I Am Blogie

With the success of its first running event, RunClub Davao is keeping the momentum with a new adventure, the “Asics Davao Run”, which will happen on 20 February 2011 at 5:00a.m. The starting line will be at Plaza del Carmen, A. Loyola St., Bo. Obrero, Davao City.

RunClub, the first and only Running Specialty Store in Davao City, in partnership with Asics, the world renowned Japanese maker of top performance running footwear, is gearing up for a longer route with 3 distinct categories: 4K, 7K and 15K. This event is open to all male and female runners who are up to improving their performance and trying out longer distances.

“Those who usually run 10K races can now start training for 15K. Or runners who run 5K can try 7K. It’s a way to encourage runners to aim for something higher and set out for bigger challenges. Though the first run organized by RunClub last November was an astounding success, we will make this run bigger, more challenging and more rewarding.”
Monchit Mackay, General Manager of RunClub Davao

The Asics Davao Run will have its Start/Finish line at Plaza del Carmen. A road race with an uphill challenge will confront runners as they pass along J.P. Laurel Avenue going up the Buhangin flyover. The 4K runners will turn left onto Dacudao Avenue and head back to Loyola Street. The 7K runners will go through Buhangin Road and have their turning point at the Buhangin-Diversion Road Interchange area and head back to Dacudao Avenue and Loyola Street. The 15K runners will run along Diversion Road to its turning point at the Crocodile Park and back to the Buhangin-Dacudao Avenue-Loyola Street route.

The registration fee is pegged at ₱350.00, inclusive of an Asics performance singlet, race bib, light breakfast and a specially-made finisher’s certificate. All registered participants can also take advantage of a one-time 15% discount on all regular-priced Asics products at RunClub Davao from the time they register until 15 March 2011.

An estimated 1,200 runners coming from different parts of Mindanao are expected to join this race as prizes are summed up to more than ₱100,000.00, including items that will be raffled off during the event. The Asics Davao Run is also supported by MIX FM 105.9 (the official radio station), Sun•Star Davao (the official media partner), Plaza del Carmen and Sports Town.

Registration has already started last 26 January 2011 at RunClub Davao, Plaza del Carmen, A. Loyola St. (formerly Trade School Drive) in Bo. Obrero. You may call 222-8-RUN (8-786) for more details. Or follow them on Facebook or Twitter. Or e-mail them.

This is for those of you WordPressers who use YARPP (a.k.a. Yet Another Related Posts Plugin) and any of the excellent themes by WooThemes for your blogs. Especially if you’d like to spice up the plugin’s output a bit.

I use YARPP on almost all of my WordPress sites, and I’ve started tweaking the plugin’s output, inspired by another related-posts plugin that I saw on DavaoBase recently. That other plugin is called LinkWithin, and I like how it displays related posts with thumbnails. However, this plugin has almost no options, unlike YARPP, which has tons of it! (And I’m suspicious of LinkWithin’s way of inserting redirects — it’s as if, for whatever reason, they’re out to track the clicks…)

So, here’s something I’d like to share with those of you who’d like to keep using YARPP and display a thumbnail for every related post displayed on your blog posts. The screenshot here shows a post from my food blog — take a look at the bottom part (in the red square) with the “You might also like…” heading.

YARPP has a set of sample templates that let you control the visual output of the plugin. Instead of settling for the default settings, you can have a higher degree of control over how the related posts are displayed by using the YARPP templates. Simply copy one of those templates (located in wp-content/plugins/yet-another-related-posts-plugin/yarpp-templates) into your current theme’s directory, modify that template to your heart’s desire, then activate it via the YARPP settings page.

The custom YARPP template

Create a template file in your theme directory that will contain the related-posts code. For our purposes, let’s name this file yarpp-template-thumbs.php (N.B., for YARPP to recognize the template, it has to be prepended by “yarpp-template-”). The code I wrote for DavaoDeli.com is the following:

<?php /*
YARPP Template for use with post thumbnails
Requires WordPress 2.9+ and the WooThemes framework
Author: Blogie
*/ ?>

<?php if ($related_query->have_posts()) : ?>

<div class="relthumbs">
	<h5 class="relposts">You might also like...</h5>
	<ul class="relposts-thumbs">

	<?php while ($related_query->have_posts()) : $related_query->the_post(); ?>

		<li class="relitem">
			<?php woo_image('key=image&width=80&height=80&class=relimg'); ?>
			<span class="thumb-ttl"><?php the_title(); ?></span>
		</li>

	<?php endwhile; ?>
	</ul>
</div>

<?php else: ?>

	<p>No related posts at the moment.</p>

<?php endif; ?>

Line 7 above declares the start of the special WordPress Loop that calls the related posts (handled by the plugin). Line 16, on the other hand, is the one that displays the thumbnails. It’s a built-in function in all WooThemes.com themes with WooFramework version 3+.

