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The St. Joseph's Day Table is a primarily Italian American tradition that honors the saint on his feast day, March 19. It recalls the answer to prayers for rain from drought-stricken faithful in Sicily in the Middle Ages, and their subsequent offering of a meal for travelers, strangers, the poor and the entire community in thanksgiving. This video takes you to a Table hosted by Bernice Hotchkiss in 2019, where she describes the foods and recalls how she began learning the recipes from older women in her community. The accompanying notes give more details on the traditional foods, their symbolism and current practice in western New York.
Porfiria Mijangos explains the elements of a traditional ofrenda for Day of the Dead in her region of Oaxaca, Mexico. Interview and footage are from the Day of the Dead celebration at Orleans YMCA, Medina, New York, November 1 2019. Members of her extended family built the large ofrenda seen here for the annual community-wide event.
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Chief Tom Porter of Akwesasne, Iroquois Mohawk community in northern NY, tells (an abbreviated version of) the traditional longhouse story of "The Three Sisters." The story is about the importance of corn, beans, and squash as staple foods and includes the origin story of these "three sister" foods themselves and how they were determined to be the most prominent of all foods. Porter also talks about traditional preparations of corn and related foods.
Elida Sanabria Aranda prepares chipa, a traditional Paraguayan snack, in preparation for a visit from the Virgen of Caacupé and the reciting of the rosary, conducted by the Comisión Virgen de Caacupé Westchester, NY.
Ritual
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food.svgMusic
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Belief
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