The Gift of Hunger and Turkey in Diné Foodways

Stories of Diné food traditions, both before and after first contact, reveal deep connections between sustenance, survival, and spirit. These include the story of the Nayee’ (monster) hunger and how Turkey saved the precious agricultural seeds. Today, emerging Diné foodways seek to revive these enduring traditions—resurging what has faded, while striving to elevate and innovate within the global culinary landscape. Through storytelling and food, join Mario on this journey of Diné food traditions.

Note: This presentation will include soup for the audience to enjoy as part of the experience. Please make sure this is okay for your site to have. The presentation can be done without it as well.

Chef Renetto-Mario Etsitty was born on the Navajo Reservation and grew up under the tutelage of his Grandparents. Cooking in his Grandmother’s chuckwagon, and learning ancestral practices from his Grandfather, who taught young Mario the techniques to preserve his traditional (Diné) foodways. For Chef Mario, food always reconnects back to understanding and respecting sacred traditions. His pumpkin tamales showcase two sacred plants, squash and corn. Which make up the 4 sacred plants, Corn, Beans, Squash, and Tabacco. When Chef Mario cooks, his culinary and storytelling abilities allow him to preserve and honor his Diné heritage. Etsitty is the owner of “The REZ”, an Urban Eatery that caters and provides pop up frybread stands that explore traditional and plant base foods based on the goal of sustainable food practices.