Indigenize the Plate

As extraction, water displacement, and climate change impact food sustainability in indigenous communities, this is having a direct impact on cultural sustainability.

A Diné woman travels from the Navajo Nation to a Quechuan community in Peru that has developed a way to address this challenge in their own region.

The Santa Cruz lodge is a community-owned hospitality space which doubles as a cultural resource center. The business-side supports the cultivation, preparation, and serving of traditional cuisine as well as being made available as a space for ceremonial practices. In the end the weary traveler from the heart of New Mexico finds parallels between her peoples and the Quechuans and is inspired to return home with the wisdom and the knowledge she has gained from the journey.

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