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Look for small doors that the Holy Spirit opens to share your faith
Our family loves Miss Bobbi. For the past six years, when we’re outside, inevitably, Miss Bobbi ventures across the street for three huge kid hugs and the latest neighborhood news. She’s a gift to our family, and I believe we are a blessing to her too. Recently, these exchanges have looked and felt different. Air hugs have replaced real hugs, COVID-19 has trumped Michigan basketball discussions, and a relationship that once complemented other familial bonds has turned into a relational lifeline.
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In a season of quarantine, uncertainty, Who are you being called to weep with?
social distance and fear, how are disciples Who should you forgive? Who needs a called to respond? In particular, what does it look like to grow and go during this unprecedented time? I think it’s focusing on the basics. All growth and all evangelization start with authentic love. The expansion of our ability to love is critical for us to have any chance of making disciples during a time of isolation.
Jesus said in John 13:34-35, “A new commandment I give to you, that you love one another, even as I have loved you, that you also love one another. By this all men will know
T.Gennera
PETE BURAK
is the director of i.d.9:16. He has a master’s degree in theology, and is a frequent speaker at events for youth and young adults.
that you are my disciples, if you have love for one another.” Jesus tells us that others will know we are his if we love each other — not on our terms, but based on his example. So how did Jesus love? He wept with those who were mourning (Martha and Mary). He extended healing and forgiveness (through his miracles). He made wine (the Wedding at Cana). He spoke the truth even it was rejected or hard to hear. (Jn 6). Ultimately, he laid down his life for his friends. and salvation shine brightest when things are darkest. Let’s commit ourselves to loving heroically both in and out of our homes. Let’s be looking for small doors the Holy Spirit opens to share the source of our joy and the freedom of Christ’s Lordship.
prayer for healing? Who can you provide for? Who needs to hear the truth in love? Whose life should you put before your own?
The Holy Spirit will inspire us if we ask these questions, he will give us the wisdom to know how to respond and the strength to see it through. While we must take advantage of this time to grow closer to Jesus and detach from many of the things that distract us, we cannot pause our missionary activity. Evangelization is vitally important, because Christianity’s bold claims about life, death
The world needs us. Miss Bobbi needs us, even if all we can offer, right now, is a smile and three massive air hugs.
Neh Reh
REFUGEES FROM MYANMAR WAIT to be welcomed into the Church
HOW RCIA CONTINUES IN THE PANDEMIC
The Sunday before the “stay home, stay safe” order was issued in Michigan, 33 RCIA candidates at St. Mary Cathedral in Lansing had shown up to be fitted for their baptismal garments. Schools had been closed a week earlier, and concern about the spread of the coronavirus was growing. RCIA Director Rebecca Kanclerz had arranged for the candidates to come in shifts and to practice social distancing, but she could see fear on some of their faces — especially the elder members of the group. Thirty of the candidates (15 adults, 9 teens, 6 children) are refugees from the Karenni state of Myanmar, who have been settled at different times over the years by St. Vincent Catholic Charities Refugee Services.
After observing the unease at the fitting, Rebecca asked Father Karl Pung, rector of the cathedral, if she could teach the remaining RCIA sessions remotely. Father Karl agreed, and then God provided. Just before the “stay home” order was announced, volunteer translator Thoe Reh went to the homes of all nine Karenni families and set up Zoom accounts for them so they were able to continue their preparation. “Thanks be to God” was Rebecca’s reaction.
As it says in 2 Corinthians, “And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work.” (9:8)
Few of the candidates speak English fluently, so in the role of translator, Thoe Reh has become an essential part of the RCIA team. Thoe began coming to St. Mary’s in 2010, after living in a refugee camp in Thailand since 1996. He had fled Myanmar at the age of 4 with his parents.
Rebecca has tried to acquire a “let go and let God” attitude about the delay for initiation: “This group has been so excited! I didn’t want them to be disappointed.” Rebecca adds that not having Mass presents a particular problem for candidates learning English as a second language. “For learning prayers in English, it helps to have the assembly teach them,” she says. And although Rebecca is grateful for the ability to stay in contact with the candidates by Zoom, she says, “I can’t read facial expressions, or see everyone at the same time. It’s difficult to really be present when you can’t make eye contact or be face to face.”
Neh Reh, one of the candidates, confirms that gathering with the assembly is important. “Going to Mass is helpful. It is hard to learn the prayers without hearing others say them,” he says. Smiling, Neh Reh adds, “As an old man, it is hard to learn a new language.”
