The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

11 | W aterloo C hronicle | T hursday,M arch 3,2022 w aterloochronicle.ca Notice of Amendment to By-law 16-032, A By-law to Provide for its Procurement of Goods and Services and the Disposal of Surplus Goods The Region of Waterloo is proposing to amend By-law 16-032, A By-law to Provide for its Procurement of Goods and Services and the Disposal of Surplus Goods, effective March 23, 2022. The by-law amendment will be considered at the Regular Council Meeting scheduled for: Wednesday, March 23, 2022 at 7:00 p.m. Regional Municipality of Waterloo Meeting to be held electronically You can provide your comments by participating in the Council meeting by phone or video conference. If you wish to speak as a delegation, please register through the Delegation Registration Form online: https://forms.regionofwaterloo.ca/Council-and-Administrative- Services/CAS/Delegation-Registration by Monday, March 21, 2022 at 4:30 p.m. Alternatively, you can send a written submission to the Region's Council and Administrative Services Division at regionalclerk@regionofwaterloo.ca. If you require accessible services or technical assistance, please contact the Council and Administrative Services Division. This notice is in accordance with the "Municipal Act, 2001". Will Short, Director, Council and Administrative Services/Regional Clerk All comments and information received from individuals, stakeholder groups and agencies regarding this by-law are being collected to assist the Region of Waterloo in making a decision. Under the "Municipal Act", personal information such as name, address, telephone number, and property location that may be included in a submission becomes part of the public record. Questions regarding the collection of this information should be referred to Council & Administrative Services. MRAW ,ETARDYHED ,AZZIP ,LIORB ,EIKOOC ,EKAB ,TSAOT ,REYRF RIA :YTILITASREV GNIKOOC SEDIVORP SNOITCNUF GNIKOOC DEMMARGORP-ERP TNEINEVNOC 8 9Z6 H1N NO ,hpleuG ,dR waletihW 0705 SSBA1690OTBD nwohS ledoM azzip "21 a RO daerb fo secils 6 ot pu stiF secnailppa owt fo krow eht seod nevo retsaot sihT ETSAT ECIFIRCAS T'NOD ECAPS NO EVAS ELAS NO 99.971$ and our father's mother for the breads and savoury baking," she says. "We combine both grandmothers' specialties. Our goal is to share our food but also our Filipino culture and identity," says Jamie. That culture and identi- ty includes Spanish, Japa- nese and even American elements, given the Philip- pines and its colonial his- tory. But Sugbo is no lon- ger serving only the local Filipino community, as their pastries are slowly finding new customers, they say. Ensaymada is like bri- oche with ube -- a variety of purple yam -- and cus- tard, the outside topped with buttercream and sprinkled with mozzarella cheese; it's a Canadian ver- sion of the Filipino bread. Bright purple ube cake is fluffy and filled with ha- laya, or ube "jam," while ube crinkle cookies have a fractured crispy surface and chewy centre, the col- our of which even a gener- ous showering of confec- tioner's sugar cannot hide. Baking with ube comes with an added business ex- pense: they order their ube powder from the Philip- pines because it has the qualities they want for their baking that they can't find here. "It's expensive to im- port, but we're trying to share our baking with peo- ple here and have it the same as in the Philip- pines," Jamie says. Filipino-style coconut macaroons are moist bite- sized morsels, both gluten- free and perhaps more creamy than the ones you might be used to. You can probably guess from their shape and the Spanish name: lengua de gato are "cats' tongues," a crisp buttery cookie that's ideal with a cup of strong black tea. Tamale-like and remi- niscent of the Latin Amer- ican foodstuff enveloped by a corn husk, suman mo- ron is a sticky rice cake. "There's chocolate with some nice salty rice and co- conut. It's somewhere be- tween sweet and savoury," says Jamie. Grated cassava is made into squares with coconut and then browned and car- amelized on top, perhaps similar to the Portuguese pastel de nata. Both sisters would opt for it as a snack. And to drink with it? An ice-cold soft drink. "This is a three o'clock snack with a Coke where we came from in the Philip- pines. It's so warm there, that it's not tea or coffee to drink. You want something cold and refreshing," Ja- mie says. Pointing out that world travel has been difficult, Joanna says they hope Sugbo's baking can send their customers to the Philippines vicariously. "We want to bring cus- tomers to our home. For those who haven't been to the Philippines, our food will take you there." Look for the Sugbo stand at St. Jacobs Farm- ers' Market in the spring. Andrew Coppolino is a Kitchener-based food writ- er and broadcaster. Visit him at www.andrewcoppo- lino.com. OPINION Continued from page 10 Jamie Undag, left, and Joanna Undag at Sugbo Cakes and Pastries. Andrew Coppolino photo SUGBO CAKES AND PASTRIES Address: 401 Weber Street N., Unit E2, Waterloo Facebook: www.facebook.com/ kusina.sugbo.39 Phone: 514-978-0526