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| 'Small gifts from the cornfield' Photo copyright Kris Barney |
Kris Barney 'Remembering the Great Diné Foodways'
By Kris Barney, Dine', Censored News, Oct. 29, 2025
My grandma used to make mutton and goat jerky, dry steamed corn, preserve corn for long-term storage, dry apricots and peaches, dry cantaloupe melons, dry herbs and bulbs collected in the springtime; wild parsley, greens like wáá, mariposa lily, wild onions, dry out strips of winter pumpkin/squash and used all kinds of food preservation techniques. She even collected wild grass seed from Ndn ricegrass to save later and she grounded that to make flour and small cakes.