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This Online Session Will Help Teach Creatives How To Earn Despite COVID-19

The first session is about finding multiple income streams.
IMAGE pexels.com

While the country is gradually easing out of the enhanced community quarantine, there’s still a lot of uncertainty facing people not just about the coronavirus itself, but about their livelihood. In the past two months, many have taken to accepting commissions via Instagram, or baking goods for delivery at home--however, these aren't always sustainable for working students, and may not be enough for those who are also supporting younger siblings.

Self-employed professionals and entrepreneurs are particularly susceptible to major shakeups affecting the economy. If there was a time to learn a new skill, expand products and services, or find new income streams, it’s now.

Local online tax filing and payment platform startup Taxumo is launching an initiative to help people cope with the so-called “new normal.” The Passion Forward is a series of online sessions meant to teach professionals and entrepreneurs to basically stay afloat during and after the coronavirus pandemic.

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The first session entitled “How to Keep Earning Despite COVID-19: Finding Multiple Income Streams for Creative Professionals,” will feature artist/illustrator Ella Lama. She has previously facilitated “Creative Career Roadmap” workshops for artists and entrepreneurs, wherein she discussed the basics of pricing, self-promotion, and business.

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Lama’s work has appeared in local and international titles like Uppercase magazine, Bravery magazine, Compound Butter magazine, Dear Lois magazine, They Draw and Cook, They Draw and Travel, Katha Magazine, Working Mom, and Real Living. Her clients include Ayala Land Inc., Toblerone Philippines, Nescafe Philippines, Artline PH, Simbalion PH, Raintree Restaurants, Nayong Pilipino, and the Department of Trade and Industry, among others.

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“During these uncertain times, we at Taxumo believe that helping people goes beyond alleviating the economic burden this pandemic has caused,” says EJ Arboleda, CEO of Taxumo. “We must collectively build an environment where we can hope for a better future, as we empower ourselves and our communities toward creating more meaningful work beyond this crisis.”

The #TimeforHOPE initiative will also offer professionals and business owners up to 80 percent discount on their subscription packages on Taxumo across all tiers, allowing them fulfill their tax obligations without breaking the bank. All they need to do is to share with Taxumo the story of how their business has been impacted by COVID-19 by emailing customercare@taxumo.com or chatting with them via the chat box on the Taxumo website.

This first Passion Forward online session happens on May 20, 2020, Wednesday, 8 pm, via Facebook Live on Taxumo’s Facebook page.

This story originally appeared on Esquiremag.ph.

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* Minor edits have been made by the Candymag.com editors.

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Katherine Go A day ago

Cold Food

The most thrilling and delightful moment of any school day is opening up your baon during breaks. There is always so much excitement in unveiling your homemade meal and snacks housed inside matching heat-insulating containers. Because preparing packed meals is an age-old tradition of showing parental love, loved ones pour effort into curating a nutritious meal accompanied by a selection of side dishes, desserts, and beverages daily; it reminds us that we are being taken care of, even from far away.

Baon plays a significant role in a Filipino childhood. Almost every Filipino child comes to school with baon made especially for them by their parents or household helpers. Even Filipinos in the labor force continue to bring baon for varying reasons: to save money, recycle leftovers, cater to personal taste, or attend to special needs. Nonetheless, eating your baon is a heart-warming experience that allows Filipinos to bring a piece of home along with them wherever they go.

Even other cultures practice making packed lunch. In Japan, mothers create bento--Japanese meals in partitioned boxes. Because of the popularity of bento, trends have emerged, such as the Kyaraben, or character-themed bento. Naturally, Japanese parents and students began competing for who had the cutest and tastiest bento, and this is similar to what I have witnessed in my own childhood. I remember seeing my classmates sharing their snacks and lunches. They would compare and boast about their parents' or yayas’ cooking. In my case, I never had the chance to join in the competition or indulge in homemade cooking. Up until this day, I have never brought any baon to school.

For a long time, I envied others. As trivial or petty as it may seem, not having baon became a problem for my grade school self. During that time, I had to sit in a separate cafeteria away from my friends because the kids who bought food were assigned to sit elsewhere. You could consider me spoiled, but I wanted to experience something most kids did. I had food at home, so what made it so hard to bring some with me to school?

Now that I am on my final year in high school I have come to realize the benefits of purchasing my own food. Since I spent on food everyday, I learned to budget my allowance at a young age. Over the years, I learned to practice self-control whenever I wanted to eat more greasy fries and drink sweetened beverages. I have tasted the strangest viands at the school cafeterias, and I have repeatedly satiated myself over my latest delicious discoveries. Despite the struggles, I am thankful that I have never had baon because of what I have learned. Not to mention, I never had to experience eating cold food.

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