On Saturday, April 30, ethnobotanist Martha Ames Burgess taught us how to collect and prepare cholla buds.
examining the cholla plant
listening and learning
more interesting information
a closer look
a cholla bud
harvesting with a split saguaro rib
anatomy of a cholla flower
removing the spines
boiling the buds to remove oxalic acid
boiled and drained
cholla bud mole
pastel de elote con botones de cholla
enjoying the feast!
This program was offered in conjunction with Key Ingredients, a traveling exhibition of the Smithsonian Institution that was hosted by the Oracle Historical Society. It was co-sponsored by the Mammoth Historical Society. Key Ingredients is also supported by the Arizona Humanities Council. Thanks to everyone who supported the program and to all the participants.
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