Progress 04/01/06 to 03/31/10
Outputs
OUTPUTS: Healthy Lifestyles - Traditional Hopi Foods and Traditional Foods Access. The USDA Single Parent Female Headed Household Food Access Survey and the subsequent development of the Hopi Traditional Foods workshops dominate much of the work done this last 4 years. The survey examined how Hopi women define access and use traditional Hopi foods is based on an interaction of community capitals: natural, cultural, human, social, political, financial and built. Hopi food is the basis of Hopi ceremonies and identity, mechanism for maintaining its availability depends on investing in all these capitals. Hopi women's role in their matrilocal society makes passing on this embedded knowledge critical. The Hopi community representatives conducted 100 interviews on the Hopi Reservation in 12 communities. Dr. Flora, the community representatives, and the agent converted the open ended questions into a quantifiable form. A final report has been submitted to the Economic Research Service-USDA, the Hopi Tribe and members of the Hopi Community Obesity and diabetes are the major concerns that have been identified by the Hopi Diabetes Prevention Program, Community Health Representatives Office and Cooperative Extension. In the last 30 years the Hopi nation, like many other American Indian nations, suffered a huge increase in diet-related diseases stemming from obesity, such as diabetes and high blood pressure. 300 people have attended the traditional food workshops developed by the three offices and the Health Hopi Recipes Cookbook was presented. Presentations: Participatory Action Research with Tribes: Promising Practices and Lessons Learned. Peer-reviewed. Livingston, M., C.B. Flora I. Honyestewa and H. Koiyaquaptewa, National Association of Community Development Extension Professionals. San Diego, CA. 2/20/09 Health and Traditions among Hopi/Tewa Women. Peer-reviewed. Flora, C.B., M. Livingston, I. Honyestewa and H. Koiyaquaptewa, Triennial Rural Women's Studies Conference. Bloomington, IN. 9/26/09. Enhancing family food decision making through participatory action. Peer-reviewed. Flora, C.B., M. Livingston, I. Honyestewa and H. Koiyaquaptewa. Association for the Study of Food and Society. State College, PA. 5/30/09. Community Organization Development - Hopi Putavi Project, Inc. Hopi Putavi Project, Inc. is a non-profit for Youth and Community Development on the Hopi Reservation. The focus of the board was determining direction of programs and finding the support needed to operate these programs. lanning is done by the board. Focus areas are youth programming and economic development. The 4 Tuhisma Arts & Crafts Shows were sponsored by Pu'tavi. Pu'tavi believes that economic health is important to family and youth health.Time donated to the programs by individuals is equal to about $200,000. Individual donations were $70,000.For the Tuhisma Arts & Crafts Show more than 1200 hours of volunteer time went into producing the show. Soohs Tunatya Artisan Program raised $18,000 in funds for the Soohs Tunatya program to produce a summer arts program for youth and adults. A total of 50 Hopi youths received training in Hopi arts and crafts. PARTICIPANTS: Two Hopi individuals, and the Director of the Hopi Community Health Representatives Office, worked with the Cooperative Extension Agent to Single Parent Female Headed Household Food Access Study to prepare materials for the Hopi cookbook that was a part of the grant funding. Dr. Cornelia Flora, Director of the North Central Regional Center for Rural Development at Iowa State University assisted in the production of the book. The Hopi Diabetes Prevention program, Hopi Putavi Project, Community Health Representative, and Cooperative Extension are coordinating workshop on the Hopi Reservation covering traditional food, culture, and health. Hopi Putavi Project through it various programs involves many people including 6 board members, 4 advisory board members, and one to two arts instructors. It receives volunteer help during the Tuhisma Art & Crafts Market and provided booth space for 56 artists. Putavi contracted with two local artists to provide arts education free to Hopi youth. The Hopi Seed Bank and Seed Saving project involved 2 individuals in for the field trip to Native Seed/Search in Tucson. They participated in drafting recommendations for future planning. This includes individuals involved with the Natwani Coalition, The Hopi Foundation, and Native Seeds/SEARCH. TARGET AUDIENCES: The Single Parent Female Headed Household Food Access Study outreach is scheduled and the development a new Hopi cookbook is finished and is currently being presented reservation-wide. This program is to reach the whole Hopi community. The initial workshops attracted about 300 people. Evaluations indicate that most people would start cooking more traditional foods after attending the workshop. They also believe that more traditional food should be served in school lunch programs. As part of the Hopi Seed bank and Seed saving grant requirements, three individuals traveled to Tucson, AZ to visit with staff of the Native Seeds/SEARCH, an organization dedicated to preservation of traditional Native American and northern Mexican seeds. The visit allowed the Hopi participants to see first hand the facilities and converse with staff. After returning to the Hopi Reservations, the participants discussed the best ways to implement a seed bank or seed saving program. That information was forwarded to Western SARE and to the Hopi Department of Natural Resources. Fifty-six adults and 2 youth artists participated in the Hopi Tuhisma Arts & Crafts Market. They were able to reach 230 buyers. Sixteen Hopi youth attended the free crafts workshops over the summer. PROJECT MODIFICATIONS: There have been no modifications to the project.
