Fish Heads: A Filipino Delicacy or Poor Food Presentation?

A Filipino-American Reflection on Food, Culture, and Tradition

Food is more than nourishment. It is also a reflection of our culture, childhood memories, family traditions, and the values we carry with us throughout our lives.

Recently, during our annual Filipino-American History Month (FAHM) celebration here at The Heritage Downtown (THD), my senior living community in Walnut Creek, California, I witnessed another interesting difference between Filipino and American food traditions.

The occasion was our special Filipino dinner, an event I look forward to every October. As the only Filipino-American resident among more than 160 residents at THD, I am always happy to see a little piece of my Filipino heritage brought to our dining tables.

However, this year's dinner reminded me that what one culture considers a delicious delicacy may look unfamiliar, or even unappetizing, to another.

The Fish That Was Not Served to Everyone

One of the Filipino dishes prepared for the occasion was marinated and deboned milkfish, or bangus, a popular fish in the Philippines.

Interestingly, this dish was only made available to my 12 guests. Four of my Guests did not order the fish. Other options in the Main Menu were: Chicken Adobo, Beef Giniling and Stir Fry Japanese Eggplant in soy glaze sauce. The rest of the residents were served Cod fillet instead. I learned that THD management had decided that presenting the fish with its head and tail to the general residents would not be considered good food presentation.

I understood that management wanted to serve a meal that would appeal to the residents. After all, many of them might not be accustomed to seeing a whole fish, complete with its head and tail, on their plates.

Still, the incident made me reflect on how differently Filipinos and Americans can view the same food.

For many Americans, a neatly prepared fish fillet, without bones, head, or tail, is an attractive and convenient way to enjoy seafood. For many Filipinos, however, the head and other parts of the fish are not waste. They are desirable portions that can make a meal especially enjoyable.

Neither preference is necessarily right or wrong. They simply reflect different food traditions and experiences.

My Childhood Memories of Fish Heads

In January 2020, I wrote a blog post 💚about my recipe for salmon-head fish soup with vegetables. I prepared it with okra, green beans, boctoy, celery, potatoes, sweet onions, tomatoes, and tamarind sauce.

The dish reminded me of the Philippines, where fish-head soup, particularly sinigang na ulo ng isda, is a familiar and cherished dish in many households.

In that earlier article, I also shared a family tradition that might surprise some of my American readers.

When I was growing up in the Philippines, the fish head was reserved for the head of the household, usually my father, or for a special guest of honor at dinner. If there were additional fish heads, they were offered according to family rank.

As the oldest child in our family, I was third in priority, after my father and mother. Consequently, when there were enough fish heads, I received the third one.

To a person unfamiliar with this tradition, it might seem strange to reserve the head of a fish for the most important person at the table. Why not give that person the biggest fillet instead?

But in our family, the fish head was a prized portion. It was not a punishment or an unwanted leftover. It was a sign of respect.

Those childhood memories remain with me today, even though I have spent most of my adult life in the United States.

The Salmon Heads My Relative Collected in Maryland

Another incident comes to mind.

When my family and I were living in Maryland, a close relative told me about a grocery store that discarded salmon heads every morning because its American customers did not buy them.

My relative would go to the back of the store and ask for the salmon heads, which otherwise would have been thrown into the garbage. The store gave them to him free of charge.

What the store regarded as unwanted scraps became an opportunity for my relative to prepare a delicious meal.

I found this story amusing but also revealing. The same salmon head that one person might consider garbage could be another person's prized ingredient for a flavorful soup.

It is a reminder that the value of food is not always determined by its price. Sometimes, its value comes from the traditions, memories, and culinary knowledge associated with it.

Are Americans Learning to Appreciate Fish Heads?

I wondered whether things have changed since my relative collected those free salmon heads in Maryland.

My answer is yes, to some extent, although I would not say that fish heads have become a mainstream American favorite.

