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.
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