When: Sat., April 12, 8-11 a.m. and Fri., April 25, 8-11 a.m. 2014
Ethnobotanist Martha Ames Burgess of Flor de Mayo Arts shows how to harvest, process, preserve and cook with cholla buds, a traditional food of the Native Peoples of the Sonoran Desert. Cholla buds have high available calcium and complex carbohydrates to help balance blood sugar levels and provide sustained energy. Advance registration is required for directions to the workshop location.
Price: $40, $30 for members