Giving Thanks for Indigenous Foods

Giving Thanks for Indigenous Foods
Posted on 11/19/2018
This is the image for the news article titled Giving Thanks for Indigenous FoodsGiving thanks today (and always!) for all the amazing opportunities our students are provided by educators of all types here at Salt River Schools.

Recently, our Food Services staff introduced students to the Farm Fresh Challenge through a variety of food-related activities in October that showcased the incredible agricultural sciences inherent in O’odham and Piipaash traditions and contemporary practices, as well as the importance of supporting and enjoying foods produced by local farms.

With the help of Ramona Farms, which grows and supplies many traditional/Indigenous foods to the area, and the Journey to Wellness event, SRHS students and staff were treated to yummy foods and recipes—including poshol and tepary bean brownies (see recipes below)!—that they’ll be able to share with their families throughout the year (maybe even at upcoming holiday gatherings!).

The Farm Fresh Challenge was another great way to inspire students and staff to start their own family gardens that pay homage to the traditional farming and eating practices of the O’odham and Piipaash people.

Poshol Recipe

Thanks to SRHS Food Services Supervisor Shannon Reina for sharing her family recipe!

2 C. brown tepary beans “S-oam Bavi”
1/3 C. Pima wheat berries “O’las pilkan”
¼ C. roasted corn kernels “Huun ga’I”

  • Clean and rinse the beans.
  • Add all ingredients to a large pot and cover with water.
  • Make sure you have at least 2 to 4 inches of water over the beans.
  • Simmer for about 6 hours or more depending on how thick you want the juice to be.
  • The beans should be tender.

Poshol at SRHS


Ramona's Tepary Bean Brownies Recipe

From Ramona Farms (click here for the original recipe)

1 C. Ramona Farms S-oam Bavi (brown tepary beans) cooked according to basic cooking instructions and pureed
1/2 C. Hershey's cocoa powder
3/4 C. honey
1/4 C. salted butter (melted)
1 C. Ramona Farms Milgaan Chu'i (White Sonora Wheat All Purpose flour)
1/4 C. chopped pecans ( optional)
2 eggs
1/4 tsp. salt

  • Let ingredients soak for 20-30 minutes then blend on low until smooth.
  • Preheat oven to 325 degrees butter the bottom and sides of an 9x11 inch baking pan.
  • In a large mixing bowl mix all ingredients together until smooth.
  • Pour brownie mixture into prepared pan and bake for 35-40 minutes (depending on oven temp variations may cook little longer).
  • Check with toothpick in center of pan; when it comes out clean they are ready!
  • Cool before you remove from pan.
  • Recipe makes approximately 16 brownies.

Tepary Bean Brownies at SRHS


Special thanks to SRHS Food Services and the SRHS Yearbook staff for the photos!
Ramona Button of Ramona Farms talks with SRHS students in October about traditional food production and traditional dishes to enjoy.
Farm Fresh at SRHS
Farm Fresh at SRHS
Ramona Farms products showcased at SRHS.

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