By Daelyn Benally, ASU sustainable food systems graduate student
On December 4, 2025, our ASU food policy and sustainability cohort had the opportunity to hear from Councilman Jacob Butler, Cultural Resources Director Kelly Washington, and Garden Supervisor Jeff Wilson at the Salt River Pima-Maricopa Indian Community’s (SRPMIC) Community Garden, located on their newly renovated cultural campus. Some of the main themes discussed included creating sovereignty through reconnecting to cultural foods and language, as well as some community members’ resistance to change. Throughout our conversation, we heard many of the challenges they face in working toward their vision for the community garden.
The health impact of returning to ancestral foods is significant. High diabetes rates continue to affect Indigenous communities, often correlating with high poverty levels. The most accessible foods are typically the cheapest—and the most processed and unhealthy. Jacob shared that “just one cholla bud is equivalent to as much calcium as a glass of milk”. Yet he also recalled community resistance when black tepary beans were reintroduced. The black tepary bean is an heirloom legume that is drought-tolerant, native to the American Southwest that has many nutritional benefits. Initially, Jacob was excited to share this variety, particularly since most of the community was only familiar with staples, white and brown tepary beans. But when serving the cooked beans with the tribe, one elder remarked that the black beans were not part of their culture and that such changes threatened their traditions.
To address this concern, the garden hosts Native food tasting events to reestablish a palate, emotional bond, and cultural memory of traditional foods among youth and the broader community. These efforts have been successful, as community members now ask whether there is extra supply available. Overall there is increased attention and demand in indigenous foods and cuisine in recent years across the world, however, they are too expensive and often inaccessible due to lack of supply and production.
Another major topic discussed was the proposal to change the tribe’s name to one in their own language as an expression of sovereignty. Jacob emphasized that acknowledging their language is essential because it helps the community understand who they truly were—and still are—and the values rooted in that identity. However, some community members who have lived under the tribe’s current name for generations are hesitant to see it changed.
Jacob and Kelly also shared barriers they have encountered, and the adaptations required in their work. Jacob described his experience during the interview process for his position. When asked about higher education credentials, he initially felt discouraged because he had none. However, when he asked where one could learn the ancient farming practices of their people, it became clear that such knowledge is not something obtained through formal schooling—and that Western academic institutions have not historically valued Indigenous knowledge.
Another challenge involved community garden grants that did not align with what the community expressed they needed. Rather than funding a centralized garden space, community members wanted gardens brought directly to their homes. This approach fostered a sense of ownership and eliminated the burden of caring for yet another shared space.
Jacob reflected on balancing modern life with Indigenous values. While Indigenous communities participate in new technologies, he emphasized the importance of carrying forward their ancestral values. Their ancestors lived under different circumstances, and today’s generation must adapt to current foods and processes while maintaining cultural integrity. He shared a personal example from a time when his own resources were low, but he still upheld the community value of caring for one another. “Culturally, you don’t wait to be asked when you see a problem. You get up and act.”
Additional food sovereignty efforts include teaching both modern and ancestral food preservation techniques, as well as building a seed bank. Kelly highlighted food sovereignty as an essential component of nation-building, noting that they do not want to remain vulnerable to the fragility of supply chains—a weakness revealed starkly during the COVID-19 pandemic. This vision of community is also reflected in their seed bank initiative. Jeff explained that their hope is to share and house seeds not only from their own tribe but also from surrounding tribes. Looking forward, they aim to expand their growing operations to a larger scale for the community and continue strengthening the garden’s role in cultural revitalization.
This blog is part of a series from the Swette Center's annual Arizona Food and Farm Immersion, a required course in their two graduate programs. Students tour the state, meeting with farmers, ranchers, entrepreneurs, government staff, and non-profit leaders.