This week marked the end of our Fall Parent–Child Cooking Class Series at Madison Elementary. For our final session, Chef Mario guided families through making two traditional treats: Blue Corn Cookies and Navajo Cinnamon Cookies. The kids especially loved rolling out the cinnamon dough and cutting it into creative shapes of their own!

But this class wasn’t just fun—it was deeply rooted in Indigenous food knowledge. We introduced families to a traditional ingredient that carries both cultural and nutritional significance: juniper ash.

For the final class of our fall series at Tonatierra, we came together for a festive evening making pumpkin tamales with Chef Mario. Although we had a smaller group this week, the energy in the room was full of laughter, teamwork, and the joy of cooking together. Volunteers, parents, and students all jumped in to mix, spread, and wrap tamales—turning the class into a truly shared experience.

This week at Madison Elementary, our EMPWR Arizona students had a hands-on culinary experience learning how to make traditional Navajo tamales with Chef Mario from The Rez and Urban Eatery.

We made two kinds of tamales:

• Sweet Pumpkin Tamales

• Savory Green Chile & Cheese Tamales

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.

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.

At our second cooking class at Tonatierra, EMPWR Arizona students earned how to make another delicious seasonal recipe: Butternut Squash Soup. Indigenous foods are local and seasonal, which is why butternut squash was the perfect star ingredient—it’s in season right now!

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.