$45 per person, limit of 15 people
Cholla cactus flower buds are a nutritious food with a deep past and a bright future. A spring staple in the Desert People’s traditional diet, they grow with very little water and can be prepared in a wide variety of ways. Tucson ethnobotanist Martha Burgess, who was mentored by Tohono O’odham Elders, combines hands-on teaching with western science and a dash of culinary artistry. The class introduces varieties of traditionally harvested cholla cacti, propagation, strategies for de-spining buds, and diverse ways to prepare and preserve them. Learn about positive health effects of eating these wild desert foods, and ideas for future food security in the Sonoran Desert!
Please sign up & pay here.