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Subscribe to this list via RSS Blog posts tagged in Lughnasadh

Posted by on in SageWoman Blogs


Huginn and Muninn, the ravens return,

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Recent Comments - Show all comments
  • Amoret BriarRose
    Amoret BriarRose says #
    Thank you! I thought it might be appropriate for Lammas/Lughnasadh.
  • Laurie Novotny
    Laurie Novotny says #
    I love this!

Posted by on in Culture Blogs

The time of Lughnasadh, or Lammas, is nigh. The basic Wiccan definition tells us that this is the celebration of the first harvest, so that the Solar God (Lugh, in this instance), Who has been waning since Litha, is now sacrificed as embodiment of the grain we humans depend upon. The theme is, as all harvest festivals, gratitude for the bounty of Mother Earth and Father Sun.

Because my path is Earth-centered, I believe it is less important to hold to the "traditional" meaning of the sabbats than it is to attune to the energy of the place where you actually live, where (hopefully) your own food is grown. The seasons of Ireland are a far cry from the seasons of the Ozark Mountains. Here, gardens and farms are in the fullness of activity and production (Goddess willing). We have been harvesting many crops for weeks now - including the native Three Sisters: corn, beans and summer squash. August, while indeed a time to harvest, is also a time for planting the fall short-season crops. Therefore, my "locavore" version of Lughnasadh recognizes that this is also a time for renewal: strengthened by the warm soil and full bounty, we can plant new seeds in our lives and communities.

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Posted by on in Culture Blogs
Harvest Some Fun For Lammas

Lammas, or Lughnassadh can easily be a forgotten Wiccan/Pagan holiday. It is not as showy as Samhain, or as lusty and festive as Beltane. But it remains one of the major sabbats, and should be recognized as such. The harvest is a time to gather: thoughts and blessings. It is about taking stock. We are getting ready for the next big seasonal shift. It is actually quite a powerful time, if you stop to ponder it. What better way to celebrate than to host an intimate gathering, simply to bake and break bread together; to just be? 

I would keep this one at four to five guests, tops. You know the old saying about too many cooks in the kitchen! Assign one person on each bread recipe– I have three that you could try. Have a fourth person on oven-tending and clean-up duty. If you have a fifth, let them set up serving plates and make sure everyone's glass stays filled with one of the following: sparkling apple juice, a hearty locally made craft ale, or a nice fruity barley wine. 

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Posted by on in Culture Blogs

Drive ten kilometres outside our dorpie this time of year and you will find yourself flanked by South Africa’s staple crop: mealies. More commonly known as maize or corn in the US and UK, mealies (pronounced me-lee’s) are the cornerstone of the South African diet and are most commonly eaten in the form of mielie-pap; a dish similar to American grits or Italian polenta. But mealies are more than that, they represent nourishment and abundance and are of importance to Xhosa culture where it’s used to make Umqombothi; a thick, sour beer that is used in cultural ceremonies and as offerings to the ancestors.


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