. . .In honor of the Native American tribes that live nearby, chef and culinary anthropologist Lois Ellen Frank will incorporate turkey feathers into her Thanksgiving feast. "We're trying to complete the circle and use every part of the bird, instead of just the meat," says Frank, who also runs Red Mesa Cuisine, a catering company that specializes in Native American-sourced foods of the Southwest.
The local foods and cooking traditions will permeate Frank's entire meal. There's the corn pumpkin soup, a yet-to-be-determined wild-rice dish — a crop that's indigenous to the region — and a bread made with locally adored blue-corn flour.
Frank's clay pots also have significance in the area, because they are traditional Native American cooking vessels. And they make the food taste (and smell) great. "Between the earthiness from the clay and my freshly baked blue-corn bread," she says, "it's sensory overload."
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