Lois Ellen Frank, a Santa Fe, NM-based Native American chef, Native American foods historian, culinary anthropologist, author and photographer, has spent over 20 years documenting the foods and life-ways of Native American communities throughout the Southwest. Her book, Foods of the Southwest Indian Nations, won the prestigious James Beard Award. She is also a cooking instructor at the Santa Fe School of Cooking, an adjunct professor at the Institute of American Indian Arts, the chef/owner of Red Mesa Cuisine (a Native American, organic catering company), and an avid gardener of local cultivated and wild plants. (www.redmesacuisine.com)
