A trip to Sells, Arizona
Posted in Misc on 04/16/2008 01:32 pm by adminWe’re lucky enough to be forming a partnership with TOCA, the Tohono O’odham Community Action group to develop a desert foods menu in the Ventana Room and the Flying V Bar & Grill.
Last week we took a trip to Sells, AZ, the capitol of the Tohono O’odham Nation, to meet with the TOCA board of directors and to learn more about the Tohono O’odham culture, history and modern way of life.
Our first stop was the TOCA office, where I had lunch with co-director Terrol Johnson and TOCA project coordinator Mary Paganelli. Mary is a chef and an expert in recreating native dishes. That day we had a wonderful tepary bean soup, cowboy tortillas made with ground whole wheat and cooked over a fire, and steamed cholla buds. These are the types of ingredients the chefs in the Ventana Room are trying to incorporate into the new menu, both for their cultural and historical connection to the area and for their health benefits.
After lunch, Mary and I visited the Tohono O’odham Cultural Center and Museum, a $15.2 Million state-of-the-art museum that opened last May. In the museum we saw historical baskets woven by the Tohono O’odham people and how the basket colors changed by the varying trees and water levels over time. We also learned about the history of agriculture, which included growing tepary beans and using monsoon season floods to water crops.
On the trip we were going to go out to harvest cholla buds, but it was too windy. You don’t want those little prickly needles to be dislodged in the wind! That could be painful!
We’re planning to go out and harvest cholla buds next week here around the resort. We’ll have photos and a full report for you then!