Salmon itself is widely enjoyed in the United States. Fish heads, however, remain a more specialized food. They are used by people who enjoy making fish stock and soup, as well as by cooks familiar with Asian and other culinary traditions that make use of the whole fish.

Today, salmon heads are sold by some American grocery stores rather than being available only as discarded leftovers. For example, ShopRite has listed fresh salmon heads in its seafood department for making stock and soup. A 2013 report by Bay Area public media outlet KQED also described how Filipino customers bought salmon heads for sinigang, while some Chinese-American customers purchased other fish parts for cooking.

These examples suggest that fish heads are available and appreciated in parts of the American food market. However, they do not prove that most American consumers have changed their preferences.

Perhaps the growing availability of international ingredients and the wider exposure to Asian cuisines are helping more Americans discover foods that earlier generations might have overlooked.

I would like to think that my relative would have fewer difficulties finding salmon heads today than he did years ago in Maryland.

What Is Good Food Presentation?

This brings me back to our Filipino dinner at THD.

I understand that food presentation matters. A beautifully arranged plate can make a meal more appealing, particularly in a senior community where residents have different tastes, cultural backgrounds, and eating preferences.

But I also believe that good food presentation should not be judged by only one cultural standard.

A whole fish, with its head and tail intact, may be an attractive and traditional presentation to a Filipino family. To someone else, the same sight may be unfamiliar. A boneless fillet may be preferable for convenience, but that does not make the traditional presentation inferior.

There is also a practical consideration. Whole fish can contain bones, and some residents may find deboned fillets easier to eat. For older adults, appropriate preparation and safe, comfortable dining are important considerations.

Perhaps the ideal solution for a future Filipino dinner at THD would be to offer a choice: a traditional whole-fish presentation for those who appreciate it, alongside a deboned or filleted version for those who prefer it.

That way, residents could experience a little more of Filipino food culture without being required to eat something unfamiliar.

Food as a Bridge Between Cultures

After living in the United States for many decades, I have learned that cultural differences need not become disagreements. They can instead become opportunities to learn from one another.

At 91nearing 92, I still enjoy sharing stories about the Philippines, my childhood in Iloilo, and the customs that shaped my early life. Writing about food gives me another way to preserve those memories and introduce my American friends and readers to a part of my heritage.

For me, the fish head is not simply a piece of seafood. It reminds me of my father, our family dinner table, and a tradition in which the most prized portion was reserved for the person most respected in the household.

The next time someone sees a fish head on a dinner plate and wonders why anyone would want to eat it, I hope they will remember that another person may see something entirely different: a delicacy, a treasured family recipe, or a taste of home.

After all, what one person considers a discarded leftover may be another person's delicacy. And sometimes, an open mind is the most important ingredient at any dinner table.

AI Impressions on This Topic: Are salmon heads more appreciated in America today?

Yes, but with an important qualification: salmon heads are easier to find in some American markets today, and they have an established audience among people who enjoy Asian cuisines, traditional fish soups, and whole-fish cooking. However, there is insufficient evidence that the average American has embraced eating fish heads.

• Evidence of availability: ShopRite lists fresh salmon heads for making stock and soup, with prices varying by location. 

  Evidence of longstanding interest: A KQED report documented Filipino customers buying salmon heads for sinigang and noted that fish heads and other less commonly eaten parts are sold at Asian grocery stores and outdoor fish markets. 
• 
  
  Your Maryland story is therefore a useful historical contrast, but I would avoid claiming that Americans generally have changed their attitudes. A more accurate conclusion is that salmon heads are no longer simply unwanted scraps everywhere; they are valued ingredients in certain communities and culinary traditions.

One final suggestion for your blog: if you include a link to your original 2020 recipe💚 at the end of the new article, readers can revisit the recipe and see how this recent THD experience brought an older memory back to life.

Your story also offers a gentle lesson for THD: celebrating Filipino-American History Month is not only about serving Filipino food. It can also be an opportunity to explain the history and traditions behind it, helping residents appreciate not just what is on the plate, but what it means to the people who grew up eating it.