Impacts
Healthy Lifestyles - Traditional Hopi Foods. Evaluations asked attendees: Did this workshop on Health & Food provide you with new and helpful information 5-Very Useful-129, 4-29, Useful-26, 2-1, Not Useful-1 Did you learn something new for you about Hopi food and culture Yes-181, No-3 Do you think you would consider cooking Hopi food more often now Yes-180, No-0 Would you support more traditional Hopi foods being served at your local school Yes-181, No-1 Comments from evaluations: The presentations were very informative and very involved. I am very glad that revisions of the traditional foods to -healthy- Hopi foods have been made. I'm hoping that we can all benefit from the foods and our health will improve as a Hopi people. I would like to see cooking demos from the cookbook maybe as the cookbook gains popularity. I really liked the interactive foods session. Thank you for the invitation to attend tonights presentation. I will be sharing the information and the cookbook with the youth in the Hopi footprints/footprints of the Ancestors project. We will make one of the dished this Sunday. No formal measurements have been made of long-term changes showing an increase in traditional foods use as this is a new program. The long-term outcomes of this project will be an improvement of the health status of Hopi people. It will be increased cultural knowledge of language, cooking and use of traditional sources of local foods. Community Organization Development - Hopi Putavi Project, Inc. Financial impact of the Tuhisma Show is estimated at $500,000. Part of this figure would be direct sales by artists, some would be other sales at galleries at Hopi, and then there are restaurant sales and rooming. Local craft shops sponsored additional arts activities for visitors. The effect is felt increased sales at local businesses. The financial income is extremely important to Hopi families because most of the money goes directly to them. The long-term goal is develop increased economic activity on Hopi during a time when visitation is slower. Instructors indicated that they were very impressed with the talent of the students and what they accomplished in the short periods of time they had to complete the courses. Hopi Putavi is the only non-profit organization with a focus on youth on the Hopi. It will continue to outreach to youth programs on the Hopi Reservation. Long-term - Develop sustainable programs to increase educational and economic opportunities for the Hopi Community especially the youth. Traditional Seed Saving The introduction of current techniques and methodologies in seed preservation & conservation will assist Hopi people through an organization adaptive to the elements of Hopi farming. Loss of traditional Hopi varieties of seeds at a household and individual farmer level can mean a loss of very specific germplasm. Training in modern seed saving techniques can help address and prevent that loss at the household and farmer level and assists the Hopi Tribes goal of preserving traditional crops for sustaining cultural, economic and nutritional health.
