Karlos Baca (Diné, Tewa, Nuche) has grown his catering business, Taste of Native Cuisine, for six years while simultaneously spending the last three years serving as executive chef at an elite resort in Colorado’s San Juan Mountains. Through his training in classic French cuisine, he realized the need to start a movement to bring back traditional Native American foods like yucca root, pine needles, and Navajo tea and incorporate them into fine cuisine. Photo courtesy of Durango Herald.
Katrina Blair, M.A., is the founder of the not-for-profit Turtle Lake Refuge, which serves lunches of locally grown, wild harvested, and living foods to her local community. Katrina began studying wild plants in her teens when she camped out for a summer eating primarily wild foods. She later wrote “The Wild Edible and Medicinal Plants of the San Juan Mountains” for her senior project at Colorado College, and she recently published The Wild Wisdom of Weeds, recognized by the New York Times. She teaches multicultural groups about the importance of foraging and enjoying wild foods for nutrition, medicine, and creative cuisine.
Lois Ellen Frank, Ph.D., (Kiowa) is the founder of Red Mesa Cuisine, a catering business featuring American Indian cuisine. She is a renowned photographer, chef, anthropologist, and author based in Santa Fe. Having worked with world-class chefs, scientists, and other academia to publish more than 20 cookbooks, she has recently opened her own commercial kitchen. Her book, Foods of the Southwest Indian Nations, was awarded a James Beard Foundation Winner.
Walter Whitewater grew up traditionally in the Diné way. He began cooking professionally in Santa Fe, and he is now one of the main chefs at Red Mesa Cuisine. Chef Whitewater has appeared on numerous food TV shows featuring cuisine of the Southwest, and he was the first American Indian chef to cook at the James Beard House in New York City
By the time Norma Naranjo (Tewa) was 10, she was helping her parents prepare meals and beginning to master the art of baking bread and pies in the family’s horno (traditional adobe oven). Norma and her husband, Hutch, began their business, The Feasting Place, after she retired from social work. Norma and Hutch still farm and raise cattle today, most of which Norma uses in her cooking classes. Norma is an experiential educator, and she offers a unique opportunity to learn about traditional Pueblo cooking and baking. The Feasting Place has been named one of New Mexico's Outstanding Businesses of the Year by the state's Small Business Development Center!
Colin Shane is the chef at Arroyo Vino, a restaurant and wine shop in Santa Fe. He considers his cuisine to be distinctly “New Mexican” because it emphasizes hyper-local and seasonal ingredients—whether grown on-site in Arroyo Vino’s two-acre farm or foraged from the Sangre de Cristo mountains, the banks of the Rio Grande, or in the Jemez mountains. Shane draws from a myriad of culinary influences, but prioritizes authenticity, sustainability, and innovation.
While this trip is all about experiencing great food, there are some physical requirements. Please read below to learn more:
Throughout this trip, you will be visiting urban and rural communities. These explorations may require up to two miles of hiking on trails through a forest and along a hillside. You will be asked to “roll up your sleeves” and take part in food preparation workshops. During the trip, you may be visiting remote locations with limited amenities. There is the possibility of stopping at gas stations for bathroom stops. If you are concerned about your ability to do any of these activities, please consult your physician.
Tuition is per person and based on shared accommodations. Tuition includes scholar honorarium, accommodations, meals listed, entry fees and permits, most gratuities, and transportation from arrival in Santa Fe, New Mexico, on August 6, 2018, until departure from Santa Fe on August 11, 2018. Transportation to and from Santa Fe is your responsibility.
Terms, Conditions, and Cancellation Policy
The Crow Canyon Archaeological Center's programs and admission practices are open to applicants of any race, color, nationality, ethnic origin, gender, or sexual orientation.
Registration as a seller of travel does not constitute approval by the State of California