This week's cooking class was especially meaningful.
Chef Mario, who is Diné, wished everyone a Happy Navajo New Year. He then invited one of our volunteers to stand back-to-back with him as he explained the meaning of the transition from one season to the next. The image was simple but memorable: one season behind us, another beginning.
Blue Corn, Beans, Sweet Potatoes—and a Very Good Taco
Our menu gave everyone plenty to do in the kitchen. Together, we made blue corn tacos with two hearty fillings: ancho black beans with sweet potatoes and a lentil-pumpkin seed “meat.”
As always, Chef Mario did much more than walk us through a recipe. The ingredients became opportunities to talk about where our food comes from and how it is made. One especially interesting conversation was about agave syrup and how it comes from the agave plant.
And because no cooking class is complete without something sweet, we finished with mesquite chocolate chip cookies.
Let's Talk About Sugar
One of our volunteers also led a conversation about sugar—something most of us hear plenty of warnings about, but don’t always fully understand.
We talked about the differences between naturally occurring and added sugars, the importance of moderation, and the fact that our bodies actually do need glucose for energy. It was a helpful reminder that nutrition is rarely about labeling a food simply “good” or “bad.” Understanding what we eat, where it comes from, and how it fuels us helps us make more informed choices.
A Kitchen Full of Community
One of our favorite parts of this class was seeing so many families cooking and learning together.
We were also fortunate to have student volunteers joining us from three local high schools. Watching teenagers, adults, children, volunteers, and our chef all working alongside one another made the kitchen feel exactly as we hope it will: a place where generations can come together, share knowledge, try something new, and enjoy good food.
A new season is an opportunity to carry forward what we have learned while making room for something new.
We can’t think of a much better way to welcome it than around a table together.