Wild Food Adventure

Casa Escondida

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August 6–11, 2018

Become knowledgeable on how to identify wild edible plants and include them in exquisite meals, while incorporating herbs for enhanced nutrition and health. Understand the native foods movement with our scholars, who each teach a variety of ways to sustain health while deeply connecting with the Southwest landscape and culture.

Highlights

  • Learn about traditional indigenous cuisine.
  • Enjoy demonstrations of fine food preparation with the region's finest chefs.
  • Heighten your knowledge of local, available foods.
  • Identify plants on pleasant morning walks.

About this Program

  1. Scholars
  2. Accommodations
  3. What to Expect
  4. Details

Karlos Baca

Karlos Baca (Diné, Tewa, Nuche) has grown his catering business, Taste of Native Cuisine, for six years while simultaneously spending the last three years serving as executive chef at an elite resort in Colorado’s San Juan Mountains. Through his training in classic French cuisine, he realized the need to start a movement to bring back traditional Native American foods like yucca root, pine needles, and Navajo tea and incorporate them into fine cuisine. Photo courtesy of Durango Herald.

 

 

Katrina Blair Katrina Blair, M.A., is the founder of the not-for-profit Turtle Lake Refuge, which serves lunches of locally grown, wild harvested, and living foods to her local community. Katrina began studying wild plants in her teens when she camped out for a summer eating primarily wild foods. She later wrote “The Wild Edible and Medicinal Plants of the San Juan Mountains” for her senior project at Colorado College, and she recently published The Wild Wisdom of Weeds, recognized by the New York Times. She teaches multicultural groups about the importance of foraging and enjoying wild foods for nutrition, medicine, and creative cuisine.

 

Lois Ellen Frank and Frank Whitewater

Lois Ellen Frank, Ph.D., (Kiowa) is the founder of Red Mesa Cuisine, a catering business featuring American Indian cuisine. She is a renowned photographer, chef, anthropologist, and author based in Santa Fe. Having worked with world-class chefs, scientists, and other academia to publish more than 20 cookbooks, she has recently opened her own commercial kitchen. Her book, Foods of the Southwest Indian Nations, was awarded a James Beard Foundation Winner.

Walter Whitewater grew up traditionally in the Diné way. He began cooking professionally in Santa Fe, and he is now one of the main chefs at Red Mesa Cuisine. Chef Whitewater has appeared on numerous food TV shows featuring cuisine of the Southwest, and he was the first American Indian chef to cook at the James Beard House in New York City

 

Norma NaranjoBy the time Norma Naranjo (Tewa) was 10, she was helping her parents prepare meals and beginning to master the art of baking bread and pies in the family’s horno (traditional adobe oven). Norma and her husband, Hutch, began their business, The Feasting Place, after she retired from social work. Norma and Hutch still farm and raise cattle today, most of which Norma uses in her cooking classes. Norma is an experiential educator, and she offers a unique opportunity to learn about traditional Pueblo cooking and baking.

 

 

Colin ShaneColin Shane is the chef at Arroyo Vino, a restaurant and wine shop in Santa Fe. He considers his cuisine to be distinctly “New Mexican” because it emphasizes hyper-local and seasonal ingredients—whether grown on-site in Arroyo Vino’s two-acre farm or foraged from the Sangre de Cristo mountains, the banks of the Rio Grande, or in the Jemez mountains. Shane draws from a myriad of culinary influences, but prioritizes authenticity, sustainability, and innovation.

All nights are spent in comfortable hotels and motels. Shared accommodations based on double occupancy; single accommodations are available for an additional fee of $505.

While this trip is all about experiencing great food, there are some physical requirements. Please read below to learn more:

Throughout this trip, you will be visiting urban and rural communities. These explorations may require up to two miles of hiking on trails through a forest and along a hillside. You will be asked to “roll up your sleeves” and take part in food preparation workshops. During the trip, you may be visiting remote locations with limited amenities. There is the possibility of stopping at gas stations for bathroom stops. If you are concerned about your ability to do any of these activities, please consult your physician.

Tuition
Tuition is per person and based on shared accommodations. Tuition includes scholar honorarium, accommodations, meals listed, entry fees and permits, most gratuities, and transportation from arrival in Santa Fe, New Mexico, on August 6, 2018, until departure from Santa Fe on August 11, 2018. Transportation to and from Santa Fe is your responsibility.

Cancellation
All cancellation requests must be made in writing to Crow Canyon Sales and Enrollment Specialist, 23390 Road K, Cortez, CO 81321-9408, or e-mailed to This email address is being protected from spambots. You need JavaScript enabled to view it. . Cancellations become effective on the date received. The following penalty schedule applies: On or before June 6, 2018, $200 handling fee; after June 6, 2018, forfeiture of all payments.

Terms, Conditions, and Cancellation Policy


The Crow Canyon Archaeological Center's programs and admission practices are open to applicants of any race, color, nationality, ethnic origin, gender, or sexual orientation.

Registration as a seller of travel does not constitute approval by the State of California CST 2059347-50

Tuition & Reservation

$2,095 (member*)
$2,220 (nonmember)
*Minimum $100 level (see Membership)

Deposit: $400
Balance due: June 6, 2018

Cancellation policy:
Cancellation on or before June 6, 2018, $200 handling fee; after June 6, 2018, forfeiture of all payments. See details tab for more information.

Bring a friend and save!

  Call our sales and enrollment specialist:
     800.422.8975, ext. 457
     M–F, 8 a.m. to 5 p.m. (Mountain Time)

  travel@crowcanyon.org

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