Wawa Dam

I’ve always been amazed by the wonders of nature. As much as I can, I refrain from the inclination of only recognizing the usual mainstream kind of “wonders” and focus more on the neglected ones or even try to find out if people have discovered something new. In the Philippines, given its geographical aspect of being an archipelago with an array or seas, mountains and mountain ranges, it’s not so hard to look for places one can appreciate and regard as something wonderful.

Last Tuesday, February 7, 2012, I was fortunate enough to be a part of a group that first handedly experienced a reawakening of a sense of pride, urgency for social concern and even realizing how rich the Filipino culture really is. We went to Rodriguez, Rizal, home to the Wawa Dam and much more.

Care of Bernardo Carpio

Whenever I go to places new to me, the first thing I do once I arrive is to make a seemingly ocular inspection. The first thing I noticed was the wide gap which two gigantic mountains provided. The thought of it being the passageway of the water came only second to my initial confirmation that indeed, the mythological behemoth Bernardo Carpio separated the two mountains. I was thrilled like a little boy that received a lollipop for the very first time. I never thought that Wawa Dam was that place I read about when I was younger; the legend was right in front of me. I never thought that the place was only 45 minutes away.

Workers relentlessly going up and down the mountain top to carry goods.

  Footprints of a giant or just some old marble destroyed by man and nature?

After some arrangements, the group went on to take a better look at the place. There were villagers going up and down the mountain that carried large sacks of goods for business. Evident were ruins of the war such as an old watchtower and half-destroyed marbles as well as caves used as hideouts that were formed at the turn of the 19^th century. We were fortunate enough to be able to actually walk on the footsteps of Andres Bonifacio and other war heroes that fought against the Japanese and Americans in a cave called Pamitinan—in short, the things studied in history classes were the things we came across with. But despite Wawa’s richness, there were other issues that are more important now that people have sadly disregarded: pollution and the lack of effort to maintain such a scenic spot.

When one walks around the area, there is trash all over. More obviously though, the fresh water reservoir has been colored a dark shade of green. Clearly, the place had been taken for granted by its dwellers. Although we found out that there are plans to restore this wonder and enhance its potential of being one of the most popular tourist attractions in the country, I would like to think that learning how to take care of the environment and a monumental landmark is what should be attained first. Indeed, Wawa Dam has potential. There’s even a nice spot under the falls that people can rent so they can have a few drinks while playing in the water. Perhaps, the problem is with the community and the government and the lack of significance it has to the people. If Wawa Dam is to be a legitimate tourist attraction, certain realizations, cooperation and a desire to make things work will be needed to be able for the plans to materialize.

The reservoir with a certain shade of green.

A place to chill.

All in all though, the trip helped me realize once more how great a country Philippines truly is and being a Filipino is something to be proud of. I just wish that someday, more and more people would be able to support and promote this kind of perception. It was a great trip and I would be more than willing to go to more places such as Wawa Dam in Rodriguez, Rizal.

By Stu Balmaceda

post by Arlet Coronado

As I was preparing for the Azkals and Icheon Kia Rio Cup Pre-Match Press Con I told myself “Okay, the last thing you’ll do is act like a total idiot.” – from that you can guess what happened next.

Last January 20, 2012, at the Serendipity Lounge of Discovery Suites, was one of the most amazing experiences of my college life. It was overwhelming. The setting, the cameras, the crew, the media people and the foreigners—I only see them in my TV such as NBA and now, I’m actually in it.

Acting like a pro, I think, I played it cool, staying at the corner of the room with my other classmates. I watched our teacher and the organizer of the event Sir Rick Olivares as he goes around, shaking hands with different people and we are all like “damn, what a stingy fella. Shaking hands with all the beautiful people and not introducing them to us.” All of us are trying to contain our joy and stopping ourselves from acting like a grade school kid on a field trip. It was a jaw dropping moment for me. Everything was so overwhelming. We stared helping the folks at organizing the event by making passes for the media and photographers. I saw some familiar faces such as Dyan Castillejo.

When the press con began, I grabbed Anne to the side of the room behind the bar to get a better view of the people in front. I was trying to listen to what the Azkals and the Icheon team was saying. But my attention veered away and focused on the people behind the cameras. Yes, they are listening intently, (unlike me) and scribbling non-stop. After the press conference, I saw some them trying to get an interview with the players. After that, they opened their laptops and wrote their articles.