Related Article on This Topic:

💚https://myfavoritepinoydishes.blogspot.com/2020/01/my-new-recipe-for-salmon-head-fish-soup.html

Finally, My Reel of the Day: Thirty Facts about the Philippines.

https://www.facebook.com/reel/2398165057257570

Filipino Food 101: More Than Just Adobo- A Taste of My Filipino Heritage

By David B. Katague, a Filipino-American, a son of the Philippines, and a lifelong lover of good food

A Filipino Among More Than 160 Senior Residents

As the only Filipino-American resident at The Heritage Downtown (THD), an active senior living community in Walnut Creek, California, I sometimes find myself serving as an informal ambassador of Filipino culture.

We have more than 160 residents, most of whom are Americans from different backgrounds. Yet, when it comes to Filipino food, I have discovered that their knowledge is rather limited.

Many have heard of Adobo, often described as the national dish of the Philippines. Some may recognize Lumpia, our version of a spring roll. Beyond these familiar names, however, Filipino cuisine remains largely unexplored by my fellow residents.

Once a year, during October's Filipino-American History Month celebration, our in-house restaurant serves a special Filipino menu. During my birthday celebrations on December 20, I have also been fortunate to share Lumpia Shanghai as an appetizer at our Friday Happy Hour.

These occasions make me happy. Food has a wonderful way of bringing people together, even when they come from different countries and cultures.

But they also make me wonder: How can I introduce my fellow residents, and my readers around the world, to the richness of Filipino cuisine?

Having grown up in the Philippines, where I spent the first 26 years of my life, I carry many food memories with me. They remind me of my childhood, my family, our celebrations, and the country that helped shape the person I became.

In my earlier, pre-AI blog articles, I wrote about Filipino food, our cultural heritage, and the memories that certain dishes bring back. My reflections on paella, for example, recalled my mother's Seafood Paella, traditionally prepared for Media Noche, the celebration welcoming the New Year.

Today, I would like to revisit those themes and offer a simple introduction to Filipino cuisine, especially for readers who have never tasted it.

1. The Philippines: A Country of Many Cuisines

To understand Filipino food, one must first understand the Philippines.

Our country is an archipelago in Southeast Asia, consisting of thousands of islands, with different languages, regional traditions, climates, and locally available ingredients.

Consequently, there is no single way to describe Filipino cooking.

The food of Ilocos in northern Luzon may differ considerably from the dishes of Bicol, Pampanga, Cebu, Iloilo, or my family's home province of Marinduque. Coastal communities have abundant seafood, while inland communities may rely more heavily on pork, chicken, vegetables, and locally grown crops.

Our regional differences are part of what makes Filipino cuisine so interesting.

Filipino food also tells the story of our country's long history of trade, migration, and foreign influences. Chinese traders, Spanish colonizers, centuries of contact with Mexico through the Manila Galleon trade, and later American influence all left their marks on our kitchens.

Yet Filipinos did not simply copy foreign dishes. We adapted ingredients, techniques, and recipes to our own tastes and circumstances.

That is why I like to think of Filipino cuisine as a living record of our history: part indigenous, part influenced by other cultures, and uniquely Filipino in the way these traditions came together.

2. Rice: The Heart of the Filipino Meal

For many Filipinos, a meal without rice does not quite feel complete.

Steamed white rice is a staple served with meat, fish, vegetables, soups, and stews. It is not merely a side dish; it is often the foundation around which the entire meal is built.

A simple Filipino meal might consist of rice, grilled fish, and vegetables. Another might feature chicken adobo, with its savory and tangy sauce spooned over the rice.

We also have many other ways of preparing rice.

Garlic fried rice, or sinangag, is a familiar breakfast favorite. Rice can be combined with meat and vegetables for special dishes such as Arroz Valenciana. Sticky rice is used in numerous traditional cakes and desserts.

