Daylight had barely tiptoed in as I stood in the little cornfield south of Second Mesa, Ariz., last Saturday. Beyond the field, the husk-hued desert stretched far, far out to ...

Corn goes back to their very creation story. As the Hopi people emerged into this world, the Creator gave them three things: a gourd of water, a planting stick and a short ear of blue corn. “And he ...

From the Hopi blue corn tamales called someviki, and Venezuelan ... this emblematic food first came to the table shortly after the inception of nixtamal in 1,000 BC — making it one of the ...

Originally developed by the Hopi people — a Native American tribe — blue corn has a protein content that’s significantly higher, containing 20 percent more than the white or yellow varieties.

Here's where to shop for blue corn, ... Hopi, Salt River Pima-Maricopa Indian Community, Tohono O'odham, ... Meet the Indigenous artisans sharing a taste of Native food culture in metro Phoenix ...

For modern-day chefs who are descendants of Latin American cuisine, room exists for traditional recipes to bend and crack, opening up possibilities for something new and reflective of today's culture.

But finding culturally appropriate food can be challenging for those dealing with food insecurity. ... Hopi blue corn, Potawatomi red corn and Oaxacan green corn.

Rosalie Talahongva. A food and farming assessment conducted by the Natwani Coalition in 2004 and 2005 found that the Hopi spent nearly $7 million per year to transport food into their communities.

A food and farming assessment conducted by the Natwani Coalition in 2004 and 2005 found that the Hopi spent nearly $7 million per year to transport food into their communities. Each shopper spent 100 ...

On the Hopi Reservation, most farmers rely on the rain to grow crops. Their seeds are adapted to dryland farming, but the prolonged drought has reduced harvests. Only about 15 percent of Hopis on ...