d_6_banquet
The Gila Crossing Community School, D6, held their 7th annual traditional banquet. The 4th grade class hosted the banquet as part of its rich agricultural learning program instituted by the school and headed by Agricultural Teacher Tim Moore. On May 5, 2009, the school auditorium was once again crammed with invited guests to enjoy the local fare prepared with home grown produce from the school's popular garden.
Staff and students helped in creating masterful dishes for the large-scale feast that reflect the Southwest and traditional O'odham and Pee-Posh food stuff such as corn, squash, beans and chili.
"All our relatives come and we have food, and we have a good time," said Herman Flores, 10, one of the 4th graders involved in the preparation.
Moore's program teaches the students about traditional food while extolling the benefits of a healthy diet. "We wanted to create an event that put all the knowledge together," said Moore of his unique curriculum.
Moore travels around the Community presenting his program to other groups. "I hope that we can provide a model and show people what we can do and have an example of what a program could look like for the whole Community," he said.
Gila Crossing's fertile soil grows products used by Michael O'dowd, Executive Chef at Kai Restaurant at Sheraton Wild Horse Pass. Kai is AAA Five Diamond restaurant. O'dowd said the students gain valuable entrepreneurial skills in overseeing the maintenance of the garden and presenting the harvest as product to the restaurant.
O'dowd and his staff attended the banquet with mouth-watering samples of products found in the Gila River Indian Community as well as other tribal lands. "This is a great opportunity for us to come down and work with the children," O'dowd said.
For the banquet, the Kai staff prepared buffalo, cooked in duck fat and chilis and a little bit of Coca-Cola which was then delicately shredded into machaca for tacos. There was a tepary bean salad with citrus from Gila River Farms. For dessert, the Kai staff used milk from a local goat to make cheesecake that was served in a dandy sugar cone.
O'dowd, who has shared his talents in New York City and Los Angeles by serving his dishes to celebrities such as Mick Jagger and John Travolta, brings a worldly attitude to his menu while maintaining the essence of southwest cooking. "We call it Native American cuisine with global accents."
The students at the Gila Crossing Community School study agriculture at a very early point in their education. Children in the 1st grade plant corn and study its importance. The 2nd grade focus on beans and the 3rd grade grew squash. When students reach the 4th grade Moore brings it all together by emphasizing the historical aspects of the crops. "[The garden] is built around desert foods," said Moore.
The banquet also gives students a chance to use math and English skills. The students use division and multiplication in the recipes and use language skills to write about the food and articulate features of plant life of the garden.
The banquet drew the largest crowd ever as compared to years prior with a line that stretched far into the hallway.
The serving tables were a feast for the eyes, as vibrant colors and dazzling presentations beamed like powerful spotlights shooting into the sky on a clear night.
Students and staff made barbecue tepary beans, pinto beans, and several types of chili beans. There was an egg dish baked in vitamin-rich nopales or cactus pads. There was roasted corn, chili-chocolate brownies, mesquite cookies, as well as four varieties of salsa. Drink refreshments consisted of your pick of mint or chia tea, or raspberry lemonade.
Invitations were extended to family members and tribal leaders. Joseph Manuel, Lt. Governor, remarked how satisfying the food was, "It tastes great," he said. Lt. Governor Manuel also applauded the school for utilizing traditional resources. He said that he would like for the Tribe to, "be more efficient in growing things we can eat in the Community."
Terrance Evans, D6 Council representative, delighted in the fact that Gila Crossing's youth understand an important element of their heritage. "I think [the banquet] is a good way to show our young people that our tradition has not been lost."
The Gila Crossing Community School's Agricultural Program also partnered with the famed Heard Museum in Central Phoenix.
Councilman Evans was extremely appreciative for those who contributed to the success of the banquet. "I would also like to extend special thanks and appreciation to: our 4th Grade students, their teachers Mrs. Consuelo Matus; Miss Lynn Verango; Garden Teacher Mr. Tim Moore; and Cultural Teacher Ms. Sharon Shelde, as well as Ginger Martin and Chief O'Dowd from the Sheraton Wild Horse Pass Resort and Spa, and our supporters at the Heard Museum for making this traditional banquet another great event."
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