I thought, damn, their jobs must be stressful, but it’s so cool. We wanted to make the most out of this experience. I started using the “I am Sir Rick’s students” card. So me and some of my classmates, gathered all the courage to interview Coach Michael Weiss, Rob Gier and Dennis Wolf. When Anne and I came up to Coach Michael Weiss, we stupidly smiled at him, said “hi” and walked away. Yeah, it was embarrassing. We came up with our own questions, so the next time we face him, we won’t look like two aliens trying to communicate with the human race.

It was a funny experience. If only someone was focusing their camera on me, everyone will notice that I’m trying not to smile while interviewing all them, because it wasn’t a friendly smile, it was a smile of excitement and I’m sure it would creep them out. I keep on biting my lips and whenever I get a chance to laugh at what they are saying, I do. I was also trying to figure out the right distance of the phone I’m using to record the interview from the mouth of my interviewee. It was a stupid thing to think about I know. I was trying to remember one of the pointers of interviewing someone: never ask a question with a yes or no answer. The funny thing is, they are easy to talk to. It was an easy atmosphere, for me at least. It actually came as a surprise.

I looked around while we were eating our free food from the press con, Sir Brosi said, it’s one of the perks of their job. I guess there are ups and downs in this job. I left that conference with two things in mind; It got me interested about football and Azkals, and I want to do this in the future. I think that no matter how stressful your job is, if you enjoy what you do, it doesn’t matter. I love going to events and writing about it. I love expressing myself and I want people to hear what I have to say. Doing what you love is already an amazing experience, the perks are just great bonuses from what you do. This experience gave me a sneak peak of what my future may be if I choose this path: Journalism. 

by Arlet Coronado

January 20, 2012—Manila Philippines

A pre-match press conference of the Kia Rio Cup, was held in the Serendipity Lounge of Discovery Suites in Ortigas Center.  The said friendly match between Philippine’s Azkals United and South Korea’s Icheon citizen is produced by Dragons Promotion and ABS CBN Sports for fund raising for the victims of Sendong.

 Ji Hoon Yang said Icheon will be competitive in the match tomorrow at the Rizal Memorial Stadium. Coach Hyun Chang Lee said that he was very impressed with the Azkal’s team performance in their matches against Kuwait and Sri Lanka. The coach said that he was looking forward to tomorrow’s match.

Coach Michael Weiss admitted that some of his players like the Phil and James Younghusband, Anton Del Rosario, Jason Sabio, Lexton Moy, Nate Burkey and the injured captain Aly Borromeo will not be able to join the game. However, Coach Weiss said that the team will still be able to put up a fight against their opponent.

Rob Gier who’s recovering from an injury from his last game against the LA Galaxy said that the game was an important preparation for him for the challenge cup. The team’s defender will be challenged since his teammates, Sabio, del Rosario, and Captain Aly Borromeo won’t be able to play for tomorrow’s game.

 Tomorrow will also be the debut of Azkal’s newest recruit Dennis Wolf. This new half-German Azkal is out for the win. “I’m a football player, I want to win every game” said Wolf.  

I call this sandwich The Serenity Sandwich not because of the taste but because of the experience of the food. Such a sandwich is beyond compare because of the way it looks and the way it tastes. In my words, this sandwich tastes AWESOME. The experience of eating this sandwich is like travelling across sea and just doing the Jack-and-Rose-position with the sandwich and just keep on hugging that sandwich. Each bite of this sandwich is like getting high with marijuana: it makes you feel light headed and be transferred to the paradise you never thought existed.

The ingredients of this sandwich are so simple but once you mix all of them, turns into a 1st class delicacy that you will never stop eating. The shredded kani was the main meat of the sandwich; very tasty, scrumptious, and classy. The dilis added a little kick to the sandwich which added a bit of spice in the sandwich. The japanese caviar was the spectacle of this sandwich because it added texture that you just can’t stop eating. These ingredients made the burger transform your point of view into a serenity  which you will always remember and never forget.

