Presented by San Xavier Co-op Farm in partnership with the Southwest Folklife Alliance
O’odham Pottery demonstrations on traditional O’odham Huñ (corn) processing methods
Reuben Naranjo: Mr. Naranjo will demonstrate the use of the “Me:kta” or the clay parching vessel used to toast corn, wheat, coffee beans, seeds. Long before the O’odham had metal, clay cooking vessels were heavily used in traditional O’odham food ways
Kathleen Vance and Teresa Choyguha demonstrate making huñ cecemait (corn tortillas)
The cemaitakuḍ (implement for making tortillas) is designed and fashioned by Kathleen from aboriginal Oʼodham desert clay. Oʼodham pottery has been used for centuries to cook, roast and store food or seeds. This type of implement has the ability to retain heat for cooking the tortillas. The tortillas are made from delicious corn masa and patted out by hand. Corn tortillas are a staple of many families in the southwest.
Harrison Preston from the community of Wa:k (San Xavier) demonstrates the creation of clay seed jars, haicu kaitakuḍ.
Much like pots for cooking or water storage, seed jars, were vital in protecting foodstuffs and seeds for the next years planting season. From beans to squash and corn, these vessels ensured that the O’odham peoples Himdag (way of life) and agricultural systems would continue and flourish. Harrison will be demonstrating throughout the event.
Plus!
Indigenous food booth – San Xavier’s catering staff will be selling foods that highlight their O’odham 60 Day Corn
San Xavier Coop Farm staff presentation on traditional and modern nixtamal processing
Live waila band throughout the day: DFaktion 9
Various Indigenous artisans on site.
And more!