of immigrant populations. The traditions of Native kitchens were largely overlooked". She talked to and collected recipes from the Hopi, Ute, Pueblo, and other Southwestern tribes, and in 2002 Ten Speed Press published her cookbook Foods of the Southwest Indian Nations, in collaboration with Walter Whitewater (Diné). In 2003, the book won a James Beard Foundation Award, the first cookbook on Native American cuisine or by a Native American author so honored. CNN called it "the first Native American cookbook to turn the heads of James Beard Foundation Award judges". In 2017 Frank was featured in Native American Food Movements, a public television documentary about traditional diets. She serves as a Culinary Ambassador Diplomat for the United States Department of State's Bureau of Educational and Cultural Affairs, travelling with Whitewater to Ukraine (2013), the United Kingdom (2015), and Russia (2016), to teach about Native American foodways. Academic and consultant career Frank is an adjunct professor at the Institute of American Indian Arts in Santa Fe, New Mexico, where her classes have included Traditional Arts and Ecology, Ethnobotany of Foods and Plants of the Southwest, and Indigenous Concepts of Native American Foods. She teaches classes on Native American cuisine at the Santa Fe School of Cooking. She works on issues surrounding Native American diet and diabetes with the Physicians Committee for Responsible Medicine and is a Certified Lifestyle Coach for the National Diabetes Prevention Program. She consults for the Cultural Conservancy on Native American Foodways. She and business partner Whitewater founded and operate Red Mesa Cuisine, a catering company and educational organization specializing in traditional Native American cuisine. Philosophy Frank delineates four major periods in Native American cuisine. The first is prior to 1492, which she calls "Pre-Contact", when Native Americans were of necessity relying on ingredients they grew, gathered, or hunted in their local areas. The second is "First Contact," when European ingredients like Eurasian domesticated animals were added to Native American diets. The third was the "Government Issue" period, during which many Native Americans were removed from areas where they could produce their own food and provided government commodity ingredients such as flour, sugar and lard in order to provide a subsistence diet resulting in the creation of foods of necessity like frybread, which she calls "a very complicated food for me. It represents survival. If the ancestors had not created this bread, they might have starved... For some