The Southwest Intertribal Food Summit was held on October 26-27 in Taos, New Mexico at Taos County Economic Development Corporation (TCEDC), Red Willow Farm, and Taos Pueblo. Building upon the success of past Intertribal Food Summits, as well as many past events in the Southwest such as the TOCA Basketry Celebration, this event featured foods and knowledge of the region with additional perspective and contributions from across the country.
The event’s first day was hosted at TCEDC in the morning and Red Willow Farm in the afternoon. The morning included several hands-on sessions and presentations.
Roy Kady teaching working with churro wool
Clayton Brascoupe demonstrating shelling corn
Steve McComber sharing Haudenosaunee seed keeping knowledge
As an Intertribal Food Summit, Indigenous and Native-produced foods were incorporated into both the menu and educational programming. Ray Naranjo, Loretta Barrett Oden, Elena Terry, Tanya Brant, Darryl Montana, Kaya Deerinwater, several Taos Pueblo community members, and several others helped make a fantastic variety of foods that kept everyone well-nourished throughout the event.
Red Willow Farm provided a perfect setting for afternoon educational sessions and networking. Among the interactive sessions was a cacao processing workshop led by Julio Saqui from Belize.
Saturday’s events moved to Taos Pueblo, one of the oldest continuously inhabited communities on Turtle Island.
Like other Intertribal Food Summits, the local foods of Taos Pueblo and the broader region were prominently featured throughout the event, including these unique foods within the Pueblo.
The seed rematriation of an ancestral Taos Pueblo squash was one of Saturday’s many highlights.
Weather can be unpredictable for almost every outdoor event. Late October in northern New Mexico can be warm and sunny, cold and snowy, or almost any variation in between. Fortunately, this event had perfect weather, making the event an even more memorable and inspiring experience.
Thank you to Taos Pueblo for hosting.