Chef Lois Ellen Frank (Kiowa) and Chef Walter Whitewater (Diné) will do a cooking demonstration that features some of the traditional foods of Numu, Newe, and Washiw, the Indigenous Peoples of this region, and discuss how decolonizing our diets holds benefits for health and wellness, as well as the perpetuation of cultural knowledge. Chefs Frank and Whitewater authored the James Beard Award winning cookbook, Foods of the Southwest Indian Nations.

Limited Seating: The event is free, but please RSVP early to guarantee a seat.

This program is supported in part by Nevada Humanities.