ZUNI, NM (Jan. 24, 2024) — Food sovereignty is a vital component of programming at the Zuni Youth Enrichment Project. Throughout the year, community members of all ages participate in innovative gardening, water harvesting, and food preparation initiatives that strengthen the connection they have with traditional Zuni life ways and values.
In fact, these initiatives have become so popular, ZYEP dedicates five staff members to this programming area. They recently gathered together to reflect on the youth project’s 2023 achievements — and offered a few sneak peeks for the new year that’s unfolding.
Garden and Rain Harvest Initiative
Eighty Zuni families participated in ZYEP’s Garden and Rain Harvest Initiative during this past growing season. According to Brittny Seowtewa, ZYEP’s food sovereignty coordinator, it proved to be a year of resiliency within the community.
“Climate change had a major impact on horticulture,” she said, “but our Zuni youth and our community persevered through all the trials and tribulations and managed to have favorable outcomes.”
“It definitely was a challenging year for growers, but it was an amazing year as well,” added Zachary James, food sovereignty specialist. “Many growers, including all of us at ZYEP, experienced the scarcity of rain and water, but we were grateful for what was given. The farmers worked hard, and it showed when the time came to harvest. It might not have been an abundance, but it showed the resilience we have as Zuni people when exposed to challenges.”
At Ho’n A:wan Park alone, ZYEP was able to save 12,000 gallons of water in 2023. Families participating in the Garden and Rain Harvest Initiative also collected water at their homes, using barrels provided by ZYEP, and they are continuing to collect water through this winter’s snowstorms.
“We want to demonstrate this resilience and perseverance for our youth, so they will continue the traditions of agriculture that are embedded in our hearts, souls and teachings,” James said. “Elahkwa (thank you) to all the Zuni community growers and conservationists who showed us all what is possible, and what we as a community could achieve.”
Garden Workshops and Family Cook Nights
Between May and October, local families also enjoyed six garden workshops at ZYEP, learning about subjects such as water conservation, pest management, healthy recipes and seed saving. Seowtewa reported that 30 to 50 people of all ages attended each workshop, which were open to the general public for the first time.
As fall began, ZYEP shifted gears from workshops to the popular Family Cook Nights series, which taught families how to make healthy plant-based recipes. The sessions took place once per month between October and December; each accommodated three families in person and 12 families via Zoom.
In October, the families learned to make spaghetti squash with marinara sauce, a garden salad with homemade ranch dressing, garlic bread and banana popsicles. In November, they learned to make butternut squash soup, kale and cranberry salad, toasted baguettes, and pumpkin “whoopie” pies. And in December, they focused on black bean and lentil chili, blue-corn cornbread, and roasted candied acorn squash with honey and cinnamon.
“We really enjoyed it,” said community member Karen Poncho. “I thought it would be hard, but the classes made it easy. These were dishes we could make at home, and ZYEP supplied the equipment we needed (including cast iron skillets, immersion blenders, tortilla presses and foot storage containers). My son Liam and I did the classes together, and sometimes my dad joined us. We all made an effort to be healthier, find new recipes and try new ingredients.”
Poncho observed that her family did have to change its mindset a little to embrace this new way of healthy, culturally grounded eating.
“Every family is different,” she explained. “In mine, everything had to have meat in it. Fruit and vegetables did not make a meal, and when we started this, I wondered if plant-based meals would be hard to make, or maybe they wouldn’t be good. But, really, this is how our people ate — meals with corn, squash, beans — and they weren’t sick all the time.”
In collaboration with the Zuni Education and Career Development Center, the ZYEP Food Sovereignty team is currently at work on a new spring series of snack-making sessions. The first session will demonstrate how to make a plant-based version of pulled-pork sliders using chickpeas; more information will be available in the weeks to come.
Dedicated Youth Programs
Throughout the year, food sovereignty programming gave Zuni youth opportunities to learn about gardening, water conservation, nutrition, and Zuni language. Thanks to the Shiwi Chefs offering during Summer Camp’s Wellness Week, they also had an opportunity to work alongside Zuni’s best chefs, acquiring new skills and creating healthy snacks.
