Kiln & Kachina

Kiln & Kachina Cozy, Native traditional & non-traditional baked treats, eats, beauty, & crafts. All Tewa-made.

π™ΊπšŠπšŒπš‘πš’πš—πšŠ - 𝙰 πšŒπš•πš˜πšœπšŽπš› πš•πš˜πš˜πš”.☼One of my favorite days is called β€˜Feast Day’, and I’m sure any Pueblo native would tell you th...
09/07/2023

π™ΊπšŠπšŒπš‘πš’πš—πšŠ - 𝙰 πšŒπš•πš˜πšœπšŽπš› πš•πš˜πš˜πš”.
☼
One of my favorite days is called β€˜Feast Day’, and I’m sure any Pueblo native would tell you the same thing. Feast Day is celebrated on different days for different Pueblo tribes. I personally celebrate Cochiti Feast Day in July, and Santa Clara Feast Day in August.

The purpose of Feast Day is to gather together with family and friends, eat good food, and celebrate our heritage and traditions we’ve upheld for generations.

On Feast Day, we gather in the village in the morning to watch the dances. These are the sacred dances explained here that contain prayers, valuable lessons, and tell a story. These dances are accompanied by the beating of deerskin drums to beautiful songs sung by the medicine men in our tribe. Tribal members of all ages partake in these dances, and I too, have taken part in these dances as well.

After the dances, we gather to feast on the meals that have been prepared all morning for family members and friends. We sit down to eat fresh Pueblo bread, red chile, green chile stew, and in my experience, my grandma’s best potato salad.

Even while in New England, I continue to celebrate feast day and celebrate the beautiful heritage & traditions my tribe holds by preparing a meal (usually green chile stew and potato salad!) for my family. Let me bring the smell of roasted green chile and freshly baked Pueblo bread to you as well!

π™Ίπš’πš•πš— - 𝙰 πšŒπš•πš˜πšœπšŽπš› πš•πš˜πš˜πš”.☼I have fond memories of being six years old and spending the summer with my great-grandmother in C...
09/07/2023

π™Ίπš’πš•πš— - 𝙰 πšŒπš•πš˜πšœπšŽπš› πš•πš˜πš˜πš”.
☼
I have fond memories of being six years old and spending the summer with my great-grandmother in Cochiti (Kotyit) Pueblo. On a summer day before feast day, my great-grandma drove us over to my aunt Joyce’s house for the day. My aunt Joyce let us use her horno that her and her family constructed in their backyard. My aunt and my great-grandmother spent the day baking fresh Pueblo bread and biscochitos (a New Mexican cookie) using family recipes, and taught me how to bake using this method that was passed down for generations. This is a memory that has always been engrained in me.

I now live in New England, away from New Mexico. When I started Kiln & Kachina, I had ideas to build my own horno in our backyard, but realized that if constructed with adobe, per tradition, it would not be able to withstand the New England humidity and rain. I still have plans to build a horno someday, but not using traditional materials as our weather here is much too harsh. While my products will not be baked in this method (yet!), my goal is to provide everyone with a little taste of my traditions and the delicious food of my tribes.

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Pittsfield, NH
03263

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