One of the joys of Filipino food is that everyday meals can be simple, while celebrations offer an opportunity to prepare more elaborate dishes.

3. Adobo: One Name, Many Recipes

If there is one Filipino dish that many foreigners recognize, it is Adobo.

The word comes from the Spanish adobar, meaning to marinate or season. However, the Filipino cooking method associated with adobo is widely understood to have indigenous roots, with the Spanish term later applied to it.

Traditional Filipino adobo commonly uses vinegar, garlic, salt or soy sauce, black pepper, and bay leaves. Chicken and pork are popular choices, although other meats, seafood, and vegetables can also be prepared using the method.

The vinegar provides the characteristic tanginess, while garlic, seasonings, and the meat contribute depth and flavor.

Historically, cooking with vinegar and salt also helped preserve food before refrigeration became commonplace.

Here is something I particularly want my readers to understand: There is no single recipe for Filipino adobo.

Growing up in the Philippines, I learned that recipes vary from one region to another and from one household to another. Some cooks use more vinegar; others prefer a darker sauce with soy sauce. Some prepare a drier version, while others leave plenty of sauce for the rice. Certain regional versions incorporate coconut milk or turmeric.

Even members of the same family may disagree about whose adobo tastes best!

This diversity is not a weakness. It is part of the dish's character.

Whenever someone asks me for the authentic Filipino adobo recipe, I am tempted to reply that the most authentic recipe may be the one handed down by one's own family.

And if you ask a Filipino cook whether their mother's adobo is the best, you may already know the answer.

4. Five Filipino Dishes Worth Knowing

Let me introduce five more dishes that will help my non-Filipino readers begin exploring our cuisine.

Sinigang - A Comforting Sour Soup

Sinigang is a savory soup or stew distinguished by its pleasantly sour broth. Tamarind is a familiar souring ingredient, although other fruits and regional ingredients can also be used.

Pork, shrimp, fish, or beef may be combined with vegetables such as radish, eggplant, leafy greens, and string beans.

For people accustomed to creamy soups, sinigang offers a different experience. Its refreshing sourness makes it especially satisfying when served hot with rice.

Pancit - Noodles for Celebrations

Pancit refers to a family of Filipino noodle dishes influenced in part by Chinese culinary traditions.

There are many varieties, including Pancit Bihon, made with thin rice noodles, and Pancit Canton, made with wheat noodles. Depending on the recipe, they may contain chicken, pork, shrimp, cabbage, carrots, and other vegetables.

Pancit is frequently served at birthdays and other celebrations. In Filipino tradition, long noodles are associated with long life and good fortune.

As someone who celebrated his 91st birthday in December 2025, I certainly appreciate that symbolism!

Lumpia - The Filipino Party Favorite

Lumpia is one of the easiest Filipino foods to introduce to people who have never tried our cuisine.

Lumpia Shanghai consists of thin wrappers filled with a seasoned mixture commonly containing ground pork and vegetables, rolled into small cylinders and fried until crisp. Other lumpia varieties feature vegetables or fresh fillings.

The result is a delicious appetizer that is easy to share.

This is why I enjoy providing Lumpia Shanghai for my fellow THD residents during my birthday Happy Hour. It allows me to share a small but meaningful part of my heritage.

I have discovered that food can introduce a culture without requiring a long explanation. Sometimes, one bite is enough to begin a conversation.

Lechon - The Centerpiece of a Filipino Feast

Lechon is a whole roasted pig, traditionally prepared for important celebrations, fiestas, weddings, and family gatherings.

Its crisp skin and tender meat make it a festive centerpiece. Regional preparations differ, and Cebu is particularly famous for its lechon traditions.

Lechon illustrates an important aspect of Filipino food: eating is not just about satisfying hunger. It is also about hospitality, generosity, and gathering family and friends around a table.

Halo-Halo - A Dessert That Lives Up to Its Name

Halo-halo literally means “mix-mix.”

