Dazzling wonders of Southern Iloilo (Full Episode) | Biyahe ni Drew
Join OG Biyahero Drew as he unravels the hidden gems of Iloilo’s two southernmost towns—Miagao and San Joaquin!
Transcript
00:00♪
00:05♪
00:10♪
00:15♪
00:20♪
00:25♪
00:30♪
00:35♪
00:40♪
00:45♪
00:50♪
00:55♪
01:00♪
01:05What's up? Are you joining me on this trip?
01:11The province of Iloilo is known for its delicious food.
01:14But wait, food ventures are not the only thing you can do here.
01:18Tonight, you'll be full of food and beautiful views
01:22because we'll show you the other side of Iloilo.
01:31So finally, we landed here in the very beautiful airport of Iloilo.
01:36And our final destination is one and a half hours away from here,
01:41which is the southern part of Iloilo.
01:44We'll go to Miyagao and San Joaquin.
01:49A town in Iloilo that is slowly becoming known
01:52because of their Instagram-worthy sceneries.
01:54We present to you their very own rice terraces.
01:59Yup, you heard it right, mga bihero.
02:01There are many rice fields here in Iloilo.
02:08The struggle is real when it comes to climbing mountains,
02:11especially for beginners.
02:12But don't worry, mga bihero.
02:14The view will delight you as you trek up the mountain.
02:19ILOILO
02:29After a long walk, we finally reached our destination.
02:37So after nearly 5 kilometers,
02:42this is it.
02:44This is it.
02:46It's good.
02:47It's good because it's tiring to climb.
02:51You can walk around,
02:54go around,
02:57and of course, you have to admire the rice terraces.
03:01Not here in Banako, not here in Benguet,
03:04but here in Iloilo.
03:09I say this every week,
03:10I know you love my job, mga bihero.
03:16ILOILO
03:18Aim higher, mga bihero.
03:20If you have energy and extra time,
03:22climb more.
03:23Go to the mysterious rock in the middle of the mountain.
03:28With an elevation gain of around 400 meters,
03:32it took us around 1 hour and a half.
03:35This is where we went.
03:37This is the 400-meter-long rock on top of a mountain.
03:44It's like a big ass.
03:47Actually, mga bihero,
03:50the scenery is really beautiful.
03:54Before we came here,
03:56when we went to a higher place,
04:00we can see that the grass is cut nicely.
04:03You might think that they have a lawnmower here,
04:06but they have cows that eat grass.
04:12Rice terraces in mysterious rock in one mountain?
04:15Wow, that's big.
04:20It's worth the climb, right?
04:22It's better to have an experience with the misses.
04:25Think about it, we climbed that, right?
04:27Yes.
04:29So, lesson learned.
04:34Even if you don't know where you're going,
04:37even if you don't know what you'll see,
04:39what's important is that you burned and exercised.
04:45So, when you come back,
04:47because it's 1 hour and a half,
04:49when you come back, the food is delicious.
04:51See, every trip,
04:53you need to have a lesson learned.
05:02San Joaquin and Niagao are located in the southern part of Iloilo.
05:07From Manila, you need to travel for at least 1 hour.
05:13From Iloilo,
05:15you need to travel for at least 1 and a half hour
05:18to reach the southern part of Iloilo.
05:25And because our trip is long,
05:27I'm sure you'll get hungry on the way.
05:29Fortunately, Iloilo is known for their delicious local delicacies
05:32that you can try on your trip.
05:37The town of San Joaquin is known for its mani.
05:41That's why they're known as bandi,
05:44a delicacy made from muscovado and, of course, mani.
06:07This is a perfect pairing with sweet toothpicks.
06:24If you don't like it too sweet,
06:26why don't you try what the town of Niagao is known for,
06:29the bayi-bayi.
06:32It's made from sticky, like espasol,
06:34with a price of 5 pesos per piece.
06:36You can now go home to the pride of Niagao.
07:05After magni time,
07:07let's meet some locals.
07:21And of course, eat more.
07:27Will I pass Ilonggo on this trip?
07:34Are you coming with me on this trip?
07:37Are you coming with me on this trip?
07:46The city of love.
07:47We're not in Paris, travelers.
07:49This is also known as Iloilo
07:51because it's located in the middle of the Philippine archipelago.
07:55But you didn't know that, travelers.
07:56But...