For those of you who don’t use WooThemes, don’t despair. There is a YARPP template included with the plugin that you can use. It’s called yarpp-template-thumbnail.php. Just copy that template to your current theme directory, activate the template via the YARPP settings page, and make sure to follow the instructions contained in this page from the WP Codex.

(If you’re using a child theme, place the thumbnail-related WordPress functions in the child theme’s functions.php template.)

That’s it! I hope you’ve found this useful.

Tiny Kitchen started out as a small outlet for husband-and-wife team, Vincent & Donna Rodriguez, and their handful of choice delicacies. One of the first that they introduced was the Gourmet Tuyo — dried fish bottled in olive oil and garlic. They also started operating a modest bakery, since Vince is in fact a baker. My mom is a huge fan of their Ciabatta and the Rosemary Focaccia Bread.

Today, despite its small size, Tiny Kitchen is a gastronomic giant in the eyes of their patrons. The dining area can accommodate only about 16 people, but a lot of folks — like Christian (who took the photos here) and myself — often order out. So that means they’ve developed a separate niche clientèle of people who go there to order bring-home items. Another thing my mom often asks me to buy there is pesto cream, which they make without salt, so you can season your dishes to taste.

This mom-and-pop shop offers a mix of Italian, Spanish and Filipino cuisine. They have a fine selection of pastas, such as the Catalonia Penne (₱190), which Vince’s kitchen prepares by cooking the pasta and the sauce separately, then cooking them together once over. There are other pasta dishes that deserve two thumbs up: Chorizo Tomati (₱175); Gourmet Tuyo Pasta (₱140), which is a must-try; Paella Fideos (₱185), which Donna tells me is the pasta version of paella; Verdura (₱185), a vegetarian pasta dish.

Talking about paella, Tiny Kitchen’s Paella Valencia is absolutely delish! I’ve had it and the rice was perfectly steamed and cooked in their secret sauce (Vince has his own recipe). And it’s a complete meal in itself, with generous helpings of fish (malasugui), tangy shrimp, succulent squid, crab, and sweet-tasting red & green bell-peppers. The fish chunks I truly enjoyed because it was moist and tasty — malasugui (black or white marlin) tends to dry out if not cooked well. The small paellera (₱410) is good for 3 people (possibly 4 if you have other orders). They also have Paella Mariscos and Paella Negra.

Eating at Tiny Kitchen gives you that warm and fuzzy feeling that you get only from home-cooked food. Their waitstaff are well-versed in their wares and look like they’re part of a happy household. Many of their dishes do have homemade ingredients. Take their chorizos, for example: they make their own and it’s mouth-watering, I tell you!

Two of my favorites are their Caldereta Español (₱225) and the Salpicao en su Salsa (₱240). The beef caldereta is obviously simmered for hours, because I could even eat the bones they were so tender and crunchy. The salpicao is not as spicy as I normally like it, but its rich sauce offers an undertone of French cuisine — Vince reveals that he cooks it with white wine. The first time I had their delectable salpicao, I couldn’t help but eat more rice than I should have!

They have pizzas, too. What I want to try next time I’m back is their Ming’s Blush Special, because they prepare it with blue cheese from the Malagos Farmhouse.

Let’s hope that Vince & Donna decide to open a more spacious restaurant someday soon. In the meantime, with only 5 tables, I suggest you call ahead to reserve for lunch or dinner. Their landline number is 305-9232.

Tiny Kitchen is open Monday to Saturday, from 10:00am to around 9:00pm (last order at 8pm). On Sundays, the dining area is closed, but their takeout counter for frozen items, bread and pastries is open from 11:00am to 6:30pm.

