Texas Canyon Trail Run 2017 Race Results

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Pueblo Movement and the Archaeology of Becoming
Public Presentation 


Saturday, September 23, 2017
Amerind Art Gallery
10:00 am-12:00 pm

 

seminar presentation

Looking to the northwest (to the place of emergence) from the ancestral Tewa site of Tsiping’owingeh.

Photo courtesy of  Sam Duwe.

 

Join us for a discussion of how Pueblo peoples have moved across the land throughout time. Listen to Native Americans and archaeologists discuss Pueblo Movement and the Archaeology of Becoming. Panelists will explore how movement is an essential part of Pueblo history and identity. Becoming Pueblo is shaped by many histories of people coming together and moving apart and through the creation of unique philosophies tied to both the social and natural landscapes. All of the panelists are participants in the Amerind-SAA seminar being held at Amerind this week.

When: Saturday, September 23, 2017, 10:00 am-12:00 pm
Where: Amerind Art Gallery
Cost: Free
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Tarahumara Trunk Show

Saturday, September 23, 2017 10:00 am-4:00 pm

Tarahumara Trunk Show 2017

Join Jim and Katie Harrelson as they bring the arts and crafts of the Rarámuri (Tarahumara) of Chihuahua, Mexico’s canyon lands to the Amerind!

A sizable amount of the baskets that they acquire come through a women's cooperative called Este es La Casa De La Mujer (This is the Woman’s House), which supports one of the few Rarámurirun elementary schools in the region.

Free with regular Museum Admission!
 

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Experience Mexico’s Historic Rio Sonora Valley
and the town of Banámichi

with Bill Steen

October 13-15, 2017

banamichi

Join us for a voyage into The Rio Sonora Valley’s magical world of beautiful landscapes and friendly people whose history, culture, and food are intimately tied to the Sonoran desert region. October is the month of chiles. Chiltepines, Sonora’s wild chile, are being harvested, and strands of other types of dried red chiles hang on the walls of adobe homes in the Banámichi area. You will have a chance to see Sonora’s exquisite mescal Bacanora being distilled in a traditional setting, a demonstration of how chiltepin salsa is prepared, and how large flour tortillas are made. Listen to music throughout the weekend by some members of the Ronstadt family and Los Tucsonenses.

Members: $675 (double occupancy, single supplement of $200 required for solo travelers) The tour is limited to 20 people, so you are encouraged to sign up early. Contact Amerind at 520.586.3666 or amerind@amerind.org to register or for more information.

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The Cuisine of Chihuahua Cooking Class

October 21, 2017, 10:00 am–2:00 pm

Mexican Cooking 1

Learn classic Chihuahuan dishes honoring our neighbors to the south and their rich culinary traditions. This Chihuahuan culinary adventure includes how to make chorizo, tortillas, membrillo, carne asada in a citrus garlic marinade, goats milk caramel and more!

Class Menu:

Grilled Carne Asada in a citrus garlic marinade

Sweet and sour tomatillo conserve

Handmade flour tortillas

Frijoles Maneados: Pinto beans with ancho chile, chorizo, olives and cheese

Mimbrillo (quince paste) with Chihuahua or Mennonite cheese

Goats milk caramel

$75 per person per class, feasting included. Bring your apron and your appetite! To register contact Chef Debbie at 520-586-3666 or debbie@amerind.org.

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Amerind’s Annual Holiday Tamale Class

December 16, 2017, 10:00 am–2:00 pm

Tamales Cooking Class 2017

This year we will prepare delicate Oaxacan Tamales de Cambray and a sweet coconut milk and raisin tamale, both steamed in banana leaves. Also New Mexico Pueblo blue corn lamb tamales and our favorite classic green corn tamale pie served with fresh pineapple salsa will be served.

Class Menu:

Tamales de Cambray: A delicate tamale from the Juchitan region, in the southern part of Oaxaca. A combination of shredded pork and flank steak and chicken is mixed with, plantain, raisins, olives, green chile, and spices, all steamed in a banana leaf or corn husk.

Blue corn lamb tamales: Small chunks of lamb, chile, and spices fill blue corn meal masa steamed in corn husk.

Our favorite Green corn tamale pie: Fresh sweet corn, green chile and cheese baked to perfection and served with fresh pineapple salsa.

Tamales de Dulce: Fresh masa mixed with coconut milk, sugar, and cinnamon with a golden raisin filling steamed in a banana leaf.

$75 per person per class, feasting included. Bring your apron and your appetite! To register contact Chef Debbie at 520-586-3666 or debbie@amerind.org.

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          2100 N. Amerind Rd., Dragoon, AZ  85609             520.586.3666