08:00Ilonggos are not only tender,
08:02they're also not hard to love.
08:06I like it.
08:09If you're tired of the hustle and bustle,
08:12and you're hungry,
08:13don't worry.
08:14There are many places to sleep.
08:16From budget-friendly to luxurious,
08:18there's one here.
08:24Are you on a strict budget?
08:26Why don't you try a homey accommodation off the highway?
08:33At a price of Php600 per room per night,
08:35you'll really relax because the sea is right next to you
08:39when you leave your room.
08:42And if you want to splurge,
08:43why not try this resort-type accommodation?
08:52Aside from free breakfast,
08:53you can also use their various amenities.
08:56Let's go.
09:10Good morning, travelers.
09:13This is my room in San Joaquin Iloilo.
09:17This is their biggest room.
09:19This is the Presidential Suite.
09:21When you enter,
09:23there are two big beds.
09:25It's like a cocoon.
09:27American Balcony.
09:28That's where I put my briefcase.
09:31American Couch.
09:32Table.
09:33Of course, the air conditioner is cold.
09:36Complimentary tea.
09:37Instant coffee.
09:38Of course, you have your hot water dispenser.
09:43Refrigerator.
09:45Restroom.
09:49Very nice.
09:51Actually, this hotel is still new, travelers.
09:55They just opened in January this year.
09:59It's pretty big.
10:01Nice.
10:07Of course,
10:09what's good about this is
10:11you don't need
10:14a view
10:15where
10:17you don't have to use a boat.
10:20You just go down,
10:21bring your snorkeling gear,
10:24and then you're good to go.
10:27Very nice.
10:28Now, what's good about this resort is
10:30there's a lot you can do.
10:33There you have it.
10:37People in Iloilo live off of farming and fishing.
10:41That's why they're passionate about rice and fish.
10:43But,
10:44they're also blessed because of their rivers.
10:49It's a beautiful morning.
10:52What are you doing?
10:53What are we doing there?
10:56We're fishing.
10:57We're fishing for pike and prawns.
11:01For shrimp?
11:02Yes, shrimp.
11:04This is for fishing?
11:06Yes, for fishing.
11:07For shrimp?
11:08Yes, for shrimp.
11:09This is for catching shrimp?
11:10Yes.
11:11What do you call this?
11:12We call this a trap.
11:14A trap?
11:15Yes, a trap.
11:16Like a trap?
11:17Yes, a trap.
11:18Ah, a trap.
11:19Ah, okay.
11:26That's like a fish trap.
11:27It's a trap.
11:28It is, right?
11:31Because, of course,
11:32whatever comes through here,
11:33it will go there, right?
11:36It's a trap.
11:37It will go there, right?
11:38It's a trap.
11:40It's not just a trap,
11:41there's also a trap.
11:42That's right.
11:49Shrimp lovers,
11:50you'll definitely be a fan of San Joaquin.
11:53Because of the price of 150 pesos per kilo,
11:55you'll be able to taste this fresh catch.
11:58When do you put this trap there?
12:00In the morning.
12:01In the afternoon.
12:02Ah, in the afternoon.
12:03When it comes to the afternoon,
12:04when do you remove it?
12:06In the morning.
12:07In the morning.
12:08You catch more shrimps than crabs.
12:11If there's no permit,
12:15I catch them in the rainy season.
12:17Ah, okay.
12:18Ah, okay.
12:19So, at night, you catch a lot of shrimps.
12:21Do they hide?
12:23They come out.
12:24They come out to eat.
12:25Ah, they eat.
12:26They're looking for food.
12:27So, it's like,
12:28whatever you catch here,
12:30and whatever you plant,
12:32you don't have to go to the market anymore, right?
12:35It's like,
12:36salt or whatever.
12:37Salt.
12:38That's it.
12:39But here,
12:40you have chicken here.
12:43There.
12:44If you eat chicken,
12:45just catch it.
12:50There.
12:51We just caught a shrimp.
12:53And there.
12:55What do you call that?
12:56Ubog.
12:57Ubog.
13:01So, these are freshwater seafood, right?
13:03Yes.
13:06Okay.
13:07If you're here,
13:09you can catch crabs.
13:12If you're here,
13:13you can catch crabs.
13:15You can catch crabs?
13:16Yes.
13:17Street crabs.
13:18Langgaw.
