Hopi Foods, 3 one-day workshops and Hopi Foods Feast offered by MNA Ventures.

Hopi Foods

Leader: Dianna Shebala
Trip 1 Date: May 1, 2010
Trip 2 Date: May 29, 2010
Trip 3 Date: June 12, 2010
Cost: $40 Members / $45 Nonmembers
Difficulty: Easy

Workshops booked separately. Cost includes all items needed for the workshop.

Hopi Foods Feast

Leader: Dianna Shebala
Date: June 26, 2010
Cost: Free with three Hopi Foods workshops bookings
Difficulty: Easy

Through this series of workshops, learn how to make traditional Hopi breads with Hopi educator Dianna Shebala.

Hopi Foods I focuses on how corn meal, a staple of the Hopi culture, is made. Learn how to make somiviki, a traditional food similar to blue corn tamales.

Hopi Foods II explores everyday Hopi foods, including fry bread, sakwapviqaviki (blue corn tortillas), and sakwapnötskomni (blue corn pancakes).

In Hopi Foods III, Shebala will demonstrate how to make piki bread and discuss the use of this traditional food.

Sign up for more than one workshop and you will be invited to a free Hopi foods feast, complete with nöqkwivi (mutton stew), pkyenvölaviki (yeast bread), and roasted green chili.

Banner photo by Ernie DeVries.

Pre-Trip Information Packet (PDF Downloads)

» Medical/Waiver [33 KB]

Dianna Shebala is a Hopi food expert who frequently demonstrates preparing traditional Hopi foods during MNA's annual Heritage Program.

“The program is so worthwhile. One gets back to nature, gets history on where we go, we get great stories and more. I always recommend MNA Ventures, for the place you go and the learning one gets on the trips.” —J.K.