juice bug and jumped on the bandwagon for its convenient and beneficial approach to clean eating. I’ve followed a couple of netizens and saw a number of fashion bloggers promoting juice concoctions that are freshly made and sold by the bottle. One of my good friends in the PR world, Harold Geronimo, gets his supply of fresh juices from Detoxifybar (visit http://detoxifybar.com/about-us/) which accepts orders within Metro Manila. Other friends of mine, such as fellow working mom Mimi Vergara-Tupas, dedicate significant time in the morning to produce fresh stock of healthy concoctions for the entire family. I am quite impressed with Mimi’s enthusiasm in juicing, to a point of even getting her kids to help slice and press vegetables and fruits. In a way, it adds fun in the whole process and build up excitement for the kids.

 

 

For myself, I have this handy-dandy personal blender which I sometimes bring with me to work. I get to choose my own blend of the green mix anytime of the day. My carrot-orange-tomato-lemon mix helps boost my mood in the morning. The pulp doesn’t even go to waste as my daughter prefers to add them as extenders to simple dishes such as an Omellete. I add green apple, lemon, and raw honey to make the mean green formula (arugula, cucumber, broccoli, kale, garlic) less intimidating in terms of taste. For additional recipes, I log on to http://www.juicewithdrew.com.

 

Juicing is a time-consuming process and you might even wonder if you can juice first thing in the morning and then drink it later. This is not a good idea. Vegetable juice is HIGHLY perishable so it's best to drink your juice immediately. As soon as any juice meets the air it begins to oxidize, compromising its nutritional value. However, storing our full juices in the refrigerator in a tightly sealed glass jar slows this process. Just make sure to put your juice in a glass jar with an airtight lid and fill it to the very top. There should be a minimum amount of air in the jar as the oxygen in air (air is about 20 percent oxygen) will "oxidize" and damage the juice.

 

The biggest plus of a juicing is that it can help you lose weight and add radiance to your skin. It adds valuable, bio-available micro-nutrients with a wealth of health benefits at a minimal calorie cost, with no dietary fat. Fresh vegetable juice acts as a healthy, harmless appetite suppressant, and you can easily factor this in to your diet program.  A glass of fresh juice before meals can help you feel a bit full, thus making you eat just the right amount of solids. Your body will not only relish the rich nutrient boost that encourages cleansing and healing, but it will also react positively to your favor with noteworthy changes in poundage and inches.

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Story published on my newspaper column, Metro Mom.

A1, INdulge, Edge Davao,Vol. 6 Issue 158, 23 October 2013.

 

 

LIGHTS, CAMERA, FOOD!

I guess I’ve said this a thousand times: Photography is one of my greatest passions.

I consider it as a creative outlet, be it for work or leisure. Sometimes, I even find myself romancing my DSLR and phone camera to get a better understanding of how I can achieve dramatic effects with just one click.

As much as I want to work on my style and technique, I plead guilty for not practicing proper camerawork beyond my own comfort zone, aka motherhood. Time is such a luxury I cannot afford these days. I only have enough to allow me to enjoy hobbies and interests within the confines of work and mommy duties. For friends and colleagues who are connected to me on social media, my usual choice of subjects is evident in most of my posts: if not my daughter, it’s about fashion, career, and shameless selfie’s. 

Looking back, I have always been fascinated with food photography. Straight out of college, I walked the streets of Makati in dire hope of landing a job in an advertising agency. With that goal in mind, I knew I had to train my eye and learn more about product and food photography. Both required specialized techniques focused highly on superlatives and sensation through details and colors. Less than a year after college, fate led me to a slightly different path, regions away from the advertising capital of the Philippines. Despite the turn of events, I’m lucky that I found my true calling in public relations and multimedia. I get to work on projects that require photography and design, thus the opportunity to touch base with my background in film and audio-visual communication.

For years that I have worked on food photography for special menus, flyers, and print ads, I’d say I have made quite an achievement, but I am still far from being a pro or an expert. Practice makes perfect, so they say. To this very day, I believe I am still a neophyte. If there is any opportunity to learn more, I’d take it.

And so that great opportunity came when I was invited to sit in a workshop directed by none other than Mark Floro, master in food photography for advertising. He flew to Davao last weekend to take part of the 3-day Travel Foto Expo in SMX Convention Center. I consider that 3-hour workshop a privilege, seeing the master in action, showing us the tricks of the trade. Aside from giving tips and lecture, he welcomed us to his “makeshift” studio and called for our participation in an actual photo shoot. 

