The Salt River Pima-Maricopa Indian Community Diabetes Prevention Services department invited a select few Community members out for an early evening of traditional foods as the sun began to set at the River People Health Center’s patio on March 16.

Diabetes Prevention Services partnered with Tohono O’odham chef Sandra Miller from N8V KTCN to present a meaningful dinner experience called Traditional Foods: Food Is Medicine.

Miller started N8V KTCN with her daughter two years ago to figure out how to better Indigenize traditional foodways and plates.

The dinner program was intended to make this idea of healing through food a reality.

3 Takeaways:

• Tohono O’odham chef Sandra Miller shared a special full-course meal of traditional O’odham foods on March 16 at the River People Health Center.
• Dinner included po:sol, a two sisters salad, a pumpkin/chocolate chip/mesquite-wheat cookie, and more.
• Diabetes Prevention Services staff members helped facilitate the program.

Community health educator Karina Watson and Diabetes Prevention Services manager Elissa Caston facilitated the event and introduced Miller to the guests after Bowie Leonard performed a traditional song.

Watson said that one of the important things growing up that brought her family together was food.

“When we came together, it was always celebrated in a certain way. Whether it was through tradition or through celebration, that food nourishes our body not only through the nutrients but also through our heart, our feelings,” said Watson.

While a full-course meal was being served, Miller gave a presentation on the importance of Indigenous foods, food sovereignty and strengthening family connections through traditional foodways.

“I just felt like it was time to have other offerings,” Miller said of the menu choices.

“When we go to powwows or other gatherings, it’s always frybread when we go to eat. We love it. It’s comfort food. It’s good food, but we can’t eat it all the time. So, I created [this menu].”

The main dish was a savory traditional po:sol stew made with chunks of seasoned roast beef, brown tepary beans, wheat berries, zucchini and onions.

Black tepary beans were the star of the side dish: a two sisters bean salad with diced squash, roasted sweet potatoes, peppers, carrots, red onions, arugula and mixed greens in a citrus vinaigrette. A warm, pillowy traditional whole-wheat yeast roll complemented the plate.

For dessert they served a pumpkin/chocolate chip/mesquite wheat cookie. Some of those in attendance apparently enjoyed it so much that they asked for seconds.

“I’m really proud of those cookies,” Miller told the dinner guests.

People also raved about the traditional O’odham cinnamon black brewed iced tea. Community members were overheard talking about how they have relatives who also make a similar tea. The tea was refreshing and had a robust, full-bodied flavor.

To Miller, the kitchen is a vital and central place in the home. 

“I feel it’s so important to remember that the hearth in our homes is our safe place,” said Miller.

“Make sure our kids are not running around in the kitchen or throwing things, jumping around or misbehaving. A table is where we sit and gather, and we pray before we eat and talk about good things and about our day, and we share what goes on in our lives.”