Romano Venuti, of Swiss Deli and Picobello Ristorante Italiano fame, celebrated his birthday this year with panache at the Waterfront Insular Hotel last Sunday. The highlight of the event — in the culinary sense anyway — was his pescatorial gift from one of his business partners of one whole dayana or opah (a.k.a. moonfish). When it arrived at the party venue, all of Romano’s guests couldn’t help but look on in awe.

As well they should, because the opah is a rare deep-sea fish. It’s not commonly available at the markets and it was discovered as a delicacy in these parts only recently. I remember my first encounter with this fish several years ago — I thought it was ham! It was served grilled, you see, and it really looked like pork or beef. At Romano’s party, it was carved off and served as sashimi. And it was heavenly.

It had the texture of tuna, but the taste was more subtle. I was expecting the taste to be rather like white marlin or gindara, but because it was so fresh, there was no fishy taste at all. The Opah, arguably, is an endangered species. Some of my friends have said that it shouldn’t have been caught at all. I agree. But it was there, and it was being offered as a gift to Romano, and the best way for us to honor the spirit of the dayana was to partake of it.

The party’s gastronomic enjoyment went up a notch for me when I met Chef Matt, the head honcho of chefs of all Waterfront properties in the Philippines. I felt privileged having a chef of Matt’s calibre cook gnocchi for me! (Too bad I don’t have a photo of him doing that.) Those delightful potato dumplings were just the right way for me: finely textured, melt-in-youth-mouth tenderness, and infused with subtle spicy flavors.

Entertainment was provided by The Big Band Theory, a Davao band that can make both oldies and young ‘uns get up and dance. There was also a gift of dancers from Ahbet Padilla: the Lady Assassins, who raised the temperature at the venue a couple of notches higher. Of course, Rochelle, who has a powerful and beautiful voice, rendered a love song for her hubby. Filipino pop artist Wency Cornejo, who is a friend of the family’s, got up and sang one of his most well-known songs as well.

Romano’s birthday bash was — being a restaurateur of note — celebrated with fine food. And good wine. Rochelle Venuti, the birthday boy’s better half, introduced me to an enjoyable Sauvignon Blanc, Tahuna, a product of New Zealand. I must say, it went very well indeed with the gnocchi (of which I had two servings).

The Swiss Deli wine cellar staples were present as well: the Chilean Los Boldos and Viña Ventisquero. The former is rather heavy and very dry, so it was good that I had it after the Tahuna. The Ventisquero Reserve turned out to be a great party red for me, and not just a perfect accompaniment for the rib eye steak that I couldn’t get enough of.

Romano, along with his business partners in Davao and General Santos, has brought much joy to the hearts of Dabawenyos through his food. The Swiss Deli & Restaurant and Picobello Ristorante Italiano are long established in the Davao restaurant scene, and will continue to delight the palate of restaurant goers for decades more to come!

Buon compleanno, Romano! Herzlichen Glückwunsch zum Geburtstag!

I’m very proud of the fact that Filipino netizens were instrumental in getting the NTC to remove the provision for a broadband cap in a recent draft memorandum order — thanks in no small measure to the vigilance of Tonyo Cruz, Noemi Dado, Cocoy Dayao and others. We deserve a pat on the back… but the struggle isn’t over yet.

This may be a small matter, but for me, it’s a big deal. For a whole week, we didn’t have Internet at home. (We were on SmartBro Broadband before, but when the service deteriorated beyond belief, we transferred to PLDT myDSL. Not much of an improvement, I’m afraid.) The first time we called their helpdesk, the call center agent said that they were experiencing a “system-wide failure” at PLDT. One would think, when such a thing occurred, that a company would pour its resources into solving such a serious matter, yes?

It took a whole week, despite our calling PLDT everyday. We got ridiculous questions like “Are you using a Wi-Fi router?” — as if that ever mattered to problems at their end! I was telling them that their modem was registering a “DSL” connection but that the “Internet” lamp was dim, so that it was probably a server issue and not a local one. To that, I got canned answers that helped not one iota.

Turns out that they migrated their DNS servers. Changed the whole batch of IP addresses. After seven days, a PLDT technician (a contractor, I’m certain) comes over to the house and reconfigures the DNS server. That straightforward. From 58.69.254.69 to 124.106.4.2. And I got my crappy Internet connection back.

They couldn’t have conveyed this bit of information over the phone??