This colorful Filipino dessert typically combines shaved ice, sweetened beans, jellies, fruit, and other ingredients. It may be topped with leche flan, ube, or ice cream.

The ingredients are mixed together before eating, producing a combination of textures, temperatures, and flavors.

Halo-halo reflects the Filipino willingness to bring different ingredients together and make something enjoyable out of their combination.

It is also a reminder that Filipino cuisine includes much more than meat dishes and savory stews.

5. What Makes Filipino Food Unique?

After introducing these dishes, I would summarize the distinctive characteristics of Filipino cuisine in five ways.

First, we appreciate balance in flavor.

Filipino food often brings together salty, sour, savory, sweet, and sometimes bitter flavors. Vinegar, citrus, fermented seasonings, garlic, and other aromatics play important roles in creating that balance.

Second, rice is central to our meals.

Rice is the everyday companion to many dishes, from grilled fish to richly flavored stews.

Third, regional diversity matters.

The Philippines is not a country with one uniform food culture. Local ingredients, traditions, and family recipes create many different culinary identities.

Fourth, we have absorbed outside influences and made them our own.

Chinese-inspired noodles and spring rolls, Spanish-influenced festive dishes, ingredients introduced through the Americas, and later American influences all became part of the evolving Filipino kitchen.

Consider paella and Arroz Valenciana, for example. They reflect related culinary traditions, but Filipino preparations have their own combinations of ingredients and their own place in family celebrations.

My mother's Seafood Paella for Media Noche remains one of my treasured food memories. Whenever I recall it, I am reminded that a dish can be both a product of cultural exchange and an expression of a family's identity.

Finally, Filipino food is about sharing.

Meals are often served family-style, with several dishes placed on the table for everyone to enjoy. Birthdays, reunions, fiestas, holidays, and ordinary Sunday gatherings all provide opportunities to share food.

For many Filipino families, preparing more food than strictly necessary is a way of showing hospitality. A visitor should feel welcome, and nobody should leave the table hungry!

6. Filipino Food Comes with a Story

I have written before about the relationship between food, memory, and cultural identity. The older I become, the more I appreciate that connection.

A dish may remind us of a parent who prepared it, a grandparent who taught a recipe, or a celebration that brought the family together.

For me, Filipino food also brings back memories of the Philippines, my Ilonggo roots, my family, and the traditions that have accompanied me throughout my life.

Even after decades in America, these connections remain meaningful.

Living at THD has given me another opportunity to share them. Our annual Filipino food celebration is more than a special restaurant menu. It is an opportunity for my fellow residents to learn something about a country, its people, and its culture through the food they taste.

I would love to see Filipino dishes appear on our menu more than once a year. But I also recognize that introducing a cuisine takes time, curiosity, and willingness on both sides.

Perhaps a resident who tastes sinigang for the first time will ask about its sour broth. Someone who enjoys lumpia may become curious about pancit. Another person may discover that the adobo they tasted at THD differs from the version prepared by a Filipino family from another region.

That is how cultural understanding begins: with a question, a conversation, and sometimes a second helping.

My Final Thoughts

To my non-Filipino readers, I hope this short introduction encourages you to look beyond the familiar image of chicken adobo.

Try sinigang if you enjoy a tangy soup. Sample pancit if you love noodles. Share some lumpia at your next gathering. If you have a sweet tooth, give halo-halo a try.

And when you encounter a Filipino dish you have never tasted before, ask the person who prepared it about its history. You may discover that the food comes with a wonderful family story.

At 91 and nearing 92, I realize that sharing my heritage is one way I can continue contributing to the community in which I live. I may no longer travel to the Philippines as easily as I once did, but I can still bring a little of the Philippines to my fellow residents through my writing, my memories, and the food I share.

I am proud of my Filipino heritage, and I hope that through these articles, more people will discover why.

After all, food nourishes the body, but the stories behind the food can nourish understanding, friendship, and respect.

