Lois Ellen Frank
Lois Ellen FrankLois Ellen FrankLois Ellen Frank Now based in San­ta Fe, New Mex­i­co, award-win­ning chef, au­thor, na­tive foods his­to­ri­an, culi­nary an­thro­pol­o­gist, and pho­tog­ra­pher Lois Ellen Frank was born and raised on Long Island, New York.

Her first ca­reer ex­pe­ri­ences were as a pro­fes­sion­al cook in the Hamptons on east­ern Long Island. She was also an or­gan­ic gar­dener, help­ing to grow pro­duce for lo­cal restau­rants in the early days of the farm-to-table move­ment.

Dr. Frank is an ad­junct pro­fes­sor at the In­sti­tute of Amer­i­can In­di­an Arts, (IAIA) a four-year accred­it­ed col­lege in San­ta Fe, New Mex­i­co, where she has taught about the Eth­nob­otany of Foods and Plants of the South­west.

In 2007, Dr. Frank start­ed a Na­tive Amer­i­can Cui­sine cater­ing com­pa­ny called Red Mesa, which cooks for pri­vate events, cor­po­rate meet­ings, and gallery open­ings, as well as nat­ive events and or­ga­ni­za­tions across the coun­try. Red Mesa's cater­ing is unique in that it com­bines Nat­ive Amer­i­can cui­sine with ed­u­ca­tion­al lec­tures on the his­to­ry of the foods from south­west­ern In­di­an na­tions, and in­cludes a unique fine-din­ing ex­pe­ri­ence of Nat­ive Amer­i­can an­ces­tral foods with a mod­ern twist un­like any­thing any­where else in the Unit­ed States.

She is a fea­tured cook­ing in­struc­tor at the San­ta Fe School of Cook­ing, and her cook­book, The Taco Table, pub­lished by the West­ern Na­tion­al Parks As­so­ci­a­tion, won the Ari­zona Glyph Book Award in 2010 for best new cook­book.

Her re­search and doc­u­men­ta­tion in writ­ten, pho­to­graph­ic, and food form in­cludes the agri­cul­tur­al, culi­nary, mytho­log­i­cal, and so­cioe­co­nom­ic uses of foods & plants among var­i­ous in­dige­nous peo­ples all over the Amer­i­c­as. She con­tin­ues to be ac­tive­ly in­volved in her pho­to­graph­ic ca­reer, work­ing with a di­verse group of clients as well as pur­su­ing her aca­dem­ic re­search and teach­ing about foods of the Amer­i­c­as.