{"id":15627,"date":"2013-07-12T03:31:22","date_gmt":"2013-07-12T03:31:22","guid":{"rendered":"http:\/\/karlgrobl.com\/blog\/?p=15627"},"modified":"2013-07-13T14:39:27","modified_gmt":"2013-07-13T14:39:27","slug":"philippines-photo-tour-2013-wrapping-things-up","status":"publish","type":"post","link":"https:\/\/karlgrobl.com\/blog\/2013\/07\/philippines-photo-tour-2013-wrapping-things-up\/","title":{"rendered":"Philippines Photo Tour 2013: Wrapping Things Up"},"content":{"rendered":"

It’s been over two weeks since I left the Philippines and I still have some nagging, unanswered questions…. can someone please explain to me how it is that just about everywhere, San Miguels are served at the exact temperature at which ice forms in the neck of the bottle after you take the first sip? And why is it that everyone who works at Jollibee so darn friendly and upbeat? And who invented the Philippines jumpshot? And how did that human skull end up on top<\/em> of the hanging coffin on the cliff across from the coffee shop in Sagada? And, just\u00a0 why do the mangoes in Cebu cost half as much but taste twice as good as anywhere else on the planet?<\/p>\n

For the final posting from this year’s Philippines photo tour I’m including 24 images. Indeed, the Philippines offers a tremendous variety of photographic possibilities, from street shooting, to natural beauty to its unending stream of amazing portraiture opportunities. It’s such a “refreshing” place to shoot, especially after an afternoon monsoon-season downpour.<\/p>\n

For those of you who have visited the Philippines, you know what I mean when I say that there is a childlike innocence to the place. Even when you’re having a tough day, it’s hard not to smile when you’re there. The only bad day one ever experiences during a Philippines trip is the day that you have to leave. The good news is that you’re always welcome to return and in fact, I’ll be back next year, and I hope you’ll consider coming with me.<\/p>\n

Mabuhay,<\/p>\n

Karl<\/p>\n

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It’s been over two weeks since I left the Philippines and I still have some nagging, unanswered questions…. can someone please explain to me how it is that just about everywhere, San Miguels are served at the exact temperature at which ice forms in the neck of the bottle after you take the first sip? […]<\/p>\n","protected":false},"author":1,"featured_media":15651,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[35,151],"tags":[75,142],"_links":{"self":[{"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/posts\/15627"}],"collection":[{"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/comments?post=15627"}],"version-history":[{"count":85,"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/posts\/15627\/revisions"}],"predecessor-version":[{"id":15736,"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/posts\/15627\/revisions\/15736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/media\/15651"}],"wp:attachment":[{"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/media?parent=15627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/categories?post=15627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karlgrobl.com\/blog\/wp-json\/wp\/v2\/tags?post=15627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}