Schedule

From Sheep to Loom: Dine' Fiber Arts and Pastorialist Culture

Navajo Rug Weaving. Ilene Naegle. Monday – Friday, 9-4

Learn to weave on a traditional vertical loom and how to create patterns using different colors. Class is geared to those new to Navajo weaving. (5 days)

Beginning Navajo Sash Belt. Gilbert Begay. Wednesday – Thursday, 9-4

Weave a Navajo Sash Belt and learn how to create a design using the floating warp method and Diné concepts of balance and beauty. (2 days)

Horse Cinch Weaving. Roy Kady. Wednesday and Thursday, 9-4

Learn how to weave a horse cinch and create designs or striped patterns. Some weaving experience is required. (2 days)

Native Plant Dyeing. Sarah H. Natani. Wednesday – Thursday, 9-4

Learn to recognize and collect native plant dyes in the field on Day One. On Day Two, select at least three plants and learn to create dyes using different mordants and processes to obtain a range of colors with Navajo-Churro wool. (2 days)

Hand Carding and Spinning. Edith Simonsen. Thursday, 9-4

Card Navajo-Churro raw wool with a hand carder and learn how to spin wool using the Diné lap spindle. Students will become familiar with the “z” twist, soft spinning, teasing the wool, and spinning the final product. (1 day)

Felting a sheep herder hat. Alyssa Harrison. Tuesday, 9-4

Learn how to felt a sheep herder hat using Navajo Churro Wool. Experiment with the felting process and learn how fibers bind together when agitated in water. (1 day)

Felting a Saddle Pad. Instructor TBA. Wednesday, 9-4

Learn how to felt a saddle pad or seating mat using Navajo Churro Wool. Students will learn the felting process and learn how fibers bind together when agitated in water. (1 day)

Butchering & Preparing Sheep, Ron Garnanez. Wednesday, 9 - 4

Watch and learn about Diné home butchering, the respectful way to slaughter, and how all parts of the animal are used. Learn how to remove the pelt, salt it, cut up the carcass, remove and prepare the organs, prepare specialty foods such as blood sausage, achíi (wrapped intestines), and different cuts of meat, then eat the results. (1 day)