When thinking of the cuisine of the southwest most people think of Mexican food. But Native foods in their traditional form are an exciting way of expressing this beautiful and rugged region of the country. During a visit with Tohono O’odham Tribe of Arizona, Loretta Barrett Oden joins the tribe for their annual 3-day harvest of Saguaro Cactus fruit. Mildred Manuel teaches Loretta to prepare Wild Spinach with Cholla Buds and Chiltepine Peppers. Tapary Beans with Ribs, Ash Bread (slow cooked) in the ashes of a mesquite fire), and sweet, refreshing Mesquite Juice.