1 00:00:04,200 --> 00:00:07,366 [woman] As Indigenous people, corn in general is very sacred. 2 00:00:08,766 --> 00:00:09,833 [Capri] In Arizona, 3 00:00:09,833 --> 00:00:11,966 indigenous corn has provided sustenance 4 00:00:11,966 --> 00:00:14,166 to Native Americans for millennia. 5 00:00:14,166 --> 00:00:17,866 [woman] Sixty-day corn has been keeping us alive 6 00:00:17,866 --> 00:00:20,466 for more than 5,000 years. 7 00:00:20,466 --> 00:00:22,466 [Capri] Its diversity is surprising. 8 00:00:23,200 --> 00:00:27,000 We have over 500 different accessions or varieties of corn. 9 00:00:27,000 --> 00:00:28,100 That's a lot of corn. 10 00:00:28,100 --> 00:00:29,566 It's a lot of corn. Right. 11 00:00:29,566 --> 00:00:31,333 [Capri] There have been successful efforts 12 00:00:31,333 --> 00:00:33,033 to resurrect ancient varieties. 13 00:00:33,033 --> 00:00:34,700 Where did you get this? 14 00:00:34,700 --> 00:00:37,933 It was pretty close to extinct. 15 00:00:37,933 --> 00:00:40,500 [Capri] And there's a passion here for combining new practices 16 00:00:40,500 --> 00:00:41,433 with the old. 17 00:00:41,433 --> 00:00:42,500 Hmm. 18 00:00:42,500 --> 00:00:43,766 Oh, my gosh. 19 00:00:43,766 --> 00:00:45,033 I don't even know how to describe it. 20 00:00:45,033 --> 00:00:47,366 Such an important story in one bowl. 21 00:00:52,466 --> 00:00:54,766 I'm Capri Cafaro and I'm on a mission 22 00:00:54,766 --> 00:00:56,966 to uncover the incredible stories 23 00:00:56,966 --> 00:00:58,633 of the foods we grow... 24 00:00:59,933 --> 00:01:01,933 ...harvest, create... 25 00:01:03,333 --> 00:01:05,000 ...and celebrate. 26 00:01:05,000 --> 00:01:07,333 Beautiful, amazing meal. 27 00:01:07,333 --> 00:01:09,400 So, I'm traveling America's backroads 28 00:01:09,400 --> 00:01:11,466 to learn our cherished food traditions 29 00:01:11,466 --> 00:01:13,333 from those who make them possible... 30 00:01:13,333 --> 00:01:14,833 Look at that. 31 00:01:14,833 --> 00:01:16,800 ...and are helping keep them alive. 32 00:01:16,800 --> 00:01:18,566 There is so much more to learn. 33 00:01:18,566 --> 00:01:20,333 [man] It's just a tradition here in this area. 34 00:01:20,333 --> 00:01:21,666 -[gunshot] -[woman] Mmm hmm. 35 00:01:22,133 --> 00:01:24,266 [Capri] On "America the Bountiful." 36 00:01:29,100 --> 00:01:30,766 [announcer] America's farmers have nourished us 37 00:01:30,766 --> 00:01:32,133 for generations, 38 00:01:32,133 --> 00:01:35,566 but today they face unprecedented challenges. 39 00:01:35,566 --> 00:01:38,300 American Farmland Trust works with farmers 40 00:01:38,300 --> 00:01:40,666 to help save the land that sustains us. 41 00:01:40,666 --> 00:01:43,600 Together we can work to keep America bountiful. 42 00:01:49,233 --> 00:01:50,433 [Capri] Corn is a sacred food 43 00:01:50,433 --> 00:01:52,900 for all indigenous tribes of Arizona, 44 00:01:52,900 --> 00:01:55,566 Tohono O'odham, Yeome, 45 00:01:55,566 --> 00:01:57,433 Navajo and Hopi. 46 00:01:59,033 --> 00:02:02,166 Many of the original varieties these tribes once thrived on 47 00:02:02,166 --> 00:02:04,800 were lost since the time of colonization. 48 00:02:04,800 --> 00:02:06,666 But a handful of dedicated farmers 49 00:02:06,666 --> 00:02:09,566 and organizations are carrying on these traditions 50 00:02:09,566 --> 00:02:12,933 and creating memorable, ancient and modern foods 51 00:02:12,933 --> 00:02:15,266 from the versatile flour-making maize. 52 00:02:16,733 --> 00:02:18,666 Gardener and educator, Maegan Lopez, 53 00:02:18,666 --> 00:02:21,100 as a member of the Tohono O'odham Nation, 54 00:02:21,100 --> 00:02:23,666 she helps operate Mission Garden, 55 00:02:23,666 --> 00:02:24,766 a diverse collection 56 00:02:24,766 --> 00:02:27,566 of crops and plants representing each era 57 00:02:27,566 --> 00:02:31,066 here in Tucson's birthplace, situated on land 58 00:02:31,066 --> 00:02:33,566 considered sacred to the Tohono O'odham. 59 00:02:34,766 --> 00:02:37,466 So, this is our timeline garden. 60 00:02:37,466 --> 00:02:40,966 We call it the post contact 61 00:02:40,966 --> 00:02:43,766 O'odham Garden, or the O'odham Oidak. 62 00:02:43,766 --> 00:02:45,600 That's how we say it in our language. 63 00:02:45,600 --> 00:02:46,566 [Capri] What does that mean? 64 00:02:46,566 --> 00:02:48,900 [Maegan] It means "The People's Garden." 65 00:02:48,900 --> 00:02:50,833 In this particular timeline garden, 66 00:02:50,833 --> 00:02:55,066 we are standing in the 1400s to the 1690s. 67 00:02:55,066 --> 00:02:57,900 This is called the 60-day corn, or Huuni. 68 00:02:57,900 --> 00:03:00,300 Huuni is the word for corn. 69 00:03:02,366 --> 00:03:03,700 Let's see what we have. 70 00:03:03,700 --> 00:03:04,833 We have some hairs. 71 00:03:04,833 --> 00:03:07,433 We have some beautiful kernels. 72 00:03:07,433 --> 00:03:08,433 It's so beautiful. 73 00:03:08,433 --> 00:03:11,166 Each individual hair represents a kernel 74 00:03:11,166 --> 00:03:13,500 and a potential to be Huuni. 75 00:03:13,500 --> 00:03:14,933 [Capri] I have learned something new. 76 00:03:14,933 --> 00:03:17,966 You think about those fibers when you look at corn. 77 00:03:17,966 --> 00:03:20,133 Now I'm going to see them totally differently 78 00:03:20,133 --> 00:03:21,366 as a potential kernel. 79 00:03:21,366 --> 00:03:22,166 Yes 80 00:03:22,166 --> 00:03:23,700 Now, 60-day corn makes me think 81 00:03:23,700 --> 00:03:25,466 that it takes 60 days to grow, right? 82 00:03:25,466 --> 00:03:26,666 [Maegan] That's absolutely right. 