Spring Session A Class 4

This week’s EMPWR cooking class centered around blue corn, an ingredient deeply rooted in Indigenous food traditions, and a powerful symbol of nourishment and culture.

Families prepared two dishes: vegan blue corn dumplings and blue corn crepes. The dumplings sparked a great discussion about how different cultures approach similar foods. Unlike many dumplings that are stuffed and fried or steamed, Navajo dumplings are traditionally boiled and often served in a stew. Our class made a vegetable-rich stew to accompany them, highlighting how simple, whole ingredients can come together to create something both hearty and nutritious.

We also spent time discussing the idea of a plant-based diet. While “vegan” is a modern term, the concept aligns closely with traditional Navajo foodways, which emphasize plant-based ingredients and sustainable practices. This way of eating reflects a deep respect for the land—using what is available, minimizing waste, and prioritizing foods that nourish both people and the environment.

The hands-on highlight of the class was making blue corn crepes. Each student had the chance to practice flipping them, and it was incredible to see how quickly they improved. What started as a challenge quickly turned into a moment of confidence and excitement, with many students proudly showing off their skills.

From trying new techniques to learning about the cultural and environmental importance of the food we eat, this session captured what EMPWR is all about—bringing families together through cooking, culture, and community.