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New Treks in 2023
Learn about the American Southwest through a new lens: Food!
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New trek: Blue CorN trek
Ages: 14-18
Dates: July 20 - August 9
Blue Corn Trek brings new flavor to our summer programming; well, many new flavors. This brand-new trek invites 14-18 year olds to spend three weeks exploring local food systems in the American Southwest. From the cultivation to the cooking to the tasting of local ingredients, BCT covers it all. Trekkers will be introduced to a variety of farming practices, and will work alongside local farmers both in the Middle Rio Grande valley and alongside experienced educators at Basecamp. They will cook in the field and in the Mess Hall, discovering ways to develop dishes made from foods grown in the Southwest for generations. Whether foodie or farmer, this trek provides ample opportunities for youth to engage with all aspects of food systems, from seed planted to meal tasted.
It seems obvious, given the southwest's particular cuisine, to introduce a food-focused trek in this part of the world. Different agricultural practices, unique to arid climates and high desert soils, have resulted in innovative and highly efficient crops, irrigation methods, and community driven care for growing food. Perhaps one of the most renowned examples is the combination of three crops grown throughout the southwest; beans, corn, and squash. Known as the Three Sisters, these three crops have been planted together by Indigenous peoples across the western hemisphere. When grown together in a shared space, each plant protects and nourishes the other. Planting corn first creates a trellis for beans to climb up. Planting the squash between corn/bean rows, spreads as ground cover, shades the soil and allows for increased moisture retention (particularly useful in arid climates). This system, sometimes called "interplanting" is also hugely beneficial to the soil. Beans fix nitrogen into the soil, and the Three Sisters support a healthy nitrogen balance for the planted area.
Trekkers interested in growing, cooking and of course, eating are invited to join us this summer for the first ever Blue Corn Trek. Food brings us together; when we share a meal, we often share stories, ask questions and build community over the table. Whether it be in the Mess Hall, the back of a com, under the shade of a piñon tree or overlooking a valley on the edge of a mesa, sharing food is community. Blue Corn Trek is an exciting addition to our summer programming, and we can't wait to see what these trekkers will create!
Vocabulary word of the day: Sobremesa
The time after a meal, when stories are shared and conversations are had.
Blue trekkers enjoyed sobremesa after cooking and eating a delicious meal in the Rio Grande Valley.
By: Tanner JOhnsOn