83 00:03:26,666 --> 00:03:28,100 And with very little water. 84 00:03:28,100 --> 00:03:29,900 So, it's considered drought tolerant 85 00:03:29,900 --> 00:03:32,500 and grows exponentially well. 86 00:03:33,166 --> 00:03:35,300 Tohono O'odham Is our tribal name. 87 00:03:35,300 --> 00:03:38,266 In English, it translates to "desert people." 88 00:03:38,266 --> 00:03:41,400 We live in a very biodiverse region. 89 00:03:41,400 --> 00:03:45,000 We call ourselves based on how we've cultivated the land, 90 00:03:45,000 --> 00:03:48,100 how we've lived on the land, how the land has taken care of us. 91 00:03:48,100 --> 00:03:49,833 These are summer crops. 92 00:03:49,833 --> 00:03:53,133 They start growing at the earliest part of summer 93 00:03:53,133 --> 00:03:56,633 through summer's very harsh conditions 94 00:03:56,633 --> 00:03:59,400 with full sun, very little water. 95 00:03:59,400 --> 00:04:00,900 It does very well. 96 00:04:00,900 --> 00:04:04,866 It gives us so much food and it gives us sustenance. 97 00:04:04,866 --> 00:04:07,166 It gives our body what it needs. 98 00:04:07,166 --> 00:04:09,666 And it's reliable every year. 99 00:04:09,666 --> 00:04:13,166 There's a lot to be said about our connection to the land, 100 00:04:13,166 --> 00:04:16,000 to ourselves as people, our identity and our spirit. 101 00:04:16,000 --> 00:04:18,800 I feel like that's captured in these plants. 102 00:04:18,800 --> 00:04:22,166 That kind of sentiment, that almost sacred relationship 103 00:04:22,166 --> 00:04:24,533 between the people and the land. 104 00:04:24,533 --> 00:04:26,366 The 60-day corn, is that something 105 00:04:26,366 --> 00:04:28,900 that has been here with people the whole time? 106 00:04:28,900 --> 00:04:29,966 Yes. 107 00:04:29,966 --> 00:04:33,533 Sixty-day corn has been keeping us surviving 108 00:04:33,533 --> 00:04:36,366 for more than 5,000 years. 109 00:04:36,366 --> 00:04:40,266 It's been cultivated for a very, very, very long time. 110 00:04:40,266 --> 00:04:43,633 And we still continue that story so that we can keep 111 00:04:43,633 --> 00:04:46,433 passing it on to the new generation. 112 00:04:46,433 --> 00:04:49,933 You use the 60-day corn as part of your diet. 113 00:04:49,933 --> 00:04:54,500 How do you get it from cob to the table? 114 00:04:54,500 --> 00:04:57,333 There's a lot of different processes that we do now 115 00:04:57,333 --> 00:04:58,666 in modern times, 116 00:04:58,666 --> 00:05:02,333 but I can show you one method that we use here at the Garden 117 00:05:02,333 --> 00:05:04,366 to interpret what my ancestors 118 00:05:04,366 --> 00:05:07,600 and a lot of the people that still live here, 119 00:05:07,600 --> 00:05:09,500 how they still process their corn. 120 00:05:10,466 --> 00:05:13,000 [Capri] The metate is that Tohono O'odham word 121 00:05:13,000 --> 00:05:15,800 for their traditional corn stone grinder. 122 00:05:15,800 --> 00:05:18,066 The corn is traditionally roasted in a fire pit 123 00:05:18,066 --> 00:05:20,000 before de-cobbing and grinding. 124 00:05:20,000 --> 00:05:22,400 You use all of that energy 125 00:05:22,400 --> 00:05:24,933 in your shoulders and in your arms, 126 00:05:24,933 --> 00:05:29,166 and you break it down into broken kernels. 127 00:05:29,166 --> 00:05:30,833 -Can I give this a shot? -Please. 128 00:05:30,833 --> 00:05:33,866 I'm going to get my elbow grease into it. 129 00:05:33,866 --> 00:05:35,233 Okay. 130 00:05:35,233 --> 00:05:38,300 You know, I can actually start to smell this differently 131 00:05:38,300 --> 00:05:40,600 as you're breaking up the kernels. 132 00:05:40,600 --> 00:05:42,033 It's almost like a sweetness. 133 00:05:42,033 --> 00:05:43,333 Yes. 134 00:05:43,333 --> 00:05:46,800 What would folks be eating 5,000 years ago 135 00:05:46,800 --> 00:05:48,300 made with this corn? 136 00:05:48,300 --> 00:05:52,666 There's a traditional O'odham dish that we call gyoza. 137 00:05:52,666 --> 00:05:56,866 Gyoza is the soup that its named for it. 138 00:05:56,866 --> 00:05:59,900 Very simple, but very old dish 139 00:05:59,900 --> 00:06:01,766 that's been a part of the O'odham culture 140 00:06:01,766 --> 00:06:03,766 as long as the corn has existed. 141 00:06:10,700 --> 00:06:13,933 We're going to put this corn that we just ground to good use. 142 00:06:13,933 --> 00:06:19,666 Yes. We're going to add it to our already ground garlic salt 143 00:06:19,666 --> 00:06:21,633 and then we're going to take it over 144 00:06:21,633 --> 00:06:24,133 to this pot of boiling water. 145 00:06:24,133 --> 00:06:26,166 And we're going to let it sit on the fire 146 00:06:26,166 --> 00:06:29,533 for about 45 minutes until it's soft. 147 00:06:29,533 --> 00:06:31,833 This is the traditional O'odham dish. 148 00:06:31,833 --> 00:06:33,700 It's been here for a very long time, 149 00:06:33,700 --> 00:06:37,733 and so it's very basic, basic nutrition that you need. 150 00:06:37,733 --> 00:06:39,966 [Capri] Contact with the Europeans led t o a decline 151 00:06:39,966 --> 00:06:42,066 of these ancient practices and meals. 152 00:06:42,066 --> 00:06:44,966 Maegan and others' efforts to share seeds, grow, 153 00:06:44,966 --> 00:06:47,700 and prepare these foods are helping bring them back. 154 00:06:47,700 --> 00:06:49,300 Doing this today with you 155 00:06:49,300 --> 00:06:51,166 and sharing this dish with others 156 00:06:51,166 --> 00:06:54,066 is like, breathing life back into this dish. 157 00:06:54,066 --> 00:06:55,466 So, it looks pretty good. 158 00:06:55,466 --> 00:06:56,633 [Capri] It is looking good. 159 00:06:56,633 --> 00:06:57,666 [Maegan] It's nice and soft, 160 00:06:57,666 --> 00:07:01,600 and it's gone from the tiny little kernels 161 00:07:01,600 --> 00:07:04,800 to now full on Gyoza. 