Publications
- No publications reported this period
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Progress 04/01/08 to 03/31/09
Outputs
OUTPUTS: The Single Parent Female Headed Household Food Access Study examined how Hopi women define access and use traditional Hopi foods is based on an interaction of community capitals: natural, cultural, human, social, political, financial and built. Hopi food is the basis of Hopi ceremonies and identity, mechanism for maintaining its availability depends on investing in all these capitals. Hopi women's role in their matrilocal society makes passing on the embedded knowledge is critical. Hopi food is based on the domestic convention, which women control, but lack the political capital to reproduce effectively. In the last 30 years the Hopi nation suffered a huge increase in diet-related diseases stemming from obesity. The participants in our research saw the multiple values of traditional Hopi foods, and found ways to access them through mobilizing natural, cultural, and social capital. Yet they were pessimistic about its future - and thus, the future of the health of the Hopi people. The next steps, if the women choose to take them, is to utilize the capitals where they are the strongest to build political capital through advocacy coalitions to increase awareness of Hopi foods, continue education around the benefits of Hopi food, and support classes where young people learn to cook the foods with their elders. The illustrated cookbook that shows how to prepare Hopi foods was completed in the fall of 2008 and presentations of it to the local community have started. A program developed by Cooperative Extension, Hopi Community Health Representatives, Hopi Diabetes Prevention, and Hopi Pu'tavi Project presents information from the food access study, health information, cultural and spiritual information, and a presentation of recipes from the book. It is hoped that the cookbook increases the community's interest in health and cultural knowledge based around traditional Hopi foods. PARTICIPANTS: Two Hopi individuals, and the Director of the Hopi Community Health Representatives Office, worked with the Cooperative Extension Agent to Single Parent Female Headed Household Food Access Study to prepare materials for the Hopi cookbook that was a part of the grant funding. Dr. Cornelia Flora, Director of the North Central Regional Center for Rural Development at Iowa State University assisted in the production of the book. The Hopi Diabetes Prevention program, Hopi Pu'tavi Project, Community Health Representative, and Cooperative Extension are coordinating workshop on the Hopi Reservation covering traditional food, culture, and health. Hopi Pu'tavi Project through it various programs involves many people including 6 board members, 4 advisory board members, and one to two arts instructors. It receives volunteer help during the Tuhisma Art & Crafts Market and provided booth space for 56 artists. Pu'tavi contracted with two local artists to provide arts education free to Hopi youth. The Hopi Seedbank and Seedsaving Workshop involved eight individuals in planning and production. This includes individuals involved with the Natwani Coalition, The Hopi Foundation, and Native Seeds/SEARCH. TARGET AUDIENCES: The Single Parent Female Headed Household Food Access Study outreach is scheduled and the development a new Hopi cookbook is finished and is currently being presented reservation-wide. The initial workshop attracted 106 people. Evaluations indicate that most people would start cooking more traditional foods after attending the workshop. They also believe that more traditional food should be served in school lunch programs. As part of the Hopi Seedbank and Seedsaving grant requirements, three individuals travelled to Tucson, AZ to visit with staff of the Native Seeds/SEARCH, an organization dedicated to preservation of traditional Native American and northern Mexican seeds. The visit allowed the Hopi participants to see first hand the facilities and converse with staff. After returning to the Hopi Reservations, the participants discussed the best ways to implement a seedbank or seedsaving program. That information was forwarded to Western SARE and to the Hopi Department of Natural Resources. Fifty-six adults and 2 youth artists participated in the Hopi Tuhisma Arts & Crafts Market. They were able to reach 270 buyers. Twenty-one Hopi youth attended the free crafts workshops over the summer. One student received a first place in youth silver jewelry at the Museum of Northern Arizona Hopi Market. PROJECT MODIFICATIONS: There have been no modifications to the project.
Impacts
The programs work to develop community leadership capabilities in the area of youth, community and economic development. The information and training gained the survey work is being shared across the reservation. Communities have documented information in their hands for use in developing programs and influencing tribal decision-making. About a dozen participates in Extension programs have shown abilities and interest in community leadership. Hopi Pu'tavi Project, Inc. The Hopi Extension Agent was the principal organizer that led to the creation of the Hopi Pu'tavi Project. It is a self-sustaining, grassroots youth development organization that brings together individuals from across and outside the reservation to provide youth and community development to Hopi. Time and donations to the programs by individuals is equal to about $80,000 to $85,000. Financial impact of the Tuhisma Show is estimated at $110,000 to artists and another $30,000 in other sales at local businesses. Hopi youth received education through the So'oh's Tunatya project in silversmithing and traditional Hopi pottery. The financial income is extremely important to Hopi families. Traditional Seed Saving. The Hopi Extension Agent introduced current techniques and methodologies in seed preservation and conservation which assists Hopi people through a knowledgeable organization adaptive to the unique elements of Hopi farming. Quite often the situation of loss of traditional Hopi varieties of seeds at a household and individual farmer level can mean a loss of very site specific germplasm. Training in modern seed saving techniques can help address and prevent that loss at the household and farmer level and assists the Hopi Tribe's goal of preserving important Hopi traditional crops for sustaining cultural, economic and nutritional health.
