GRASSROOTS AND GLOBAL CHEFS
FEATURING:
Chef Lois Ellen Frank is a chef, author, Native foods historian and photographer based in Sante Fe, Mexico. She has spent over 25 years researching Native American foods and life ways. Her research culminated in her book, Foods of the Southwest Indian Nations and has since won multiple accolades. Chef Frank is also a featured cooking instructor at the Santa Fe School of Cooking where she specializes on Native American foods of the Southwest. She is also an adjunct professor at at the Institute of American Indian Arts (IAIA), in Santa Fe, New Mexico where she teaches on Indigenous Concepts of Native American Food.
Chef Taelor Barton is currently the executive chef at The Vault in Tusla, Oklahoma. She graduated from the OSU Institute of Technology’s School of Culinary Arts program. At the Vault, Chef Barton has created a menu inspired by her Native American roots and her grandmother, Edith Knight. She credits her grandmother for teaching her traditional techniques and ingredients.
Johnnie Sue Myers is a Cherokee Elder who specializes in wild game meats and the gathering and prepation of wild vegetables in the Cherokee and Southern Appalachian traditions. She is the author of The Gathering Place – Traditional Cherokee Dishes and Southern Appalachian Cooking. Johnnie was also featured in Bizarre Foods With Andrew Zimmern (starts at 22:00).