162 00:07:04,800 --> 00:07:06,900 [Capri] I'm going to be thinking about your family, 163 00:07:06,900 --> 00:07:08,533 your ancestors, as I eat this. 164 00:07:12,766 --> 00:07:14,066 Oh, my goodness. 165 00:07:14,066 --> 00:07:17,566 You know, when we think about soup 166 00:07:17,566 --> 00:07:20,733 from a Western perspective, we think about broth. 167 00:07:20,733 --> 00:07:22,066 There's no broth in here. 168 00:07:22,066 --> 00:07:25,666 But from the taste, you wouldn't know it, actually. 169 00:07:25,666 --> 00:07:26,966 It is soft. 170 00:07:26,966 --> 00:07:29,566 You can really taste those kernels and feel those kernels. 171 00:07:29,566 --> 00:07:33,600 I wanted to show you another dish that we created, 172 00:07:33,600 --> 00:07:38,033 and is still created in kitchens on O'odham Nation 173 00:07:38,033 --> 00:07:40,466 and throughout the community here in Tucson. 174 00:07:40,466 --> 00:07:42,166 What's that called? It's called Chico? 175 00:07:42,166 --> 00:07:44,166 Chico has chili sauce, 176 00:07:44,166 --> 00:07:48,366 and it also has tomatoes, garlic and onions. 177 00:07:48,366 --> 00:07:50,266 [Capri] I can smell the chili. 178 00:07:50,266 --> 00:07:54,100 [Maegan] And you can add in the limes, the Chiltepins, 179 00:07:54,100 --> 00:07:55,400 cilantro and-- 180 00:07:55,400 --> 00:07:56,400 What's Chiltepins? 181 00:07:56,400 --> 00:07:59,433 Chiltepins are the mama of all chilies, 182 00:07:59,433 --> 00:08:02,333 and they've been growing in this part of the world 183 00:08:02,333 --> 00:08:04,600 for longer than 5,000 years. 184 00:08:04,600 --> 00:08:05,566 [Capri] Chiltepins, okay. 185 00:08:05,566 --> 00:08:08,533 In our language, we call it a'al kokoli. 186 00:08:08,533 --> 00:08:10,333 -These are teeny. -Yes. 187 00:08:10,333 --> 00:08:14,233 So, this little teeny thing is known as the mother of chili? 188 00:08:14,233 --> 00:08:15,666 -Okay. -That's right. 189 00:08:17,000 --> 00:08:18,866 It starts out mild. 190 00:08:18,866 --> 00:08:20,266 There it is. There's the kick. 191 00:08:20,266 --> 00:08:24,200 I bet from what I can see here, 192 00:08:24,200 --> 00:08:26,066 this is going to be an incredible topping-- 193 00:08:26,066 --> 00:08:26,733 [Maegan] That's right. 194 00:08:26,733 --> 00:08:28,033 [Capri] --to the Chico. 195 00:08:30,633 --> 00:08:33,033 It's topped with cilantro, a little lime 196 00:08:33,033 --> 00:08:35,733 and a few more Chiltepins for the heat. 197 00:08:38,500 --> 00:08:39,966 All right, Chico. 198 00:08:43,100 --> 00:08:44,500 What do you think? 199 00:08:44,500 --> 00:08:48,600 So, each one of those individual fresh ingredients 200 00:08:48,600 --> 00:08:49,833 totally stands out. 201 00:08:49,833 --> 00:08:51,066 Yes. 202 00:08:51,066 --> 00:08:55,033 That corn is a great canvas for those other ingredients. 203 00:08:55,033 --> 00:08:56,533 It's so delicious. 204 00:08:56,533 --> 00:08:59,600 Such an important story just in one bowl. 205 00:08:59,600 --> 00:09:01,000 -Yes. -Thank you for sharing. 206 00:09:01,000 --> 00:09:03,166 And I will definitely carry on that memory 207 00:09:03,166 --> 00:09:04,966 of the Chiltepin with me, 208 00:09:04,966 --> 00:09:06,200 or at least my mouth will. 209 00:09:06,200 --> 00:09:07,533 I'm still on fire. 210 00:09:10,700 --> 00:09:13,000 Corn varieties from this diverse and arid region 211 00:09:13,000 --> 00:09:15,633 are coming back as a result of seed saving, 212 00:09:15,633 --> 00:09:18,333 a practice followed by dedicated individuals, 213 00:09:18,333 --> 00:09:20,833 and also places like Native Seed Search, 214 00:09:20,833 --> 00:09:22,866 a seed conservation organization 215 00:09:22,866 --> 00:09:25,033 that collects and preserves species of seeds. 216 00:09:28,866 --> 00:09:31,400 Agronomist and educator Andrea Carter 217 00:09:31,400 --> 00:09:33,200 works as a link between the seed bank 218 00:09:33,200 --> 00:09:35,133 and small scale farmers in the Southwest. 219 00:09:37,133 --> 00:09:39,900 Welcome into the seed lab. 220 00:09:39,900 --> 00:09:42,500 [Capri] You've got a very extensive collection, 221 00:09:42,500 --> 00:09:45,100 and it smells incredible in here. 222 00:09:45,100 --> 00:09:46,500 [Andrea] It sure does. 223 00:09:46,500 --> 00:09:49,933 [Capri] Native Seeds maintains nearly 2,000 varieties of crops 224 00:09:49,933 --> 00:09:52,300 that have adapted to this landscape 225 00:09:52,300 --> 00:09:55,066 thoroughly representing a cultural and farming legacy 226 00:09:55,066 --> 00:09:56,033 of the region. 227 00:09:56,033 --> 00:09:58,200 So, you are really covering the gamut. 228 00:09:58,200 --> 00:09:59,866 I see a lot of corn here. 229 00:09:59,866 --> 00:10:03,533 I want to understand a little bit more about the mission. 230 00:10:03,533 --> 00:10:05,800 Why even keep seeds? 231 00:10:05,800 --> 00:10:07,100 Why catalog them? 232 00:10:07,100 --> 00:10:08,866 Good question. Why do we do this? 233 00:10:08,866 --> 00:10:11,133 The mission of Native Seeds is to conserve 234 00:10:11,133 --> 00:10:14,400 the beautiful and great diversity 235 00:10:14,400 --> 00:10:17,166 of agricultural crops of the Southwest. 