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Ritual, Remembrance Sweetly Flow Through ‘Day of the Dead’ Activity

Each attendee was given a sugar skull, a "canvas" on which to fashion a heartfelt memorial.
Each attendee was given a sugar skull, a “canvas” on which to fashion a heartfelt memorial.
Students squeeze hard-drying royal icing onto their creations ...
Students squeeze hard-drying royal icing onto their creations …
... while enjoying culturally appropriate fare such as quesadillas (chicken and cheese) and nachos.
… while enjoying culturally appropriate fare such as quesadillas (chicken and cheese) and nachos.
An artistic assessment
An artistic assessment
A uniquely colorful keepsake
A uniquely colorful keepsake

The second annual Sugar Skull Decorating short course, replicating the Mexican tradition of honoring one’s absent relatives, was held Monday night in Penn’s Inn. Organized by Sara H. Ousby, associate director of student activities for diversity and cultural life, and Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, the course coincides with Dia de los Muertos, or Day of the Dead. Observed in many Latin American countries, but most closely associated with Mexico, it is celebrated Nov. 1-2 as a time to remember family and loved ones who have passed away. Sugar skulls are decorated, exchanged and placed on Ofrendas, or altars, built in memory of loved ones. Altars are also decorated with flowers, candles, food, mementos and photos of the deceased. An Ofrenda can be viewed in the Bush Campus Center lobby until Monday.
Photos by Dalaney T. Vartenisian, student photographer

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