+ Follow SAL Tag
SAL
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1125142
[Title] => On to sweet nothingness
[Summary] => I cannot forgive the nameless idiots who started the trend toward making certain food sweeter than they were meant to be. First the humba. Then pan de sal. Believe it or not, there is now even sweetened hipon. What next, sweet ginamos?
[DatePublished] => 2013-08-23 00:00:00
[ColumnID] => 136063
[Focus] => 0
[AuthorID] => 1382205
[AuthorName] => Jerry Tundag
[SectionName] => Freeman Opinion
[SectionUrl] => opinion
[URL] =>
)
[1] => Array
(
[ArticleID] => 813257
[Title] => Others First
[Summary] => Mornings in our area are noisy. Jeepneys roar; the wet market at the corner bustles. And the village gossips gather to discuss the day's top stories.
[DatePublished] => 2012-06-03 00:00:00
[ColumnID] => 135300
[Focus] => 0
[AuthorID] => 1135559
[AuthorName] => Archie Modequillo
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[2] => Array
(
[ArticleID] => 755923
[Title] => Opera singer comes home for Christmas
[Summary] => Sal Malaki is on a mission to spread the popularity of opera music in the Philippines.
[DatePublished] => 2011-12-08 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1644511
[AuthorName] => Patricia Esteves
[SectionName] => Entertainment
[SectionUrl] => entertainment
[URL] => http://media.philstar.com/images/the-philippine-star/entertainment/20111208/Fil-Am-tenor-sal-malaki.jpg
)
[3] => Array
(
[ArticleID] => 754525
[Title] => Sal Malaki a heart bigger than his voice
[Summary] => When they invited me to a press briefing last Tuesday, I expected it to be the usual showbiz thing.
[DatePublished] => 2011-12-04 00:00:00
[ColumnID] => 135300
[Focus] => 0
[AuthorID] => 1135559
[AuthorName] => Archie Modequillo
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[4] => Array
(
[ArticleID] => 741933
[Title] => Our daily bread.
[Summary] => One of the things I enjoy most about dining out is the ubiquitous basket of warm bread, buns or preferably hard crusty bread they serve at good restaurants.
[DatePublished] => 2011-10-29 00:00:00
[ColumnID] => 133753
[Focus] => 0
[AuthorID] => 1805279
[AuthorName] => Rey Gamboa
[SectionName] => Business
[SectionUrl] => business
[URL] =>
)
[5] => Array
(
[ArticleID] => 710274
[Title] => Our daily bread
[Summary] => Scripture says, “Man does not live by bread alone.
[DatePublished] => 2011-07-28 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1805395
[AuthorName] => Millie and Karla Reyes
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[6] => Array
(
[ArticleID] => 670346
[Title] => Pan de sal: A top-of-the-morning Pinoy experience
[Summary] => You know you’re Pinoy if you are fond of eating pan de sal, roundish golden brown buns that are crusty and dusted with breadcrumbs on the outside, light and airy on the inside.
[DatePublished] => 2011-03-29 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Health And Family
[SectionUrl] => health-and-family
[URL] =>
)
[7] => Array
(
[ArticleID] => 590675
[Title] => Bakers to offer P1.50 Pinoy pan de sal
[Summary] => Local bakers announced yesterday that they agreed to sell pan de sal at only P1.50 per piece in support of the call for cheaper bread and as tribute to the newly elected president.
[DatePublished] => 2010-07-07 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1480108
[AuthorName] => Ma. Elisa Osorio
[SectionName] => Headlines
[SectionUrl] => headlines
[URL] =>
)
[8] => Array
(
[ArticleID] => 427730
[Title] => Flour industry sees better year
[Summary] => The flour industry is expected to bounce back next year after a difficult 2008 wherein prices became unstable as a result of the sharp increases in oil prices.
[DatePublished] => 2008-12-31 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1480108
[AuthorName] => Ma. Elisa Osorio
[SectionName] => Business
[SectionUrl] => business
[URL] =>
)
[9] => Array
(
[ArticleID] => 68208
[Title] => Coco flour eyed for pan de sal
[Summary] => The price of pan de sal, the breakfast staple of Filipinos, may go down as coconut refiners said they are willing to supply up to 100 metric tons of coconut flour per month to bakers.
[DatePublished] => 2008-06-17 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1480108
[AuthorName] => Ma. Elisa Osorio
[SectionName] => Headlines
[SectionUrl] => headlines
[URL] =>
)
)
)
abtest