Last night I was chatting with a friend who’s in London. He has a BPO company in Davao and his office is connected to PLDT myDSL as well. And he was having the same problem. He told me that, for ₱1,000/month equivalent, his connectivity at home is very reliable and stable and maintains a bandwidth of 15 gigs. One thousand pesos for a fifteen gigabyte line?? Now that’s broadband!

Back here, we have to contend with abysmally dismal connectivity. And as if that weren’t enough, we have to put up with customer service that’s moving in retrograde!

So now I’m thinking, should we move to Sun Broadband? I’ve heard that their connection’s pretty good here in Davao. But the question is, up to when…?

Claude’s Café will be transferring very soon to a much larger space, just across the street to the Oboza ancestral home on Rizal. I was quite thrilled to learn of this, because I had long wanted to see the inside of that enigmatic house. It’s one of the few remaining pre-War-era residences in the city, and it’s welcome news indeed that Mr. & Mrs. Claude Le Neindre are going to preserve it and open its gates to Davao’s restaurant patrons.

As of press time, Claude’s is still at Paseo de Habana — where it’s been since 1996 — and that’s where Mme. Le Neindre invited me (along with a couple of friends, Christian and Rodney) to an exquisite dinner to talk about the future of this culinary institution.

Over my favorite hors d’œuvre at Claude’s, Tess and I reminisced on the time when I helped out in their marketing and promotions activities. The excellent pâté was followed by our sampling of two more appetizers that I’d never had here before: Homemade Cured Tanguige, which we savored with French bread and a tangy sour-cream spread, and Mediterranean Hot Chili Shrimps.

Next, over memories of Davao in the 90s, we were served a plate of fresh salad tomatoes topped with Davao’s very own fresh goat cheese, made by the Malagos Farmhouse of the Puentespina family. Even before it became fashionable, Claude’s has long been using Malagos cheese in their gastronomic arts. Now, you’ll find Malagos-made feta cheese and blue cheese in posh restaurants and hotels all over the country.

After an animated discussion on Davao trends among friends, our host brought us the first of our two entrées: Fillet of Sole à la Béarnaise. (I remarked to Tess that it’s surprising how under-appreciated this fish variety is in local cuisine; you can tell, because it’s so cheap at the wet market.) The entrée was brilliant! Sole is like a canvas, and the sauce and seasonings are the pigments — and what a colorfully sumptuous picture it was! The tarragon-infused béarnaise sauce is wickedly delicious, I tell you.

To accompany this fine dish, they recommend the Pouilly-Fumé Petit Fume 2007, from the Loire Valley. This wine goes very smoothly with the richness of the fillet-of-sole dish.

The Oboza family is known in Davao principally for the role of their patriarch in the city’s history. Engr. Alfonso Oboza was the first municipal mayor before Davao was chartered into a city, appointed by Commonwealth President Manuel L. Quezon. He built the Oboza house in 1929, and now the Le Neindres are going to bring it back to the present. I can’t wait!

Meantime, we were finally presented with the star of the evening, the main course: Claude’s Chevreuil à la Canneberge. This dish of pan-fried venison in cranberry sauce with unique juniper berries was absolutely superb! It was served medium rare (mais naturellement!) and tasted like heaven. I love venison for its creamy undertone, and the people at Claude’s certainly know how to bring out that flavor. It wasn’t gamey at all. It was moist and tender and melted in my mouth.

Recommended wine: the Château de Villeneuve 2008, also from the Loire Valley in France.

Oh, and I truly enjoyed the side of sautéed potatoes topped with chestnut purée. Fantastic accompaniment to the venison!

After that marvelous dinner, Tess gave us a tour of the Oboza ancestral home, where we had coffee (which is always served with a piece of dark chocolate). And a surprise dessert. Baked Sabaillon Clarisse, a delightful affair that’s foamy and light, with fresh tropical fruits. Also called sabayon, it’s an Italian-inspired classic, known in those parts as zabaglione. It was simply perfect with Claude’s expertly-brewed coffee.

When Tess first told everyone about their move to the Oboza place, my first thought was: ‘Yes! That place will be preserved and won’t be touched by the modernization happening all over Rizal Street.’ So many old buildings have been sacrificed to the altar of progress, without a thought to heritage or posterity.