Publications
- Adolf, M., Tuttle, S. 2008. Research in Indian Country. UA-CALS AZ1460.
- Poshumi Itaaqatsi - Our Seeds are Our Future. Resources book, Edited by Matthew Livingston, 74 pages, June, 30, 2008. Information about seed saving and how to protect Hopi seeds for the future.
- Tuttle, S., Livingston, M. 2008. Process of Conducting Research on the Hopi Reservation, Arizona. University of Arizona-CALS AZ1466. Adolf, M., Tuttle, S. 2008. Research in Indian Country. UA-CALS AZ1460.
- Tuttle, S., Livingston, M. 2008. The Hopi Reservation and Extension Programs. University of Arizona-CALS AZ 1464.
- Tuttle, S., Livingston, M. 2008. The Hopi Reservation Quick Facts. University of Arizona-CALS AZ1465.
- Tuttle,S.L., Moore,G.R., Livingston, M.R., Masters, L.S., Long, J.W., Benally, J.Y., Adlof, M., Hiller, J.G., 2008. Distinctive characteristics of FRTEP extension programs on five Indian Reservation in Arizona and New Mexico. 2008. Proceedings of the 24th Annual Conference, Association for International Agricultural and Extension Education, Earth University, Costa Rica.
- Healthy Hopi Recipes and Native Edible Plants. Healthy Hopi Recipes and Native Edible Plants, Office of Health Services, The Hopi Tribe, November, 2008. Edited by Matthew Livingston. 200 pages. Major revision of 1996 edition of a cookbook of Hopi recipes, including a table of contents, color photos, and a new section on Hopi native edible plants.
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Progress 04/01/07 to 03/31/08
Outputs
OUTPUTS: The Single Parent Female Headed Household Food Access Study continued with focus groups asking about the use of traditional and commodity foods. How Hopi women define, access and use traditional Hopi foods is based on an interaction of community capitals: natural, cultural, human, social, political, financial and built. Hopi food is the basis of Hopi ceremonies and identity, mechanism for maintaining its availability depends on investing in all these capitals. Hopi women's role in their matrilocal society makes passing on the embedded knowledge is critical. Hopi food is based on the domestic convention, which women control, but lack the political capital to reproduce effectively. In the last 30 years the Hopi nation suffered a huge increase in diet-related diseases stemming from obesity. The participants in our research saw the multiple values of traditional Hopi foods, and found ways to access them through mobilizing natural, cultural, and social capital. Yet they were
pessimistic about its future - and thus, the future of the health of the Hopi people. The next steps, if the women choose to take them, is to utilize the capitals where they are the strongest to build political capital through advocacy coalitions to increase awareness of Hopi foods, continue education around the benefits of Hopi food, expand the illustrated cookbook that shows how to prepare Hopi foods, and support classes where young people learn to cook the foods with their elders. Hopi Pu'tavi Project, Inc.: Hopi Pu'tavi Project is a self-sustaining, grassroots youth development organization that brings together individuals from across and outside the reservation to provide youth and community development to Hopi. Time and donations to the programs by individuals is equal to about $80,000 to $85,000. Financial impact of the Tuhisma Show is estimated at $110,000 to artists and another $30,000 in other sales at local businesses. Hopi youth received education in silversmithing and
traditional Hopi pottery. The financial income is extremely important to Hopi families. Traditional Seed Saving: The introduction of current techniques and methodologies in seed preservation & conservation will assist Hopi people through a knowledgeable organization adaptive to the unique elements of Hopi farming. Quite often the situation of loss of traditional Hopi varieties of seeds at a household and individual farmer level can mean a loss of very site specific germplasm. Training in modern seed saving techniques can help address and prevent that loss at the household and farmer level and assists the Hopi Tribe's goal of preserving important Hopi traditional crops for sustaining cultural, economic and nutritional health.
