Our Neeshjhizhii starts with heirloom Navajo white corn seeds, planted by hand and grown with the waters of the San Juan River. It's hand-harvested and steamed in an underground pit for 12 hours. With the smell of corn filling the air, the pit is opened and the still-steaming corn is taken out to be dried by the hot, New Mexico sun. Finally, it's removed from the cob, corn flakes and silks are sifted out, and the product is packaged - ready to be added to stew.