The impeachment, which alleges corruption and biased judgments, is the product of a running battle between the chief justice and the president.

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Philippine Chief Justice Is Impeached

A small plane crashes in the Philippines into a school in Paranaque near the capital, Manila, killing at least 11 people – including two children.

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Philippines plane in school crash

Four people in the Philippines arrested.

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Terrorists Linked to Phone Hacking

Four people were arrested in the Philippines in a “remote toll fraud” scam against American business customers.

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4 in Philippines Accused of Hacking U.S. Phones to Aid Terrorists

Gloria Macapagal Arroyo was arrested Friday on charges of election fraud, after days of dramatic tussling with the government over whether she would be allowed to leave the country.

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Philippines Arrests Ex-President Gloria Macapagal Arroyo

In the Philippines.

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‘Glee’ Actress’s Dad Killed With Ice Pick

The Philippines begins to recover from two typhoons in a week, amid a threat of more flash floods and landslides from the second, Typhoon Nalgae.

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Recovery in storm-hit Philippines

MANILA, Philippines — Back-to-back typhoons left at least 55 people dead and rescuers scrambling on Sunday to deliver food and water to hundreds of villagers stuck on rooftops for four days because of flooding in the northern Philippines. Typhoon Nalgae slammed ashore in northeastern Isabela province Saturday then barreled across the main Luzon Island’s mountainous north and agricultural plains that were still sodden from fierce rain and wind unleashed by a howler just days earlier. Nalgae left at least three people dead Saturday while Typhoon Nesat killed 52 others in the same region before blowing out Friday. Read full article > >

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Back-to-back typhoons leave 55 dead, villagers marooned on rooftops for days in Philippines

The second typhoon to hit the Philippines in less than a week slams into the north of the country with many areas still flooded by the earlier storm.

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Philippines hit by second typhoon

Hong Kong’s High Court rules that a domestic helper from the Philippines should be allowed to apply for permanent residency.

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Hong Kong maid wins landmark case

Typhoon Nesat is the largest storm to hit the Philippines this year and has forced more than 100,000 people to evacuate.

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VIDEO: Fears for Filipino shanty towns

A powerful typhoon strikes the Philippines, triggering floods, cutting power and closing offices in the capital, Manila, with one fatality reported.

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Powerful typhoon hits Philippines

Boxer in Philippines prepping for a fight.

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Burglars Arrested at Manny Pacquiao’s Home

Sept. 12 (Bloomberg) — Dads who spend time with their children have lower levels of testosterone than single guys, according to a study that suggests family men experience a biological shift that may awaken their nurturing side. While higher testosterone is considered beneficial for finding a partner, the male virility hormone drops once a stable relationship is formed and slides again during child-rearing, according to the study, published today in the Proceedings of the National Academy of Sciences. Researchers examined more than 600 men in the Philippines over about a five-year period. Read full article > >

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Children sap their fathers’ testosterone levels, study shows

