A Hopi cornfield in a sandy wash below the village of Oraibi on Third Mesa. Corn is the most important crop of the Hopis, and many of their rituals center on insuring a good crop. Legend has it that when various tribes were allowed to select a type of corn after emergence into the Fourth (present) World the Hopis were left with the kind with the smallest ears, which proved to be well adapted to the arid conditions of their homeland. In fact, Hopi corn has been crossed with other varieties in the southeastern United States to produce more drought resistant strains. Hopi corn comes in several colors, including blue, red, yellow, white, and speckled. Ears of the appropriate color are arranged to represent different directions in certain ceremonial activities performed in the kiva. Perfect ears of corn with four complete kernels at the tip, termed "Corn Mothers," are presented to newborn babies and utilized in various ceremonies. Cornmeal and corn pollen also have many ritual uses. A variety of designs on kachina masks represent ears of corn or the entire plant. Corn is used in numerous Hopi dishes, one of the most distinctive being  piki produced by spreading a thin corn gruel on a hot stone gridle and rolling the paper thin sheet  into a cylinder while still warm and flexible. When cooled, the piki bread is dry and flaky and is often eaten by dipping it into stew. The Hopi kachinas include a Piki Craver Kachina and a Piki Eater Kachina. (Photo by author)

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