A little taste of the Philippines can open the door to a much bigger world.

Kaon ta! - In Hiligaynon, the language of my roots, that means, “Let's eat!”

Here are photos of Four of My Favorite Pinoy Dishes

1. Chicken adobo with rice

Introduce the best-known Filipino dish while explaining that recipes vary from family to family.

2. Sinigang

Illustrate the distinctive sour flavors found in Filipino cooking.

3. Lumpia Shanghai

This is especially relevant to your birthday Happy Hour tradition at THD.

4. Halo-halo

A colorful way to show readers that Filipino cuisine includes distinctive desserts, too.

AI Impressions on this Posting:

One historical point worth highlighting: Your explanation of adobo is a particularly good teaching moment. The Spanish word adobar means to marinate or season, but the vinegar-based cooking method in the Philippines is generally understood to have indigenous roots. Soy sauce became common in many modern versions, but it is not essential to every regional recipe. 

I also found useful references to your earlier Filipino-food writing, including your reflections on Filipino roots, the THD paella dinner that reminded you of your mother's Seafood Paella for Media Noche, and your previous discussions of adobo, sinigang, pancit, lumpia, and the relationship between Filipino food and cultural identity.

I suggest making this post an introduction to Filipino cuisine for your non-Filipino readers, using your experience as THD's only Filipino-American resident as the personal thread. The most important message is that Filipino food is not one recipe, one flavor, or even one regional tradition. It is a diverse cuisine shaped by the Philippine archipelago, local ingredients, centuries of cultural exchange, and the traditions of individual families

My Related Articles on Filipino Food and Cuisine:

https://chateaudumer.blogspot.com/2026/10/filipino-food-feast-for-eyes-heart-and.html

https://chateaudumer.blogspot.com/2026/10/the-five-flavor-styles-in-filipino.html

https://chateaudumer.blogspot.com/2026/10/the-ten-filipino-food-you-must-try.html

https://chateaudumer.blogspot.com/2026/10/gordon-ramsay-on-filipino-food-and.html

Did I Lose My Keys-or Am I Losing My Marbles?

Enjoying Whole Fish-Pompano at Andaman, October 5, 2026

Did I Lose My Keys-or Am I Losing My Marbles?

The other day, something happened to me that had never happened before since I moved to The Heritage Downtown (THD) in June 2023.

I lost my keys. Not misplaced them for a few minutes. I really could not find them.

I checked all the usual places where I might have put them. I looked around my apartment. I retraced my steps. I tried to remember where I had been and what I had done.

Nothing. The keys were simply gone.

Today, I finally accepted defeat and ordered another set. Cost: $25.

Twenty-five dollars is not going to break my bank. But the incident bothered me much more than the $25.

It made me ask myself a question that I suspect many people my age have asked themselves:

"Am I losing my marbles?" I am now approaching 92.

And when you reach an age where some of your friends and fellow residents are experiencing significant memory problems, a small incident like losing your keys can suddenly feel much bigger than it really is.

Living Among Seniors

I have lived at THD since June 2023. I love living here. It is a wonderful senior community, and I have met many interesting people. But living in a community of older adults also gives you a front-row seat to the realities of aging.

During the past three years, I have watched several fellow residents slowly lose some of their cognitive abilities.

In more than six cases that I have personally observed, early signs of serious memory problems eventually became apparent. Some residents eventually had to leave THD and move to assisted living or memory-care communities where they could receive more specialized care.

I have watched this happen with sadness. These are people I knew.

People I talked with. People who had their own stories, careers, families, accomplishments and memories.

And gradually, some of those memories began disappearing. That is one of the difficult realities of growing old.

So What About Me?

Naturally, watching these changes in others makes me occasionally look in the mirror and ask:

Could this happen to me? I have certainly had moments of forgetfulness.

I forget someone's name. I walk into a room and forget why I went there.

I occasionally have trouble remembering where I put something.

And now I have lost a set of keys. But there is another side to my story.

