Folk-Art Exercise Honors Departed, Celebrates Life's Sweetness

Published 10.30.2013

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    Before beginning work on their plain white sugar skulls, the lively Penn's Inn crowd is treated to Mexican snacks and a cultural presentation by Malinda C. Love.Alyssa J. Morales, a freshman in culinary arts and systems from Reading, gets to work on her creation. Samantha-Jo M. Bradley is all smiles with her completed sugar skull. The baking and pastry arts sophomore was among students of Chef Charles R. Niedermyer II who assisted their instructor with the sweet details.Four beautiful, completed sugar skulls Ana Nicole Uribe (left), a pre-nursing freshman from Lewisburg, and her sister, Sophie, donned skeleton earrings they bought in Mexico along with fun facial spider-web decorations for the holiday. The first-ever Dia de los Muertos Sugar Skull Decorating short course, a captivating and colorful introduction to Mexico's annual remembrance of departed loved ones, was held Tuesday in the Bush Campus Center. Organized by Malinda C. Love, assistant director of student activities for diversity and cultural life, and Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, the course included a short presentation on the history, customs and food associated with the Day of the Dead – as well as instruction in decorating a sugar skull with royal icing as a take-home treasure.

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