Nourishing Each Other From The Ground Up

Three Sisters Kitchen celebrates and strengthens our city, one plate—and one new food business—at a time. Beyond nourishing our bodies, food is about health, tradition, community, and opportunity. Three Sisters Kitchen is a place for people to come together to eat, cook, learn, and build.




Anzia Bennett is the Director of Three Sisters Kitchen. She believes that food brings us together in powerful ways. Her favorite things to cook are dumplings, shrimp and grits, and greens. Her favorite local foods are quelites, fresh tortillas with butter, and chicharron burritos with red chile.

Cecelia Garcia
Food Business Training Program Director

Cecelia has worn many hats in her career as a food scientist and has developed a wide knowledge base with a focus on helping food processors develop products from locally grown animal and plant based ingredients. Her favorite foodie thing to do is cooking classes with friends where favorite recipes are prepared, shared and then documented for later incorporation into a cookbook. She loves a good red chile from northern New Mexico and how it can be incorporated into many products across different cultures.


Kitchen Manager

Craig believes that food is a powerful tool to bring different groups of people together into a cohesive community. Growing, cooking, and eating locally forms strong personal bonds and helps to facilitate discussion which can lead to diverse community-based problem solving. He loves throwing taco parties where he makes a variety of salsas, condiments, and fillings and lets his friends get creative with how they build their meal. Frontier tortillas and green chile stew are the best comfort food in his book.

Michael Sedillo
Evening Market Manager

Michael is a former educator who believes in the importance of access to food and knowledge surrounding nutrition and food entrepreneurship. He loves to make his great-grandmother’s red chile, and to bake New Mexican inspired empanadas for his small food business, Elevation 5312. Michael is eternally struggling with the question “red or green,” and he almost always inevitably settles on “Xmas”.


Lisa Liang-Yin Chen
Community Health Educator

Lisa believes that healthy eating is the key to preventing sickness and leading a happy life. Her favorite things to cook are soup noodles, veggies, and fried rice. Her favorite local foods are pho, burritos, and blue corn chips with guacamole.


Christian Calloway

Christian is a senior at Amy Biehl High School conducting his senior service project at Three Sisters Kitchen. He believes that the kitchen table is one of the few places where people truly come together. He thinks that building a sense of community is especially important in this day and age. He enjoys barbecuing for his family and friends on Sundays. His favorite local food is his mother’s enchilada pot pie.

Governing Board

Roberto Chené
Board Co-Chair

Roberto is the Director of the Center for Intercultural Leadership Training and Conflict Resolution. Roberto thinks the heart of human community requires the building and continual nourishing of caring relationships. Today’s fast paced and politically divisive social context keeps our sense of community and security under constant threat. He is committed to community food work, particularly the comprehensive model that Three Sisters Kitchen has conceptualized and is working to implement. Three Sisters Kitchen provides a proactive and powerful way to meet the challenge of building and nourishing community at many levels and addresses the heart of community in a most fundamental way. Roberto’s favorite things to cook are calabacitas and carne adovada. His favorite foods to eat are tortillas, chile, menudo, huevos rancheros and anything on the menu at Barelas Coffee House.

Patty Keane
Board Co-Chair

Patty is Associate Scientist at UNM Prevention Research Center. Patty is honored to be a founding board member of Three Sisters Kitchen and to support the innovative vision of this space for individuals and families to come together around food. This vision is in direct alignment with her work to help identify and develop community-led strategies to improve health and nutrition status in New Mexico. Patty is forever on the quest for the best carne adovada.


Carnell is the Co-Founder/Co-Director of the Leadership Institute at the Santa Fe Indian School. He believes that food is a significant ingredient in the health of community, culture, family, language, ceremony, identity, and connection with spirit. Carnell enjoys experimenting with recipes, but always seems to return to cooking the stews that his mother cooked while he was growing up, and to the traditional dishes of his Jemez Pueblo community. His favorite local food is a collection of everything on a Pueblo Feast day table, particularly Jemez Bone Stew, for breakfast.

Joe Antolin
Board Treasurer

Joe is the Principal of Antolin & Associates Consulting LLC and the Executive Director of Asset Funders Network. Joe is an experienced attorney who has served as an effective leader, advisor and advocate addressing poverty and the developing pathways for opportunity and prosperity. He has administered statewide (Illinois) Food Stamp/SNAP program pioneering outreach strategies, developed workforce and transitional jobs programs nationally that included culinary training (in Illinois, Michigan, and Massachusetts) and urban farms (in Chicago and Michigan), served on the Boards of the Illinois Public Health Institute, Shriver Poverty Law Center, and the Greater Chicago Food Depository. ​His favorite local restaurants include Ajiaco, Thai Orchid and Los Poblanos​.