I can still play a good game of bridge. And bridge is not simply a game of putting cards on the table.

You have to remember what has already been played. You have to remember the bidding.

You have to watch what your opponents are doing.

You have to remember which cards are still out there somewhere.

You have to make decisions based partly on what happened several tricks ago.

Sometimes, sitting at the bridge table, I surprise myself.

I realize that my memory is still working pretty well.

And when that happens, I feel something that has become increasingly important to me as I approach 92: Gratitude.

Aging Is Not the Same as Alzheimer's

Losing your keys once does not mean that you have Alzheimer's disease.

Neither does forgetting a name, misplacing your glasses or occasionally walking into a room and forgetting why you went there.

Normal aging can bring some changes in memory and processing speed.

The more important question is whether memory problems are becoming frequent, progressive and disruptive to everyday life.

Are you increasingly unable to manage familiar activities?

Are you repeatedly asking the same questions? Are you getting lost in familiar places?

Are you having difficulty handling finances, medications or appointments that you previously managed without difficulty?

Are family members noticing changes that you do not notice yourself?

Those are very different circumstances from losing a set of keys. At least, I hope they are!

My $25 Lesson

Perhaps my lost keys have taught me something. First, I need a better place to keep them.

Maybe I should have one designated spot where my keys go every single time I enter my apartment.

Second, I should not immediately turn every little memory lapse into a diagnosis.

And third, I should continue paying attention to my cognitive health.

At my age, I think that is simply being responsible.

I don't want to live in fear of Alzheimer's disease.

But I also don't want to ignore changes if they become significant.

There is a difference between being aware and being afraid. I choose awareness.

My Brain Is Still Working

One of the blessings of growing older is that you become more aware of the things you once took for granted.

At 15, I had a photographic memory, always get 100% on my History Test   

At 30, I never thought about whether my memory was working.

At 50, I certainly didn't worry about forgetting where I put my keys.

At 70, perhaps I occasionally noticed a little forgetfulness.

But approaching 92 makes me more observant.

I think about my brain. I think about my memories.

I think about the people I have loved and the experiences I have collected during almost nine decades.

I think about the Philippines where I grew up, Barotac Viejo, Iloilo

My years at the University of the Philippines, Diliman, Quezon City

My years in graduate school at the University of Illinois, Chicago, Illinois

My career as a chemist and later my years at the FDA, Silver Spring, Maryland 

My marriage to Macrine. Our children and grandchildren and great grandchildren.

My years in Marinduque. My blogging journey that began in 2009.

And now my life at THD. I have a lot of memories. And I want to keep using them.

A New Chapter: David at Nearing 92

This post begins a new series on my blog: David at Nearing 92

I don't know exactly what this series will become. Maybe that is part of the fun.

I want to write about what it is like to approach 92 from the inside, not as a medical textbook, but as a human being.

I want to write about memory. Aging. Friendship. Loneliness and living alone.

Faith. Technology and artificial intelligence. Health. Music. Bridge. Love. Loss.

Gratitude. And perhaps the occasional lost set of keys.

I have written many articles about aging over the years. But this series will be different.

It will be David writing about David at almost 92. No textbook.

No pretending that I know all the answers.

Just observations from an old chemist, husband, father, grandfather, great grandfather, blogger and bridge player who is still curious about life.

And What Happened to My Keys?

I still don't know. Maybe they are hiding somewhere in my apartment.

Maybe I accidentally left them somewhere at THD.

Maybe they will mysteriously appear tomorrow, just when I have completely forgotten about them.

And if they do, I promise I will not complain. I will simply smile.

Because finding my lost keys may turn out to be another little gift of growing older.

For now, I have ordered my $25 replacement set. And I will keep playing bridge.

As long as I can remember the cards, I will consider myself very fortunate.

At nearly 92, I may occasionally lose my keys. But I am grateful that I have not yet lost my curiosity about life.

