Seed to Plate, Soil to Sky The Magic Eight, Foods that Native Peoples Shared with the World

Seed to Plate, Soil to Sky: The Magic Eight, Foods that Native Peoples Shared with the World presentation with Lois Ellen Frank & Walter Whitewater

Lois Ellen Frank & Walter Whitewater present “Seed to Plate, Soil to Sky: The Magic Eight, Foods that Native Peoples Shared with the World” as part of the New Mexico History Museum’s "New Mexico on a Plate with Chef Johnny Vee and Friends" series. This special free event will offer a unique opportunity to delve into the "Seed to Plate" philosophy, exploring Indigenous culinary traditions, sustainable food practices, and the historical and cultural significance of eight native ingredients that Native Peoples share with the world. Through their collaborative work at Red Mesa Cuisine, Lois Ellen Frank, Ph.D., and Walter Whitewater (Diné/Navajo) are dedicated to bringing Native American Cuisine into the contemporary Southwest kitchen and to re-Indigenize Native Ancestral ingredients, help sustain traditional Native American foods, revitalize traditional Native agricultural food practices, as well as keeps alive ancestral culinary techniques from Native Communities all over the Americas. 

What to Expect:

Insightful Talk: Learn directly from Chefs Frank and Whitewater about their groundbreaking work in revitalizing ancestral Native American cuisine.

Book Signing: Don’t miss the chance to meet the chefs and purchase a signed copy of Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients.Explore the flavors and stories behind their innovative plant-based recipes. 

Culinary Tasting: Savor a special tasting prepared by Chef Johnny Vee, inspired by the chefs’ work. Tastings are available for the first 125 attendees.

About the Chefs:

Chefs Lois Ellen Frank and Walter Whitewater are Santa Fe-based culinary experts at Red Mesa Cuisine, a catering company specializing in Indigenous Cuisine dedicated to sharing the rich heritage of Indigenous cuisine. Their work, culminating in award-winning cookbooks and international culinary diplomacy, emphasizes health, wellness, and the preservation of ancestral foodways.

Lois Ellen Frank, Ph.D.: A James Beard Award-winning chef, author, culinary anthropologist, and educator, Dr. Frank has spent more than 30 years documenting and celebrating Native American culinary traditions. She is the chef/owner of Red Mesa Cuisine, LLC, a catering company specializing in Indigenous Cuisine and Cultural Education with a modern twist. 

Walter Whitewater: A Diné (Navajo) chef, Walter Whitewater brings his expertise to Red Mesa Cuisine, contributing to their mission of cultural education and culinary innovation. He was one of the first Native American chefs to cook at the James Beard House in New York City and won the James Lewis Award in 2008 from BCA Global for his work as a Native chef. 

Event Details: Free

Date: Saturday, April 5, 2025

Time: 2 - 4 PM

Location: New Mexico History Museum, Auditorium & Lobby

Tastings available for the first 125 visitors

Learn more about Red Mesa Cuisine: www.redmesacuisine.com

📷 Image credit:  © Vlad Foto