The final stop in Jamie’s Channel 4 series is a rather intriguing encounter with the oldest culture in the land, the Native Americans. The indigenous tribes inhabited the country for centuries before the settlers moved in and began taking their land for themselves. Now it seems their culture is slowly dying out, as young people become more westernized and have little interest in old traditions.
At Last, A Real Chance To Help
Roy Cadee, mayor on the Teec Nos Pos (Trees in a Circle) reservation in Arizona, was elected on a promise to preserve the food and culture of the local Navajo residents. With the youngsters more interested in the fast food outlets than native cooking, cases of obesity and diabetes are on the rise, so it is more important than ever to make the simple, healthy diet more attractive. How can the Naked Chef resist the challenge – it’s School Dinners and Ministry of Food rolled into one.
In a bid to preserve its culture and heritage, the Navajo may have become slightly cocooned on the reservation. Despite the fact that 40% of the population of the nearest town are Navajo, there is not one native restaurant – the usual fast food joints line the streets. Is it possible for the indigenous population to share their food with the western world, as the local Mexican restaurant does?
First, however, Jamie must immerse himself in the most alien culture he has encountered since arriving in America. From moccasins to prayers, ancient hunting methods and ritual slaughter, the Navajo way of life is perhaps the ultimate example of respecting the land. “What I’m trying to do is just shut up and learn … I’m gonna open my eyes and I’m gonna listen.”
It’s Proper “Old School”
And for the most part he does succeed, although his low boredom threshold means he gets a bit antsy after three hours of hunting and not a rabbit in sight. And while the scenery is truly breathtaking (the entire reservation is approximately the size of Scotland), it’s obvious the city boy feels more than a bit isolated in the vast wilderness. Best of all, the alcohol ban on the reservation ensures no repeat of previous embarrassing moments in New York and Louisiana.
Despite promising to spend “the rest of my time here” helping Roy set up his project to encourage the kids to grow their own food, Jamie only appears on the last day to whip up some Mexican-inspired tamales. Of course there are many different people and places to visit during his stay, but it would have been good to see him spend more time on a concept he was so heavily involved with back in England.
All in all, this is a satisfying conclusion to Jamie’s trip, a glimpse into a culture few westerners have experienced. And it seems the ingredients such as blue corn and pinto beans have got his creative juices flowing, inspiring numerous new recipes. That, ultimately, is what a foodie tour should do – taste it, love it, try it at home.