The taste of the sandwich is quite tricky but good tricky because once you take a bite of thepart of the sandwich which has every ingredient in it, your taste buds will be marked for life because of the playfulness, juiciness, and texture of the sandwich. The experience of the pleasure of the sandwich is like a blockbuster hit because your tongue will never forget that sweet flavor which will never fail to make you close your eyes, lick your lips and take a deep breath towards serenity infinity.

by Jose Paolo N. Carlos

A very unique, creative and fun way to integrate important journalism qualities packed altogether into 6 tasty and original sandwiches. Of course, I can’t leave out the guest judge who made a splendid mouth-watering sandwich as well, Chef Ed Bugia. The past session’s agenda: Make Your Own Sandwich.

Fancylog

Probably something I would try to make when it’s “munchies” time. The Fancylog was a combination of familiar and homey breakfast favorites prepared with a different kick. With a baguette sliced in the middle and the toppings trying to fight for space on the bead, it gave a sense of something that would go well with some liquor. I honestly never got to taste the sandwich, but it looked so appetizing that I regret not being able to grab even a small bite. The secret pesto recipe was intriguing and the fusion it made with the other familiar Filipino food (especially the longganisa), it’s definitely something one could sell in the market and can actually be a big hit. Fancy yet, not so fancy in a way. The sandwich stood up to its name and made something simple, indeed, fancy.

Fili(pino) Cheesesteak

As the guest chef put it, “Keep It Simple, Stupid”, this sandwich lived up to that saying by only providing a few ingredients. Don’t get me wrong though, with a longganisa’s strong taste and the creaminess of cheese, it was something simply hearty. What more can one ask for? It’s our very own version of a cheesesteak in a pandesal.

The Breakfast Club

They say one should eat breakfast like a king. If The Breakfast Club sandwich would be served everyday, then I shall be king for the rest of my days. What can go wrong with bacon and cheese with a hint of lemon? That’s something one can eat everyday (disregarding health hazards, of course). The only component I found weird was the addition of avocado. Yes, it can be healthy, in a way, but I think it can fall to the comfort food category as well.

Red Light Distict

The name says it all, this is a sandwich that will surely hit one’s guilty pleasures— in short, it’s sinful as sin itself! With a Krispy Kreme bun, a patty and some bacon that neutralizes the sweetness of the bun, I was left smiling after grabbing a bite. I thought it was not original, but I disregarded that factor because for me, it worked wonders. One serving can never be enough, but the richness will be something to think about. But in totality, it was one awesome sandwich.

Nacocoloko

Honestly, not a lot of people reacted well when they realized that we used coco jam in our sandwich. But being a person with an appetite for experimenting on food, it went well with the plainness of the German rolls. I’m also a big fan of cold cuts, so when I heard that my teammates wanted to use some, I agreed right away. The roast beef and the black forest didn’t affect the taste of the sandwich that much since there were also lettuce and pickle relish. All in all, it was a weird experience on a sandwich, though it wasn’t bad at all.

The Buff Dude Sandwich

Bacon, spam plus mustard, ketchup and peanut butter as condiments, I had no problem with the sandwich at all. It’s something I actually make but not with wheat bread. If I was going to go all out, I’d say I’ll go for white bread or even a croissant. I’m a sucker for meaty sandwiches and I must admit, I fell for The Buff Dude… Sandwich!

Stu Balmaceda

MAKE ME A SANDWICH- that we did, that we did. 

The funny thing about making sandwich is you can be as crazy as you want to be, as long as you’re the only one who’s eating it… I think… because of the market and shiz.. Anyways! Last Tuesday, we had an opportunity to be crazy and make an out of this world sandwiches with Chef Ed Bugia as our master chef of the day. It felt like I was in a cooking challenge trying to impress the judges with our original sandwich.

Ready-Set-Sandwich!

The Fancylog

Fancy indeed. The burst of the pesto flavor with the strong flavor of nuts made an interesting harmony in my mouth. (I am a big fan of basil flavoring) The neutral taste of the baguette highlighted the flavoring of the pesto. I think what’s great about this spread is you can taste everything! The nuts, the pesto and the olives—the herbs was perfect. I guess that’s what made it fancy. Surprisingly,  the sweetness of the longganisa went well with the spread. The he group said that they were supposed to use sundried tomatoes in the pesto, but due to budget they decided not to. I think it would’ve been more flavorful if they used it. I also think that it would’ve been better if they used another type of nut, maybe chestnut or almond. But that didn’t change the fact that it was indeed one fancy sandwich in my mouth.

