July 16, 3:00 pm - 5:00 pm

MSU Hospitality Learning Center

Traditions and Flavors of Navajo-Churro Sheep

Join Slow Food Turtle Island members Roy Kady, Chef Franco Lee and Aretta Begay for a harvest demonstration of the blessing of Navajo-Churro sheep in Diné/Navajo traditions, and learn about how they butcher the sheep.

After the demonstration, enjoy a traditional dining experience from a Diné/Navajo perspective, using a pre-colonial contact eating and dining style. You’ll taste Navajo-Churro sheep meat served with indigenous wild edible foraged plants, farm-grown corn and vegetables. (Photos © Michael Benanav.)