236 00:10:17,166 --> 00:10:19,100 Often folks think of the Southwest, 237 00:10:19,100 --> 00:10:21,333 it's the desert, it's an arid landscape, 238 00:10:21,333 --> 00:10:23,966 and there is a lack, potentially, of realization 239 00:10:23,966 --> 00:10:27,533 of the immense diversity and rich agricultural history here 240 00:10:27,533 --> 00:10:28,633 that's largely rooted 241 00:10:28,633 --> 00:10:30,666 in the indigenous communities of the region. 242 00:10:30,666 --> 00:10:33,133 And by growing them, you're adapting them. 243 00:10:33,133 --> 00:10:34,566 Our goal is that these seeds 244 00:10:34,566 --> 00:10:36,666 are actively being grown, saved and shared, 245 00:10:36,666 --> 00:10:38,033 and in doing so 246 00:10:38,033 --> 00:10:40,366 you're adapting them to the climate of today. 247 00:10:40,366 --> 00:10:43,133 You're reinvesting them into the communities 248 00:10:43,133 --> 00:10:46,100 so they can be grown today and kind of repopulate. 249 00:10:46,100 --> 00:10:48,533 And then we do partner farmer exchanges 250 00:10:48,533 --> 00:10:50,533 where we provide seeds to growers 251 00:10:50,533 --> 00:10:52,400 and do exchanges or contracts with them. 252 00:10:52,400 --> 00:10:55,066 Our gardens here are growing, but they're small. 253 00:10:55,066 --> 00:10:57,966 So we work with small scale growers throughout the region. 254 00:10:57,966 --> 00:10:59,633 We'll work on what they're interested in growing, 255 00:10:59,633 --> 00:11:01,766 what they might have a cultural connection to, 256 00:11:01,766 --> 00:11:03,233 what they have experience growing, 257 00:11:03,233 --> 00:11:05,833 and then we will send them seeds at no cost, 258 00:11:05,833 --> 00:11:07,933 and we ask for a portion of their final harvest 259 00:11:07,933 --> 00:11:10,133 to come back to us at the end of the season. 260 00:11:10,133 --> 00:11:13,633 And the farmers can retain the majority of their harvest. 261 00:11:13,633 --> 00:11:15,833 [Capri] They have a native access program that ensures 262 00:11:15,833 --> 00:11:18,766 seeds remain accessible to the communities of origin 263 00:11:18,766 --> 00:11:20,833 and native individuals of the region, 264 00:11:20,833 --> 00:11:23,200 with corn playing a major part. 265 00:11:23,200 --> 00:11:24,333 I didn't realize 266 00:11:24,333 --> 00:11:27,466 just how many different types of corn there are. 267 00:11:27,466 --> 00:11:29,633 A popular one is the Yoeme blue corn. 268 00:11:29,633 --> 00:11:31,533 That was donated to Native Seed Search 269 00:11:31,533 --> 00:11:34,700 in the 80s by a woman from Salt River. 270 00:11:34,700 --> 00:11:38,333 But she was actually Yoeme and she had 12 ears of this corn 271 00:11:38,333 --> 00:11:40,966 that were donated to this organization, 272 00:11:40,966 --> 00:11:43,866 and since grown out by some of our partners. 273 00:11:43,866 --> 00:11:46,266 So, we've been trying to steward that seed, 274 00:11:46,266 --> 00:11:48,500 increase its availability and health. 275 00:11:48,500 --> 00:11:49,433 Where can you find that? 276 00:11:49,433 --> 00:11:52,866 If I wanted to go find Yoeme blue corn, 277 00:11:52,866 --> 00:11:54,033 who would I go talk to? 278 00:11:54,033 --> 00:11:55,533 Well, we've got different partner farmers, 279 00:11:55,533 --> 00:11:58,100 but one of our favorites is Bill Robinson 280 00:11:58,100 --> 00:11:59,666 up in Casa Grande. 281 00:12:01,333 --> 00:12:04,433 [Capri] Bill Robinson operates the Crazy Chile Farm, 282 00:12:04,433 --> 00:12:06,800 a nonprofit enterprise on a stretch of land 283 00:12:06,800 --> 00:12:09,033 owned by the Episcopal Diocese of Arizona. 284 00:12:10,333 --> 00:12:11,833 Reverend Canon Debbie Royals 285 00:12:11,833 --> 00:12:14,600 is a Yoeme tribal member and priest in the diocese. 286 00:12:17,733 --> 00:12:20,533 We're all holding some really special corn. 287 00:12:20,533 --> 00:12:23,566 And this corn brought the two of you together. 288 00:12:23,566 --> 00:12:25,033 How did that happen? 289 00:12:25,033 --> 00:12:28,566 We started the Crazy Chile Farm in 2014. 290 00:12:28,566 --> 00:12:30,900 Had our first crop in 2015, 291 00:12:30,900 --> 00:12:33,600 so we started growing independently 292 00:12:33,600 --> 00:12:38,366 some varieties of different native maize or corn. 293 00:12:38,366 --> 00:12:40,666 One of them was Yoeme Blue. 294 00:12:40,666 --> 00:12:43,166 After we'd had about two crops of Yoeme blue, 295 00:12:43,166 --> 00:12:44,866 it was very successful for us, 296 00:12:44,866 --> 00:12:48,066 I ran into Debbie at an Episcopal convention. 297 00:12:48,066 --> 00:12:51,833 I found out that she was a Native American Yaqui. 298 00:12:51,833 --> 00:12:55,633 I brought her back some corn meal of the Yoeme blue, 299 00:12:55,633 --> 00:12:59,066 and she hadn't had any of that in quite a while, was it Deb? 300 00:12:59,066 --> 00:13:02,200 Our people's name is Yoeme in our language. 301 00:13:02,200 --> 00:13:06,466 We grew up with the blue corn as part of our tradition, 302 00:13:06,466 --> 00:13:09,533 so when Bill and I bumped into each other, 303 00:13:09,533 --> 00:13:11,233 he brought me the Yoeme blue corn. 304 00:13:11,233 --> 00:13:13,500 I was like, "Where did you get this?" 305 00:13:13,500 --> 00:13:17,366 Because it was pretty close to extinct. 306 00:13:17,366 --> 00:13:20,366 [Capri] Turns out it was through a partnership with Native Seeds. 