The Pili-pino Cheesesteak Sandwich

                I think what I like the most about this creation is the cheese. And that’s about it. Basically this sandwich reminds me of breakfast. They used pandesal, longganisa and cheese. Honestly, there’s nothing special about it, though I like the melted cheese idea, I think it would’ve been better if they used mozzarella cheese.

The Breakfast Club

                Healthy—weird but healthy. If you are going to use a strange ingredient, what I learned from Iron Chef America is, you must make sure that the flavor can be tasted. The thing about the avocado is that it tastes neutral, but what it adds to the sandwich is the texture. However, the creaminess of it was already given by the cheddar cheese. I think what’s good about the avocado is it balanced the saltiness of the bacon and the cheese. The lemon, though it’s in the ingredient list, is not tangy. The flavor of the sandwich is mild. It’s not too salty. But I think the flavor is not strong enough.

The Red Light District

                I think the red stands for a warning, a heart attack, danger—my heart was pounding fast, asi if I’m about to have a cardiac as I saw the ingredients. Watching them prepare the sandwich is like watching Epic Meal Time—the bacon, the doughnut, the patty and the cheese. One word-CRAZY! There is nothing healthy about this sandwich. It gives off a funny taste, but I have to say, it may be perfect meal for a bum i-don’t-care-about-my-weight days. The patty was perfect though. It’s juicy and flavorful. Nothing is in harmony about this sandwich, maybe just the cheese and the patty. It ain’t fancy, that I tell you. But it’s one hell of a junk food- it may be the last one you’ll ever have. Dun dun dunn!!!

Nacocoloko

No, we ain’t kidding you, we did put coconut jam on the sandwich spread along with lettuce, pickle relish, roast beef and blackforest. It was interesting, and I’m not saying it because it’s our sandwich, but the funny thing is, when we were making it, coconut jam is the last thing that we wanna put on it. The weird thing is, it tasted good with the cold cuts. The roast beef and the blackforest doesn’t have a strong flavor, and it went well with the coconut jam. Plus! Oh yeah, our bread came straight from Germany, courtesy of Stefanie’s boyfriend. I think it’s one of those love it or hate it kind of thing. Not everyone liked it because of the coconut jam.

The Buff Dude Sandwich

                Meat after meat after meat. Again, I think it depends on someone’s mood to love this sandwich. I think it would have been better if they used another kind of bread, maybe rye. The meat made it too salty. It would’ve been better if they were cold cuts since they’re using a lot of meat. But I think the sandwich seems to appeal to Buff Dudes, it is the party of meats.

 It was a great experience to have a taste of each group’s creativity. One can see the silliness and the sophistication in each creation. A sandwich perhaps can express who a person is—nah! who am I kidding? I just love making crazy sandwich

A post by Arlet Coronado
Photos by Paolo Carlos 

One of the frequent fantasies college students have is to be offered a satisfying, mouthwatering meal for free. So imagine how we, a bunch of university students in a Journalism class, felt when we found out that we were going to eat seven sandwiches - one of them made by one of the top chefs in the country, Ed Bugia - without charge. Yes, it made us over-the-top excited. For weeks.

The Journalism session, which we dubbed Sandwich Day, is a showdown between the 6 groups of the class in coming up with the best-tasting sandwich. Sir Rick, our professor, encouraged us to think out of the box and come up with ingredients that would unexpectedly go well together. The showdown begins!

Our group, Kentucky-Fried Veins, came up with the Nacocoloko: generous slices of Roast Beef Ham and Black Forest Ham served with crunchy lettuce, pickle relish, and - surprise! - coco jam, all wrapped in a Brotchen roll. It’s a mix of sweet and salty, topped with the freshness of lettuce and cold cuts. “It’s so good, you will forget your name!” Stu Balmaceda, a groupmate, quipped.

The Fancy-log aims to combine the creaminess of sun-dried pesto with the saltiness of longganisa. It’s a sandwich pleasing to the eyes as its visual presentation promised a savory gustatory experience: both pesto and longganisa were evenly distributed on the bread, making sure that every bite had just the right amount of flavor. 

As I munched on the Fancy-log, I noticed the slight bitterness of the sun-dried pesto, which I actually liked as it contributed to the burst of flavors the sandwich had. Fancy, yet cheap and easy-to-make, this is now on the list of the sandwiches I’m going to make whenever my stomach is looking for that satisfying meal.

