Summer brings heritage festivals and fairs
By Emma Palova
EW Emma’s Writings
Lowell, MI -I am really looking forward to this weekend. First of all, it’s going to be hot again, and I love that.
Contrary to what the promoters of “Back to School” pump out, summer is not over. For me summer is over when I have to swap my flip-flops for closed-toed shoes, usually with the first snow.
Summer always stays in my heart year-long.
Other than my author event at the LowellArts gallery tomorrow from 1 to 3 p.m. during the Captured photo exhibit, I can’t wait to go to the Czech Harvest Festival “Dozinky” in Bannister this Sunday.
This is our annual treat and a tribute to our Czech heritage. Every year, I get my hopes high that I will run into a Czech-speaking person at the festival in the middle of nowhere.
Over the years of going to Bannister, I’ve met probably a total of eight people who knew some Czech. The fun part about this event is that I get to sing three anthems that I know: American, Czech & Slovak.
The third-generation organizers Tom & Diane Bradley of Czech origin have done a fantastic job of preserving the “Dozinky” event as it truly happens in the Moravian and Slovakian villages in the old country. The dancers wear original costumes, the band of accordions plays Czech polka and the singers sing Czech songs.
I marvel at this effort, because the festival passes the Czech heritage onto the younger generation. The dance troupe involves kids ages three to unlimited. The festivities open with the shortest parade in the world; it’s even shorter than the parade in Hubbardston on St. Pat’s Day.
The parade route is past the ZCBJ Lodge to the small field with a concrete platform for the dancers. The dancers and singers march in the parade with rakes and scythes, symbolizing the original harvest of wheat.
Usually, a polka band plays inside the hall after the dance troupe is done outside. I’ve never been to that part, because it runs later in the afternoon when we have to head back home for a long drive through the fields.
The best part of the event is the original Czech food. For ten bucks, you get to eat like in a fancy Czech restaurant without leaving USA. The buffet features, ham, chicken, dumplings, sauerkraut, cucumber salad, mashed potatoes, biscuits and a dessert.
However, one thing you will not get here, is the traditional Czech “kolache” pastry. One of the editors of the Fraternity Herald asked me to share the origins of this festive pastry.
So, I asked my mother Ella, while she was still in Venice. Growing up in Moravian small town of Vizovice, she could trace the humble origins to the villagers.
“They used all the ingredients available to them in their households,” she said. “This included the cottage cheese they made themselves, butter or lard and eggs. The only thing they bought was sugar and flour. They had everything else including the plum butter.”
The popularity of “kolache” as a signature pastry at all events and festivities, skyrocketed over the years, as the city folks discovered them while touring villages.
“Kolaches” are to Czechs what pizza is to the Italians,” mom said. “They too use the ingredients available to them; olives, pasta sauce and such.”
There are hundreds of recipes for traditional “kolache” varying according to the region.
However, they all have in common the following: golden crust topped with plum butter with sugary crumbling and filled with cottage cheese mixed with raisins.
For one of the many kolache recipes visit the
Mazac Family Genealogy blog:
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