13:20It's small.
13:21It's okay.
13:22It's colorful.
13:23It's a good thing, right?
13:25Be a local, fellow fishermen.
13:26Immerse, immerse, if you have time.
13:28That's why,
13:29teach the locals.
13:35It's a bit hard to catch shrimp
13:37because you need a bit of patience and patience.
13:40That's why it's delicious
13:41if we taste dad's catch.
13:44Pata.
13:45I should've said tapa.
13:46Pata.
13:47Taon.
13:48Kaon.
13:49Kaon.
13:50Let's eat.
13:51Kaon.
13:52Kaon.
13:54This is not the snake that you caught, right?
13:56No.
13:58Kan-on.
13:59Kan-on.
14:01Kan-on.
14:02Kaon is different from kan-on.
14:03Okay.
14:04Kan-on.
14:05Kan-on.
14:06I thought it was a shrimp.
14:09This is a shrimp.
14:10This is not a shrimp.
14:11There.
14:12It's a shrimp.
14:19There.
14:21It's sweet.
14:22Fresh and sweet.
14:23Two perfect adjectives
14:24to describe these shrimps.
14:26It's delicious, fellow fishermen.
14:27But there's nothing more delicious
14:28in our conversation with the locals.
14:32Good.
14:33Good.
14:40Nihong, sir, nihong.
14:42Try nihong.
14:43Nihong?
14:44Nihong.
14:45Nihong.
14:46What is nihong?
14:47It's sexy.
14:49Did you know the Ilonggos don't know how to get angry?
14:53Let's try it.
14:54But it's like this,
14:55it's like this Dad.
14:57When it's Ilonggo,
14:59because it's different,
15:00Ilonggo,
15:01there's Visaya,
15:02Ilocano, even other dialects.
15:05When a Tagalog person gets angry,
15:08you know, he's really angry.
15:09Right?
15:10It's like the Waray,
15:12they're angry, but they're not angry.
15:13The Ilonggos,
15:16even if they're angry, they're not angry.
15:18They're not...
15:20The tone.
15:21The tone?
15:22Yes.
15:23In Iligaynon,
15:24In Iligaynon,
15:26in...
15:28in Karung!
15:29Hey, what's that?
15:30It's like you're singing.
15:31What's that?
15:32Ay Karung!
15:34What's that?
15:35Balbaluntaka.
15:36Balbaluntaka?
15:37Yes, that's the tone.
15:38So,
15:40let's say,
15:41you're angry at something,
15:42how do you say it?
15:45At something,
15:46here,
15:47ay,
15:48that's Iligaynon.
15:49That's it?
15:53What does that mean?
15:55For example,
15:56here,
15:57you did a good thing.
16:00You did a good thing.
16:02What's that?
16:03You did a good thing.
16:04It's like,
16:05you're angry at that person,
16:06you did a good thing.
16:07It's like that.
16:08But what you're saying is,
16:10How?
16:11Let's do it again.
16:12Ay Karung!
16:17It's like that.
16:18It's just like that.
16:19It's good to have this here.
16:20No one's angry.
16:22Nice.
16:23Thanks, Tai.
16:24You're welcome.
16:26Fresh shrimps
16:27and quality local delicacy.
16:28What other dishes
16:29from Ilonggo do you have?
16:33Good evening, Ma'am.
16:34Good evening.
16:35I heard that
16:36you're one of the best
16:37in cooking KBL.
16:40Yes.
16:41Right?
16:42What's KBL?
16:44Kadyos.
16:45Kadyos?
16:46Yes.
16:47What's Kadyos?
16:48Beans.
16:49Beans.
16:50What's the letter B?
16:51Biik?
16:52Or baboy?
16:53Baboy, baboy, baboy.
16:54Then,
16:55langka.
16:56Langka?
16:57Langka?
16:58Okay.
16:59Then,
17:00paaslong,
17:01batuan,
17:03four cubes.
17:04Asin,
17:05bichin,
17:06namlang.
17:07I just want to know, Ma'am,
17:08what's your relationship
17:09with Elisabeth Oropesa?
17:13We're friends.
17:14You're friends.
17:15I just saw this dish.
17:18It looks like
17:20champorado,
17:21but it's not.
17:22Because it's from Ilonggo.
17:23Baboy, right?
17:24Yes.
17:25It can be
17:26boiled.
