(LIB)Cooking with Cactus

March 19, 2015 @ 6:30 pm – 8:00 pm
Dr. Catriona Rueda Esquibel and Dr. Luz CalvoPresenter's website

Luz and CatrionaRecipes featuring Prickly Pear Cactus (Nopales and Tunas)

Domestication of the prickly pear cactus, opuntia ficus-indica in central Mexico began about nine thousand years ago.  Cactus was used in many aspects of indigenous life: the needles were used for piercing, the sap was used in painting, the paddle and  fruit provided food. Luz and Catriona will discuss the health benefits of eating prickly pear cactus paddles (nopales) and fruit (tunas) and will teach us how to prepare these delicacies and integrate them into our diets. Tasting menu will include prickly pear smoothie and huarache de nopal. 

Luz is a breast cancer survivor (8 years out!) and professor of Ethnic Studies at Cal State East Bay. Catriona is an associate professor of Race and Resistance Studies at San Francisco State University. Together they founded “Decolonize Your Diet,” a website dedicated to reclaiming indigenous food and political action in defense of Mother Earth in 2010. They are currently working on a cookbook.