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Let’s make kutuki. Ali! Six Hopi women and girls gathered together on June 17, 2017 to share the art of making kutuki while also learning more conversational Hopi. Kutuki is parched corn. Pisa (fine sand) is heated and the humita (corn kernels) are popped in the hot sand while stirring rapidly over a hot flame. Once the humita has popped, it is sifted through a basket to remove the sand. Hopi men make the stirring sticks for the women. The sticks are made from the very hard wood of the greasewood bush. Roanna Kagenveama shared her knowledge of the process and Anita Poleahla hosted the gathering at her house. Askwali! The ladies ate somiviki for lunch. Kwangwa! Yummy! Through the generous support of the Food Farm Communications Fund, Mesa Media was able to sponsor this event to bring together the generations. Everyone practiced speaking in Hopi. Oral transmission of Hopi food traditions perpetuates the age-old practice maintained by Hopi people for centuries. Askwali to all who participated, hosted, shared and documented. All photos by Peter Bungart.

Practice some Hopilavayi with these phrases that match the photos.

Wuuti ang taynuma. The woman is looking around.

Kutuklawu. Making parched corn.

Kutukit angqw ipwanta. Taking the parched corn out.

Kutuki tusayat angqw iniwta. Parched corn in a sifter basket.

Pisa muki’iwma, kutuksivut angqw. Fine sand getting hot, inside the pot.

Humita. Corn kernels.

Maana kutuklawu. The girl is making parched corn

Wuuti kutuklawu. The woman is making parched corn.

Noonova or nonva (Walap lavayi). Eating. Hatikot, somivikit, nit wiikwivi (Walap lavayi) /wilqaviki (Songoopap lavayi)/wiviqaviki (Orayep lavayi). Lima beans, somiviki, and fry bread.

2017 Hopi Pottery Festival

Featuring the Potters of First Mesa

  1. The Social Life of Hopi Pottery: elder Hopi potters shared their knowledge.
  2. Tracing Hopi History through Pottery: by the Hopi Cultural Preservation Office
  3. Living Hopi Language through Pottery activities by Mesa Media.

                                                         Saturday, April 29, 2017
10:00 AM – 4:00 PM
Hopi Veterans’ Memorial Center – Wellness Center
Kykotsmovi, AZ

 

This festival was funded in part by Mesa Media, Hopi Cultural Preservation Office, the Maxwell Museum of Anthropology, the Alfonso Ortiz Center for Intercultural Studies, the Smithsonian Institution’s Recovering Voices and the Arizona Commission on the Arts, which receives support from the State of Arizona and the National Endowment for the Arts.

Ten Hopi women and girls gathered together on June 24, 2017 to share the art of making sakwasiwviqaviki and to practice Hopilavayi. This Hopi food is a blue corn onion tortilla that is often served with beans. Kwangwa! Yummy! The ingredients are blue corn flour, baking powder, milk, eggs and chopped onion. Joannie Takala shared her recipe and Loretta Goldtooth hosted the gathering at her house. Askwali!The ladies shared lunch and talked in Hopi the whole day. Uni! Through the generous support of the Food Farm Communications Fund, Mesa Media was able to sponsor this event to bring together the generations.  Oral transmission of Hopi food traditions perpetuates the age-old practice maintained by Hopi people for centuries. Askwali to all who participated, hosted, shared and documented. All photos by Peter Bungart.

 

 

Hopi Language Workshop for Youth

Itam it natwanit pu piw nöösiwqat yu’a’a’totani.

Mesa Media sponsored a FREE Hopi language workshop for Hopi students on March 11, 2013. The event was held at the Hopi Veterans Memorial Center from 10am-3pm. Over 100 people attended to join in this day of learning to practice speaking the Hopi language. Arvis Myron introduced basic Hopi sentences in the context of Hopi crops. Lendrick Lomayestewa showcased different types of corn and had a learning activity for participants to complete. Clara Dallas took participants through the steps of making somiviki, blue corn tamales. Joannie Takala read a story about Huhuwa and his new plants. Leigh Kuwanwisiwma shared many Hopi seed varieties. Bonnie Secakuku spoke about corn and native foods.  KUYI aired the event live. Everyone enjoyed engaging in hands-on activities.

The event was funded in part from a grant from the Christensen Fund. Askwali for your support in bringing Hopi language opportunities to the community.

 

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