FOOD:
Ivatan dishes use ingredients that are rich and unusual. During the off season, however, fresh food can be scaree and hot meals can be expensive. If you plan to visit during these months, and are not part of a package tour, bring alone some basic canned goods. Cows and goats are grazed extensively on the islands. Garlic is a leading export, second the cattle. Root crops such as camote (sweet potato) gabi and a unique variety of white ube, are raised for local consumpsion - especially in the lean months. Sugar cane is cultivated to produce the heady Ivatan brew, palek. From March to May, fish and seafood are available. Dorado (arayo) and Spanish mackerel (tanigi) are favorite summer catches. They are eaten fresh or salted for consumption during the typhoon months. Flying fish (dibang) is also a local specialty. Coconut crab (tatus), spiny lobster (payi), helmet urchins (unot), that can be enjoyed when available. Salads and vegetables dishes are made from fern fronds (pak o), heart of banana or dips with your food - bring your own, Batanes food is simple food. Unless you have brought your own food are ready to help in the kitchen, don't expect to be served gourmet meals.
WEATHER:
The best season for a Batanes trip is from mid-April to mid-May. Sometimes, the weather is nice as early as February and as late as July. North or east winds bring in cooler air. They also bring in weather fronts and cloud build-ups that could cause flight cancellations. An indian summer supposedly takes place around September. Cool weather - a phenomenon Ivatans like to call winter - prevails from November to January. When dealing with the Batanes, always remember that, on these islands, the weather often changes suddenly. Just be ready for whatever follows your way.