"In 1864, thousands and thousands of Navajos (Diné) were forced to walk more than 300 miles from their homelands near and around Canyon de Chelly to the Bosque Redondo Reservation (called Hwéeldi by the Navajo) in what is now Eastern New Mexico. This was called the Long Walk of the Navajo," writes chef Walter Whitewater for our collection of essays on the revitalization of Indigenous cuisines. "I wanted to create a dish to honor those who made that Long Walk, using a mix of traditional foods that the Navajos relied on for nutrition then and new foods, like oranges, which are commonly distributed as part of the Food Distribution Program on Indian Reservations program, as both the old and new foods are an important part of my people's history." According to Walter Whitewater's dad, they survived the trip by eating wild foods they found while walking, including the leaf of the nopal (prickly pear) cactus and piñon (pine) nuts. Head to the link in our bio for the full essay and recipe. 📸: @darklistedphotography