"Twila Cassadore hopes teaching Western Apache traditional foodways can aid mental, emotional and spiritual health".
"BYLAS, Arizona, on the San Carlos Apache Reservation - n a warm day in April, Twila Cassadore piloted her pickup truck toward the mountains on the San Carlos Apache Reservation in Arizona to scout for wild edible plants. A wet winter and spring rains had transformed the desert into a sea of color: green creosote bushes topped with small yellow flowers, white mariposa lilies, purple lupines and poppies in full bloom.
Cassadore and I drove up a rough dirt road that used to be an old cattle trail, passing through various ecosystems, moving from Sonoran desert to grasslands and piñon-juniper woodlands. In each area, Cassadore would stop to gather desert chia seeds, cacti flowers and thistles.
Cassadore stopped her truck beside a three-leafed sumac bush brimming with fruit. “If you suck on them, they taste like sour lemonade,” she said, removing the fuzzy, white unripened berries from the bush. Cassadore will make a slushy when they are ripe by blending the berries with wood sorrel and ice. “Better for you than Kool-Aid,” she said."