The Hero Hidilyn: The First Gold Medal for the Philippines
J.RO ALARCIO dress, DHENYZE skirt. Photographed by Mark Nicdao for the July 2024 Issue of Vogue Philippines.
In my travels through Mindanao, I learned of an old folklore about the soil in this fertile province. My guides always said, "if you throw seeds here, they will grow abundant and strong". Hidilyn Diaz's journey from a young girl in Zamboanga City to winning the first ever Philippines’ Olympic Gold Medal in the 2020 Tokyo Olympics is as much about environment, resilience and grit as it is about weightlifting. Growing up in a modest household, Diaz found herself drawn to weightlifting at a young age, an unusual path for a girl in her community. Her family’s encouragement and her early successes in local competitions fueled her passion for the sport, despite the many challenges she faced, including limited access to proper training facilities and equipment.
Diaz's life is marked by personal growth and a commitment to her roots. After her historic win at the Tokyo 2020 Olympics, she married her fiancé and coach, Julius Naranjo and opened the Hidilyn Diaz Weightlifting Academy in Jala-Jala, Rizal. Here, she not only hones her skills but also mentors the next generation of Filipino weightlifters. Diaz's academy is more than a training facility; it’s a beacon of hope and a testament to her enduring love for the sport and her country. "I enjoy being in the province. It's a lot quieter and I can focus better," she notes, highlighting her preference for the simplicity and tranquility that remind her of home.
After missing out on the chance to represent her country again in the 2024 Paris Olympics during the qualifiers in Thailand, Diaz assures that she is “not done with weightlifting” but that her “priorities are shifting slightly.” Amidst her rigorous training and coaching schedule, Diaz's aspirations have moved towards building a family. The couple has been trying for a baby, an endeavor that Diaz approaches with the same tenacity she brings to her sport. Learning to cook, bake, and drive are just a few of the new skills she’s acquiring in preparation for motherhood. Despite the uncertainty of how pregnancy might impact her weightlifting career, Diaz remains optimistic and determined. Her story is not just one of athletic triumph but also of personal evolution and the unyielding pursuit of dreams, both on and off the platform.
JACQUEMUS coat. Photographed by Mark Nicdao for the July 2024 Issue of Vogue Philippines.
PATTON bodysuit, OMEGA watch. Photographed by Mark Nicdao for the July 2024 Issue of Vogue Philippines.
NEW YORK
Looking for a taste of the Philippines in upper Manhattan? Check out Patok by Rach in the Inwood neighborhood. What started as a small catering business out of owner, Chef Rach’s apartment during the pandemic has now become a local neighborhood gem serving Filipino classics like chicken inasal, pork sisig and lumpia.
MIAMI
TSE x Jeepney
Join us at Temple Street Eatery in Ft. Lauderdale on August 21 from 6 - 8 PM for a hands-on dumpling & lumpia making experience! Learn the techniques and secrets to creating these delicious treats from scratch with Nicole Ponseca and Chefs Diego Ng and Alex Kuk!
Melon sa Malamig
Rice Life Foodie, Photography
Melon sa Malamig is a cantaloupe drink that is a glass of nostalgia of hot days and happy times and an alternative to lemonade as a go-to summer drink. It features 3 simple ingredients: cantaloupe, water and sweetener (but not too sweet!). The flavor and viscosity of the melon is a soothing elixir that is immediately cooling and good for you. Featuring Vitamin C and Beta Carotene, the drink is an immune booster, antioxidant and supports eye health. If you’d like, you can booze it up. I have made it with rum for my guests, and I might try it with a bit of aperol for a crisp finish. This can be made up to 3 days in advance and keeps fresh.
2 ripe cantaloupes
8 cups cold water
Pandan syrup or simple syrup, to taste
Ice (for serving)
Equipment:
Pitcher
Melon grater
Cheesecloth
Sieve
Cut the melons in half
Removing and reserving the pulp and seeds
Scrape the cantaloupe flesh into long, thin strips using a fork or melon grater
Place melon strips in cheesecloth and squeeze out juice. Save the juice and the melon strips.*
Extract the juice from the reserved pulp by placing in a sieve, adding the water and pressing the seeds.*
Add the juice and water to the pitcher with the cantaloupe strips. Add citrus juice and pandan syrup or simple syrup to taste. Serve over ice.
* Please don’t omit these steps. This trick intensifies the flavor.