He and his wife, Nga Meh, moved to Lansing from Myanmar five years ago. They are excited about being baptized, and joining their five children and eight grandchildren as members of the Church. Neh Reh says the parish has been welcoming, and he especially appreciates the English-as-second-language classes offered there.
Regardless of how full the church is at their baptism, Neh Reh and his family will celebrate. “Family faith is important in our life. I am very happy for me and my wife to be baptized. If I could, I would like to make a party with the whole community,” he says.
Nora TRIES TO BE A LIGHT IN THE DARKNESS ‘Spring is when you get to do the FUN stuff ’
For Nora Fiero and her Haslett High School classmates, this has been a dark year.
“Spring is when you get to do the fun stuff about being a senior.” Nora lists: “Senior Recognition [Ceremony], the senior run, prom. I was part of the tech crew for the theater group and we missed our spring play this year. Obviously, we won’t have commencement like we usually would.
“I was really upset about missing those, but I’m trying to stay positive. We’ve certainly had worse losses. When we came back from winter break, our principal, Mr. Wegenke, wasn’t at school. Over the holiday, he was diagnosed with advanced stage pancreatic cancer. It was weird. The first day back from break, my teachers were OK if we didn’t get a lot of work done. When he passed just a week later, we were all in shock.”
Two other former teachers also died around the same time.
“I’m trying to keep a positive attitude. I reach out to friends and check in with family more often, just to see how they’re doing. I let them know I’m there for them and try to make them smile a bit. Sometimes I make sure to tell them it’s OK to not be OK.
“When we ask, ‘How are you,’ I think we mean it more. It used to be a greeting we glossed over, now it’s a lifestyle change. We really do want to know.
“When this is over and we get back to normal, I’ll try to have a deeper appreciation for small things I took for granted. Going back to work, being with my co-workers and the social aspect of school come to mind. I really like being around people. Which is something I look forward to when I attend Ferris [State University] in the fall.
“Youth group helps. I’m part of groups at both St. Martha, my home parish, and St. Gerard, where my dad used to work. Both offer a consistent place with a great group of friends. Whether we’re together in person or online through ZOOM, they help me a lot.
“Mass also helps. It gives consistency and links me to my faith. Between school, job, friends and more, it’s easy to forget about faith. But my mom has made sure our family watches livestreamed Mass every Sunday. I especially appreciate the time right after Communion when we sit quietly and pray.
“Another thing that helps is my art. I definitely have a lot more time to paint and draw now, so that’s been cool. I don’t think I’m an especially great artist, but I enjoy creating. My friends kept encouraging me to make an Instagram account for my artwork. I was afraid of putting myself out there, but my friends really helped. Now I’m glad I did.
“I’ve also been baking a lot more. From what I hear, my family enjoys it. Whatever I make always gets eaten!
“Basically, I’m just trying my best to stay positive and take care of my well-being. That’s all anyone can do in this time. Do things you love and try to be a good influence on yourself and the people you care about so you can be a light in the darkness. That can get us through even the darkest times.”
TRACK MEET, SENIOR AWARDS CEREMONY BUT FERNANDO ‘puts it in God’s hands’
“Every year I’ve played my trombone and watched with the band. This was my year to sit with the seniors and hear my name announced,” he says. “They could do an online version, but honestly, I probably wouldn’t like it. It wouldn’t have the same feeling as being together with my class.
“Probably my biggest loss is that I didn’t get to go to my last track meet. My sophomore year, I made it to state finals, and it has been my goal since then to go back. I love how many people show up to watch all the athletes compete! I was within a few seconds of making the state cut in the 800-meter event, and I was hoping to repeat.
“I actually hated running when I started as a seventh-grader. I wanted to play football, but my cousin was on the high school cross country team at the time. I followed her suggestion and signed up. It was awful in the beginning! But after I got done running, I had a real sense of accomplishment.
“As the years went along, I enjoyed heading out of the house for a run. It clears my head and feels good, but it’s easier to do when I have teammates to run with. I hate that I don’t have the motivation now with everything closed down. But I’m planning to run cross country for Olivet College in the fall and also serve in the National Guard as a student. That should give me plenty of new teammates to run with.
“I’m excited to leave for boot camp on June 9. Meeting new people and making everything feel like it’s the first time will be great. But I guess I also don’t like thinking about how my life is going to change soon.
Fernando Jimenez was looking forward to actually being a part of the senior awards ceremony this year.
