During Asian American, Native Hawaiian, and Pacific Islander (AANHPI) Heritage Month, we’re celebrating the traditions–and people–who bring such richness to our stores. Like Marea Price, Poulsbo Market Manager, and member of our T&C family for 25 years and counting.
As a proud Filipina, Marea finds joy in keeping her family’s culinary traditions alive. And, lucky for us, sharing them with others.
Flavor, passed down through generations
Growing up, food was at the heart of Marea’s life. “I learned recipes from my Grandma Ganacias by taste, smell, and feel — not by measurements,” she tells us. “From the time I was a little girl, she’d have me help by tearing cabbage, tasting ingredients... She always explained what she was doing as she went along. We didn’t use recipes; nothing was written down."
Food as community
One dish especially close to Marea’s heart is her Grandma’s Sinigang: a savory, tamarind-based broth simmered with meats and vegetables. A classic Filipino comfort food, Sinigang was a staple at family gatherings. To this day the warm dish transports Marea back to weekends spent in her grandparents’ welcoming home.
“Cooking and being with my grandparents gave me a sense of belonging,” Marea shares. “We’d be there almost every weekend and it made me feel so at home; very present and a part of my community.”
She fondly remembers the kitchen full of laughter of family and friends, gathering to roll lumpia together. “It was important for my Grandma that my brother and I experience and learn,” Marea says. “She wanted us to be a part of that.”
Today Marea continues the tradition with her own daughter. “I taught her how to roll lumpia. It’s time-consuming, but she loves it,” Marea says.
Honoring heritage every day
For Marea, celebrating her heritage isn’t limited to special occasions. It’s woven into everyday moments: cooking meals, recalling stories, and embracing the flavors passed down through generations.
Making Filipino food is more approachable than people think. “A lot of Filipino food is really easy to make. Plus it’s light, it’s fresh” Marea says. “Just look up a recipe and give it a try.”
“My Grandma never soaked the noodles [as many recipes say to do] with the other ingredients–she said it ruined their texture. She would sauté the meat and veggies separately, then add the dry noodles and broth at the end, so everything stayed just right. Sometimes she’d even use leftover broth from the lumpia filling for extra flavor.
If you’re feeling adventurous, Marea recommends making her Grandma’s favorite: Sinigang soup. Serve it with rice for a cozy, crowd-pleasing meal perfect for family gatherings.