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Food as Medicine, Culture, & Connection
Road Scholar
Spring 2025

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

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

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

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

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

Still Hungry? The Native Kitchen
Local Flavor Magazine
August 2018

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

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

The Roots of Native Corn
Native Foodways Magazine
Spring 2015

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

Back to Basics
Health & Wellness - The Santa Fean New Mexican
2012

Shinin’ Times at the Fort
Fort Restaurant, Denver, CO
2011

The Roots of Native Corn
The Zenchilada
July 2010

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

Power of Three
New Mexico Magazine
May 2008

Timeless Tastes
New Mexico Journey
May/June 2008

Southwest Flavor
New Mexico Magazine
November 2008

A Jolly Tamale Christmas
New Mexico Magazine
December 2008