Before Cesar Chavez, there was a Filipino with a cigar and a plan.


On September 8, 1965, Larry Itliong led about 1,500 Filipino grape workers, the aging bachelors known as the manong generation, to lay down their tools in Delano, California. They demanded fair wages and dignity. A week later Itliong made a bold move: he asked the Mexican workers, led by Cesar Chavez, to join them rather than cross the line. Together they built what became the United Farm Workers. Did you know that the strike so many people credit to one man was actually sparked by a Filipino?
Itliong had come to America as a teenager, lost three fingers in a cannery, and spent decades in the fields. He could not become a citizen for years because of the laws of his time, yet he helped rewrite the rules of American labor for everyone who came after.
His name was nearly erased from the history books. Today, California schools finally teach his story. Have you ever heard this story before?
Today,
Johnny Itliong has made it his life’s work to proclaim what he sees as the truth: Cesar Chavez stole credit from his father, the Filipino American farmworker activist Larry Itliong. While Chavez’s name was put on streets and buildings, the Itliong name remained largely unknown. For years, Johnny has been trying to correct the record.
Meanwhile, Here's a Short Video of Filipino Food featuring The restaurant,Carabao in Napa, California
AI Overview:
Carabao is Napa Valley's first modern Filipino restaurant, blending traditional flavors with fine-dining techniques. Founded by Chef Jade Cunningham, an alumnus of the world-renowned Michelin-starred restaurant The French Laundry, this vibrant culinary destination reimagines comforting classics with Wine Country flair.
Chef Jade uses precise French culinary techniques to elevate the robust flavors she grew up with in the Philippines. The intimate dining space features a tropical-inspired design decorated with traditional salakot farmer hats.
- Crispy Kare-Kare: Slow-braised oxtail transformed into an inventive, crispy croquette served over a rich peanut-coconut sauce.
- Sisig Tacos: A fan-favorite appetizer featuring savory, crispy pork sisig inside a flour tortilla, topped with a delicate, sunny-side-up quail egg.
- Adobo Deviled Eggs: Hard-boiled eggs marinated in a classic soy-vinegar adobo mixture, finished with a smooth egg mousse and crispy garlic.
- Ube Crème Brûlée: A colorful dessert pairing the smooth, creamy texture of a French custard with the earthy sweetness of purple yam.
Location & Operating Hours
- Address: 145 Gasser Drive, Suite C, Napa, CA 94559
- Dinner: Tuesday through Saturday, 5:00 p.m. to 9:00 p.m.
- Lunch: Saturday only, 11:30 a.m. to 2:30 p.m.
- Closed: Sunday and Monday