Our 2ndday of cooking lessons, this was a demonstration lesson in Contemporary Southwest cooking. The teacher was one I’d hoped to get for a lesson, Lois Ellen Frank, part Native American, PhD in Culinary Anthropology. She, like us, uses organic produce, eggs, meat and so forth. Dr Frank has her own catering business and teaches at the local native colleges. Dr. Frank gave us a lesson in native foods: pre-contact and then post as contemporary foods have changed as people have intermingled. She started with the 3 sisters: beans corn and squash and then built from there. Lunch consisted of grilled salmon, black beans, corn and chili tamale and flan for dessert. The food from lunch was lighter than Thursday so we were not stuffed when leaving. Like yesterday we also had a glass of local
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