In this special episode, I travel to Taos, New Mexico to talk with a few Native chefs, some tribal leaders and farmers about the importance of eating the food that our ancestors ate. The Taos Indigenous Food Experience was a first-time event put on by the Red Willow Farm at the Taos Pueblo.
Photos from the event (photos by Andi Murphy):
Chefs Karlos Baca and Brian Yazzie preparing dinner for the Taos Pueblo community.
Chef Kim Marcus gets potatoes ready for the community dinner.
Geronimo Romero, the pastry chef.
Pumpkin bread by Geronimo Romero.
Chef Brian Yazzie serving up some braised bison.
Prickly pear four ways.
Four directions corn.
Deconstructed tamale by chef Ray Naranjo.
Salad from the Red Willow Farm.
Trout and purple potato by chef Brian Yazzie.
Blue corn mush by chef Karlos Baca.
Squash soup by chef Karlos Baca.
Roxanne Swentzell.
