Fundamentals of Foraging

“Who knows what kind of tree this is?” asks Chef Karlos Baca as he takes participants foraging for food in the gardens behind the Southern Ute Museum on Tuesday, Sept. 11.
Southern Ute tribal member, Jennifer Goodtracks, wraps applewood smoked trout in cornhusks as she and others complete the lunch they prepared a part of Shining Mountain Health and Wellness’s two-day foraging and culinary class. In collaboration with the ‘Partnership with Native American’ program.
Shining Mountain Health and Wellness Program Manager, Morgann Box sprinkles salt and a tart made from amaranth with honey and topped with green-gag plums, which she helped prepare.
Tribal Councilwoman Pearl Casias gets ready to enjoy a traditionally prepared lunch of paddy pan’s stuffed with sweet corn pudding and hand harvested rice from Spirit Lake, with bison
Trennie Collins | The Southern Ute Drum
Trennie Collins | The Southern Ute Drum
Trennie Collins | The Southern Ute Drum
Trennie Collins | The Southern Ute Drum