One of the most important elements every food has to have is its visual display, as it shows the preparation and care one made to produce the “grub”. Unfortunately, though, one look was all it took for me to decide not to munch on Filipino Cheesesteak. The rectangular cheese slices were too big for the bread, and the longganisa kept falling off as the group tried to cut the sandwich into bite-sized pieces. It would have been better if the cheese and longganisa were put in-between two breads, so that, aside from looking more appealing, the saltiness of the ingredients would be toned down.

I immediately became curious when I found out that The Breakfast Club had avocado as one of its primary ingredients. I only knew avocado to be good on condensada, so seeing it as part of a sandwich was something I did not expect. 

Melted cheese, topped by fried bacon, and spread with a generous amount of mashed avocado, this sandwich is a smashing success. The ratio of the ingredients were just right: the bacon and cheese’s saltiness were not overpowering, as it was toned down by the creaminess and subtle sweetness of the avocado. A great invention, indeed, and probably my favorite of the all the sandwiches in the showdown.

I love hamburgers; it’s one of the things I often crave for. However, I have a dislike for pastries, as I deem them too sweet and sugary for my taste. This little fact made it difficult for me to appreciate Red Light District. It’s a burger containing cheese and a thick, juicy burger patty; the catch is that it’s served in Krispy Kreme’s glazed donut. 

One bite and I gave my sample to my group mate, Arlet. The glaze of the donut penetrated through its dough, as evident in the texture of the bread once it rolls on your tongue. The patty, too, lacked flavor; it could have been more tasteful if it was mixed with a bit of salt, pepper, and Worcestershire sauce. With these, I can say that the taste of the bun itself overwhelmed what was supposed to be the main ingredient, which was the burger patty.

I remember Steffi, a German groupmate of mine, lamenting on the type of bread the Philippines had. “Your breads here are so small and flimsy!” she exclaimed, “It cannot be considered real bread.”

This memory flashed through my mind as I saw The Buff Dude Sandwich. In an attempt to be healthier, the group opted for whole wheat bread, which felt dry and rough on the tongue. The contents of the sandwich, though, were the type to give you a heart attack by your 30’s, if you ate them on a daily basis: spam, bacon, and other types of meat which any weight-conscious woman would not touch. It was the goal of the sandwich, though: to stop thinking of the calories, and just enjoy its sodium-filled glory.

It would have been better if the group went all-out with its purpose and opted for a thicker, maybe crunchier, bread, and added more ingredients such as cheese and burger patties. The outcome really just reminded me of the type of sandwich someone makes if they’re in a hurry.

After the showdown, Chef Ed showed us his culinary skills and, on the spot, made a sandwich which he only thought about the night before. Rye bread containing lettuce, green mangoes, Kani, Japanese caviar, and dilis, the unique combination of ingredients proved to be a match made in heaven.

Though an unexpected mix, the flavors went well together, with the sweet Kani, so generously served, complimenting the sourness of the green mangoes and the saltiness of the dilis. The Japanese caviar added that slightly watery taste, which was layered on the salty fish, balancing the taste even more. Add to that the crunchiness of both the mango and the lettuce, and you have all the tastes and textures you need to make a sandwich the perfect sandwich. A master’s work, indeed.

By the time I finished devouring every morsel, I was so full that I felt a bit uncomfortable. My jeans were suddenly a bit too tight; my stomach, suddenly a bit too big. I didn’t mind it too much, though, because hey, the sandwiches were for free - but they sure tasted expensive!

Photos by: Paolo Carlos and Kring Lacson

Article by: Kring Lacson

The journalism class took a break and enchanted our stomachs’ crave for food which normally happens but Tuesday’s class was magic.

We were asked to make a sandwich which we would be able to prepare in 3 minutes or less and every sandwich made that day was quite exquisite that no one even had the simplicity to just stack ham, lettuce, and bread  to just get by. Every sandwich was infused with a special ingredient which gave each sandwich a trademark which would always be embedded in each of the sandwiches.

To start off this ULTIMATE SANDWICH FACE OFF, I would like to make a criteria with only two categories: It looks good and It tastes good. This is so because some food just look good yet not taste good and some food look like dog food but taste like heaven. So ill be using these two to get those sandwiches to their right place.