Advisory Board

Advisory board member

Marisol is the Chief Financial Officer at the SouthWest Organizing Project. She has a great deal of love and respect for her farmer friends in the South Valley and Middle Rio Grande Valley and wants to have her two small daughters grow up with memories of cooking in the Three Sister’s kitchen. Her favorite local foods are her mom’s biscochitos and her auntie’s mashed potatoes and red chile.

Antonio Granillo
Advisory board member

Antonio Granillo, Community Advocate at Partnership for Community Action, envisions communities that have equitable access to healthy foods. Three Sisters Kitchen is a community space that realizes that vision through partnerships with existing and new community-based organizations in New Mexico. Spaghetti and meatballs is Antonio’s go-to for a simple meal to share with family and friends. He loves a relaxed weekend brunch with endless cups of coffee at Central Grill and Coffee House or Flying Star.

Michael Lopez
Advisory board member

Michael, Multimedia Storyteller at Working Classroom and MediaDesk, believes that food is filled with story – both behind the scenes in the kitchen where it is prepared, and around the table where it is shared. He is looking forward to sharing food and learning more about the people who engage with Three Sisters Kitchen. Michael loves fall fashion and fall traditions: green chile stew with fresh tortillas and a warm sweater are his comfort place. His mom, Peggy Lopez, has carried on Michael’s grandma Ida’s Christmas taco tradition and he believes that shrettuce and American cheese have found a new place to shine!


Josue Olivares is the Executive Director of the South Valley Economic Development Center. He is committed to cultivating new food business entrepreneurs and supporting the development of new income streams for their families by sharing their culinary heritage through unique recipes. His favorite thing to cook is carne asada with fresh salsa and pico de gallo. His favorite local food is red chile chicken enchiladas.

Adrian Pedroza
Advisory board member

Adrian, National Director of Strategic Partnerships, Abriendo Puertas, values the art of good food and its ability to bring people together. His father was a cook for over 30 years in restaurants and hospitals. Adrian is excited to be a part of Three Sisters Kitchen’s vision to provide a space where people can express themselves creatively through food; build businesses around healthy, locally produced food; and create vibrant food hubs within neighborhoods across Albuquerque. He enjoys grilling chicken, steaks and elote for his family on beautiful nights in their South Valley home. His favorite local food is his mom’s entomatadas with a side of jalapeños, papas and carrots!

Andrea Plaza
Advisory board member

Andrea, Executive Director of Encuentro, is looking forward to having a community space that encourages learning, sharing, gathering, and creative entrepreneurship. She believes that Three Sisters Kitchen offers great collaborative opportunities for our Albuquerque community. Andrea has recently become a homemade ice cream maker and she loves exploring recipes with local ingredients. She enjoys exploring new foods and her favorite local things to eat include everything from green chile cheese fries to vegetable tortas. She is holding out for a great Ethiopian chef to reveal themself to Albuquerque!


Kayla Dawn Begay is the founder of Dził Ditł’ooí School of Empowerment, Action and Perseverance in Navajo, New Mexico. As an Indigenous womxn, Kayla has always known that food is medicine. She believes that it is important that our communities have access to food that heals and empowers them. Kayla loves to cook pancakes, stews and salads. She loves finding tasty things to eat at the Gallup Flea Market on Saturdays!


Cooking together. Celebrating community.

Three Sisters Kitchen emerged from community conversations hosted by the DowntownABQ MainStreet Initiative, the Downtown Albuquerque Growers’ Market, and their partners, from 2015-2017 with neighborhood residents, community-based organizations, farmers, healthcare and social service providers, and local business owners. You let us know that you wanted a welcoming space that celebrates and supports local food producers year-round, promotes a healthy community, and offers meaningful opportunities to engage in the local food system. Out of that vision, Three Sisters Kitchen was born.

Three Sisters Kitchen opened in 2017 to fulfill a need and to complement existing food and health programming in Albuquerque. As a discovery-based test kitchen, community classroom and local foods shop we support the incubation of new ideas and work towards our vision of a food-secure community with a vibrant culture of health and a deep commitment to food and economic justice.

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