The Surprising History of Halloween Spirits and Saints Many people know how to celebrate Halloween traditionally every year, but the why behind the spookiest day of the year has roots in facts more fascinating than any horror-themed fiction. Recently, I researched the roots of modern-day Halloween, and what I discovered was more colorful than even the costumes I’ll be seeing on the other side of my front door in a few days. For one thing, the holiday dates back more than two millennia. Back then, people in northern France, the United Kingdom, and Ireland marked Nov. 1 as the start of the year. This date was chosen to coincide with the end of the harvest season and the beginning of wintertime. Many celebrants added a touch of spirituality to the mix. They believed that on the preceding day, Oct. 31, the dead could temporarily return to the living world as ghosts. In anticipation of resurrected spirits walking among them, the living adorned costumes to protect themselves from any bad vibes associated with their ghoulish guests. This meeting between the living and the dead became known as Samhain. Interestingly, belief in God, not ghosts, eventually led Samhain to evolve into the holiday we enjoy today. In the 8th century, a cultural shift toward Christianity prompted Pope Gregory III to designate Nov. 1 as All Saints’ Day to encourage people to pay tribute to significant religious leaders. Because Oct. 31 was the day before this newly established holy day (or “hallow day,” as people knew it in those days), it became known as All Hallows’ Eve, a phrase later shortened to Halloween in most people’s vocabulary. So, there you have it: the history of Halloween in a nutshell (perhaps more appropriately, in a case of candy corn). Have fun this year … and remember that not all ghosts you encounter will be in costume.
SUDOKU
Lentil and Sweet Potato Stew This delicious dish will keep your family warm, full, and happy as the weather cools down.
INGREDIENTS • 1 onion, diced • 2 cloves garlic, minced • 1 tbsp olive oil
Inspired by EatYourselfSkinny.com
• 2 bay leaves • 1/2 tsp turmeric • 1/4 tsp cumin • 1/2 tsp black pepper • 1/2 tsp salt • Fresh parsley
• 2 cups green lentils, rinsed • 1 large sweet potato, peeled and cubed • 6 cups low-sodium vegetable broth
DIRECTIONS
1. In a large pot over medium heat, sauté onion and garlic in olive oil for about 3 minutes. 2. Add all other ingredients except for salt and parsley. 3. Turn the heat to high until it is boiling, then reduce it to low and simmer uncovered for 20–30 minutes, or until the lentils are cooked through. 4. Remove pot from heat and stir in salt. Top with parsley and enjoy!
–Kevin Mottley
www.MottleyLawFirm.com | 3
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