The Le Neindres are restoring the old house, and as Tess said, they will maintain how it looks for all to appreciate. The property is huge, although from the outside it’s deceptively narrow-looking. There’s a lovely garden fronting the house, and that would be perfect for a get-together with friends over drinks. Below the house (the lower ground floor, you might say), there’s space for parties or meetings or seminars. Above, the main dining area and a bar — currently under restoration efforts. I can already picture it: a subdued elegance suffused with Claude’s Old World charm.

There’s ample parking space — good for about 15 to 20 vehicles, according to our host. And that’s great because nowadays it’s next to impossible to find good parking spots on Rizal Street.

Claude’s is set to move to their new location within the next few weeks. In the meantime, they cater functions at the Oboza place. They’ve already had a couple of business meetings and parties over there.

Congratulations to Claude & Tess! You continue to contribute richly to the culinary experience in Davao City!

Ever since it was first introduced to my palate, I’ve always been self-indulgent when it came to Claude’s Pâté de foie gras. It’s my all-time favorite hors d’œuvre at this excellent French bistro that’s been part of Davao’s dining scene since 1996.

Some of my less gastronomically-inclined friends would tease me about it, saying it’s just glorified liver spread. True… but ’tis glorious indeed!

The texture is heavenly — silky smooth, but with just a hint of graininess on your tongue to let you know that it’s there. The pâté is made with a concoction of spices that will leave you mesmerized by the overall effect, that of bringing out a healthy appetite for more of Claude’s Continental offerings.

I was at Claude’s yesterday and I’m delighted to tell you that their pâté is still as excellent as ever. Enjoyed with one of their house wines, Alexis (a Syrah-Grenache ros&eacute, the mood for good food couldn’t have been set better!

Claude’s Le Café de Ville is preparing to transfer across the street to the Oboza ancestral home, that’s why Mme. Tess Le Neindre invited me to a fine dinner and a long-overdue conversation. And that’s what I’m going to blog about next!

A few pizzerias have opened up in Davao since last year, and I’ve tried them all, but I’m afraid to say that none of them have made the grade, so to speak. When I ate pizza at those new places, I felt like I should’ve gone to Pizza Hut instead…

But there’s one, which opened only last 11 December 2010, that’s gotten my attention. Together with hubby-and-wife team, Moe & Hannah, and having been told by another friend that the pizza at this newest (so far) place was good, I went to Pizza Pamilya for a taste test.

I loved it!

(Of course, my favorite pizzas are still the ones in Picobello and one or two flavors in Pizzaoilo at the Waterfront Insular Hotel. But I like to think that these are different places that cater to different tastes, so there’s really no need to compare.)

The three of us shared a hefty dish of Spaghetti Meatballs (₱230) and a Pizza Milano (₱350) — the portions are ample, I must say. Since we had pizza as well, the spaghetti was actually good enough for the three of us; and it had plenty of big meatballs, too. The spaghetti was choc-full of garlic chips (which I love) and seasoned just right. They cooked it with fresh tomatoes, and that made it magic! The only thing I didn’t like about it was the bread. It would’ve been perfect with a few slices of buttered french bread instead…

Their pizzas are hand-tossed and brick-oven-baked, as you can see in the photos. Too bad I didn’t have a good photographer with me: I couldn’t take a good photo of the pasta chef throwing the dough. (Ahem! Christian? Rodney? Chattee? Next time, ok?)

All of their pizzas come in one size, 14 inches, and they’re all “semi-thin” crust, as they put it. Just the right size, if you ask me. I think the idea is, since they’re not expensive at all, you can order two different flavors in one go — or three if you’re a big group.

They haven’t perfected the crust yet, though. When Moe, Hannah and I were there, they had to redo the pizza because our pie came out with a whole in the middle. They didn’t serve it that way, no. We only found out because we met the managing owner and he apologized for the delay. We were only too happy to wait, and it didn’t take very long anyway. When we had it, the Pizza Milano was really good, although the crust fell apart on us. I think it was the egg that did it in. Or the generous amount of mozzarella.

Their level of customer service is commendable, I’m happy to report. The waitstaff were all courteous and attentive. Maybe it was because by the time we got there there were only a four or five tables occupied, but it did seem apparent that the owners took care to train their staff.

Pizza Pamilya is open everyday from 11:00am to 10:00pm. The place is quite big (but a tad too brightly lit, in my opinion), and as the name might suggest, perfect for bringing the whole family for lunch, merienda or dinner.