And perhaps that is one of the best signs that my marbles are still somewhere inside my head.

AI Impressions on this Posting: 

I think this could become a particularly strong series for you because it lets you write about aging without pretending to be an expert on aging. Your observations from THD, your bridge playing, your memories, your faith, your technology experiments and your everyday experiences can become the material for an ongoing “living laboratory” of what it means to grow old with curiosity and gratitude.

Epilogue: Today, I found my keys in the side pocket of one of my pants, one week after I notice my keys were missing. I have searched all the two main pockets of the pants and Jackets( that's where I normally put my keys) twice last week, but I did see my keys. It was hiding in the small 3rd pocket of one of my pants, Indeed, what a relief to find my keys.  So, am I really losing my marbles?    

Congratulations Newton's Restaurant for a Perfect Filipino Dinner Last Night

A well-planned, balanced and truly authentic Filipino Dinner was enjoyed by all the Residents here at the THD. My 12 special guests were given the privileged if they desire to order Deboned/Marinated Milk Fish ( Bangus) instead of COD as listed in the Menu. Here's my personal review of the dish I tasted:  

The Soup: Beef Nilaga: Super savory with good mixed of vegetable including sweet corn. The beef was tender and just melt in my mouth. 

The Bangus: Perfect with Garlic Rice and Salsa

The Adobo: I did not order it. Anyone who order it, can you tell me if you like it or not.

The Japanese Eggplant- Perfect, Umami Taste, Cravings For More

Dessert: Half Biko, Half Leche Flan. - Perfect, the Flan was not super sweet and the texture perfect. The suman Biko with a dash of cinnamon was great.

Here are some Photos I took at last Night Dinner:

     

My Gift- From Carol and John- Carol's Decoupage Creation. Note with the Philippine Flag  

Finally, My Personal thanks to Joel, the THD KlTCHEN CREW and THD Management 

for recognizing and celebrating with me my heritage. This year Dinner was the best if I compare it with the last previous two years FAHM dinner here at THD . I attribute this to Joel, who spent some time with me about the Menu and of course with the support of his superiors.  Maybe we will have more Filipino Food around Christmas Time? Just Wishing!  

Comments from Fellow Residents: 

1. It was a lovely evening.  Thanks, David, for enlightening us about your delicious Philipino cuisine.

2.  I thoroughly enjoyed the very tasty meal  Thank you for shepherding this lovely banquet.

3. The best Leche Flan I ever tasted. Not super sweet and the texture perfect.    

 

Finally My Photo of the Day: My Flowering Calamansi Tree in my Patio:

 

THD Celebrates Filipino-American History Month Today

The day started with a Display in the Lobby. Three Items were Displayed: Wood Carvings from Northern Philippines, the cultural icon of the Philippnes- a mini jeepney and a mini native Filipino art in a Bottle ( see above photo).  

This was followed by Philippine Travel Talk at our Cinema

The Day culminated with a Special Filipino Dinner, planned several weeks ago. The following is the menu.

The milk fish ( bangus) will only be served at the Comets Room for my 12 special guests. 

Cod will be served to the rest of Residents, but the rest of the menu is the same;

Personal Note: THD is a five star rated active senior living community in downtown Walnut Creek, CA. It has currently over 160 residents. As far as I know, I am the only resident with Filipino-American Ancestry. 

THD has been celebrating FAHM month for the last three years with special Dinner and Program. Two years ago, I gave a talk about the Philippines.   

I am thanking THD Management under the able leadership of Acting General Manager, Jenny Shively. Kudos to Laura Gaither for initiating the Display. Kudos to Alexis for the Travel Talk.  

Last But not Least: To Joel Torres, Our Chef for the special Dinner Menu, that I will always remember.  

Related Articles on the THD Celebration of FAHM:

https://chateaudumer.blogspot.com/2026/10/a-preview-of-our-special-filipino.html

https://chateaudumer.blogspot.com/2026/10/some-hides-their-filipino-american.html