Sharing Indigenous ingredients

Karlos Baca–founder of Taste of Native Cuisine– taught students and their families how to make acorn stew and deer meat, participants Lori Herrera, Sabrina Black and family had the opportunity to break acorns and turn them into acorn powder. The event provides hands on cooking skills while also teaching the importance of utilizing traditional and nutritional Indigenous ingredients.
Sapphire Herrera reaches for more acorns during the Indigenous Cooking Matters Class at the Southern Ute Education Department.
Indigenous ingredients used to make the acorn stew, and season deer meat.
Shining Mountain Health and Wellness partnered with Cooking Matters to provide monthly Indigenous Cooking Matters classes for families of the Southern Ute Indian Montessori Academy located at the Southern Ute Education Department. Diabetes Coordinator Shawmarie Tso takes a turn splitting acorns.
Divine Windy Boy | SU Drum
Divine Windy Boy | SU Drum
Divine Windy Boy | SU Drums
Divine Windy Boy | SU Drum