The stories in this issue explore how some of our deepest culinary traditions continue to influence our food and offer important ways to envision our future. We take a look at several efforts to highlight, preserve, and reimagine Native cuisines in our state (and beyond). Chef Lois Ellen Frank educates us on her style of “new Native” cuisine, blending ancient techniques and flavors with evolving recipes. We also visit the farmers at Red Willow Farm at Taos Pueblo, who are investing in the future by growing traditional crops and training the next generation of Native food producers. Chef Myles Lucero tells us how the stories of his favorite ingredients inspire his recipes. And we look at artist and permaculturist Roxanne Swentzell’s efforts to revitalize traditions and promote nutrition in tribal communities, while encouraging everyone to tap into their local and ancestral food roots.
