December 8, 2020
 

Dear CHAC Community:

Happy Holidays!  Hope all is well with you and your families.  As we approach the end of this troubling year, we want to communicate to you all how blessed we are to have you all as supporters of CHAC!

We like everyone else have seen some tough times during 2020 and only want to look up and have high hopes for 2021.   We also want to thank you so much for your patience and understanding during this transition!  

Dec. 12th and 19th, we have virtual cooking classes planned, please read below for information. Visit www.chacgallery.org for ingredients list and to register! Over the past three months we have hosted over 10 virtual events in celebration of Hispanic /Latinx Heritage Month, Dia de Los Muertos, Native American Heritage Month, and Fiesta Cooking. These workshops have been free and open to the community.  Lookout for our exciting 2021 line up!

As we move forward, we hope to continue to serve you all, our community!  In the meantime, we need financial support!  Will you consider making a year end contribution to our organization? Your donation will help offset general expenses associated with our online programming and will help promote our current and future artists.  All donations are tax deductible.  Donations can be made by check or money order payable to Chicano Humanities Arts Council and mailed to PO Box 140847, Edgewater CO 80214.

Once again, I hope you have a blessed holiday season.  If you have any questions please feel free to contact me at brenda@chacgallery.org.

Sincerely,

Executive Director

Brenda M. Gurule

December 12th~Pozole Rojo de Champiñones/Red Pozole with Mushrooms with  Monserrat Alvarez Matehuala and Alonzo Barron 

Dec. 12th 11am-12:30pm, Join Zoom Meeting https://zoom.us/j/9509053873. Free and open to the public. Sign up at www.chacgallery.org. 

Monserrat has learned many things from the mujeres in her family, one of the most sacred for her is cooking. Monserrat works full time in the outdoor industry, creating spaces for Black, Indigenous, People of Color. When she’s not rock climbing or taking care of her flock, you can find her in the kitchen channeling her mami, abuelitas, and tias. Alonzo finds his purpose in learning, sharing and exchanging restorative earth practices, carrying on the teachings of those who came before us to exist in symbiosis with all that we are connected to through land based enseñanzas (teachings). Alonzo is fascinated with the fun-gi queendom and will be exchanging valuable knowledge about hongitos, “los niños sagrados.” Monserrat’s maternal abuelita, Señora Lucha, has gifted her knowledge around our relationships to sacred medicines such as our foods and yerbas. One of her favorite recipes is her abuelita’s pozole de champiñones, which uses no animal products. Growing up as a working class family in the heart of Iztapalapa, Abuelita Lucha has worked with the resources available to her and her family. This pozole receta (recipe) will not only offer a nutritious non-meat alternative, but will also highlight the medicine of this pozolli (pozole) through its fundamental ingredients: cintli (corn) and teonanacatl (mushrooms). Incorporating sacred knowledge from their Mexica teachings, Monserrat & Alonzo will inspire your connection to your food. 

December 19th~Bison Posole 

Dec. 19th 11am-12:30pm, Join Zoom Meeting https://zoom.us/j/9509053873. Free and open to the public. Sign up at www.chacgallery.org. 

Nathen grew up in Denver's Historic Baker neighborhood and graduated from West High School. His cooking experience includes anything from bison heart chili to fried alligator tail to mountain lion carnitas. Responsibly sourcing food for his family and carrying on culinary heritage is a driving passion. What our ancestors had to do out of necessity has evolved into nutritious and delicious traditions. Nathen seeks out the legacy the ancestors left us in cooking from scratch, home canning, drying meat into carne seca, cast iron cooking, and hunting to pass on to his two daughters. Nathen will be demonstrating how to make bison pozole and discussing the ethics of sourcing meat. The workshop will review cuts of meat and their uses and how to use various game meats.