307 00:13:20,366 --> 00:13:23,300 [Bill] What we have done is we've grown enough of it 308 00:13:23,300 --> 00:13:26,666 that we have been able to return the seed ten times over 309 00:13:26,666 --> 00:13:28,033 to Native Seed Search 310 00:13:28,033 --> 00:13:29,966 to increase the size of their seed bank. 311 00:13:29,966 --> 00:13:31,333 Okay. 312 00:13:31,333 --> 00:13:34,833 That triggered an idea for us and it changed the whole format 313 00:13:34,833 --> 00:13:36,733 of what we do at the Crazy Chile Farm. 314 00:13:36,733 --> 00:13:41,100 Right now we do about 90% of our business 315 00:13:41,100 --> 00:13:43,266 growing and redistributing 316 00:13:43,266 --> 00:13:46,433 different varieties of native seeds 317 00:13:46,433 --> 00:13:48,900 to tribes in four different states 318 00:13:48,900 --> 00:13:53,166 Colorado, Utah, New Mexico and Arizona. 319 00:13:53,166 --> 00:13:54,933 [Capri] Debbie leads the diocesan Council 320 00:13:54,933 --> 00:13:57,500 for Native American Ministry. 321 00:13:57,500 --> 00:13:59,666 Historically, the church had strained relations 322 00:13:59,666 --> 00:14:00,833 with the Native people here 323 00:14:00,833 --> 00:14:04,100 due to the legacy of the Zionist nation. 324 00:14:04,100 --> 00:14:06,400 And the whole goal of our Council 325 00:14:06,400 --> 00:14:08,900 for Native American Ministry in this diocese 326 00:14:08,900 --> 00:14:12,100 is now looking at ways to build relationships. 327 00:14:12,100 --> 00:14:15,333 The whole movement of seed sovereignty 328 00:14:15,333 --> 00:14:16,400 is empowerment, 329 00:14:16,400 --> 00:14:19,400 is bringing back the traditions to the people. 330 00:14:19,400 --> 00:14:22,666 So you really get an experience when you're eating 331 00:14:22,666 --> 00:14:24,466 our traditional ways 332 00:14:24,466 --> 00:14:27,166 of what is going on in the land that you're living in 333 00:14:27,166 --> 00:14:28,533 at that time. 334 00:14:28,533 --> 00:14:31,866 So, you're really taking in that life and giving that life back. 335 00:14:31,866 --> 00:14:33,566 [Capri] Debbie chases a childhood memory 336 00:14:33,566 --> 00:14:35,333 of her grandmother's blue corn cakes, 337 00:14:35,333 --> 00:14:38,366 which she tries to recreate using this corn. 338 00:14:38,366 --> 00:14:41,066 To get there, it must be processed first. 339 00:14:41,066 --> 00:14:43,233 How are we going to get these kernels off the cob? 340 00:14:43,233 --> 00:14:45,566 We use a process called shelling, 341 00:14:45,566 --> 00:14:49,833 and these two instruments here are called corn shells. 342 00:14:49,833 --> 00:14:52,866 The one that we're using was made in 1901 343 00:14:52,866 --> 00:14:55,333 by the Little Giant corn company. 344 00:14:55,333 --> 00:14:59,633 And we're going to turn it in a clockwise direction. 345 00:14:59,633 --> 00:15:00,533 Okay. 346 00:15:00,533 --> 00:15:02,633 If it works absolutely perfectly, 347 00:15:02,633 --> 00:15:05,200 the cob should spit out here. 348 00:15:05,200 --> 00:15:11,133 [spinning] 349 00:15:11,133 --> 00:15:12,400 Ha! 350 00:15:13,433 --> 00:15:14,533 You know what? 351 00:15:14,533 --> 00:15:16,300 Pretty much all of the kernels came off the cob. 352 00:15:16,300 --> 00:15:19,333 so in 1901, you're good to go. 353 00:15:19,333 --> 00:15:21,100 Absolutely. Here we go. 354 00:15:21,100 --> 00:15:24,000 [spinning] 355 00:15:24,000 --> 00:15:25,266 [Capri] Oh, hey. 356 00:15:25,266 --> 00:15:26,633 Hey, there it is. 357 00:15:26,633 --> 00:15:27,733 Let me give this a shot. 358 00:15:27,733 --> 00:15:31,400 [spinning] 359 00:15:31,400 --> 00:15:33,033 -Yay! -All right. 360 00:15:33,033 --> 00:15:34,966 I feel accomplished. 361 00:15:34,966 --> 00:15:36,266 I feel accomplished. 362 00:15:36,266 --> 00:15:41,700 So, what happens now once you get the kernels off the cob? 363 00:15:41,700 --> 00:15:45,333 We package it in jars until we ship it. 364 00:15:45,333 --> 00:15:46,600 [Capri] Bill's operation works 365 00:15:46,600 --> 00:15:49,566 by sending out seeds for free to people who request them 366 00:15:49,566 --> 00:15:52,333 and want to grow the ancient varieties. 367 00:15:52,333 --> 00:15:55,633 He covers all the costs with his profitable chili crop. 368 00:15:55,633 --> 00:15:57,800 There is product left over. 369 00:15:57,800 --> 00:16:01,933 We process it ourselves and we make blue cornmeal. 370 00:16:01,933 --> 00:16:03,866 [Capri] And blue cornmeal can be used for a lot of things. 371 00:16:03,866 --> 00:16:05,866 It can be used in cooking. 372 00:16:05,866 --> 00:16:08,566 Bill processes the cornmeal by grinding the kernels 373 00:16:08,566 --> 00:16:11,300 in a commercial food processor, so that cooks like Debbie 374 00:16:11,300 --> 00:16:14,400 can use it to cook a wide variety of traditional dishes. 375 00:16:14,400 --> 00:16:16,666 Thanks for letting me help you make these blue corn cakes. 376 00:16:16,666 --> 00:16:17,866 What's already in this bowl? 377 00:16:17,866 --> 00:16:20,200 So, I put some butter, some milk 378 00:16:20,200 --> 00:16:23,333 and some eggs, and a little bit of almond flour. 379 00:16:23,333 --> 00:16:26,066 I'm trying to get back to being as close 380 00:16:26,066 --> 00:16:31,000 to what my grandmother's bread looked like and tasted and like. 381 00:16:31,000 --> 00:16:32,566 Not having her here with me 382 00:16:32,566 --> 00:16:35,566 means that we're always experimenting. 383 00:16:35,566 --> 00:16:36,900 [Capri] When Debbie was a child, 384 00:16:36,900 --> 00:16:40,700 her family grew, harvested and processed their own corn. 385 00:16:40,700 --> 00:16:43,633 [Debbie] So, we're going to use this to make some corn cakes. 