A graduate of Art Center College of Design in California, Mark is one of the most sought after food photographers in the country and he has been doing advertising / commercial photography for over 30 years. His clientele include some of the biggest names in the food industry. He is a past president of the Advertising Photographers of the Philippines, and former director of the Advertising Suppliers Association of the Philippines (through the photography sector). On the side, he is one of the instructors at Philippine Center for Creative Imaging (PCCI) where he teaches food photography, business in photography, and basic studio lighting.

 

Mark Floro’s images come alive with the help of his favorite food stylist: his wife, Linda. She has made a name for herself with her trademark ingenuity in adding “movement and texture” to any food shot. She has, over the years, dug deeper into trade secrets and developed her own techniques in enhancing and maintaining consistency of any food or beverage product during a shoot. Challenging, I must say. Imagine shooting an ice cream or halo-halo under the scorching heat of studio lights. Mashed potato disguised as ice cream used to be the trick in the old days. Mark proudly says that his wife has discovered a new “secret” technique for ice cream shoots.

“My philosophy in photography is ‘Get it right the first time,’” Mark said. “Photoshop is just a secondary tool I use if there are instrumental factors in the environment which I cannot control and manipulate to my favor during the actual shoot.”

“I use continuous light for most of my photo shoots, depending on the intent. Personally, I like shadows and drama in food shots… Telenovela, as I put it. Advertising is a totally different story and clients would usually stick to cheery and happy mood lighting. But, please, whatever you do, never ever, ever, ever, ever use your pop up flash. It’ll just give you a flat and washed out image.”

“For food, I prefer the look of a natural light. It’s best to shoot at lunchtime and position yourself next to a window. Window lights are the most romantic—they’re free and of the best quality. It may be challenging to shoot in a studio since you need to achieve the look of a natural daylight. But there, you are in control. You can move and filter your light, evade stark shadows, and do some little tricks to add motion to your food.”

 

 “It would be easier for you to visualize your frames if you talk to your client and graphic designer to discuss shot list and selling point. Light your subject according to your intent. Go for texture, separation, colors, and character. Always look for an angle that will speak strongly and convincingly about your subject. Your shot should provoke emotion from the audience, therefore you should give them texture and movement. By movement we mean caramel syrup dripping from an ice cream, strings of cheese peeling off the slice of pizza from a pan, or cream dripping off a strawberry.  These movements are best achieved with a professional food stylist at bay.”

 

“It’s highly recommended to shoot food on earth-toned or white plates, or those with very little or no design at all. You don’t want the color of the plate to compete with the color of the food. Try to get more full shots than tight ones. Most likely, the graphic designer would need space allowance for the copy. Give your client variety and freedom to crop the photo according to their requirement. Never shoot your food on a 50-50 ratio. Play around the rule of thirds and give the image a good depth. Use selective focusing if needed.”

 

 

“Experiment on different lighting and angles first before you attack the subject. You can either move your light or your plate, until you find that moment wherein you can already imagine and taste the food. Focus on that angle and shoot it dead on. I like straight-to-your-face food shots --- luring you to take a bite.”

For more about Mark Floro's works and profile, please visit http://ph.shop.88db.com/markfloro/.

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Story published on my newspaper column, Metro Mom.
A1, INdulge, Edge Davao, Vol. 6 Issue 53, 16 October 2013.
 

GET SEXY AT TRIMLAB

Photo by Paul Borromeo

 

Ladies, it’s time to trim the fat and give your confidence a boost. But before you consider surgical or laser procedures, I suggest you try out Trimlab.

Photo by Paul Borromeo

Trimlab is not a place where the “magic” happens. It is, rather, a new fitness studio which offers pole dancing lessons. The “doctors” you see there are not in typical white lab gowns. You see them in comfortable fitness attire, hanging on to poles and defying gravity.

Photo by Paul Borromeo

 

Beauty maven Mae Ann Cortez shares this new business venture with her friend, Clarabelle Luz Roque. Both are excited to introduce Pole Dance Classes to interested individuals of all ages and sizes. “Pole dancing classes gives women the opportunity to let loose and have fun while toning their bodies and increasing their core strength,” explains Mae. “Swinging your entire body around a pole can actually give you a pretty lean waistline. Pole dancing is fast becoming the new and fun fitness trend for women in Manila. The fitness program can measurably help you strip away the pounds, and improve your physical and mental health with regularity. In a single 30-minute class, you can burn as much as 250 calories.”

Photo by Paul Borromeo

 

“There are many good reasons why women should try and get on the pole,” she quips. “This type of exercise can help avoid the dreaded athlete’s plateau. It will shape your legs, tone your stomach, and will work out all those flabby areas that are hard to target at the gym. There are people who do it because they want to feel sexy again, find their inner goddess, or build their self-esteem.”

