Lumanog Farmville is Newest Resort-Restaurant in Sto. Tomas, Pampanga

lumanogfarmvilleI’ve seen posts on Facebook from some of my friends who have already visited the place. Lumanog Farmville Restaurant and Resort just recently opened (October 24 this year to be exact) in San Bartolome in our beloved town of Sto. Tomas, Pampanga. I haven’t been there personally but it looks promising. The location is ideal for those who want to get away from the busy streets along MacArthur Hi-way and have a more laid-back atmosphere than the more prominent ‘ihaw-ihaw’ restaurants in San Matias. It’s about 20 minutes away from City of San Fernando and because of less traffic, getting there is a breeze.

This is not a paid advertisement nor a review of the resort. But I think this is one good indicator that the town is progressing as more business are being put up and gaining popularity outside the barangays and the townspeople. Let’s face it, Sto. Tomas is famous because of mostly 1. Flooding, 2. Pottery, 3. Caskets, 4. AUV assembly. There is little to no tourism in the town except during Lent and most of the event happens on Easter Sunday. This new business venture is unique and a welcome development in the town, personally speaking. I hope that this will bring more income for the town and help bring jobs and tourists to Sto. Tomas.

Lumanog Farmville Resort and Restaurant is on Facebook. Rates posted below are from their FB page as well.


Easter Procession and Sabuaga 2014 in Sto. Tomas, Pampanga

It’s been 4 years already since the inception of this Festival and it seems it has gained some mileage and perhaps because everyone now owns a DSLR and takes tons of photographs of the event. I will be compiling some (not all) of the online presence of the coverage of the event as well as the Easter Sunday procession that is a unique tradition for Tomasinos.

An online report and Facebook post on ABS-CBNNews and on by Mark Fredesjed Cristino.

CNN iReport by Ruston Banal

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Anyone with video footage of the events? Send them in or just comment below.

Mr. Anastacio Basilio of Balut, Sapa Gunned Down

It’s really sad whenever I report and document these articles. They are testament to the fruitfulness that the Thomasian can have and how dangerous, at the same time, this success is. Some people are so envious or greedy that they would evil kill for money.

According to the SunStar Pampanga article (also pasted belo), Mr. Basilio was shot down in front of their house by motorcycle riders in-tandem last October 30, 2013 and grabbed a bag with money as Basilio and his wife withdrew money earlier. And as I wrote on the Facebook page: Deng kalupa nang Mr. Basilio ing bibiye kabiyayan kareng memalen na ning Sto. Tomas. Nung pera mu ing buri da, bakit kailangan pa ing makamate lang tau? And shooting a 74-year old helpless man is such cowardice. Dapat lang marakap at mikulung deng miki-dapat kanini.

Ali tamu sana paburen deng kriminal ilang manakut kekatamu. Dapat ila deng matakut lungub king balen a pakamalan tamu. Dapat deng marok a dapat keng Sto. Tomas, madadakap la at midinan lang justicia deng pamilya da reng biktima.

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Unang Hirit Goes to San Vicente, Sto. Tomas, Pampanga

As what probably already constitutes a media tradition, Halloween or All Saints/Souls Day stories are not complete without a visit to what is now almost a trademark very few barangays are willing to accept: “Barangay Ataul” (Barangay of Coffins) or Brgy. San Vicente in the little town of Sto. Tomas, Pampanga.

Last year, GMA NewsTV’s feature on Brigada had already named Sto. Tomas as “Kabaong Capital” and only featured more of a ghost story. But this year’s interview, done by Pekto via the morning show Unang Hirit on GMA7 which showed a little bit of the craftsmanship that goes on in making these coffins. Though it was a pretty fast segment, it only gave a general view of the working conditions and the procedures that are made.

To me, there is one thing clear: we are slowly making a mark in the mind of Philippine society, not just in Pampanga. The people in the coffin-making industry should expect that these types of interviews will be done every year now and we should prepare for them. We should train the craftsmen to present the workflow clearly and emphasize the craftsmanship we have — what would separate us from other coffin-makers around the country.