Lucban municipal tourism operations officer Jennifer Babat (Photo from her FB) by Dong de los Reyes July 19, 2022 LUCBAN, Quezon - Lucban...
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| Lucban municipal tourism operations officer Jennifer Babat (Photo from her FB) |
by Dong de los Reyes
July 19, 2022
LUCBAN, Quezon - Lucban's most visited locale is 'Kamay ni Jesus' that draws thousands of pilgrims year after year seeking healing from problems and failing health-- and that same hand must have given its healing touch to allow this town to bounce back from the standstill in tourism and business bustle brought by the Covid-19 plague.
The Rice and Dance Capital of Quezon province is flexing its muscle anew from the Covid stupor, thanks to indefatigable efforts by its people and their leaders.
Lucban municipal tourism operations officer Jennifer Babat recounts that hardest hit were local businesses, including medium scale enterprises. Most had to shut down their operations while those who stood their ground were hard put to pay their workers-- the lockdowns really hurt the local economy.
Lockdowns touched off business shutdowns. But records show that this bucolic municipality had nil, zero, zilch, none active Covid cases, Babat laments in a Sentinel Times on Air interview broadcast regionwide by station Cool 101.5.
But ages-old tradition need to be honored as homage to the resilience of the Lucbanin amidst adversities- the grandiose display of the harvest from the land and the buntings and banners of rice wafers or kiping must be done. And Lucban did it, Babat enthuses.
Careful studies had to be made to pull through the Pahiyas festivities, according to Babat, because "we wanted a physical celebration."
Thus, on the Feast Day of San Isidro Labrador last May 15, Lucban drew over 200,000 visitors to the celebration, highlighted by the kiping display of households facing municipal thoroughfares.
Heritage tourism boost
Three food staples define Lucban- Lucban longganisa with its piquant oregano seasoning, pancit habhab that has to be slurped as one does a passionate kiss, and jardinera.
These are available even in the most modest curbside eateries that bloom amidst the kiping festivities. These means food tourism. These means income for households and workers.
"P10 lang, may pancit habhab ka na!" Babat grins.
Food for tummies aside, Lucban-- it has also earned the moniker, "Art Capital of Quezon"-- also proffers food for thought through its art galleries that showcase the works of local talents.
For tradition to be kept alive entails centuries of lessons in, say, weaving buntal hats and such handicrafts that no longer appeal to the young, Babat rues.
Not just hand-me-down recipes for food staples but also skills and sources of materials from the land need to be nurtured, she notes, citing that palm strands for buntal have turned scant and Lucban had to look for other sources to keep weavers busy.
Apparently, once-thriving stands of buri/buli palms whose fronds provide the raw materials for mats, baskets, hats, and fashion accessories have gone to old age, some probably chopped down.
Aside from replanting of new palm stands, Babat cites efforts being carried out to teach the young basketry, weaving, and similar skills to keep the tradition alive.
The workshops also impart the secrets of making kiping that are only known to elders, she cites.
Keeping the past alive
Lucban's pahiyas festivities began as early as the 16th century when tillers of the soil and farm workers offered their produce and food at the foot of mystic Mt. Banahaw in hopes of having bountiful harvests year after year.
With the conquest of sword and cross, food and produce were then brought as offerings to patron saints in churches, most especially to San Isidro Labrador who, as accounts say, gave away food to wayfarers and visitors to his household-- and no matter how many came, food always flowed from his kitchen.
The grand gesture remains alive to this day, in Lucban that offers goodwill and abundance to its visitors and guests.
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