Poem by Patricia R. Antolino
It is a little-known fact that millions of Italian families, whose ancestors arrived during waves of immigration in the late 19th and early 20th century, mark an ethnic and cultural celebration in mid-March. Overshadowed by the overwhelming popularity of St. Patrick’s Day on March 17th, this holiday and other traditional Italian observances are hinted at in films like The Godfather, where an iconic scene features bystanders lined up along a parade route following a statue adorned with dollar bills. On March 19th, Italians commemorate the Feast of Saint Joseph (Festa di San Giuseppe) with parades and processions throughout the northeastern states and in New Orleans. Bakeries and families eagerly anticipate the sale and purchase of special fried and baked sweets native to the cuisine of Sicily and the Neapolitan region of Southern Italy. This week’s blog honors those traditions and sentiments with an ode to Italian ancestry and a recipe for the Italian confection most associated with “the festa,” zeppole, a sweet delight which holds an honored place in the pantheon of Italian cuisine. — Editor
We like to end each year with an issue in which we look back at the stories, poems, articles, memoirs, and–well, whatever–that we’ve published during the past 51 weeks. And we have a staggering variety this time around.
The Operatunity SIG has provided a fitting and suitably dramatic finale to OLLI Connects’ month-long tribute to holiday foods and recipes. Originally published in 2020 just for SIG member contributors, Beryl Byles agreed to allow OLLI Connects to reformat the book and share a few recipes for our Act III installment of holiday delectable dishes submitted by our subscribers…..along with appropriate opera selections, of course. And, if you want to delve further into the compilation, the entire updated book is linked to this story. — Editor
The holidays are coming and it’s time for me to challenge my baking skills. I know that sounds dangerous because we all want our holiday treats to be just perfect. So why take on a new project instead of relying on tried and true recipes born from family traditions? I am fortunate to have a couple of friends who are very skilled bakers and they never make the same holiday treats twice. Cookies, pies, breads, cakes and candies that dazzle the eyes and the palates. Impressive. So this year I’m taking my cue from them and I’m baking Stollen or Christstollen as it is called in its German homeland. 
I know, I know. You think I am referring to the Covid vaccine, and truth to tell the month of January was indeed a relentless and fruitless quest to get vaccinated. Happily we finally scored appointments for our first shot and have joined the fortunate few who have received the first step toward immunity from the disease that has poisoned our lives over the last twelve months.