Food sovereignty the Navajo way: cooking with Tall Woman

An Overview of the Navajo Diet and Navajo Dietary Research

Subsistence Practices in Tall Woman's Family

Defeating Hunger by Making Something from the Earth: Cooking with Tall Woman

Introduction to the Recipes

Wild Foods: Animals, Birds, and Insects; Nuts; Plants, Including Greens, Bulbs, and Roots, Leaves, Seeds, and Wild Grasses; Wild Vegetables; Berries; and Other Fruit

Possible Additives: Culinary Ashes, Salt, Sweeteners, Yeast, Baking Powder and Baking Soda, Shortening or Grease, Clay (Dleesh), Gravy, and Cheese

Cultivated Crops

Cake, Breads, Dumplings and Marbles, Pancakes and Griddle Cakes, Flour Tortillas, Frybread, Poured Cornbread, Kneel-Down Bread, Paperbread, and Wheat Bread

Meat ('Atsj')

Stews, Soups, and Mushes ('Atoo')

Drinkable Substances (Dajidlá): Water, Juices, Coffee, Teas, Milk, Drinks Made with Milk or Water, and Creamers

Reflections

Appendices. The Commodity Food Program

A History of Restaurants in Chinle, Arizona.