17:27Yes.
17:28How does the sauce
17:29become dark?
17:30Because of the
17:31kadyos.
17:32Because of the kadyos
17:33and the beans.
17:34Yes, the beans.
17:36One of the traditional dishes
17:37of Ilonggo is
17:38the kadyos.
17:43It's favorite food
17:44of the people of Ilonggo,
17:45especially during the rainy season.
17:49I'm sure you'll taste this
17:50when you're in Miagao
17:52because almost all the people here
17:53know how to cook this.
17:57Why did KBL become famous
17:59here in Iloilo?
18:01KBL is actually
18:03the most popular
18:05in Miagao.
18:07I heard that KBL
18:09was passed on
18:11from one generation
18:12to another.
18:15So, what generation
18:16are you from?
18:20I'm from...
18:23It's a long story.
18:26It's a long story.
18:49You should try it
18:51to see what KBL
18:53has to offer.
18:55Hold on.
18:56Even though I don't know how to cook Ilonggo,
18:57you told me to taste the namit.
19:01Is that right?
19:02That's right.
19:04So, can I taste it, ma'am?
19:05Yes.
19:09Pork.
19:10Okay.
19:11Cabbage.
19:13Do you eat this
19:14with rice?
19:17Yes.
19:18Because it's a vegetarian dish, right?
19:19Yes.
19:23I'll try the
19:24kajos.
19:25Kajos.
19:29Is it soft, sir?
19:30It's delicious.
19:32I like the beans.
19:34Even the sauce.
19:36It's like...
19:37Especially when it's raining,
19:40the climate is cold.
19:43Do you like it?
19:44Yes, it's delicious.
19:45It's delicious.
19:47This is langka.
19:48Langka.
19:49Langka.
19:50I like pork.
19:55Namit?
19:56Namit.
19:57Namit good?
19:58Namit good?
19:59Namit good?
20:00Namit.
20:01Namit.
20:02Namit.
20:09Aside from
20:10like a local experience
20:11in Ilonggo,
20:12don't miss
20:13visiting
20:14the world heritage sites
20:15of Iloilo.
20:16There are many places here
20:17that are not only known in the country,
20:18but also in the whole world.
20:21Just like these churches.
20:25San Martin Church
20:36Now you can see
20:37the San Martin Church.
20:39This was built in 1859.
20:43This is one of the most visited spots
20:46in the province of Ilong-Ilo
20:49because this is a national cultural treasure
20:53Aside from the church that has a militaristic barrel relief
20:58This is the only church in the Philippines that I know of that is featured by CNN
21:05As one of the 25 most underrated destinations in the country
21:12Looking for something different?
21:13Pay a visit to this unusual cemetery
21:16This is San Joaquin Camposanto
21:21You're going to be famous for your beauty
21:26This is San Joaquin Camposanto
21:30It was built in 1892
21:33It is visited by people, even if it is a cemetery
21:37Because it is one of the most beautiful structures built in the early period
21:43This was built on coral blocks
21:46Its perimeter fence and the chapel that we can see at the back
21:50Was also built on coral blocks
21:58This is our church and the Camposanto
22:02That is considered the most photographed structure in the region
22:13This was built on coral blocks
22:38We're not done yet!
22:39There's another water adventure!
22:42Let's go!
22:47Are you coming with me?
22:50Are you coming with me?
22:56Why is this place called Ilu-Ilu?
22:59Because it looks like a mouse on a map
23:01That's why it's called Ilu-Ilu
23:03In the local language, it's called Irong-Irong
23:08The Filipinos are already familiar with hospitables
23:10But being friendly to Filipinos is not enough
23:12Don't be afraid to travel and get to know the town
23:18Apart from their world-renowned tourist spots
23:20Ilu-Ilu is also known for its beautiful sea
23:24San Joaquin has 15 fish sanctuaries
23:27They are the rich in fish sanctuaries
23:33Did you know that before there was a diving spot in Visayas
23:36San Joaquin was already one of the most visited places
23:40That's right, guys!