“Before everything shut down, my typical day was filled with school, then a meet or practice, then work until closing at the Big Boy. I almost never got home until late. Now that I’m home more, I actually spend time with my little brother. We’ve been watching movies, going for walks or I run alongside him while he rides his bike. He’s actually smarter than I thought! We are 10 years apart, so I didn’t know what he knew and what he didn’t.
“On Sundays, our whole family gets together for Mass in our living room. We watch the livestream from Cristo Rey Parish or St. Joseph Parish here in St. Johns. I miss youth group and being with everyone during Mass at Cristo Rey, but this time is helping me grow closer with my family.
“I pray every day that God will keep us safe and none of us will get sick. It helps me to keep from overthinking and worrying about it. To put it in God’s hands helps me know everything is going to be alright. Our faith tells us that everything happens for a reason, and I trust that this is part of God’s plan for me.
“Nothing is the same, and I will miss a lot that I was looking forward to. Nobody knew track season and the school year were going to end so fast. But maybe this is God’s way of helping me not take things for granted. I actually enjoy the time I spend with whatever I do . . . and whoever I do it with.
“The days are passing, and I’m enjoying being with my family. That is a gift.”
HOLY MOLEY! HOLY MOLEY! 1,000 ENCHILADAS
Anyone who has ever cooked for a large group knows that it is time-consuming, and certainly exhausting. But how about cooking for a crowd of 1,000? No, that’s not a typo, and it’s also no problem for Hilda McShane, a 30- year volunteer at Catholic Charities of Shiawassee and Genesee Counties. Because of the COVID-19 pandemic this year and the restrictions that accompanied it, Hilda singlehandedly made 1,000 enchiladas for a Catholic Charities fundraiser.
“I’ve done parties with 300 people; another 700 is nothing,” Hilda jokes.
In February, Hilda and a fellow volunteer started making enchiladas in the Catholic Charities kitchen. But when Michigan’s stay-at-home order was implemented, Hilda decided to continue cooking on her own. After all, these enchiladas were for the Holy Moley drive-thru fundraiser for Cinco de Mayo, with all proceeds going to Catholic Charities.
“It has been a difficult time, but I thought through how to cook these safely for the Livingston community, and things fell into place,” Hilda explains.
Why Holy Moley? This is the name of Hilda’s signature homemade enchilada sauce recipe. Hilda grew up in Bay City, eating traditional Mexican food. Over the years, she’s tweaked her fam
ily’s enchilada sauce recipe, serving it at gatherings and parties, but she longed to do something truly special with the sauce.
Three years ago, Hilda approached Catholic Charities about a Lenten Friday fundraiser, selling cheese enchiladas coated in her “Holy Moley” sauce, with a side of rice and beans. The fundraiser was a hit, and community members keep coming back for more. This year, for Cinco de Mayo, Hilda added beef and chicken to the cheese enchiladas with her special sauce, for hundreds of lucky drive-thru customers.
The daughter of two migrant workers from Texas, Hilda McShane grew up performing migrant work herself, picking tomatoes, green beans, melons and squash. She eventually earned a degree in business, with an emphasis in marketing. She worked with the Flint Journal, Genesee County Parks and the Genesee County Health Department before God steered her in a new direction – one that involved getting back to her roots of cooking traditional Mexican food. With the success of the Catholic Charities fundraisers, Hilda thought: “Why settle for a fundraiser once a year? My goal is to develop a sauce we can market and sell, with a portion of the profits going back to Catholic Charities.”
This idea started at the time of the first fundraiser, when she had difficulty getting the main ingredient for her sauce: chili anchoes, or dried poblano peppers. She did track down enough peppers for the enchiladas, but she began researching why Michigan doesn’t produce poblano pepper. Her search led her to Ben Phillips, from Michigan State University Extension’s vegetable production team. Ben then got approval from MSU’s AgBioResearch Center to locally test-grow a variety of poblano peppers.
“One of the reasons they moved forward is Ben discovered Michigan is on the same latitude as Hungary, and one of Hungary’s main exports is Hungarian peppers,” Hilda says.
With Ben’s connection to Michigan farmers, he contacted John Leaman of Leaman’s Green Applebarn in Freeland, who had purchased a commercial dehydrator and was looking for additional products to dehydrate, Hilda explains.
The orchard dried the vegetables, and at the end of the trial growing season, Hilda took the peppers back to Catholic Charities to be cleaned, weighed and sorted. The cleaned peppers were then taken to the Genesee Career Institute, where the culinary school used Hilda’s recipe to make enchilada sauce.
