Page 18 - ஹம்போல்ட் நிலை பல்கலைக்கழகம் News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Watching frybread go from a fist of pale dough pulled from a bucket to its final form, cumulus in shape and caramel in color, is like watching up-close magic. In a straw hat with a kitchen towel hanging from her shoulder, Lisa Sundberg pats, then pulls the dough with practiced hands, turning it to stretch under its own weight, pinching a few holes and laying it gently into the hot vegetable oil, where it bubbles and puffs, the oil shush-ing like distant applause. Frybread itself is a feat of metamorphosis. In Native communities across the U.S., frybread is a staple and a comfort food born from displacement and the destruction of traditional resources and foodways that were replaced by government commodity foods, dating back to the Navajo people’s “Long Walk” from their homelands to New Mexico. “The government made us make frybread,” says Kayla Maulson, Sundberg’s daughter and owner of the Frybread Love stand newly opened outside Cher-Ae Heights Casino

New mexicoUnited statesLisa sundbergRhonda beckAliesha brownKayla maulsonEmma sundbergHumboldt state universityFrybread loveCher ae heightsAmerican indianCher ae heights casinoMckinleyville farmers marketSumeg brushFlower danceபுதியது மெக்ஸிகோ