Look for this pizzeria along J.P. Laurel Avenue, corner of Bacaca Road, just shy of Abreeza. They have free wifi, by the way, but only up to 5:00pm. Daniel the manager mentioned that they’re also planning on opening up an al fresco area on the roof deck, hopefully in time for Valentine’s.

Buon appetito!!

I just had a bottle of Minute Maid Pulpy. They say it’s got ‘no preservatives added’. Aw, c’mon… it’s bottled juice. Is that even possible? So I thought maybe that refreshing taste and those delightful pulp bits really were swimming free of preservatives. Why not give it one more swig to taste the difference? I [...]

There is an issue brewing involving the country’s Internet service providers and the government, and it’s something that we, Filipino netizens, should see through to its resolution. It’s about the proposed bandwidth cap that the National Telecommunications Commission (NTC) is trying to push.

Ok, to be fair to the NTC, the draft Memorandum Order is actually about whipping telcos into shape: that ISPs should deliver a minimum of 80% of promised bandwidth. Still, allowing ISPs to put a cap on bandwidth use is anti-development, it’s against our freedom, and it’s just plain embarrassing.

The rationale, NTC said, is to prevent illegal downloading of huge amounts of cyber-contraband, so to speak. But that line of reasoning is flawed and flimsy. I know of many people who use the Internet to download (and upload) gigabytes of data for work or for pursuing knowledge and not for anything illegal. (It’s like saying highways shouldn’t be used at night because criminals operate in the dark…)

If you ask me, this smacks of the government colluding with greedy telcos. Wouldn’t those companies just love it if their bandwidth-throttling activities become legalized? Then they wouldn’t have to upgrade their facilities or technologies to keep up with demand.

Cocoy Dayao of The ProPinoy Project wrote an open letter to the president and to Congress. Click here to read it. Let’s hope the government listens.

When I was in Vilnius, Lithuania for a conference on Internet Governance, I enjoyed 4G access via a USB modem. I was uploading at an average of 5Mbps, can you imagine? In almost every foreign city I’ve visited, Internet access speeds are way out there compared to ours here in the Philippines. This in spite of our having a relatively high Internet penetration rate. You’d think our telcos would be competing against each other to deliver the best in terms of technologies in order to woo the market. Instead, they attempt to dazzle the masses with unfulfilled promises of “unlimited” access.

It’s not even only about reasonable connection speeds with Philippine carriers. There’s still that gaping problem of under-serviced areas in the country. But let’s leave that for another discussion.

More and more Filipinos are finding themselves online today, the hours spent by each Filipino using the Internet have grown exponentially since the last decade, and there’s no slowing down this growth. And yet, the providers of Internet connectivity aren’t keeping up. They say “broadband” to label their Internet products, but is it really? The way Internet access is now, I’m happy when I get a steady speed of 80Kbps, which isn’t always.

The final NTC Memorandum Order should indeed compel telcos to deliver what they’re advertising — and yes, they should declare a CIR. Heck, they should already be doing so, Memorandum Order or no. But, the NTC should drop that part about allowing providers to limit bandwidth usage.

Like what Abe Olandres of YugaTech said, “I’d (rather) look at the other provision that requires a minimum guaranteed speed based on the subscribed speed.” However, Olandres goes on to defend the draft M.O. and puts forth the analogy of the MMDA limiting the use of the highways in the nation’s capital via color coding. But, with all due respect, I think this analogy is not apt.

The days of saying physical roads are analogous to the so-called information highway are long over, in my opinion. The highways in congested Metro Manila are incomparable to the Internet because the former is a limited resource: what you see is what you get, despite the burgeoning amount of vehicular traffic, hence the implementation of color-coding schemes. But the Internet is not limited at all; it’s limited only by what the telcos are providing at the moment. So, in this vein, the question really is not about limited resources, but about competence.

There’s been talk about the “fair-use policy” being adopted by telcos. A good friend of mine pointed out that this is baloney. If you’re a waterworks body, he goes on to say, you are constrained to implement fair-use policies because potable water is in limited supply. But, again, the Internet as a resource is not comparable to water supply.

My view is that the Internet is not merely a resource, but a tool as well. That’s why throttling access to it is a detriment to progress.

Here’s what Jayvee Fernandez of a Bugged Life says about this: that it’s a human rights issue because this bandwidth cap will stunt progress. I agree with him.