Conferences
Teaching Navajo Women Ag Producers Native Foods Preparation Methods As Value Added Products
Jeannie Benally and Alyssa Harrison
Summary
What every Navajo women should know about Agriculture that could empower them to be market wise. Outreach efforts were specifically designed to teach five native foods workshops. The native foods were Blue Corn Mush, Red Berry Mush, Steamed Corn, Kneel-Down Bread and Navajo Cake. This project required a fully-engaged planning team to offer hands-on learning. Understanding the importance of learning the native foods preparation methods is the key to understanding the profit gains involved in crop production. See how the participants improve their value added skills of Native Foods preparation to a rapidly expanding farm enterprise on the Navajo Nation. The project concluded with collaboration of Israeli farm experts for future farm improvements.
Details
| Conference | 2014 Women in Agriculture Educators National Conference |
| Presentation Type | Poster |