“Twelve kids participated in Shiwi Chefs this past summer, which was held at A:shiwi College and Career Readiness Center’s culinary classroom,” Seowtewa said. “We were grateful for our three mentor chefs: David Tsabetsaye from Major Market Inc. and Shelby Billison and Jeremy Romancito from 4 Your Plate Only, who did a contemporary demo; Heather Seciwa, who did a baking and pastry demo; and our own Elroy Natachu Jr., ZYEP’s arts coordinator, who did a traditional demo.”
In addition to Summer Camp, Zuni youth also were able to learn about food sovereignty through ZYEP’s Rooted in Healthy Traditions after-school program in the fall. Dylan Solomon Jr., food sovereignty leader, said co-leading the program was one of his personal 2023 highlights.
“We were able to make goals from our vision board into a reality, and by doing so, contribute to a sustainable curriculum that we can improve from quarter to quarter,” he said. “I am happy to be working alongside like-minded coworkers, who are all dedicated to providing quality programming for our youth.”
“Being able to shape the future of Zuni is the chance of a lifetime,” said Khassandria Hattie, fellow food sovereignty leader. “Teaching Zuni youth the benefits of making healthy eating and drinking choices, early on, promotes better long-term decision making and healthy lifestyles. These are are important steps toward a brighter future.”
Zuni Agriculture Grants
In 2022, ZYEP added an exciting initiative to its food sovereignty offerings: Zuni Agriculture Grants. These grants, offered in 2022 and 2023, allowed the nonprofit youth organization to invest in local Zuni farmers and gardeners with funds from the Native American Agriculture Fund.
This has been an important exercise for the youth project’s food sovereignty efforts — and systems change — in the Pueblo of Zuni. It has allowed ZYEP to explore the world of grant-making and assist in making funds for agricultural projects more accessible.
In 2023, $17,900 in grant funding was split between eight grantees: Shannon Concho, Peter Haloo IV, John Lasiloo, Micheal Vicenti, Robert Weahkee, Troyden Chavez, Jaren Cachini, and Levon Loncassion. Weahkee said he feels grateful and blessed for this opportunity.
“Agriculture is a big part of our lives in Zuni,” he explained. “It’s in our songs and prayers. As a member of the community, I strive to be a hardworking individual, to continue the traditions of our people. With the help of ZYEP and the grant, I’m able to become self-sufficient, especially with rising food costs and unhealthy processed food.”
Looking Toward 2024
Moving into 2024, the ZYEP Food Sovereignty team is looking forward to making renovations and additions to the Ho’n A:wan Park garden and the IHS South garden, adding the spring snack-making series, and engaging with Zuni youth as they continue to strengthen their connections to Zuni traditional teachings and values related to the food system.
“I am so proud of our Zuni youth because of how fast they pick it up, and their interest in learning it,” said Kenzi Bowekaty, food sovereignty leader. “I’m excited to begin our 2024 Rooted in Healthy Traditions after-school program, as it will be grounded in cultural teachings about food and agriculture.”
These teachings will include ancestral food recipes, traditional Zuni songs, and information about wild game hunting. Bowekaty said this knowledge sharing will involve community leaders and elders.
“Our youth are so intelligent, and they show such determination to continue our language and traditional agriculture,” she said. “In the same way, we mirror their determination, and give them the opportunities and safe spaces they need to learn and thrive. I’m thankful for ZYEP, and for all the beautiful children in our community.”
To learn more about the Zuni Youth Enrichment Project and its programs, and for information about making donations, partnering with ZYEP, and volunteering, call (505) 782-8000 or visit zyep.org. And, to stay up to date on the latest news and events, follow the nonprofit youth organization on Facebook (/zuniyouthenrichmentproject), Instagram (@zuniyouthenrichmentproject), YouTube (/ZuniYouth), and TikTok (/zyep09)
Founded in 2009, the nonprofit Zuni Youth Enrichment Project is dedicated to promoting resilience among Zuni youth so they will grow into strong, healthy adults who are connected with Zuni traditions. ZYEP fulfills its mission by providing positive role models, enriching programs, and nurturing spaces that contribute to the healthy development of Zuni youth. ZYEP strives to provide every child with the encouragement and opportunities they need to reach their full potential.
