ZUNI, NM (Nov. 25, 2024) — The Zuni Youth Enrichment Project has announced that 12 students in the fall cohort of its Emerging Artist Apprenticeship Program earned nearly $3,000 at their public showcase on Friday, Nov. 8. Made possible with support from the Administration for Native Americans (ANA), Ancestral Rich Treasures of Zuni (ARTZ) and First Nations Development Institute, the apprenticeship program highlighted Pueblo cooking for the first time.
Also for the first time, the showcase took place at 6-8 p.m. rather than 5-7 p.m. ZYEP Arts Coordinator Elroy Natachu Jr. said he believes that this contributed to the larger-than-usual crowd of more than 100 community members converging on Ho’n A:wan Park to celebrate the growth of Zuni’s next generation of chefs and culinary artists.
“I think it allowed us to get more people after work,” he said. “They wanted to see what the students were working on, and then they wanted to try the different foods. It was really fun to see. Twelve students raised almost $3,000 in just two hours of being open, which made this our highest-grossing showcase.”
“We were packed,” added Brittny Seowtewa, ZYEP’s food sovereignty coordinator. “The students’ creativity really shined through, and the community was so supportive of them. Everyone made a profit.”
The 12 art apprentices, who ranged in age from 12 to 22, prepared a variety of snack foods that ranged from traditional Zuni dishes to contemporary treats with a Native twist. The older students, in particular, focused on cultural dishes that incorporated traditional foraging, cooking and preservation techniques.
This allowed attendees to sample items such as chili jerky, parched corn, and jam made with locally harvested prickly pear. Younger students offered seasonal goodies like cookies and pumpkin pie.
“The pickles were very popular,” Seowtewa said. With a laugh, she added, “I enjoyed overhearing the students’ conversations with customers about what they learned, especially harvesting prickly pear. They talked about getting spines stuck in their hands and how it could be a tedious process, but it was fun as well.”
“I observed that the elderly ladies were really impressed with the students and how they learned these traditional processes,” Natachu said. “Too often, that knowledge isn’t being passed down, so they were proud to see the students helping one another, filling in details and leaning on one other.”
Natachu noted that the program didn’t start with that feeling of togetherness. The students didn’t know each other, they were quiet and shy, and they were scared to tackle even minor tasks without help. Over 10 weeks, however, a shift took place.
“We reassured them and said, just follow the recipe, don’t freak out,” Natachu remembered. “They learned they could do it themselves, and when Brittny and I were overloaded, some students would step in and pick up the slack. That was great to see, because they need that self-confidence and self-determination.”
Natachu also said he loved seeing the young people open up with each other. By the end of the program, not only were classmates giving each other tips and sharing ideas, the older students were helping the younger ones.
“It was really nice to see intergenerational exchange in our classroom,” he reflected. “We loved seeing how they relied on each other when it came to the entrepreneurial aspect of the apprenticeship — and how they became more adventurous with their tastes.
“These are healthy and tasty dishes, but you have to change their mindset,” he acknowledged with a chuckle. “You have to get them to move past Ramen noodles and mac n’ cheese!”
Seowtewa agreed, noting that some students were reluctant to try foods outside their comfort zone at the beginning of the program. By the end, they were willing to taste new things.
“That was cool, to see eyes opening and palates changing,” she said. “I also loved seeing their creative sides come out as we gave them autonomy to explore and express themselves. At the showcase, they had their hearts on their sleeves.”
Natachu said one of his major highlights was having the opportunity to teach the traditional skills with which he was raised, such as foraging for prickly pear and piñons. The students were receptive to learning, and they were eager to take the information home to share with their families; as Seowtewa observed, that changes lives outside the program.
“Growing up, I thought everyone knew how to do these things, but they are not common knowledge anymore,” Natachu said. “As we told the students, the information is still here, you just have to go out and get it!”
Now that the fall art apprenticeship has come to a close, Natachu is busy preparing to support Janiece Chapella as she embarks on a six-month Advanced Artist Apprenticeship with ZYEP. Natachu will be responsible for three months of instruction, while Seowtewa will take the lead on the other three.
In addition, Chapella and fellow art students Vanicka Neha and Liyah Quam are getting ready to show their work at the Museum of Northern Arizona’s 2024 Winter Open House & Market. The event is scheduled to take place at the museum in Flagstaff on Dec. 7-8.
To learn more about the Zuni Youth Enrichment Project and its programs, and for information about making donations, partnering with ZYEP, and volunteering, call (505) 782-8000 or visit zyep.org. And, to stay up to date on the latest news and events, follow the nonprofit youth organization on Facebook (/zuniyouthenrichmentproject), Instagram (@zuniyouthenrichmentproject), YouTube (/ZuniYouth), and TikTok (/zyep09)
Founded in 2009, the nonprofit Zuni Youth Enrichment Project is dedicated to promoting resilience among Zuni youth so they will grow into strong, healthy adults who are connected with Zuni traditions. ZYEP fulfills its mission by providing positive role models, enriching programs, and nurturing spaces that contribute to the healthy development of Zuni youth. ZYEP strives to provide every child with the encouragement and opportunities they need to reach their full potential.
