As the warm, sweet scent of binignit wafts through homes during Holy Week, an important recognition is due to the people who make it all possible: the hardworking makers of landang.
Landang, the starchy kernel derived from palm or buri trees, is a key ingredient in the traditional Lenten delicacy. But behind every bowl of binignit are unsung heroes who work day and night to produce it.
Photographer Seth Nuñez recently documented the tireless efforts of landang makers in Mabugnaw, Guadalupe, Carcar City, and among them are Noy Jesus and his wife.
“They hustle night and day to bring this traditional food to our tables,” Nuñez shared in a post. “Working around the clock, they toil to ensure quality and timely production of landang.”
Through his photos, Nuñez hopes to shed light on the often-overlooked labor that goes into preserving Filipino culinary heritage.
“Your contribution truly deserves recognition,” he added, expressing gratitude to the couple and all those who continue the craft.
Photo from Seth Nuñez, via LLQ
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