23:52We're now at a very famous diving site
23:55One of the diving sites here in San Joaquin, Ilu-Ilu
23:59Apparently, back in the day
24:01The locals said that
24:04Before Batangas or other diving sites in the Philippines
24:09This is where the divers go
24:13Not just locally, but also internationally
24:17They have around 15
24:21Protected marine areas
24:23And it's just so unfortunate for us
24:26The last couple of days, it's been raining
24:29Which means the water is not that clear
24:31But if ever our situation is not like that
24:36I was free diving around that area
24:39My camera man, Ray, we went scuba diving here
24:42There are a lot of corals there, as you can see
24:45It's just that the water is kind of murky
24:47So when I free dive, around 10 meters below
24:51When you get to the 9th meter, that's where you can see them
24:55But if ever it didn't rain a couple of days ago
25:01The corals are still alive
25:03Which is very, very good for divers
25:08And yeah, it's just really nice to know that it's protected
25:11And you've got like vast, vast amount of marine
25:16Protected marine areas that you can dive in
25:21Hopefully next time when you go here, divers
25:24Check the weather first
25:25Oh, there! It's not raining
25:27Summer
25:30With all the things we did, do we still have time?
25:32Of course
25:33We can't do everything here
25:38We can't do everything here
25:43Go to Tampizaw and swim here for just 15 pesos
25:46Not bad
25:48You won't have a hard time
25:50Because you don't need to go to their snorkeling site
25:53Just walk and you'll find out
25:59If you're lucky, you can still find Nemo's relatives
26:02Here, look
26:08If you don't want to serve the fish
26:10There are a lot of options for you
26:12Based on the budget that starts at 100 pesos per day
26:15You can try slow and laid-back activities here
26:21Wait, I'm hungry from all the water activities
26:24Let's take a break
26:29There's also food here that's perfect for those who just finished diving
26:33Yeah, boy!
26:38We're here at the LSDC
26:41Or Let's Snorkel and Dive Center
26:44Or camp!
26:45There, it's here in San Joaquin
26:47And as you can see, our companions are divers
26:51Almost all of them don't have hair
26:55It's not because of the haircut
26:57It's because of the haircut
26:58It's because of the haircut!
26:59It looks good
27:00It looks good
27:01So divers are very famous here
27:03This area is very famous for divers
27:06Actually, even decades ago
27:08Right, sir?
27:09Decades ago
27:10Young and old
27:11This is where they go
27:1260 plus
27:1360 plus
27:14And of course, if you're not a diver
27:16It's okay
27:17Because there are backpackers who come here
27:19Even if it's a day trip or overnight
27:21But anyway, we're here in front of what they call
27:23Diver Set Boodle Fight
27:25For those who don't know what a boodle fight is
27:29A boodle fight is a way of eating
27:32The rice is just in front of the person
27:36And then there are different ingredients
27:38We have grilled pork
27:40We have grilled fish
27:43Especially for practical friends and family
27:45Like us
27:47Because it's only 200 pesos
27:49You can cook whatever you want
27:51And of course, we'll feature their local delicacies
27:54We featured KBL yesterday
27:57Which is Kabyang, Baboy, and Ilangka
28:01Kadyus, sorry
28:03Kadyus
28:04Baboy, Ilangka
28:06And then bamboo shoots
28:08With coconut milk and saluyot
28:10Yes, coconut milk and saluyot
28:12That's delicious
28:13Last one
28:14Vegetable todo
28:15Vegetable todo
28:17Yes, for vegetarians or healthy eaters
28:21And of course, tropical island, tropical setting
28:24We have coconut
28:26Enjoy, relax
28:28Live in
28:29After diving, eat
28:31And then dive again
28:33And then dive again
28:35Let's eat
28:39Cheers
28:59Since you're already here
29:01Try their kilawin
29:13As a fishing community
29:15You know guys
29:17The big fish is famous here
29:29Nangit
29:31Nangit
29:33Nangit
29:35Nangit
29:37Nangit
29:39Nangit
29:43Now you know me
29:45After eating, the trip continues
29:49Another water adventure is waiting for us
29:55In a virgin waterfall of Nagao
29:59Of course, if there's water, it's good to swim
30:07You know the drill
30:09When there's waterfalls, we
30:12Let's go
30:28How long is the hike?
30:30An hour and a half
30:32Three hours in total
30:34If you're a little heater
30:36I'll say
30:38Salon?
30:40Four hours
30:50Are you tired
30:52From all the activities I did?
30:56We're not done yet
30:58We'll go back to Japan
31:04Are you with me?
31:07What?
31:09Are you coming with me?
