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Traditional Foods, and the Threats They Face, Take Center Stage at Navajo Summit
Climate change is leading to a decline of many wild and farmed ingredients in traditional Diné staples, but presenters at the Food Gathering Summit hope that passing on recipes and legacies can help them persist.
By Noel Lyn Smith
SHIPROCK, New Mexico—Bertha Etsitty spoke in the Navajo language about using traditional cooking methods to mix blue corn meal, water and ash from burned branches and needles of the juniper tree into mush.