386 00:16:43,633 --> 00:16:45,333 We want it to be a little bit thick, 387 00:16:45,333 --> 00:16:48,300 but we want it to also be loose enough that it will pour. 388 00:16:48,300 --> 00:16:49,233 [Capri] Okay. 389 00:16:51,833 --> 00:16:55,266 You can definitely start to smell that earthy tone. 390 00:16:55,266 --> 00:16:56,566 Right. 391 00:16:56,566 --> 00:16:58,833 That's my grandmother's kitchen. 392 00:16:58,833 --> 00:17:01,966 And I'm so convinced that if we can get our people 393 00:17:01,966 --> 00:17:03,866 to start eating more traditionally 394 00:17:03,866 --> 00:17:08,200 and to deassimilate their way of cooking, 395 00:17:08,200 --> 00:17:09,433 go more natural, 396 00:17:09,433 --> 00:17:11,666 that we are going to see better health. 397 00:17:14,266 --> 00:17:15,600 These are perfect. 398 00:17:15,600 --> 00:17:17,000 So, now you have to taste it. 399 00:17:17,000 --> 00:17:18,000 [Capri] I am ready. 400 00:17:18,000 --> 00:17:19,066 Twist my arm. 401 00:17:19,066 --> 00:17:21,000 I cannot wait to try these. 402 00:17:21,000 --> 00:17:22,566 These are so good. 403 00:17:22,566 --> 00:17:24,733 I'm going to get at the scraps first. 404 00:17:24,733 --> 00:17:25,833 That's the best part, right? 405 00:17:25,833 --> 00:17:27,533 The little crunchy ends. 406 00:17:28,633 --> 00:17:30,533 And crunchy it is. 407 00:17:30,533 --> 00:17:31,966 And the nuttiness, right? 408 00:17:31,966 --> 00:17:34,566 There's a different, consistency to it 409 00:17:34,566 --> 00:17:36,533 because of the cornmeal. 410 00:17:36,533 --> 00:17:37,266 Right. 411 00:17:37,266 --> 00:17:38,500 But it's rich. 412 00:17:38,500 --> 00:17:43,500 And you can tell how it could change its flavor profile 413 00:17:43,500 --> 00:17:45,033 depending on whether it was paired 414 00:17:45,033 --> 00:17:46,600 with something sweet or something savory. 415 00:17:46,600 --> 00:17:47,833 Or if you just wanted to put 416 00:17:47,833 --> 00:17:49,400 a little bit of butter on top of it. 417 00:17:49,400 --> 00:17:50,633 I think these are great plain. 418 00:17:50,633 --> 00:17:51,466 Right. 419 00:17:51,466 --> 00:17:52,466 Well, yeah. 420 00:17:52,466 --> 00:17:54,800 -You don't save the seed. -Right. 421 00:17:54,800 --> 00:17:57,600 You don't have that quintessential ingredient 422 00:17:57,600 --> 00:17:59,600 to continue to make this food 423 00:17:59,600 --> 00:18:01,400 that reminds you of your grandmother. 424 00:18:01,400 --> 00:18:02,733 Right. 425 00:18:02,733 --> 00:18:05,033 This is really like just being in the kitchen with her again 426 00:18:05,033 --> 00:18:06,133 all over again. 427 00:18:06,133 --> 00:18:08,166 There have been times that I thought to myself, 428 00:18:08,166 --> 00:18:09,933 "I wonder what my grandmother would do." 429 00:18:09,933 --> 00:18:13,400 Remembering the flavor. Remembering the smell. 430 00:18:13,400 --> 00:18:15,733 Remembering the texture and consistency. 431 00:18:15,733 --> 00:18:18,166 So, I hope you enjoy these. 432 00:18:18,166 --> 00:18:19,366 I absolutely enjoyed them. 433 00:18:19,366 --> 00:18:21,533 And you know, you brought up on very good point. 434 00:18:21,533 --> 00:18:24,800 Always ask yourself, "What would grandma do?" 435 00:18:24,800 --> 00:18:27,666 I think that's a very good lesson to learn 436 00:18:27,666 --> 00:18:29,533 in the kitchen and in life. 437 00:18:29,533 --> 00:18:30,266 All the time. 438 00:18:30,266 --> 00:18:32,466 Let's respect our elders. 439 00:18:32,466 --> 00:18:33,833 Absolutely. And carry on their traditions. 440 00:18:33,833 --> 00:18:35,333 Amen. Amen. 441 00:18:37,166 --> 00:18:38,166 [Capri] Blue corn cakes 442 00:18:38,166 --> 00:18:39,900 have a long tradition in this region, 443 00:18:39,900 --> 00:18:42,900 and they've evolved into some playful modern recipes, 444 00:18:42,900 --> 00:18:45,966 like the blue corn cookies from Rochelle Garcia, 445 00:18:45,966 --> 00:18:47,933 who runs Blue Corn Custom Designs 446 00:18:47,933 --> 00:18:49,133 outside of Phenix. 447 00:18:49,133 --> 00:18:51,466 [Rochelle] Today we're making blue corn cookies. 448 00:18:51,466 --> 00:18:52,966 It's a wonderful spinoff 449 00:18:52,966 --> 00:18:55,933 from the more traditional one that you see here, 450 00:18:55,933 --> 00:18:57,500 which is the blue corn cake. 451 00:18:58,633 --> 00:19:00,133 With us as indigenous people, 452 00:19:00,133 --> 00:19:02,366 corn in general is a very sacred. 453 00:19:02,366 --> 00:19:06,333 A lot of these foods are more commonly seen during ceremonies, 454 00:19:06,333 --> 00:19:08,266 during celebrations as well. 455 00:19:08,266 --> 00:19:11,600 So you're bringing those roots of the ancestors back 456 00:19:11,600 --> 00:19:14,200 for today's indigenous communities? 457 00:19:14,200 --> 00:19:15,233 Oh, yes. 458 00:19:15,233 --> 00:19:17,966 And we feel like it's a really important time 459 00:19:17,966 --> 00:19:19,266 to be able to do that today. 460 00:19:19,266 --> 00:19:20,533 This is something 461 00:19:20,533 --> 00:19:22,933 that you would more commonly see your grandmother making. 462 00:19:22,933 --> 00:19:25,200 But how can we begin to talk about that 463 00:19:25,200 --> 00:19:26,733 and also put a spin on it, 464 00:19:26,733 --> 00:19:29,433 so that it's interesting for the younger generation? 465 00:19:31,266 --> 00:19:33,800 [Capri] I'd love to see these cookies. 466 00:19:33,800 --> 00:19:35,600 First of all, how do you make these? 467 00:19:35,600 --> 00:19:38,433 Well, what makes this different compared to the traditional 468 00:19:38,433 --> 00:19:39,700 is this does require butter. 469 00:19:39,700 --> 00:19:40,900 [Capri] And a whole stick of butter? 