Cooking, Confidence, and Chiffonade: EMPWR’s Third Class at Tonatierra

Our third EMPWR cooking class at Tonatierra was one to remember! Students prepared a tasty Red Pepper Tomato Basil Soup paired with crispy grilled cheese sandwiches and finished with Mixed Berry Thumbprint Blue Corn Cookies — a colorful, delicious way to explore both tradition and technique.

This week, Chef Thalia taught the students advanced cooking skills: how to chiffonade fresh basil into delicate ribbons and how to pipe jam filling into cookies. The jam was an instant hit — by the end of class, even the aprons couldn’t protect everyone from a few proud berry stains. One student stole the show when he flipped his grilled cheese in the pan and caught it mid-air!

For our Healthy Eating Tip, we discussed ultra-processed foods — how to spot them on labels, why they’re less nutritious, and how to make smarter choices. Gavin explained that if a food has ingredients you can’t pronounce, it’s probably best to skip it. Instead, focus on simple, whole foods — like fruits and vegetables — that only have one ingredient.

Each class builds both kitchen skills and lifelong habits. As our students continue cooking and laughing together, they’re learning that eating healthy can be fun and flavorful. 

Last night was a milestone for EMPWR Arizona—we held our very first youth cooking class at Tonatierra! Together with our students, parents, volunteers, and our chef, we prepared and shared a delicious recipe rooted in Indigenous tradition: Three Sisters Soup, made with corn, beans, and squash.

Last night was a milestone for EMPWR Arizona—we held our very first youth cooking class at Tonatierra! Together with our students, parents, volunteers, and our chef, we prepared and shared a delicious recipe rooted in Indigenous tradition: Three Sisters Soup, made with corn, beans, and squash.

Last night was a milestone for EMPWR Arizona—we held our very first youth cooking class at Tonatierra! Together with our students, parents, volunteers, and our chef, we prepared and shared a delicious recipe rooted in Indigenous tradition: Three Sisters Soup, made with corn, beans, and squash.

Last night was a milestone for EMPWR Arizona—we held our very first youth cooking class at Tonatierra! Together with our students, parents, volunteers, and our chef, we prepared and shared a delicious recipe rooted in Indigenous tradition: Three Sisters Soup, made with corn, beans, and squash.

Hosted by the Pitts Family, our fundraiser was a celebration of Native food, health, and heritage. We shared meals, stories, and raised over $20,000 to support the building of healthier food systems for our Indigenous communities.

We kicked off our culinary adventure with an unforgettable experience at The Fry Bread Lounge in Old Town Scottsdale! A huge thank you to Chef Darryl Montana for not only serving up incredible indigenous dishes but also taking the time to share the rich history and inspiration behind his craft.

Indigenous cuisine is an essential yet often overlooked part of North America’s culinary landscape. Before European contact, Native peoples thrived on diets rich in locally sourced ingredients such as corn, beans, squash (known as the Three Sisters), bison, salmon, and wild berries.

We’re proud to unveil the very first logo for EMPWR Arizona. Since our founding, we’ve been committed to empowering youth through Indigenous food education.

Indigenous traditions are deeply rooted in history, storytelling, and a profound connection to the land. However, due to colonization and forced assimilation, many of these traditions were nearly erased.