Join the Center for Regional Food Studies for a lecture by Michael Kotutwa Johnson
For over 2000 years the Hopi people have been cultivating fields in the semi-arid Southwest. Their agriculture system has faced numerous natural and man-made environmental disruptions such as drought and the introduction of modern conveniences. However, Hopi farmers continue to cultivate their fields raising subsistence crops consisting of corn, beans and squash. I will attempt to address the questions," What makes our Hopi time-tested agriculture system function? and Will the anomaly and future of Hopi agriculture continue in a period of the new-modernity?"