“THE FANCYLOG”

This sandwich didn’t look like a sandwich because the filling was on top instead of being in between two buns. The pesto with the longganisa was quite terrifying but it just seemed to have adjusted accordingly inside my mouth. This sandwich placed me in two different places: Italy and Philippines because the longganisa and the pesto really played inside my mouth as if I’m travelling back and forth from Philippines to France in every bite of the Fancylog.

It looks GOOD

It tastes GOOD

“FILIPINO CHEESESTEAK”

The concept of the food can be somehow aligned with the mouthwatering CHEESE STEAK sandwiches that restaurants offer so I will be deducing the cons of this sandwich because honestly I didn’t like it. A cheese steak sandwich has that saltiness that balances out well because the steak isn’t salty and the cheese’s  mild saltiness and creaminess makes a person savor every bite of this well-known sandwich. The FILIPINO CHEESESTEAK is too salty for my taste because of the dry longganisa and the cheese. They could’ve just used a different kind of Filipino meat to somehow balance out that saltiness. They could’ve tried to use lechon which is a really good meat for a sandwich because of its juiciness and flavor. I’m not hating the FILIPINO CHEESESTEAK but it’s just not a CHEESESTEAK sandwich. ALAT.

It doesn’t taste GOOD

It doesn’t look GOOD

“THE BREAKFAST CLUB”

The use of the movie’s iconic name played out pretty well in the sandwich’s taste because of their magical ingredient, the avocado. This is something new for me because a mashed up fruit was placed in a sandwich which leveled up my experience in trying out new combinations for sandwiches. The bacon and the avocado made THE BREAKFAST CLUB a good food for breakfast because of its exquisiteness and it also looks good to look at because of the colors which can be seen and eaten. The name of the sandwich can actually represent the movie because of the variety of filling it has. THE BREAKFAST CLUB would always put me into detention in every bite.

It looks GOOD

It tastes GOOD

“RED LIGHT DISTRICT”

This is ain’t a sandwich but a burger so I’ll rate it as a burger. This burger is something new because all of man’s pleasure stacked in one supreme goodness that’ll make you drool as if you’re at the RED LIGHT DISTRICT. The burger is so good it’ll make you take another bite, and another, and another, until you shout out of the orgasm because this burger can be compared to a striptease which will make you spend all your money. These things I said is what came from my pleasure of eating the burger. The burger’s taste really blends well because of the sweetness and the juiciness which really make every bite an orgasmic experience.

It doesn’t look GOOD

It tastes GOOD

“NACOCOLOKO”

NACOCOLOKO is my group’s creation which we really thought about because we even met up to find the right ingredients for the perfect sandwich. We tried to infuse the many mats we could find to find the correct taste that will fancy every person’s tongue and thank God that we have a german groupmate to make it happen. The Blackforest and Roastbeef aimed to provide the supremacy of cold cuts in sandwiches because most sandwiches are added with cold cuts. To add some adventure, we put the two cold cuts in our sandwich. We added the lettuce to give a fresh look on our sandwich and also to add some healthy factor and some color. The coco ham and the german roll are our secret weapon because they do complement each other LIKE A BOSS. I mean, when we were tasting our ingredients with coco jam, it was heaven I can’t stop going back to. NACOCOLOKO for me is still the best sandwich even if we didn’t win. The spectacle of our burger compared to the other sandwiches created it that our sandwich can be eaten at the beach because our sandwich looks like the beach and as fresh as the beach.

It looks GOOD

It tastes GOOD

“THE BUFF DUDE SANDWICH”

THE BUFF DUDE SANDWICH is the least exquisite burger because it was as if EPIC MEAL TIME created this sandwich without the EPIC MEAL TIME treatment. The ingredients are EPIC MEAL TIME ingredients but the amount of food, style it was created, and the way it looks ain’t EPIC. It was as if a very lazy DUDE just went to the fridge and got everything he can eat and stacked them up just to come up with something to eat. The SPAM and the BACON are breakfast  items. Another downside to this sandwich is the bread that was used because wheat bread is so dry that once you enter it into your mouth, your mouth will also dry up. The taste of this sandwich is also dry, I wasn’t able to get a bite of juiciness it was as if I was biting onto some overly charred piece of wood. Haha

It doesn’t look GOOD

It doesn’t taste GOOD

By Jose Paolo N. Carlos