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Weaving Easter palms remains treasured tradition for Lou Fusillo
By LINDA M. LINONIS
YOUNGSTOWN
A skill learned at his mother’s hand remains a treasured tradition to Lou Fusillo.
When he was 12, the now 71-year-old learned to weave palms and has continued that custom.
It is as much a tribute to his late mother, Jean Fusillo, as it is a ministry in his Roman Catholic faith. He is a 50-year member of Our Lady of Mount Carmel Basilica, 343 Via Mount Carmel, where his parents belonged.
“She brought the custom from the old country ... Italy,” said Fusillo, who was one of 14 children.
In the days leading up to today’s observance of Palm Sunday, Fusillo has spent hours crafting procession palms for use at Masses at 10 Catholic churches and for the Oblate Sisters. Some are used in church processions, and others are placed on altars.
Fusillo has been making the procession palms about 15 years; he saw an example of one in a televised Mass from the Vatican. “It takes about five hours to make the whole braid,” the Liberty resident said. The processional palm measures about 31/2 feet long.
Previously, Fusillo said he wove individual palm blades into what resembles stalks of wheat and also into pyramid-style shapes. He then assembled the individual pieces into the procession palm.
Now, he takes the whole stalk of palms, from which the individual blades are peeled, and uses that as the base. He peels each blade down to where he wants it. Both the wheat and pyramid shapes are a series of folds, he said. He alternates from side to side.
“It’s all in the thumb movement,” he said of the weaving.
Fusillo said he enjoys making the procession palms. “I have a good time doing it,” he said, adding with a smile: “It’s my penance for Lent.”
“I like doing things for the church,” said the chairman of parish council. “I value tradition, ... and this is one of them. It’s something I want to keep alive for future generations.”
To pass on the craft, he often conducts classes on palm weaving for interested people. “It’s another way to keep the custom alive,” he said, adding he’s happy when young people learn so they continue it. Those who attend learn to make the different shapes and crosses.
Fusillo said he credited his mother for instilling in him the value of faith in one’s life. “I think of the palm project as a ministry I do for the church,” he said. “Because of my faith, I feel close to the Lord.”
In addition to the procession palms, Fusillo makes wheat and pyramid shapes that are placed in a basket at the entrance of the basilica. They are for members to take if they wish.
Fusillo said the procession palm at Mount Carmel is saved each year then burned for the next Ash Wednesday to make ashes.
Fusillo retired in 2008 from his position as business manager at Ursuline High School, where he worked 20 years. He has headed the catering at Our Lady of Mount Carmel for 38 years.
“I learned to cook from my mother,” he said. Now his son, Mark, who went to culinary school, is involved.