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Photo coverage by: Alysah Carpenter
The Indigenous community and its diverse tribes have cultivated numerous essential foods that have supported their resilience and prosperity over the years. Among these, blue corn stands out as a staple food cherished by many tribes. Blue cornmeal, a finely ground meal made from whole blue corn, holds cultural and culinary significance among various Indigenous groups, including the Hopi, the Pueblo peoples of the Rio Grande in Arizona, and several Southeastern tribes like the Cherokee. Known for its naturally sweet flavor, blue cornmeal remains a staple for the Indigenous people.
On October 25, at Haskell Indian Nations University, the USDA Extension Program hosted a cooking class led by Ms. Koltey Tso, who demonstrated how to make traditional blue corn mush. This event drew students and community members from around the Lawrence area, all eager to learn about this culturally significant dish. Ms. Tso’s passion for sharing her culinary knowledge is deeply rooted in the inspiration she draws from the women in her life, especially her mother and grandmother, who taught her the art of cooking and passed down their traditions.
While teaching the community here at the school, she introduced a variety of foods to enjoy alongside the blue corn. She brought sugar, strawberries, blueberries, blackberries, and raspberries, which complemented the dish beautifully and enhanced its flavor. This thoughtful selection allowed the community to experience the versatility and unique taste of blue corn in combination with these fresh, sweet additions. The event was a great success, drawing many participants eager to learn the art of preparing blue corn dishes. Attendees gained hands-on experience throughout the day, mastering the steps to create this delicious, traditional food. Many left with a deeper appreciation for blue corn’s unique flavors, cultural significance, and the skills to recreate the dish in their kitchens. The event fostered a sense of community and celebration as people came together to honor and preserve this essential culinary tradition.
