Seven tribes with ties to Yosemite National Park will soon be able to harvest native plants from the park for cultural uses. The policy change creates greater access to wild foods like acorns, elderberries, and wild onions that are integral to culture and language education.
“The Blue Corn Kitchen” by Alana Yazzie (Diné) gives young reader’s a glimpse of the traditional corn-based Navajo foods many Navajo grandmothers have stocked in their kitchens. It’s the latest project from the self-made, Navajo lifestyle and food blogger who also goes by The Fancy Navajo.
La Carinderia is Albuquerque’s newest (mini) food hall. It includes Howdy Cakes, a small pastries and cake business by Diné culinarian, Liz McKenzie.
To join the discussion, call 1-800-996-2848. This program airs on KIDE at 10 am Pacific. It is archived on nativeamericacalling.com
GUESTS
Liz McKenzie (Diné), culinarian and cake artist; owner of Howdy Cakes, owner of Prickly Foods, and partner for La Carinderia
Alana Yazzie (Diné), creator and owner of the lifestyle and food blog, The Fancy Navajo, and author of “The Blue Corn Kitchen”
Mary Cruz (North Fork Rancheria of Mono Indians of California), cultural bearer