The group held two taste trials – one at the Genesee Career Institute and one at the Saginaw Farmers Market. Powers Catholic High School student Isaac Dixon input the data, and MSU analyzed the results. The sauce with Michigan peppers performed better than the sauce with southwest peppers.
Throughout this process, and whenever Hilda is at a standstill, she asks God for guidance on the next steps. She also gets inspiration from the homilies she hears at St. Pius X in Flint.
“It’s really about having a lot of faith and listening to God’s message,” she says. “Throughout this
Hilda cleans and sorts the dried poblano peppers used in her Holy
Moley sauce.
whole journey, I was led to various organizations and individuals by asking the question, ‘What next, God?’ I always get an answer. It’s so simple. You just ask and listen to him.”
To ensure the project’s success, you need a lot of hands in the kitchen, which is why Hilda tapped into the resources she has: family. Her son, who has a background in graphic design and marketing, and her husband, an accountant, have also used their God-given tools to help. Hilda says, “Wouldn’t it be great, throughout all of this, if we could develop a pepper grown in Michigan? It would be a new product for the state and new jobs. It would also be a new taste for chili ancho in the world market.”
But in the meantime, Hilda’s sauce and enchiladas continue to be a treat for her local community, and for Catholic Charities. As Hilda says: "Now, I'm home doing work I want to do with Catholic Charities.”
Genesee Career Institute staff and students participating in a Holy Moley enchilada taste trial.
CULTURE Blueberries
IN THE FREEZER?
Treat yourself TO SWEET HOMEMADE JAM
A couple of months ago, it all began. Cancellations of large events, followed by cancellations of schools and then … the cancellation of Mass. News of the pandemic was changing every minute for the worst … it was something that, for most of us, felt unreal. I vividly remember one day needing to unplug from reading the headlines and just walk outside for some fresh air. It was a beautiful and crisp sunny day. I heard a bird chirping in the distance and noticed a few small patches of lawn starting to green up. One thing was certain not to change … that spring was just around the corner despite what was happening in the world.
I thought of the passage in Genesis 8:22: “All the
days of the earth, seedtime and harvest, cold and
MICHELLE DIFRANCO
is a designer and the busy mom of three children.
heat, Summer and winter, and day and night shall not cease.” The sunshine that day, and the gloriousness of God’s creation, reminded me that he is faithful to us, and has this in the palm of his hands. It brought tremendous peace.
Well into our quarantine though, the anxiety crept in. We were getting low on foods we consumed regularly. One of them was fruit jam. Since we did not
want to venture out to the store, my husband tried to convince me we could go without it. What!? With three kids and all of the peanut butter and jelly sandwiches we consume … I slowly began to panic.
I ran to our basement freezer to see what items I did have for the next several weeks. Amongst the frozen pizzas and meats, I noticed several gallon bags of blueberries from last July’s blueberry picking. I was elated, and decided I would get the whole family involved to make our own blueberry jam!
A couple of weeks later, I stepped outside on the patio to enjoy a cup of coffee and a piece of toast with homemade blueberry jam. The grass was even greener, and I could hear the birds all around me. Amidst the uncertainty in the world, one thing was certain — summer was just around the corner. I savored every bite of the blueberry-covered toast, since it reminded me of the warm July morning they were picked. But the moment also reminded me that God’s faithfulness to Noah in the book of Genesis is the same for all of us, an inheritance that is everlasting. Filled with hope and knowing that God provides us with all of our needs, I felt at peace.
EASY BLUEBERRY JAM
Yields about five 8-ounce jars
• 6 cups fresh blueberries (or frozen, thawed) • 1 tablespoon plus 1 teaspoon lemon juice • 2 teaspoons lemon zest • ¼ teaspoon cinnamon • 2 cups sugar • Small wide-mouth jars (washed if freezing, sterilized if canning)
In a medium stockpot, crush some of the blueberries with a potato masher. Add the lemon juice, lemon zest, cinnamon and sugar. Bring to a rolling boil over medium heat, stirring often for about 18-20 (so it thickens). To test the thickness, put a small dollop on a frozen plate. If it’s still runny after about a minute, it needs a bit more time to boil.
Ladle into small wide-mouth jars (to ¼ inch below rim). Cover and let sit until containers are almost room temp. Refrigerate for 3 weeks or store in the freezer for up to a year. This recipe works for the traditional canning method too! Just follow the safe canning instructions.
