Food packs prepared at Tollhouse ready to be delivered. Photo courtesy of Lugud Balen
ANGELES CITY — From food donations, the sewing of face masks and producing personal protective equipment in assistance to the frontliners, now sprang a movement to supply food and converge donations called “Lugud Balen,” initiated by Kapampangan chefs, restaurant owners, and private individuals.
Lugud Balen is a consequential movement to inspire and gather people who want to contribute and provide food for the frontliners from different kitchens in the community for the community to help flatten the curve. The goal is to provide food for the frontliners and to act as a bridge for food donors, sponsors and benefactors to fairly distribute the rations and donations to reach every community frontliner.
Its initial members include Josephine Concepcion-Mendoza of Tollhouse, Poch Jorolan of Everybody’s Cafe, International Skills Training Academy’s chef Chloe Cauguiran, Vince Garcia of Rainforest Kichene, Elsa Jocson of Lola Nors, Froi Cruz of Cioccolo, Arcelli Timbol of Village Chef, Ottie’s Sarah De Guzman, Pons Garcia of Taldawa, and Lai Mangio of Lailen’s together with Herminia De Guzman-Pamintuan, Joy Cruz, Krizia Chu-Tranquilino, Ditas Yap, Amos Rivera, Martee Gomez, Maya Nunag, Jean Mactavish Mandap.
Mendoza said the core group called each other amid enhanced community quarantine and recognized the need to unite and coordinate in order to maximize resources and minimize inefficiencies.
“Covid-19 is now a global problem that requires a global solution and we believe it starts with all of us in our own balen,” said Mendoza.
“We need to maximize resources and minimize inefficiencies. Minsan ang daming food na dumarating sa mga frontliners (tapos) nasisira (lang), minsan naman wala,” she added.
Since its inception, packed meals have already been rationed to the frontliners from different hospitals in this city and the nearby municipalities such as Rafael Lazatin Memorial Medical Center (ONA), Angeles University Foundation Medical Center, Garcia Hospital, Holy Family Hospital, Green City Medical Center, and others.
Mendoza also said that other private individuals and groups who are preparing meals to donate can also coordinate with them to assist them in transporting and delivering meals to distribute and allocate those in need and noting that any donor who is helping in preparing the food should follow the basic ECQ guidelines for everyone’s safety and protection.
“Because our vision is to have our kitchens powered by concerned citizens so even just a simple donation like salt, soy sauce, cooking oil is a big help already because these kitchens will serve our community frontliners. We believe that no matter how little, we can make a difference,” she said.
“It is about community involvement especially in these times of uncertainty. To be a part of this movement is to simply have “lugud queng balen” or love for our community,” she added.
Others who joined in to help are Systems Plus’ Rennier Perez, Brenda Mitchell of Dainty, Des Castro of Teaspoon Café, Pinky Granada of Cafe Munding, K Cafe’s Caren Kwong-Basilio, Marianne Bermudo of Kabsarap, Tony Deang, Mitch Otsuru Park of Yami Bulgogi and Don Don Tei, Atty, Angelo Valencia of Tibby’s Farm, Jepsoy Sarmiento, Don Edward Quito of JCI Kuliat, Den Lim of Denlim’s Kitchen, Pinky Granada of Cafe Munding, Howard Dizon of HD Catering, and Archie Reyes and Gadu Bernarte.
As of March 27, Lugud Balen has already received P51,000 worth of monetary assistance plus in kind donations, and have provided 1,225 meals to frontliners.
For donations you may refer to the image below or visit Lugud Balen Facebook page for more details.
