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- 12. 4-H Agent Teaches Across Two Arizona Indian Reservations
- Monday, 11 September 2000
by Lorraine Kingdon
College of Agriculture
Esther Hubbell's Arizona classroom stretches hundreds of miles across The Navajo Nation and the White Mountain Apache Tribe reservation.
Hubbell, a 4-H youth development extension agent in Holbrook, says, "I go wherever I'm needed, whenever I'm needed." In a typical understatement she says, "I travel a lot."
As a result of a recent Navajo Nation Indian Health Service community needs assessment, Hubbell, a Navajo herself, has begun projects on preventing domestic violence and substance abuse in seven communities -- Indian Wells, Seba Dalkai, Teesto, Dilkon, White Cone, Jeddico, and Grease Wood.
She also is a member of the White Mountain Apache Health Advisory Board. For the Apache Tribe, she primarily teaches about healthy diets and food preparation, as well as giving anti-stress workshops.
Teenage Navajo parents have the same problems as many young parents anywhere. Working with the Navajo Division of Social Services, Hubbell taught child development and nutrition. "We want mothers and fathers to interact with their babies in our classes, so they'll know what to expect what's normal."
In Kayenta, she teaches home management, food preparation, and food safety to a group of mentally disabled people, "so they can function on their own." Of the group, 23 have their own small gardens.
While in Kayenta, she goes to the Senior Center for a quilting project. And, she teaches 23, 4-H club members at the Shonto Boarding School. Since many homes lack electricity and water, food safety is a primary concern.
In Dennehotso, where high-tech projects are feasible, Hubbell teaches computer skills. In Piçon, a 14-member 4-H group works with chorro sheep, which is a traditional breed.
At Whiteriver and other Apache communities, Hubbell teaches preparing low-fat and low-sugar recipes. She has written a recipe booklet that features healthy foods for diabetics and meals that use foods distributed in the commodity program. She demonstrates how to change recipes to use commodity cheese and beans and how to plan menus using low-cost foods.
"I teach a lot about canning, especially red berry prickly pears when they're in season. My classes always get a good turnout," she says.
Making time to travel the enormous distances in northeastern Arizona is a tremendous problem. Since Hubbell can't always be there to help, she worries about parents' reluctance to volunteer to lead 4-H clubs.
Nevertheless, she says cheerfully, "I take the needs as they come and try to deal with them. Sometimes, I think I just get carried away by teaching."
- Updated: September 11, 2000
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