Mar
18
10:00 am10:00

Native 3: The Importance of Game Meat in the Native American Diet

This hands on class focuses on wild foods including game meat and the importance of wild foods in the Native American diet. The meal begins with a Wild Arugula and Blueberry Salad served with a Tamaya locally-grown white corn made into a delicious corn bread. The meal then features marinated elk tenderloin which is served with a dried cherry sauce. a sweet potato mash, and sauteed seasonal local greens (such as chard, kale, wild spinish, or wild purslane, depending on what's available) and finishes off the meal with grilled pineapple drizzled with chocolate for dessert.

Instructors: Chef Lois Ellen Frank & Chef Walter Whitewater

Location: IAIA Hogan Kitchen

$140 per person, Lunch included

Register online at http://www.iaia.edu/continuing-edcuation or call 505.424.2308

Mar
11
10:00 am10:00

Native 2: The Ancestral Technique of Clay Baking

  • Institute of American Indian Arts

This hands-on class focuses on an ancestral Native American cooking technique of wrapping food in clay and baking it. This was the first early oven method of putting the clay into fire and cooking the food until the clay dried, and then breaking it open creating many shards of clay. For this class students will learn how to use this technique in a modern kitchen and bake the cornhusk wrapped trout and cook it in modern over. This menu features Ruby River trout wrapped in corn husks with herbs and baked in clay, which is served  with a pumpkin seeds and Guajillo chile sauce along with a hand harvested Ojibwe wild rice saute and calabacitas (Sauteed summer squash). and a pumpkin pinon spice cake with homemade canela whipped cream for dessert.

Instructors: Chef Lois Ellen Frank & Chef Walter Whitewater

Location: IAIA Hogan Kitchen

$135 per person, Lunch included

Register online at www.iaia.edu/continuing-eduation or call 505.424.2308

Mar
4
10:00 am10:00

Native 1 Cooking Class: The Three Sisters

  • Institute of Ameican Indian Arts

This hands-on class focuses on the Three Sisters as part of the ancestral plant based cuisine of the Native Americans of the Southwest. The menu features a starter of an ancestral tepary bean made into a hummus and served with handmade corn tortillas, an organic sweet corn soup garnished with a spicy red bell pepper and chipotle chile puree, a Three sisters tamale served with a traditional New Mexico green chile sauce, and a sunflower cake with prickly pear syrup for dessert.

$125 per person, Lunch included.

Register online at www.iaia.edu/continuing-education or call 505.424.2308

Feb
17
Feb 20

The Power of Prayer & Purification Thru Native Song, Food & Ceremony

  • Sunrise Springs Spa Resort

Join spiritual leader and best-selling author Sierra Bender with Dr. Lois Ellen Frank and Walter Whitewater both award winning Native American chefs in a transformational women’s weekend getaway.

You will explore Santa Fe’s landscapes and experience Native American traditions that will purify and connect your body and soul down to the core of your DNA.

Align yourself with the healing power and tribal energy of women gathering to pray, join in ceremony and rejoice in our beautiful feminine essence.

You will utilize the Sierra Bender Empowerment Method, a 4 body fit approach based on native intelligence clinically proven to heal and empower women. 

For more information: Click here or call  1-877-977-8212

Dec
22
10:00 am10:00

Native American Cooking Class

  • Santa Fe School of Cooking

The James Beard Award Winning Chef Lois Ellen Frank, Ph.D., and Chef Walter Whitewater of Red Mesa Cuisine will present a demonstration style cooking class on Native American Cuisine.

Contact and Reservations: Click here for more info. or (505) 983-4511

Dec
8
6:30 pm18:30

Farm to Table: A Harvest of Gratitude

  • College of Marin, Kentfield Campus

The Cultural Conservancy and the College of Marin Present:

Farm to Table: A Harvest of Gratitude with Native Foodways Chefs Lois Ellen Frank and Walter Whitewater

Featuring a Native Foods Tasting with fresh produce grown at the Indian Valley Organic Farm and Garden

Special Guest:

Joanne Campbell, Coast Miwok Elder, Federated Indians of Graton Rancheria

Jonathan Eldridge, Vice-President of Student Services, College of Marin

Marilee Eckhert, CEO, Conservation Corp, North Bay

 

Thursday, December 8th, 2016, 6:30 pm

Academic Center 255

College of Marin, Kentfield Campus, 835 College Ave., Kentfield, CA