Indigenous Food Foraging

Organikos

Jun 4

Prickly pear cacti, which produce Twila Cassadore's favorite fruit. Photograph: Gabriela Campos/The Guardian

Samuel Gilbert was in Bylas, Arizona, on the San Carlos Apache Reservation to report this article, which contains excellent accompanying photographs by Gabriela Campos. We thank the Guardian for this coverage of indigenous heritage:

'It healed me': the Indigenous forager reconnecting Native Americans with their roots

Twila Cassadore hopes teaching Western Apache traditional foodways can aid mental, emotional and spiritual health

Twila Cassadore gathers wild pearl onions on a foraging trip in the San Carlos Apache Reservation in April. Photograph: Gabriela Campos/The Guardian

On a warm day in April, Twila Cassadore piloted her pickup truck toward the mountains on the San Carlos Apache Reservation in Arizona to scout for wild edible plants. A wet winter and spring rains had transformed the desert into a sea of color: green creosote bushes topped with small yellow flowers, white mariposa lilies, purple lupines and poppies in full bloom.

Cassadore picks the petals off a flowering cactus during a foraging trip. She uses the petals in salads. Photograph: Gabriela Campos/The Guardian

Cassadore and I drove up a rough dirt road that used to be an old cattle trail, passing through various ecosystems, moving from Sonoran desert to grasslands and piñon-juniper woodlands. In each area, Cassadore would stop to gather desert chia seeds, cacti flowers and thistles.

Cassadore stopped her truck beside a three-leafed sumac bush brimming with fruit.

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