Dirty food that's really dirty
This is my column today. It sounded like a great idea so all of us in the committee jumped at it: Make dirty ice cream available all day long for all employees, clients, and everyone else who entered the bank’s premises during its recent anniversary. We got so excited at the idea—and why not? Dirty ice cream is so Filipino, the tinkling of that all-too-familiar bell rekindles shared Pinoy childhood memories. Best of all, it is cheap. In these difficult times, an eat-all-you-can offering is something that costs an arm and a leg so at a few thousand bucks a cart, offering dirty ice cream sounded patok na patok (a bestseller). For a while there, we thought we would have to pound the streets to round up a dozen individual mamang sorbetero from the street for our anniversary. But we were heartened to discover that most of the dirty ice cream that’s peddled in our streets comes from a handful of factories so contracting a supplier was relatively simpler that we thought. We talked to a few su...