Food Photo © Lois Ellen Frank; Lois/Walter Photo © Vlad Foto

NMHM News:

The New Mexico History Museum invites the public to a special presentation 2-4 p.m., Saturday, April 5, with chefs Lois Ellen Frank, Ph.D., and Walter Whitewater (Diné/Navajo) based on their book “Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients.” The event is part of the History Museum’s food lecture series “New Mexico on a Plate with Chef Johnny Vee and Friends.”

This insightful talk 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. Frank and Whitewater’s collaborative organization, Red Mesa Cuisine, shares Native American cuisine with contemporary Southwest kitchens through immersive cultural and culinary experiences. The event will include a Q & A session following the conversation, a book signing, and a tasting of a dish prepared by Chef Johnny Vee and inspired by the chefs’ recipes. This event is free, but space is limited so arrive early. Food tastings are available to the first 125 people.

The “New Mexico on a Plate with Chef Johnny Vee and Friends” series is a key component of the History Museum’s food heritage program, dedicated to preserving and celebrating New Mexico’s rich culinary traditions. Lois Ellen Frank and Walter Whitewater are committed to re-indigenizing Native Ancestral ingredients, sustaining traditional Native American foods, and revitalizing traditional Native agricultural food practices.