Photo by Paul Borromeo

 

“Pole exercises definitely beat boredom. You’re not limited to just one, two, or three routines. You’re constantly pushed out of your comfort zone. This type of exercise requires physical strength and cardiovascular endurance. The moves are challenging because you have a triad of goals you’re trying to accomplish: getting your body to cooperate to do the trick, not falling, and looking sexy at the same time. There even are those who are driven to perform acrobatic tricks.”

Photo by Paul Borromeo

 

Pole exercises combine weight training for building muscles and toning them. The program is a combination of strength training, endurance, and flexibility. Students will learn to support their entire body weight with one arm as they build upper body strengthen while using their stomach muscles. The quadriceps are used to grip the pole and the triceps are used to support you when hanging in midair on the pole.

Photo by Paul Borromeo

 

Moves like splits and backbends are incorporated into some pole moves. This significantly improves the body's flexibility and work out your range of motion, balance and coordination. 

 

Mae Ann Cortez

 

Mae adds, “Pole dancing is so fun and I suggest you learn it together with your friends. The whole studio has a good set of poles to accommodate a small group.

This fitness program is open to women and men, regardless of shape, size, background, or age.”

Trimlab is located at 2^nd floor, Cortez Building (in between Aeon Towers showroom and Shell Station), J.P. Laurel Ave., Davao City.
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Story published on my newspaper column, Metro Mom.
A1, Indulge, Edge Davao, Vol. 6 Issue 148, 9 October 2013.

ARCH. MICHAEL DAKUDAO'S ORIGAMI ART INSTALLATION

“Mom, are those made out of paper?” asked my 6 year old daughter, pointing out to the 5 piece origami art installation seen vividly even from my office window. The structure was still on its way to completion at the time, but it didn’t fail to call attention from both the young and old. The visually arresting size and bright colors of the origami cranes filled my daughter’s mind with wonder and excitement, prodding Mommy to take her out into the field so she could have a closer look. She is no stranger to origami and paper crafts, and, as such, she was swept away with the full-scale, 3-dimensional piece. Her eyes were wide with amazement as she looked up at the giant crane in the middle, still skeptical on how one can “fold metal into a shape of a crane.” This innocent sense of wonder is just typical of children of her age. As parent, I try and give her discerning mind the freedom to dissect mysteries on her own to develop her cognitive thinking. A couple of theories thrown here and there, I jumped into her analysis and cited examples of different art mediums. 

Origami, in the primary sense, is the traditional Japanese art of paper folding with which a flat sheet of paper is transformed into different forms without the aid of scissors and glue. In the case of the origami rotunda, which now takes center stage in the SM Lanang Premier compound, the art was translated into metalwork by one of Davao’s highly respected artists, Arch. Michael Ebro Dakudao.  

The first of its kind in the Philippines, the origami art installation was inspired by the designer’s family history and association to the Japanese arts and culture. In Arch. Dakudao’s speech, during the inauguration of the origami rotunda he named after his grandparents Dr. and Mrs. Santiago P. Dakudao, Sr., he proudly shared, “Honestly, I have long wanted to pay homage to my grandparents.  As the Japanese figured prominently in my grandparents’ history, my design inspiration came easy in the form of the art of origami.  The origami is a universally accepted art form signifying beauty, peace and hope.  And the most famous among the origami forms is that of the crane.  The crane is a symbol of long life as well as happiness, honor and loyalty, and good luck.  The metal crane sculptures I used in the installation are painted in carefully selected bright automotive colors like red (love, passion and desire), orange (enthusiastic energy), yellow (freedom and joy to celebrate a new beginning), blue (meaningful spirituality), and finally, white (hope for the future and joyous eternity).”

 

The inauguration was attended by VIP’s and local personalities, with Japanese Consul Koichi Ibarra as the Dakudao family’s guest of honor. Dance and visual artists also came to witness the launch of the city’s newest and most colorful landmark. 

“I want to honor my grandparents as they were the most influential people in my family’s life besides our parents.  Call it filial piety as we Filipinos value with great esteem the important and wonderful elder members of the family.  With this in mind, the clan wants to celebrate our grandparents’ memory with a lasting memorial to honor them with.  After all, the heirs wouldn’t be here in Davao City if not for them. The Dr. & Mrs. Santiago Pamplona Dakudao, Sr. Origami Rotunda is as much a tribute to the pre-war Japanese migrant workers of Davao who contributed immensely in making The Land of Promise into what it is today--- a modern and bustling City of Davao."
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Story published on my newspaper column, Metro Mom.
A1, INdulge, Edge Davao, Vol. 6 Issue 143, 02 October 2013.