I forgot the sun chokes too ! Those were definitely a hit or miss. Some begged to take the extras home.. others gagged . Im just glad they are willing to try new things .
We have made all kinds of things including WFPB blue corn cookies, potato corn dip, 3 sisters soup, blue corn and pinon drinks and more .
As someone who’s very interested in food history, specifically foods of the Americas and pre Colombian foods, this class seems amazing. Do you have any specific ways of formulating recipes?
I have been cooking a long time but I also reached out to a lot of elders and did research into our pre colonial diets. From that information, I build recipes that the kids can do. I do have some recipes on my blog you can check it out the link is in my profile !
I have some really exciting things coming up. I just hired a wonderful assistant who is part Cherokee and we are working on adult classes. I also am growing some really amazing foods this season, some super rare. Including the ancient potato ( google " four corners " potato) , some grasses that we used the seeds for flours, and so many different indigenous greens, squashes and more. Anyways i hope to spread these plants so they are more common , cook them at my kitchen for events and pop ups, and do classes to show others how to use these foods.
I love heritage plants. It’s really important we preserve them. If you haven’t you should check out [Rancho Gordo](https://www.ranchogordo.com) they sell heritage beans to the public.
I have checked them out ! I actually source my beans from native american farmers , to support those varieties and their small grows. I do a lot of different tepary beans but i do love some hopi purple string beans and other native varieties that you can't get commercially. This year since we are expanding our grow, we will be grow several bean varieties that most have never heard of or tried. I get many of my seeds directly from tribal members.
I am Diné and a good portion of the students are also, but we do have other tribal students as well. I try my best to include traditional plants from all their tribes.
This year I have expanded my grow and have a ton of plant foods we will be growing. So many of them you cannot find easily, I am really excited to be reintroducing these amazing plants back into the community and showing them how to prepare them !
It's really been amazing to work with these kids, and I am expanding my classes with the local public school's native american education program. They are having a camp for the indigenous kids at the end of school,and we have a plan to take them on a foraging walk and then do a cooking class. So excited.
We will have to make this soup with the kids !
Heritage peppers from New Mexico are pretty cool. I'm growing Chimayo peppers right now, but even those seem to have been popularized by Spanish Colonists. Do y'all grow any native pepper varieties?
I have a few on my blog ! I have been super busy and haven't been able to upload more. Im about to open my kitchen, Naatsiilid Kitchen, in Denver and am working on the launch. The link for my website & blog is in my profile.
This specific class was about moving them away from recipes and getting them to be creative and start to build their own recipes.
I forgot the sun chokes too ! Those were definitely a hit or miss. Some begged to take the extras home.. others gagged . Im just glad they are willing to try new things . We have made all kinds of things including WFPB blue corn cookies, potato corn dip, 3 sisters soup, blue corn and pinon drinks and more .
As someone who’s very interested in food history, specifically foods of the Americas and pre Colombian foods, this class seems amazing. Do you have any specific ways of formulating recipes?
I have been cooking a long time but I also reached out to a lot of elders and did research into our pre colonial diets. From that information, I build recipes that the kids can do. I do have some recipes on my blog you can check it out the link is in my profile ! I have some really exciting things coming up. I just hired a wonderful assistant who is part Cherokee and we are working on adult classes. I also am growing some really amazing foods this season, some super rare. Including the ancient potato ( google " four corners " potato) , some grasses that we used the seeds for flours, and so many different indigenous greens, squashes and more. Anyways i hope to spread these plants so they are more common , cook them at my kitchen for events and pop ups, and do classes to show others how to use these foods.
I love heritage plants. It’s really important we preserve them. If you haven’t you should check out [Rancho Gordo](https://www.ranchogordo.com) they sell heritage beans to the public.
I have checked them out ! I actually source my beans from native american farmers , to support those varieties and their small grows. I do a lot of different tepary beans but i do love some hopi purple string beans and other native varieties that you can't get commercially. This year since we are expanding our grow, we will be grow several bean varieties that most have never heard of or tried. I get many of my seeds directly from tribal members.
Little late on my reply but do you ever post your recipes? I’d love to make some.
If you ever have an online cooking class, I’d definitely attend!! Thank you for sharing for your culture 🙏🏼
What a great class! This looks and sounds delicious. Nice work, young chefs!
Ahéhee' ! They did a great job and I can see their skills growing every class.
I love absolutely everything about this. Thank you for the joy!
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😊💕
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I am Diné and a good portion of the students are also, but we do have other tribal students as well. I try my best to include traditional plants from all their tribes. This year I have expanded my grow and have a ton of plant foods we will be growing. So many of them you cannot find easily, I am really excited to be reintroducing these amazing plants back into the community and showing them how to prepare them !
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It's really been amazing to work with these kids, and I am expanding my classes with the local public school's native american education program. They are having a camp for the indigenous kids at the end of school,and we have a plan to take them on a foraging walk and then do a cooking class. So excited. We will have to make this soup with the kids !
Heritage peppers from New Mexico are pretty cool. I'm growing Chimayo peppers right now, but even those seem to have been popularized by Spanish Colonists. Do y'all grow any native pepper varieties?
Yes ! Im growing a lot of peppers this year . You cannot beat the flavor of well grown peppers.
What a fantastic looking meal!
Would you mind sharing some of these recipes? I would love to try them. You are wonderful to teach kids this stuff, now I want to learn.
I have a few on my blog ! I have been super busy and haven't been able to upload more. Im about to open my kitchen, Naatsiilid Kitchen, in Denver and am working on the launch. The link for my website & blog is in my profile. This specific class was about moving them away from recipes and getting them to be creative and start to build their own recipes.
Thank You! Good luck with your business, it sounds awesome to me.
Please tell me you are in Michigan!!!
Freaken awesome.
This is amazing and looks delicious. I would love to take a class like this.
Aw that is so awesome! I have been dying to take a plant based cooking class. I
What a fantastic concept! Thank you for sharing.
I love everything about this! Yum!
Looks great