PARTICIPANTS: The focus group sessions for the Single Parent Female Headed Household Food Access Study included Hopi women ranging from their 20's to over 80 years of age. Eight sessions were held around the Hopi Reservation. Two Hopi individuals worked with the Cooperative Extension Agent to conduct the focus sessions and provide translation service of Hopi to English. They also helped in all aspects of the sessions from focus questions to the analysis of the information. Dr. Cornelia Flora, Director of the North Central Regional Center for Rural Development at Iowa State University, participated in the study in all phases of it. Part of the grant is the editing of a Hopi Cookbook and the Extension Agent has been working on the editing process along with two community representatives and the Director of the Hopi Community Health Representatives Office. Hopi Pu'tavi Project through it various programs involves many people including 6 board members, 4 advisory board members, and one
to two arts instructors. It receives volunteer help during the Tuhisma Art & Crafts Market and provided booth space for 56 artists. The Hopi Seedbank and Seedsaving Workshop involved eight individuals in planning and production. This includes individuals involved with the Natwani Coalition, The Hopi Foundation, and Native Seeds/SEARCH.
TARGET AUDIENCES: The Single Parent Female Headed Household Food Access Study is not concluded. Outreach is scheduled and the development a new Hopi cookbook is in the works which will go reservation-wide. It is aimed to the general Hopi public. The Hopi Seedbank and Seedsaving workshop was for Hopi community members interested in using traditional Hopi varieties of seeds. 20 individuals attended the workshop. Sixty adult and 10 youth artists participated in the Hopi Tuhisma Arts & Crafts Market. They were able to reach 370 buyers.
Impacts
The programs work to develop community capabilities in the area of youth, community and economic development. The information and training gained the survey work is being shared across the reservation. Communities will have documented information in their hands for use in developing programs and influencing tribal decision-making.
Publications
- No publications reported this period
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Progress 04/01/06 to 03/31/07
Outputs
USDA Single Parent Female Headed Household Food Access Survey started with discussions held with Hopi Tribal program directors, and Dr. Cornelia Flora. Review of US Census 2000 data indicated 1/3 of Hopi households are headed by women. This program started in September, 2005. The community representatives conducted 100 interviews on the Hopi Reservation in 12 communities. Dr. Flora, the community representatives and the agent converted converting open ended questions into a quantifiable form. A final report has been submitted to the Economic Research Service (ERS) of the USDA, the Hopi Tribe and members of the Hopi Community. Six presentations to 53 Hopi community members have been completed by March 31, 2007. Informal mechanisms make sure that single mothers can access traditional foods. The preliminary results show that traditional foods are part and parcel of Hopi life today. They are very necessary for cultural and spiritual purposes. It is important for women in
their relationships to the greater Hopi community and across inter-generational family relationships. 64% say that they get traditional food the same way their mothers and grandmothers did. The study revealed an awareness of the importance of traditional food, but also some breaks in passing on the tradition. 54% of the sample mentioned the importance of traditional food in passing on traditional ways. Hopi Pu'tavi Project, Inc. Hopi Pu'tavi Project is a self-sustaining, grassroots youth development organization that can bring together individuals from across the reservation, and from outside the reservation, to provide youth and community development to Hopi. Time donated to the programs by individuals is equal to about $55,000 to $60,000. Individual donations were $25,000. Financial impact of the Tuhisma Show is estimated at $110,000 to artists and another $30,000 in other sales at galleries, Hopi restaurant and rooming. Several Hopi youth received education in silversmithing and
traditional Hopi pottery. The financial income is extremely important to Hopi families because most of the money goes directly to them. Entrepreneurship Listening Sessions North Central Regional Center for Rural Development-Iowa State University, Western Rural Development Center-Utah State University, Hopi Tribe, Navajo County Board of Supervisors and the UACE Agent at Hopi invited the ten non-gaming tribes of New Mexico and Arizona participate in 1 of the 40 entrepreneurship listening sessions being held across rural America. The goal is to create a national coalition of committed organizations and individuals to design and support a new national program to increase the number of successful rural entrepreneurs. It was also to connect local individuals with each other in order to provide mutual support to each others businesses. Fifty people attended the session. Fourteen attended the Hopi session and 12 attended the Appreciative Inquiry training. Information gathered at these
Listening Sessions will be up-streamed' to local, state and national government agencies to support our national initiative. Local entrepreneurs made connections for future business opportunities.
Impacts
The programs work to develop community capabilities in the area of youth, community and economic development. The information and training gained the survey work is being shared across the reservation. Communities will have documented information in their hands for use in developing programs and influencing tribal decision-making.
Publications
- No publications reported this period
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