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November 2018

Events    Recipes    Chef Bios


Open House with Chef Lois Ellen Frank (Kiowa/Sephardic)

Wednesday, November 14 • 1pm to 2:30pm • Student Activities Center, Ballroom A

Open to students, faculty, staff, alumni and neighbors

  • Educational Seminar
  • Food Sampling
  • Book Signing

This program was made possible through a collaboration with LeManuel Lee Bitsóí, EdD, Chief Diversity Officer, the Office of Multicultural Affairs, Faculty Student Association (FSA), and CulinArt Group.

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VIP Dinner*

Tuesday, November 13 • 6pm to 8pm • Wang Center

*By invitation only

Hosted by:

  • LeManuel Lee Bitsóí, EdD (Chief Diversity Officer)
  • Nadeem Siddiqui (FSA Executive Director)
  • Jay Levenson (Interlibrary Loan Clerk)

Countdown to Open House with Chef Lois Ellen Frank (Kiowa/Sephardic)

November 14, 2018



Chef Lois Ellen Frank (Kiowa/Sephardic)

Chef Lois Ellen Frank Lois Ellen Frank, Ph.D. is a Santa Fe, New Mexico based Native American Chef, a Native foods historian, culinary anthropologist, educator, James Beard Award winning cookbook author, photographer and organic gardener. She is the chef/owner of Red Mesa Cuisine, LLC a catering company specializing in ancestral Native American cuisine with a modern twist.

As a Culinary Ambassador Diplomat with the U.S. State Department and Office of Cultural Affairs, she and Chef Walter Whitewater have traveled to Ukraine, the United Kingdom, and Russia to teach about the history of Native American foodways, worked with food as a form of diplomacy, and educated on how the Native American food contribution changed the Old World.

Dr. Frank works with the Physician’s Committee for Responsible Medicine (PCRM) on a program entitled The Power to Heal Diabetes: Food for Life in Indian Country using the Ancestral Native American diet for health and wellness in native communities throughout the Southwest. She is a consultant with The Cultural Conservancy (TCC) on their Native Foodways program in the San Francisco Bay area and is a cooking instructor at the Santa Fe School of Cooking. As an adjunct professor at the Institute of American Indian Arts (IAIA), she teaches about the indigenous concepts of Native American foods. As a native Long Islander, Lois went to elementary school and high school in Manhasset and spent her summers in Remsenburg where she learned organic gardening.

Chef Walter Whitewater (Diné (Navajo) Nation)

Chef Walter Whitewater Walter Whitewater was born in Pinon, Arizona and began cooking as a young boy after seeing people cooking at some of the traditional ceremonies his family attended. He began his professional cooking career in 1992 at restaurants in Santa Fe, New Mexico such as Café Escalera, Mu Du Noodles and Bishop’s Lodge. He currently works with Chef Lois Ellen Frank at Red Mesa Cuisine, a Native American catering company. Chef Whitewater remains active in many of his traditional ways at his home in Pinon, Arizona by returning for ceremonial obligations and helping his father with their flock of sheep which include the Navajo Churro breed.

He teaches cooking classes on Native American Foods of the Southwest with Chef Frank at the Santa Fe School of Cooking. Their cooking classes feature recipes from the James Beard Award winning cookbook, Foods of the Southwest Indian Nations. Whitewater also teaches private Native American cooking classes and does guest chef appearances at many restau- rants across the United States. He has worked on two public education DVD's featuring plant based ancestral Native American ingredients for healthy Native American cooking. He has appeared on several culinary television shows including Food Network’s “Southwest Cooking with Bobby Flay,” Iowa Public Television’s “Native Foods and Farming: Market to Market” and Greystone TV’s “The Secret Life of Southwest Foods.”

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