Food behind the Feasts

Sharing food brings people together and often offers connections to traditions and heritage. What is St. Patrick’s Day without boiled cabbage and corned beef? Who doesn’t have cherished memories of the malasadas, sopas, and grilled sardines on plentiful offer at Portuguese Holy Ghost Feasts? And what about the Cambodian twa ko, Mexican tamales, or Polish kielbasa featured at many events across the city? This series of photographs celebrates the people who work incredibly hard behind the scenes to make all the food that is such an essential component of many of Fall River’s feasts and festivals.

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