Cebu, Philippines –The Philippines has a rich biodiversity and many native plant species are consumed as staple foods. An example of an ancient Philippine crop is the kabog millet, which is cultivated in Cebu. Kabog millet was a native cereal staple food of the Cebuanos long before the Spanish colonizers came to the Philippines. It is used to make budbud kabog, a yellow-colored tube-cake wrapped in banana leaves. Kabog gets its name from folklore: a farmer once discovered millet grains scattered on a cave floor. The cave bats (kabog, in the local language) used the millet as food. Thinking that the seeds were edible, he experimented cooking with it by pounding the millet seeds and added sugar, creating a delicious dish. It became the prototype for budbud kabog, a popular delicacy that Cebuanos are excited to bring home for their families to enjoy. We interviewed two kabog millet farmers in Cebu, Mr. Nolito Ares (or Tatay Noli as he is fondly called – “Tatay” translates to “Father” in some Philippine languages) and Mr. Simeon Aringay, about kabog millet cultivation and what they envision for kabog millet after COVID-19.