The Day of the Dead or Día de Muertos is a time honored tradition in southwest Detroit. With events at the Southwest Detroit Business Association ,the Matrix Theatre and The Detroit institute of the art. All these locations are offering either workshops or tours. This special event starts Oct 26th and go until Nov.3rd.
Día de Muertos is a holiday celebrated mainly in Mexico and by people of Mexican heritage living in the United States and Canada. The holiday focuses on gatherings of family and friends to pray for and remember friends and relatives who have passed away. Traditions include building private altars honoring the deceased, using sugar skulls, marigolds and the favorite foods and beverages of the departed, and visiting graves with these items as gifts. The day is a celebration of the life of those we love, and a commitment to never forget.
The Southwest Detroit Business Association and the Matrix Theatre are scheduling guided ofrenda tours and workshops at he Mexicantown Mercado (2826 Bagley).
Day of the Dead: Schedule of Events
Nov. 2 2013
Run for the dead 5k http://www.savorsouthwestdetroit.org/calendar.html
ALL WEEK RESTAURANTS, BAKERIES AND STORES
WILL BE SELLING TRADITIONAL DAY OF THE DEAD GOODS!
For more information and a down loadable pamphlet on the Day of the dead celebrations in South west Detroit please visit http://www.southwestdetroit.com/resources/pdf/file-20131016141604.pdf
Detroit Institute of the Arts October 26th noon-4pm
Sugar Skull drop in workshop
Decorate sugar skulls and learn how they are used for Day of the Dead celebrations in Mexican and Mexican-American communities.
Artist demonstrate Ofrenda altars in Rivera Central galleries
celebrate the Mexican tradition of ofrenda altars with 10 installations by local artists from Friday, Oct. 25 to Sunday, Nov. 3 concluding with a talk by the artists on November 3 from 2-3pm. The display will coincide with the Day of the Dead, an annual celebration that originated in Mexico where family and friends gather to honor those who have passed, which takes place this year from Nov. 2–3. - See more at: http://www.dia.org/calendar/event.aspx?id=4183&iid=#sthash.3YpXuvbD.dpuf
FREE with museum admission. Children ages 12 and under must be accompanied by an adult. Drop-in Workshops are held in the Wayne and Joan Webber Education Wing on Friday from 6 to 9 pm. and on Saturday and Sunday from 12 to 4 pm. In the months of July and August, summer drop-in workshops are held in the Student Lunchroom on Wednesday, Thursday and Friday from 11 am to 3 pm.
Admission to DIA
Children 5 and under free
Youth ages 6-17 $4
College Students with valid school photo ID $5
Residents of Wayne, Oakland, and Macomb Counties receive free unlimited general museum admission in accordance with the passage of the County Art Institute Authority millage.
Also check out http://www.mexicansugarskull.com/index.html
Pan de Muerto (Bread of the Dead)
1/4 cup milk
1/4 cup (half a stick) margarine or butter, cut into 8 pieces
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup very warm water
3 cups all-purpose flour, unsifted
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar
Instructions: Bring milk to boil and remove from heat. Stir in margarine or butter, 1/4 cup sugar and salt.
In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
Separate the yolk and white of one egg. Add the yolk to the yeast mixture, but save the white for later. Now add flour to the yeast and egg. Blend well until dough ball is formed.
Flour a pastry board or work surface very well and place the dough in center. Knead until smooth. Return to large bowl and cover with dish towel. Let rise in warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat the oven to 350 degrees.
Knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into "ropes."
On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 "bones." Cross and lay them atop braided loaf.
Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
When 30 minutes are up, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350 degrees for 35 minutes.
Makes 8 to 10 serving