The History of Trick-or-Treating WHY THERE ARE KIDS ONYOUR PORCH ASKING FOR CANDY
As Halloween looms and you load up your grocery cart with candy, you may ask yourself, “Why do I provide these spooky gremlins with a sugar high every Oct. 31, anyway?”Well, when your doorbell starts ringing around 6 p.m. this All Hallows’ Eve, you can thank the Celts for this tradition of candy and costumes. Halloween itself is a kind of mishmash of four different cultural festivals of old: two Roman fêtes, which commemorated the dead and the goddess of fruit and trees (not at the same time); the Celtic Samuin or Samhain, a new year’s party thrown at the end of our summer; and the Catholic All Saint’s Day, designed to replace Samuin and divorce it from its pagan origins. Long before there were young’uns on your porch dressed as Thanos with candy-filled pillowcases in hand, the Celts believed that Samuin marked an overlapping of the realms of the living and the dead. To trick the spirits leaking into our world, young men donned flowing white costumes and black masks — a great disguise when ghosts were about.
The Catholic Church was never a big fan of these pagan traditions, so they renamed it “All Saints’ Day” and gussied it up in religious garb. By the 11th century, people were dressing up as saints, angels, and the occasional demon instead of spirits. Eventually, costumed children started tearing through town begging for food and money and singing a song or prayer in return — a practice called “souling.” But when did they start dressing up as Minions? Starting in the 19th century, souling turned to “guising,” which gave way to trick-or- treating in mid-20th-century America, and the costumes diversified. So put on some clown makeup and a big smile, scoop up a handful of sweets, and scare the living daylights out of ‘em — ‘tis the season!
Take a Break!
Spiced
PUMPKIN SEED CRUNCH
Ingredients
•
1/4 cup shelled sunflower seeds
•
1 large egg white
•
1 teaspoon light agave syrup
•
1/4 cup raw cashews, coarsely chopped
•
1/2 teaspoon garam masala or curry powder
•
1/8 teaspoon cayenne pepper
•
1/2 teaspoon kosher salt
•
1/4 cup shelled pumpkin seeds
•
Nonstick vegetable oil spray
Directions
4. Using a slotted spoon,
1. Heat oven to 300 F.
strain spoonfuls of mixture over bowl and transfer to baking sheet. Discard excess egg white mixture.
2. Coat a baking sheet with cooking spray.
3. In a mixing bowl, whisk
together egg white, agave, salt, and spices. Add nuts and seeds and toss until evenly coated.
5. Bake 20–25 minutes, tossing once.
6. Let cool and serve.
Recipe courtesy of Bon Appetit Magazine
cash@bridgefirmrecovery.com • 269-359-0814 • 3
Made with FlippingBook - Online magazine maker