JANUARY 18, 2025: Navajo Fry Bread
$150.00
Date: Saturday, January 18, 2025
Time: 12pm - 3:30pm
Cost: $150 per person
PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.
Navajo Fry Bread originated around the mid-to late 19th century as a survival food for Indigenous people who were forced to relocate from their homelands. The Navajo people turned U.S. government rations into fry bread. This quick bread is fluffy, delicious and the perfect bed for spiced ground bison from Force of Nature meats and organic heritage tepary beans from Ramona Farms. Your instructor, Nadia is eager to share this dish she first discovered about 10 years ago at an Austin Pow Wow.
During class, you will learn a little more about how this high-gluten quick bread came to be and the journey that forced the Navajo and many other tribes to adapt to the new diets being imposed upon them. Nadia is sourcing some very special ingredients for class that support businesses who use similar practices to your favorite stone-milled flour facility. She is showcasing our beautiful Texas grown Hopi Blue Cornmeal and BSM Heritage Flours, curating a flavorful fry bread you will definitely make again. Come taste some history and celebrate Native American heritage with us!
Things to look forward to:
- Have an opportunity to work with our own fresh flours and corn, stone-milled right here at Barton Springs Mill
- Learn how to make traditional Navajo Tacos at home!
- Celebrate Native American Heritage Month!
- Eat and enjoy fresh quick bread with Ground Bison and Organic Heritage Beans!
- Tour the mill with our Education Director
- Purchase BSM products at an exclusive 15% discount
BYOB is fine by us for participants 21+ 🥂
About your instructor & BSM Education Center Co-Director, Nadia Rodriguez:
I got my culinary degree in 2018 but have been working in the culinary industry for 10 years now, with both savory and pastry experience. My passion for cooking started early with my grandmother, and I believe cooking is sharing love. I adore Italian, Asian and Latin cuisines. I love to curate flavors for individuals and make something unique and one of a kind. I love sharing the knowledge I have gained and showing how amazing ingredients such as Barton Springs Mill flour and the attitude you bring toward those ingredients can truly transform food into an experience. My ethos is to have fun, do it with love, and you can't go wrong. :)
Class Policies:
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).
By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release. Close-toed shoes and a head covering (such as a baseball cap) required for all classes.
Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes are required for entering any part of our facility. No exceptions.
In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.
In the event of class cancellation, we will email you to notify you of a canceled class.