Metrobriefs

St. Scho Marikina sets golden jubilee rites

ST. SCHOLASTICA’S Academy Marikina will celebrate its Golden Jubilee this year with the theme: “50 Years of Benedictine Education in the Ways of Peace: Building the Future.” To commemorate the event, the SSAM Alumnae Association will undertake fund-raising activities mainly for the benefit of the school’s scholars. On May 8, SSAM will host SCHOlaRUN, a fun run event featuring 10K, 5K, 3K and 1K (Kiddie Run) events. Proceeds will go directly to the scholarship fund. Those interested may register at St. Scholastica’s Academy, at the Marikina Sports Center or call 09216659999 or 6683810. On July 17, there will be Kulasa Wellness and Lifestyle Fair. On July 17, from 6 p.m. to 10 p.m., there will be a Grand Alumni Homecoming Gala Night to celebrate the 50 Golden Years of Benedictine Education. The evening’s highlight will be “Kulasa Got Talent,” a fundraising talent show to be performed by various SSAM batches. It will also showcase 50 Proud Kulasa Awardees and Golden Jubilarians. This event will be hosted by Amy Perez and Bing Loyzaga also at the St. Scholastica’s Gym.

Forum on helmet act postponed

THE FORUM sponsored by the San Juan Civilian Volunteers (SJCV) regarding the motorcycle and helmet act or the Republic Act No. 10054 will be postponed until further notice. According to engineer Wenceslao Vinzons Tan, president and founder of SJCV, the representative of the Department of Transportation and Communication who was supposed to bring the proposed implementing rules and regulations for the bill couldn’t attend the forum to present the document, due to health reasons. Yayen Sulit

Cream dory livelihood program

MANDALUYONG City Mayor Benhur Abalos cooks a meal out of the Pangasius fish, commonly known as cream dory, during a recent livelihood training seminar held for indigents of Barangay (village) Plainview. The participants, under the supervision of chef Cheek Violago, were taught how to prepare and cook the fish in different ways such as sinigang sa miso, adobo, and sweet ’n’ sour. The skin of the fish was deep fried and toasted to make chicharon. The Pangasius fish is becoming a hit among high-end restaurants and supermarkets in Metro Manila.