We believe that food is our first medicine as it comes from our mother earth. We believe food sovereignty is our future and the critical step to creating healthy communities and families. We grow and offer our non-GMO produce at farmers markets, through our community supported agriculture (CSA), and through our farm stand.
Coffee Pot Farms is also a newly SNAP-authorized site. We’ve completed the construction of a 400-square foot passive solar green house to expand the growing season that will offer naturally grown produce at farmers markets and farm stands. We have already started growing lettuce, bok choy, brassicas, tomatoes, sweet and hot peppers, onions, spinach and beets. Later this year, we will be constructing two hoop houses, which will extend our growing season and allow us to produce more food. To help our tribal chapter houses tackle food sovereignty issues, we’ve provided free garden workshops in our communities, and joined coalitions to write and define food policies that work towards a culturally appropriate food system.
Connection to land and agriculture is a foundation of the Dine people. Despite this foundation, what was once a community deeply connected to healthy cultural food practices has now been displaced by a proliferation of unhealthy convenience foods. Our community has now been designated as a low-income and low-supermarket-access census tract by the United States Department of Agriculture (USDA). Even with the farming and agricultural roots of the community, the local food environment is extremely limited in access to fresh, healthy, and affordable foods. Coffee Pot Farms is a 36-acre farm located in Dilkon, Arizona that aims to change that.
The most rewarding thing about our work is it takes only 20 steps from the front door to the passive solar green house to plant and grow food. It’s building healthy soils. It’s driving my old truck to haul water. It’s putting up a new fence for my seed garden. It’s watching your plants grow into food. It’s eating fresh spinach and beets for the first time. It’s cooking with the garlic you grew last season. It’s getting a chance to hang out with my husband every day in the garden. It’s watching him eat vegetables that he never liked, but he eats them anyway because he grew them. It’s seeing that we can be sustainable. It’s about motivating and teaching others how to grow their own food. I can’t wait to get our produce on the tables of the moms and children in our communities.
(Writen Credits: Pinnacle Prevention)