Lois Ellen Frank, PhD, and Walter Whitewater
A Santa Fe–based Native American chef, Native American foods historian, culinary anthropologist, author, and photographer, Lois Ellen Frank has spent over 20 years documenting the foods and life ways of Native American communities throughout the Southwest. She is the author of Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients and the James Beard Award-winning book Foods of the Southwest Indian Nations.
Chef Walter Whitewater was born in Pinon, Arizona, and is from the Diné (Navajo) Nation. He grew up in a traditional family and began cooking as a young boy after seeing people cooking at some of the traditional ceremonies his family attended. Whitewater served as culinary advisor for Seed to Plate, Soil to Sky and Foods of the Southwest Indian Nations.
Frank and Whitewater are the co-owners of Red Mesa Cuisine, a Santa Fe catering company that features Native American, local, and sustainably sourced foods for events with wild ingredients that are hand gathered from Native American nations all over the United States.
All Contributions from Lois Ellen Frank, PhD, and Walter Whitewater (3)
-
See articleTomato Pepita Sauce
Bold-flavored and brightly colored, this tomato pepita sauce from Santa Fe–based chefs Lois Ellen Frank and Walter Whitewater has a mild kick and makes an excellent dip for a crowd. Toasted pepitas (pumpkin seeds) provide a nutty base, while blackened garlic’s smoky flavor pairs well with fresh tomatoes. New Mexican red chiles (sometimes called California […] -
See articleNo-Fry Frybread
The following recipe is adapted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank with culinary adviser Walter Whitewater. Read our Q&A with chefs Frank and Whitewater here. Almost every Native American community has a recipe for frybread, but most contain lard or oil. This scrumptious […] -
See articlePinto Bean Spread
The following recipe is adapted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank with culinary adviser Walter Whitewater. Read our Q&A with chefs Frank and Whitewater here. Chef Walter grew up eating pinto beans all the time, and he loves this bean spread served on […]
Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.