Growing community gives Hispanic flavor to Easter. Michigan

“For Sara Calupina, Holy Week actually begins the week before, when she begins preparing fanesca, an Ecuadorian soup traditionally eaten on Good Friday.

Each day, Calupina boils a different ingredient: first lupini beans, then lentils, white corn, hominy, whole peas, red kidney beans, broad beans, navy beans and lentils. She’ll also soak a pot of bacalao - salted cod - to get rid of much of the salt.

Calupina and her husband Patricio belong to the area’s Hispanic community, a small but growing population that celebrates the same Christian holidays as many Anglos, albeit differently and, in some cases, more dramatically.”

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