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In New Mexico, Sopapillas Do It All: In pockets of the Southwest, no meal is complete without these crisp pillows of fried dough.
New York Times
September 26, 2024

A Diné Chef Shares Food for Thought
New Mexico Magazine
November 2023

All Ears: Corn is a key crop for Indigenous peoples, who introduced the world to the now-common kernel
Pasatiempo
August 18-24, 2023

Seed to Plate, Soil to Sky: Plant-based recipes with American roots
Edible New Mexico
Late Summer 2023

Training Infused with History, Heritage
Princeton Dining program honors authentic Indigenous cuisine
May 2023

There's a Movement to Revitalize Indigenous Cuisines and Knowledge—Here's Why That Matters
EatingWell
November 1, 2022

Seeds of Hope
Edible Reno-Tahoe
Fall 2022

Native American chefs are cooking up a culinary renaissance
The Economist
January 8, 2022

Close to Home: Heritage Hotels offers virtual culinary tours of Land of Enchantment
Albuquerque Journal
January 22, 2021

A Gift of Enchiladas
Santa Fe New Mexican
December 8, 2020

History on a Plate: How Native American Diets Shifted After European Colonization
History
December 3, 2020

The Complicated History of Fry Bread
Mental Floss
November 30, 2020

Harvesting a Feast
Scholastic
November 16, 2020

5 Must-Know Native America Dishes and Where to Eat Them
OpenTable
November 2020

Native Roots: Native American chefs bring traditional indigenous cuisine back to the mainstream spotlight
Costco Connection
November 2019

Santa Fe Farmers’ Market Institute - Global Flavor Local Community Lunch
August 20, 2019

Red Mesa Cuisine Owner aims to bring ‘ancestral foods back to the table
Albuquerque Journal
August 16, 2019

The Chef Revitalizing Native American Cuisine
Unearth Women
July 31, 2019

The ‘Nativore’ Chef Working to Improve Nutrition in Indigenous Communities
CivilEats.com
May 22, 2019

Still Hungry? The Native Kitchen
Local Flavor Magazine
August 2018

America The Great Cookbook
Edited by Joe Yonan
Click here to purchase

‘This is not a trend’: Native American chefs resist the ‘Columbusing’ of indigenous foods
The Washington Post
November 22, 2017

Native American Chefs Share Scrumptious Fry Bread Recipes
Indian Country Today
April 10, 2017

How I taught Russians to love Native American food
The Washington Post
November 24, 2016

Native American Cuisine Returns to its Roots
National Geographic
Publish November 23, 2016

New Diplomats Culinary Exchange as Diplomacy
Edible Santa Fe Magazine
Early Winter

The Roots of Native Corn
Native Foodways Magazine
Spring 2015

A Celebration of Native Food and Wine
Local Flavor Magazine
April 2014

'Taste of Tulalip' celebrates love of food, wine and community
The Maryville Globe
2013

Back to Diet Basics
Health & Wellness
2012

Shinin' Time at The Fort
Fort Restaurant, Denver, CO
2011

Feasting the Healthy Way
Health & Wellness
2011

Thriving with the Three Sisters
Cowboys & Indians
September 2010

Bringing It Home
New Mexico Magazine
August 2010

The Root of Native Corn
The Zenchilada
July 2010

Basic Egg & Blue Corn Ravioli, Spicy Corn Soup & Blue Cornbread
The Zenchilada
July 2010

Walter Whitewater: Native American Chef
Edible Santa Fe
Summer 2008

The Power of Three
New Mexico Magazine
May 2008