July 15-18, 2014
Led by Sonoran Herbalist John Slattery
with Maria Luisa Molina and Hortensia Molina
A tremendously unique opportunity to forage for the highly treasured Pitaya cactus fruit (ool imám) with the People of the Land & Sea, the Comcáac, or Seri tribe of northwest Sonora, Mexico. This journey into the hot summer desert should prove rewarding for the ripe, sweet Pitaya fruits which await us. At a traditional summer Pitaya harvesting encampment we will forage for and prepare Pitaya fruit along with Mesquite pods to prepare unique traditional delicacies. You will learn the traditional methods for acquiring this fruit, traditional methods of processing and preparation into various foods. We will be making a preparation called mermelada, or jam, at our encampment.
The Pitaya cactus has a longer fruiting season than other local columnar cacti species and provides a tremendous amount of food for both animals and humans. Given our exceptionally dry winter it bodes well for an excellent Pitaya fruit harvest this year. For several centuries (if not millennia) the Comcáac have been utilizing and celebrating this native food of the Sonoran desert. The Comcáac mark the beginning of their calendar year by the fruiting of this cactus. Numerous parts of the cactus have been integrated into their daily lives for various purposes over many hundreds of years.
We will be staying at the Prescott College Kino Bay Center. A unique research center situated at the edge of the Sea of Cortéz and its tremendous marine diversity. Private or shared accommodations with a/c are available.
Six meals are included with vegetarian, gluten-free, dairy-free options available. Meals prepared by loving, caring women using traditional ingredients cooked over natural wood fire, or in some cases freshly harvested from the sea.
Transportation is each participant’s responsibility.
For further information: mexicotrips@sonoranherbali
Space is limited.