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The Pueblo Food Experience

December 9, 2016

December 9, 2016 – This week on New Mexico in Focus, we learn about the traditional foods of pueblo communities in New Mexico. Correspondent Megan Kamerick sits down with chef Lois Ellen Frank and Roxanne Swentzell, co-editor of “The Pueblo Food Experience Cookbook” to discuss food traditions and why some Native Americans are returning to the diets of their ancestors.

11 Comments

  1. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops | New Mexico - Hot and Viral News on April 18, 2022 at 3:23 am

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  2. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops on April 18, 2022 at 4:48 am

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  3. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops – The World of Elon Musk on April 18, 2022 at 6:02 am

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  4. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops – Pinay Chicken Heart Daily on April 18, 2022 at 8:08 am

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  5. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops – Ansar News on April 18, 2022 at 8:27 am

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  6. Meet the seed keepers who revive resilient, ancient crops like blue corn and melons | New Mexico – ReTime on April 18, 2022 at 10:30 am

    […] saw the international recognition of sculptors. Roxanne SwentzellThe process began Pueblo Food ExperienceSanta Clara Pueblo’s participants were restricted to foods available before European contact […]



  7. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops – The Daily Churner on April 18, 2022 at 11:07 am

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  8. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops – Diverse Bulletin on April 19, 2022 at 12:56 am

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  9. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops | New Mexico - Haberyozgat.com Son dakika haberler on April 19, 2022 at 4:30 pm

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  10. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops | New Mexico - THE CBD TIPS on April 19, 2022 at 10:40 pm

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]



  11. Blue corn and melons: meet the seed keepers reviving ancient, resilient crops - Astra Herald on April 19, 2022 at 11:45 pm

    […] 2015, internationally renowned sculptor Roxanne Swentzell started the Pueblo Food Experience project where, for three months, participants from Santa Clara Pueblo ate only foods available before […]