September 2, 2025
Arroz caldo and handmade flowers Staffers raise funds for Tzu Chi hospital
By Joy Rojas
Years from now, when the Tzu Chi General Hospital is finally up and running, Tzu Chi Philippines employees will recall with fondness how they contributed to its construction through the simplest yet heartfelt of ways.
It started at a townhall meeting for the August 30-31 event “A Taste of Goodness,” the vegetarian bazaar whose proceeds would help fund the building of the hospital. Tzu Chi Philippines’ first CEO Linda Chua requested staffers to join the veggie food fair by selling the foundation’s version of arroz caldo—a porridge laden with saffron, ginger, tofu, and veggie meat.
“Initially we didn’t know what to do. But as we moved forward and the day drew nearer, everyone became excited,” says Tzu Chi Head of Technical-Vocational Programs Dolly Alegado Cruz.
This willingness to participate quickly snowballed from the original 50 employees who signed up to volunteer. There were those who used their personal resources to purchase ingredients, others helped with food preparations, and many took turns serving guests their choice of arroz caldo with tofu (P50) or arroz caldo overload with egg (P100).
“Maybe because we were serving hot meals, we had a good ‘Buena mano,’” says Cruz of their earliest customers, considered good luck in business. “Then afterwards, the uncles and aunties who were looking for hot meals started buying from us. In fact, I think the coupon booth was not yet open. So, we had to help them buy coupons.”
Employees also helped raise money by striking the gong in “Ring for Love.” Each strike equals a donation of P100. Although some Tzu Chi volunteers offered to sponsor the staffers who participated, a number of them were proud to donate from their own pockets.
Customers at the arroz caldo stall couldn’t help but notice and admire the eye-catching flower décor and keychains made of colorful pipe cleaner. They’re by Charity Department staffers Jackielyn Raper and Julie Collado. By the end of the event, all but a few pieces were left and there were inquiries for additional orders.
Raper, who learned the craft from TikTok, didn’t intend to show or sell their wares at the bazaar. “It’s just a hobby and I enjoy what I’m doing,” she says.
Still, she’s happy people appreciated them enough to buy them. Raper and Collado donated all their profits to the construction of the hospital. “In Tzu Chi, no help is too small if your intentions are genuine,” she says.
Adds Cruz, “I thank Auntie Linda Chua for initiating this project for the employees. For the first time, the employees became very involved with the projects of the volunteers. This is part of our employee engagement and cultivation program, and I’d also would like to thank [Tzu Chi Philippines CEO] Henry Yuñez and [Tzu Chi Deputy CEO] Peggy Sy Jiang for encouraging us to continue cultivation.”
Staffers prepare ingredients for arroz caldo a day before the event.
Hours before the 10 am opening of “A Taste of Goodness,” Tzu Chi staffers set up the arroz caldo booth.
Arroz Caldo Overload includes generous servings of tofu and egg.
Employees eagerly wait for their chance to strike the gong in “Ring for Love.”
Each strike of the gong means a P100 donation made for Tzu Chi General Hospital’s construction.
Each strike of the gong means a P100 donation made for Tzu Chi General Hospital’s construction.
Each strike of the gong means a P100 donation made for Tzu Chi General Hospital’s construction.
Each strike of the gong means a P100 donation made for Tzu Chi General Hospital’s construction.
Edison Enteria Hina (right) donates P200 from his own pocket.
Tzu Chi Charity Department staffers Julie Collado (left) and Jackielyn Raper sold most of their handmade flower decors and keychains during the vegetarian fundraising event.
Made of colorful fuzzy pipe cleaners, these floral décor and keychains are the result of a hobby Tzu Chi Charity Department staffers Julie Collado and Jackielyn Raper picked up from TikTok.