470 00:19:40,900 --> 00:19:43,166 A whole stick of butter, yes, yes. 471 00:19:43,166 --> 00:19:47,633 We use the brown sugar as well as the regular sugar cane here. 472 00:19:47,633 --> 00:19:50,566 If you can go ahead and grab one cup of flour 473 00:19:50,566 --> 00:19:52,500 and then you can just add it to this bowl. 474 00:19:52,500 --> 00:19:57,066 I'm going to add a half a teaspoon of the sugar cane, 475 00:19:57,066 --> 00:19:59,133 and then I'm going to add some brown sugar. 476 00:20:00,400 --> 00:20:02,533 And then we're going to begin to mix it here. 477 00:20:08,100 --> 00:20:09,600 We're going to add an egg. 478 00:20:12,266 --> 00:20:14,800 You know, we're just inspired by blue corn in general 479 00:20:14,800 --> 00:20:17,133 in the sense that it's good for us. 480 00:20:17,133 --> 00:20:18,300 Right. 481 00:20:18,300 --> 00:20:20,466 But also the fact that it connects us to our roots. 482 00:20:20,466 --> 00:20:21,833 It connects us to our elders. 483 00:20:21,833 --> 00:20:24,000 It connects us to our grandparents 484 00:20:24,000 --> 00:20:25,900 who who used to prepare this. 485 00:20:25,900 --> 00:20:27,933 So, now that we mix the flour here, 486 00:20:27,933 --> 00:20:31,000 the next step is to add the blue cornmeal. 487 00:20:31,000 --> 00:20:33,566 We have two types of blue cornmeal 488 00:20:33,566 --> 00:20:35,366 and we're going to add one cup. 489 00:20:35,366 --> 00:20:38,166 And then if you want to go ahead and grab the juniper ash, 490 00:20:38,166 --> 00:20:40,633 we're going to add two teaspoons. 491 00:20:40,633 --> 00:20:41,333 I can smell it. 492 00:20:41,333 --> 00:20:42,966 It's kind of fragrant. 493 00:20:42,966 --> 00:20:45,066 I mean, when you think about Juniper Berry 494 00:20:45,066 --> 00:20:46,666 and it is kind of fragrant. 495 00:20:46,666 --> 00:20:48,333 Interesting. 496 00:20:48,333 --> 00:20:50,233 Juniper Ash was traditionally added 497 00:20:50,233 --> 00:20:52,066 to enhance the rich blue color 498 00:20:52,066 --> 00:20:54,933 and also provide calcium in pre-contact days. 499 00:20:54,933 --> 00:20:57,566 We're going to go ahead and give those a nice mix. 500 00:20:57,566 --> 00:21:00,000 Tell me about the stirring sticks. 501 00:21:00,000 --> 00:21:02,366 [Rochelle] When I think of these stirring sticks, 502 00:21:02,366 --> 00:21:04,266 I like to remember my grandmother. 503 00:21:04,266 --> 00:21:06,000 I like to remember my mom. 504 00:21:06,000 --> 00:21:09,333 I like to remember the ceremonies we participated in 505 00:21:09,333 --> 00:21:12,033 and how it was really community based. 506 00:21:12,033 --> 00:21:14,466 These stirring sticks came from my grandmother. 507 00:21:14,466 --> 00:21:17,700 You know, you're almost communicating 508 00:21:17,700 --> 00:21:20,266 that intergenerational experience 509 00:21:20,266 --> 00:21:24,033 and bringing those sentiments directly into the food. 510 00:21:24,033 --> 00:21:25,366 Oh, yes, definitely. 511 00:21:25,366 --> 00:21:28,500 You really have to have a very clear mindset. 512 00:21:28,500 --> 00:21:31,700 Your energy has to be in the right stages 513 00:21:31,700 --> 00:21:33,733 in order to prepare foods. 514 00:21:33,733 --> 00:21:35,866 [Capri] She always uses her stirring sticks 515 00:21:35,866 --> 00:21:39,500 in a clockwise motion, simulating the cycle of life. 516 00:21:39,500 --> 00:21:40,833 So, what's next? 517 00:21:40,833 --> 00:21:43,933 This is baking soda, so we're going to put half a teaspoon. 518 00:21:45,200 --> 00:21:47,166 -There you go. -Perfect. 519 00:21:47,166 --> 00:21:50,800 Two pinches of cinnamon. 520 00:21:50,800 --> 00:21:53,666 And now once we have all our dry ingredients together, 521 00:21:53,666 --> 00:21:56,300 we're going to begin to add it here. 522 00:21:56,300 --> 00:21:57,966 [Capri] Rochelle bakes for clients often 523 00:21:57,966 --> 00:22:00,200 for ceremonies and special occasions. 524 00:22:00,200 --> 00:22:02,866 She believes strongly in the importance of the energy 525 00:22:02,866 --> 00:22:04,400 she puts into her creations 526 00:22:04,400 --> 00:22:08,400 and begins each day with an offering that includes corn. 527 00:22:08,400 --> 00:22:09,933 [Rochelle] I find the morning to be best, 528 00:22:09,933 --> 00:22:12,933 especially after I do my offerings in the morning. 529 00:22:12,933 --> 00:22:15,600 It allows me that time to be in the kitchen, 530 00:22:15,600 --> 00:22:17,433 putting forth the right energy. 531 00:22:22,366 --> 00:22:24,300 So, now we're just going to flatten it out. 532 00:22:24,300 --> 00:22:26,533 What you see is the beautiful color in this. 533 00:22:26,533 --> 00:22:27,600 It's gorgeous. 534 00:22:27,600 --> 00:22:28,966 It's that juniper ash. 535 00:22:28,966 --> 00:22:31,100 You get this beautiful blue color. 536 00:22:32,100 --> 00:22:35,400 [Capri] I'm so inspired by what you're describing 537 00:22:35,400 --> 00:22:40,366 and the role that corn has in your community and in your life 538 00:22:40,366 --> 00:22:44,600 and how you're able to capture that and pass that on. 539 00:22:44,600 --> 00:22:47,366 A lot of times I don't consider this a business. 540 00:22:47,366 --> 00:22:51,266 It really just is a passion and really community driven. 541 00:22:51,266 --> 00:22:53,100 How long do you put these in the oven for? 542 00:22:53,100 --> 00:22:55,133 For about 15 minutes. 543 00:22:55,133 --> 00:22:57,166 325 degrees. 