It takes at least twelve hours to transform one 800 square-meter of rice into duman, a cool season specialty made in Pampanga, a Philippine province about an hour's drive north of Manila. We were lucky enough to observe the amazing production process. Read about it, and view Dave's slide show (be sure to go to full screen, and select captions) over at Zester Daily, a newish site devoted to the culture of food and wine.
While you're there, have a look around. Zester Daily was founded by a former LA Times reporter, benefits from the skills of seasoned editors, and counts some great writers and photographers among its contributors, You'll find us there at least once a month.