Seed to Plate, Soil to Sky Modern Cooking with Native American Ingredients, led by Lois Ellen Frank and Chef Walter Whitewater
From her base in Santa Fe, Lois Ellen Frank PhD (Kiowa) specializes in the revitalization of ancestral Native American cuisine with a modern twist. Having spent 27 years documenting and working with the foods and lifeways of Native American communities in the Southwest, she teaches students from tribal communities all over the Americas about Indigenous concepts of Native American foods. Her catering company, Red Mesa Cuisine, features Native American, local, and sustainably sourced foods, including wild ingredients hand gathered from Native American nations all over the United States. Dr. Frank will talk about her book Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients.
Her partner in Red Mesa, Chef Walter Whitewater (Diné [Navajo]) will join Dr. Frank in the presentation.