544 00:22:59,000 --> 00:23:00,566 In the oven it goes. 545 00:23:04,633 --> 00:23:06,500 I know you have some tea over here. 546 00:23:06,500 --> 00:23:08,766 [Rochelle] Oh, yes, the tea pairs very well, 547 00:23:08,766 --> 00:23:10,400 and we're going to go ahead and get some brewed. 548 00:23:10,400 --> 00:23:12,933 Once the water boils, we're going to go ahead 549 00:23:12,933 --> 00:23:14,600 and put one of these bundles in there. 550 00:23:14,600 --> 00:23:16,100 And what what is in here? 551 00:23:16,100 --> 00:23:16,933 Dandelions. 552 00:23:16,933 --> 00:23:18,266 They're very beautiful. 553 00:23:18,266 --> 00:23:20,933 And that's the first of the harvest for this season. 554 00:23:20,933 --> 00:23:23,533 So, this one grew on the Navajo Nation. 555 00:23:23,533 --> 00:23:24,500 Okay. 556 00:23:24,500 --> 00:23:27,133 When we think the Navajo tea, Hopi tea, 557 00:23:27,133 --> 00:23:28,700 we think of our grandmothers. 558 00:23:30,166 --> 00:23:32,233 [Capri] The strength of spirituality 559 00:23:32,233 --> 00:23:33,733 comes from her grandfather, 560 00:23:33,733 --> 00:23:36,666 the medicine man who came from a long line of healers. 561 00:23:36,666 --> 00:23:39,233 The goal of his was to really share 562 00:23:39,233 --> 00:23:42,466 and let us know how important plants are. 563 00:23:42,466 --> 00:23:44,500 Every plant has an indigenous name, 564 00:23:44,500 --> 00:23:45,666 so when you're gathering it, 565 00:23:45,666 --> 00:23:49,233 again, going back to being in that state of mind 566 00:23:49,233 --> 00:23:52,033 where you're respecting enough 567 00:23:52,033 --> 00:23:54,400 because again, it's returning, 568 00:23:54,400 --> 00:23:55,866 and it's going to do good for you. 569 00:23:58,400 --> 00:24:00,266 Tea is ready. 570 00:24:00,266 --> 00:24:02,000 [Capri] It's a really rich red. 571 00:24:06,533 --> 00:24:09,000 Mmm. I could see how that could 572 00:24:09,000 --> 00:24:11,266 definitely settle the stomach. 573 00:24:11,266 --> 00:24:12,966 Mmm-hmm. 574 00:24:12,966 --> 00:24:14,466 Kind of a sleepy time tea as well. 575 00:24:14,466 --> 00:24:16,733 Like, very relaxing. 576 00:24:16,733 --> 00:24:18,500 You unwind from the day. 577 00:24:18,500 --> 00:24:22,766 You have a minute to yourself to sort of reflect. 578 00:24:22,766 --> 00:24:25,300 I get all of that just in this cup of tea. 579 00:24:25,300 --> 00:24:26,800 Yeah, I mean, you're right. You're right. 580 00:24:26,800 --> 00:24:29,166 This is something you definitely can relax to. 581 00:24:30,366 --> 00:24:33,133 I do have some cookies here that are done cooling. 582 00:24:36,733 --> 00:24:37,466 Mmm. 583 00:24:38,233 --> 00:24:40,300 It's just sweet enough. 584 00:24:40,300 --> 00:24:42,700 And it's tastes even better when you dip it in the tea. 585 00:24:45,500 --> 00:24:48,900 Hmm. Oh, my gosh. 586 00:24:48,900 --> 00:24:50,166 That is really interesting. 587 00:24:50,166 --> 00:24:51,933 It brings out a different flavor. 588 00:24:51,933 --> 00:24:53,266 A little bit sweeter. 589 00:24:53,266 --> 00:24:56,900 I feel the powerfulness of all of this coming together, 590 00:24:56,900 --> 00:24:59,066 mixing the importance of the corn, 591 00:24:59,066 --> 00:25:00,533 the importance of this tea. 592 00:25:00,533 --> 00:25:04,400 What it means to you and your family and the generations. 593 00:25:04,400 --> 00:25:06,666 You can taste it. You can feel it. 594 00:25:06,666 --> 00:25:09,400 And I'm so honored that you would share this with me. 595 00:25:09,400 --> 00:25:11,600 You do a great job bringing it all together 596 00:25:11,600 --> 00:25:14,466 and educating young people, which is so important 597 00:25:14,466 --> 00:25:16,166 because that's how tradition lives on. 598 00:25:16,166 --> 00:25:18,700 That's how culture continues. 599 00:25:18,700 --> 00:25:20,300 And that's why it's really important for me 600 00:25:20,300 --> 00:25:21,633 to share that with our youth, 601 00:25:21,633 --> 00:25:23,633 within our own family and our community, 602 00:25:23,633 --> 00:25:26,766 so everybody's able to experience this 603 00:25:26,766 --> 00:25:28,800 and to be connected. 604 00:25:28,800 --> 00:25:30,466 So, you're rediscovering your roots> 605 00:25:30,466 --> 00:25:31,433 I am. 606 00:25:31,433 --> 00:25:32,533 One dunk at a time. 607 00:25:32,533 --> 00:25:33,433 Oh, yes. 608 00:25:36,633 --> 00:25:38,000 [Capri] Reconnecting with roots 609 00:25:38,000 --> 00:25:40,600 and reestablishing nearly lost traditions 610 00:25:40,600 --> 00:25:41,800 is a theme found 611 00:25:41,800 --> 00:25:44,533 throughout the indigenous communities of Arizona. 612 00:25:44,533 --> 00:25:46,233 And it's no better demonstrated than through 613 00:25:46,233 --> 00:25:49,266 the modern revitalization of indigenous core. 614 00:25:49,266 --> 00:25:53,433 This most sacred of ancient crops. 615 00:25:53,433 --> 00:25:54,733 But why take my word for it, 616 00:25:56,166 --> 00:25:58,766 when you can come experience it for yourself. 617 00:25:59,700 --> 00:26:04,100 "America The Bountiful" is waiting for you and me. 618 00:26:06,533 --> 00:26:09,633 For more information visit Americathebountifulshow.com. 619 00:26:14,100 --> 00:26:15,533 [announcer] America's farmers have nourished us 620 00:26:15,533 --> 00:26:17,066 for generations, 621 00:26:17,066 --> 00:26:20,000 but today they face unprecedented challenges. 622 00:26:20,666 --> 00:26:23,166 American Farmland Trust works with farmers 623 00:26:23,166 --> 00:26:25,433 to help save the land that sustains us. 624 00:26:25,433 --> 00:26:28,400 Together we can work to keep America bountiful.