ABOARD THE USS WASP (CNN) – Most chefs strive to get their customers to come back maybe once a week, but Benny Brockington's clientele come for breakfast, lunch and dinner everyday, sometimes even a midnight snack. They have to. They are sailors with almost no other options. But as the Food Service Officer, the man in charge of all meals on the amphibious assault ship USS Wasp, Chief Warrant Officer Brockington is the crème de la crème of Navy chefs who sees his captive audience as a challenge. Before was assigned to the Wasp, Brockington was chef to President Clinton and his family at the Camp David presidential retreat, and then went to work for one of the Navy's highest ranking admirals. Now Brockington has switched from cooking small meals for big shots to cooking thousands of meals for the heart and soul of the military. He is in charge of five messes, overseeing all food preparation on a ship that can carry as many 3,000 sailors and marines. The largest mess is for the enlisted men and women on the ship. There's the “chief's mess” for the senior non-commissioned officers and the wardroom for commissioned officers. Capt. Brenda Holdener, the ship's commander, has her own cook as does her boss, Rear Admiral Kevin Scott, who uses the Wasp as his flagship. Feeding that many people on a ship that is tossing and turning in the waves while hundreds of miles from the nearest grocery store isn't easy. And the giant bureaucracy that is US Navy procurement put up some more hurdles. In order to buy enough food for sailors around the world and reduce waste, the Navy uses a 21-day menu cycle. Someone in a Navy office decides what will be served on every ship at each meal, every day, and after 21 days the menus start over. For sailors who often spend six months, things can get old pretty quickly. “The crew gets burned out,” Brockington said. “They tell me 'seems like we have the same thing over and over.'” Even Capt. Holdener says the Navy's system makes the job harder for the man she calls her cook boss and his team. “The Navy provides us with menus, the Navy provides us with 'This is what you shall serve' and they make magic out of that,” Holdener said. The magic involves getting the best from what the Navy allows. “The menu may call for baked chicken, but I can change the recipe and have my cooks make curried chicken.” Brockington said. One day while the Wasp was sailing the waters south of Long Island, NY after Hurricane Irene, the lunch menu included cornbread. That night the dinner menu called for turkey with “bread dressing.” I noticed it wasn't made from your typical white bread, it was a delicious corn bread dressing that raised the quality of the dinner meal. It also wasn't lost on some of us that corn bread was part of the lunch menu and the dinner dressing obviously helped Brockington avoid wasting leftovers. Brockington, who grew up on Florence, South Carolina, didn't start cooking until he joined the Navy and was assigned dish duty. When he showed up for work, sometimes a few of the cooks would be late, so he'd start heating up some bacon. But the man in charge said “you aren't supposed to be cooking.” Still he kept cooking because he didn't want the late cooks to get in trouble. Finally the man in charge let him try his hand in the kitchen instead of the dish room.' His first test was cake decorating. He still considers baking his area of expertise. “I still do a lot of baking. I do hands on. That's how I train and motivate my guys.” Brockington tastes the food coming out of his galleys, so he doesn't have to sit down to eat a meal like other folks on board. Still when he does eat, it's usually in the main mess hall. “I try to eat with the enlisted. If's it's good enough for me to eat, it's good enough for them,” Brockington said. Most of the sailors CNN talked to had good things to say, or were at least luke warm about the food. We did overhear one sailor as he ripped into the plastic wrap around a Meal Ready to Eat (MRE). “I'd rather eat one of these than ship's food any day.” Still, his commander has high praise for the man she calls the ship's cook boss. “My food service team is awesome; I would take them any day over the finest restaurant that exists,” said Capt. Holdener. But even she has some issues with the food on board. She is a vegetarian. And the Navy's 21-day cycle of menus doesn't really accommodate her personal preferences. “The quality is not the challenge. The challenge is the options of availability, for me you can't feed me a salad everyday and call it good. I think that it is challenging to have, not just a vegetarian, but if you are restricted in your diet, whether it's religious or whether it's personal preference, I think if you have a restricted diet, then it becomes very challenging to try to work around the Navy's cycle of food,” Holdener said. “We are not as flexible with that.” Now that she has command of her own ship, she has her own chef who can, within the constraints of Navy rules, make the Captain food that match her diet. On the day we visited, her chef, or “culinary specialist” in Navy terms, Petty Officer 2nd Class Solrosita De Perio, had prepared a dish of tofu, onions, garlic, red, green and yellow peppers mixed with sesame oil. De Perio said preparing vegetarian meals for the captain wasn't easy, because she's from the Philippines, where the diet tends towards “meat, meat, meat.” But after just a few months of cooking for the captain, she's now making vegetarian meals for her own family. As for Brockington, I asked him what he would prepare for his wife on a special occasion. His menu: “Scalloped potatoes, rosemary crusted beef tenderloin, asparagus tips and maybe a béarnaise sauce or red wine demi-glace.” That night, he was serving pizza to the sailors on the Wasp. Most of the pies came to the ship frozen, but back in the galley of the enlisted men's mess, he had about half a dozen pizzas he and his team had made fresh by hand. If they tasted as good as they smelled, some sailors were in for a treat. But Brockington won't be on the Wasp for long. He's due for a promotion and a new job. He will become the officer in charge of the Culinary Specialist A School at Fort Lee Virginia where chefs from all branches of the service go to train and practice their skills. So soon the culinary skills once enjoyed by the Commander in Chief will benefit sailors, marines, airmen and soldiers all over the world.

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Navy chef has captive clientele