Currently there are many issues related to the access of indigenous food sources throughout North America. The readings dealt with both indigenous food insecurity in both the southwest U.S. and in the northern U.S. and Canada. The Senora desert is a hot and arid region in the southwest U.S. and northern Mexico and is one of the largest deserts in North America. It has an average rainfall of only 10 inches and can reach as high as 120F in the summer months (Salmon, 68). Despite being a desert, “The Sonoran Desert is home to about 60 species of mammals, 350 bird species, 20 species of amphibians, 100 plus reptile species, 30 fish, and more than 2,000 native plants.” (Salmon, 69). Some of the most important plant species consumed by indigenous peoples of the area are; squash, beans, corn, prickly pear, agave, papache, aguaro fruit, chia, and melon
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Many of these food are difficult or expensive to obtain today as harvesting access is problematic and they are not found in most grocery stores. “Today’s O’ odham are the descendants of the canal builders.” (Salmon, 83). This explains how people were able to survive within the depths of the Sonora desert with its high temperatures and low precipitation. Some of the most important and traditional dishes of the people of this area are; posole, piki, and tortillas (NAIC, 140). These dishes were presented almost as the “fry breads” of the southwest as they have such historical and societal significance. Chili peppers also have strong cultural significance, but they are not historically native to the Sonora desert. In the 17th century the chili pepper was brought north from South America and Mexico by the Spanish to the area (NAIC, 142). “Foods such as chili, piki bread, and posole are contemporary markers of our human
Many of these food are difficult or expensive to obtain today as harvesting access is problematic and they are not found in most grocery stores. “Today’s O’ odham are the descendants of the canal builders.” (Salmon, 83). This explains how people were able to survive within the depths of the Sonora desert with its high temperatures and low precipitation. Some of the most important and traditional dishes of the people of this area are; posole, piki, and tortillas (NAIC, 140). These dishes were presented almost as the “fry breads” of the southwest as they have such historical and societal significance. Chili peppers also have strong cultural significance, but they are not historically native to the Sonora desert. In the 17th century the chili pepper was brought north from South America and Mexico by the Spanish to the area (NAIC, 142). “Foods such as chili, piki bread, and posole are contemporary markers of our human