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A time to feast is frequent in our Native Nations. This month we welcome one of the editors of “The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors,” Roxanne Swentzell from Santa Clara Pueblo. The book unlocks many of the savory tastes of the Southwest. The recipes and narratives promote healthy living with the original floodways of the Pueblo nations including the use of pre-contact ingredients that readers are encouraged to grow themselves. Swentzell says it’s a way for Native people to remember who they are as Pueblo people.
Guests:
Roxanne Swentzell (Santa Clara Pueblo) – artist & author
Patricia M. Perea (ancestors are Coahuiltecan from Mexico and Santo Domingo Pueblo) – professor Chicana and Chicano Studies, University of New Mexico. Co-editor.
Porter Swentzell (Santa Clara Pueblo) – IAIA professor, Institute of American Indian Art and Roxanne’s Son
Break Music: Insects Are Beautiful (song) Clark Tenakhongva (artist) Su’Vu’Yo’Yungw (album)
Thanks for the post, I need to check this book out! I’m fascinated by the food of our ancestors.
I especially connected to Roxannes experience with the buffalo and knowing that living spirit that sustains us. Our food should be personal and by extension labor intensive. Awesome interview