31:13Iloilo is a laid-back destination
31:15That's why it's a favorite place for people who want to relax
31:17A private garden-turned-restaurant
31:19Is where Iloilo people usually go
31:27Let's take you to Japan
31:29Still in Iloilo
31:37Wow
31:39We're here at
31:41Sulu Garden
31:43It's just right off the highway
31:45And
31:47From what we've read
31:49From what we've heard about
31:51The owner is
31:53Born in Cavite
31:55But grew up in New York
31:57But because he's fond of Japanese
32:01I guess Japanese culture and Japanese way of living
32:03He made a garden
32:05But before he made a garden
32:07He was a marine biologist
32:09And
32:11I guess
32:13He transformed it
32:15It's so funny
32:17Why is it called Sulu Garden
32:19Well, apparently
32:21We are facing Sulu
32:23But the owner
32:25His favorite
32:27Lieutenant Sulu
32:29Of Star Trek
32:31Of Japan
32:34Let's go
32:36Aside from being a biologist
32:38The owner is an artist
32:40That's why you can see the beautiful landscape of the place
32:44One interesting fact
32:46Is that this used to be a
32:48Bread bakery
32:50Correct
32:52Then he transformed it into a
32:54Indoor dining area
32:56That has Chinese checkers
32:58An oversized
33:00Chess board
33:02And they have lunch and dinner available
33:04Every single day
33:06It started as a private garden
33:08Of this place
33:10But every time someone passes by
33:12They knock on the door
33:14To talk to the owner
33:16If they can take a picture inside
33:18That's why in 2012
33:20They finally gave it to the public
33:23Yeah
33:31Sightseeing here at the bridge
33:33Beautiful bridge
33:35You should see it
33:3720 years ago
33:39It's polluted
33:41It's now open
33:43It's now beautiful
33:45It's pleasing to the eyes
33:47And very open for tourists
33:49I think we've gone too far
33:51With the sightseeing here
33:53Before we go and talk to the owner
33:55Let's try their
33:57Group meals
34:05Now
34:07One of their
34:09Items
34:11Is the
34:13Shogun Wheel
34:15The owner is such a
34:18Japanese fanatic
34:20Not just the culture
34:22But also the food
34:24Shogun Wheel
34:26Which is good for 5
34:28You have your California Maki
34:30And you have your special Maki
34:32These are like deep fried
34:34You've got your cheesy prawn Maki
34:36Crab Maki
34:38Just to cut a long story short
34:42The Maki is big
34:44Maki
34:46Okay
34:48Let's try this
34:50There's a presentation
34:52Come on
34:54Cut your boats here
35:00Very good
35:04The taste is familiar
35:06California Maki
35:08You've got your Japanese rice
35:10Mango
35:13Imitation crab
35:15And usually
35:17They put a little
35:19Filipino to add crunch
35:21But this is mango
35:23Imitation crab
35:25And of course you've got your
35:27Fish eggs
35:29To add a little burst
35:31Okay
35:33Let's try this
35:35Cheesy prawn
35:37Cheesy prawn Chuchu
35:43As you can see
35:45What they did
35:47They just chopped one prawn
35:49You can see the head
35:51And you can see the tail
35:55But this is the only one with prawn
35:59But it's okay
36:01The presentation is good
36:03Let's try the crab
36:07Of course you've got your fish roe
36:09And you've got
36:11Cheese
36:13And you've got
36:15When you deep fry tempura
36:17They put fried crispy bits
36:19And then
36:21You have your imitation crab inside
36:23With mayonnaise
36:37It's not bad at all
36:40It's really delicious
36:42When you have a good view
36:46That's why
36:48Great view plus good food
36:50Equals one Happy Bihero
36:58Rich history
37:00Impressive world heritage sites
37:02And delicious
37:04Traditional home cook recipes
37:06What else can you find
37:08Like Iloilo
37:14Even though I've been here several times
37:16I can still surprise
37:18This Sudan
37:38Let's eat
37:52Southern Iloilo
37:54Thank you Gide
38:04Come here
38:07What are you doing?
38:21Bihero, we're here at General Santos City
38:23Specifically here
38:25At their main fish port
38:27When we say General Santos City
38:29The first fish
38:31That comes to our mind
38:33Is not one
38:35But two
38:40First week of September
38:42Because they're celebrating
38:44Their annual festival