Blink Of An Eye Thoughts

My work comes from noticing people and how we move through the world together, or sometimes alongside each other. Friendships have always fascinated me, even though I tend to keep a small circle and many loose connections through my life in the arts. Early loss shaped how I relate to closeness and taught me to value honesty, boundaries, and saying things plainly.

I am still very much a kid at heart, drawn to people who are open, generous, and curious, without agendas that divide. Living a full time life focused on art and food gives me space to breathe, stay grounded, and feel less alone while working on what matters. My practice reflects that rhythm of growth, presence, and showing up as yourself.

When I think about the time I have left on Earth, I hope to be remembered as someone who contributed to my communities, helping native youth trust their instincts and become good stewards in their own lives. In the cosmos, time is irrelevant, and here on Earth it passes in the blink of an eye. I try to get as much done as possible and take care along the way.

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Cookbook Thoughts

 Happy New Year Instagram Peeps! It’s been awhile. Been off the grid working on something meaningful and the reason…

I want to share something I have been quietly developing for some time now.
I am working on my cookbook, and it is not a traditional one. My cookbook is rooted in storytelling, truth in history, and the belief that food carries more than flavor. It carries memory, responsibility, and the stories we often do not make space for.

The idea for my cookbook grew out of my desire to create a culinary residency for Native youth. I kept imagining a kitchen where young people could explore who they are, where they come from, and what kind of future they want to build through food. While that residency is still a vision in progress, it shaped everything about this book.

My cookbook is organized into three chapters, each one holding ten dishes.

The first chapter, “Human Conflict”, looks directly at the realities of our past and present. These dishes speak to American Indian Wars, Missing and Murdered Indigenous Women and Girls, environmental destruction, white supremacy, and the erasure of Indigenous lives and histories. This part of the book is not meant to be comfortable. It is meant to be honest.

The second chapter, “Human Rights and Reconciliation”, moves toward healing and shared responsibility. These dishes explore what it means to exchange knowledge, respect boundaries, and practice restoration with one another and with the land.

The final chapter, “A Childrens Guide For a Better Future”, ends the book on a hopeful note. These dishes are playful, lighter in spirit, and rooted in imagination. They are meant to honor children and youth as carriers of what comes next, and to remind us why remembering history matters so we do not repeat harm.

My cookbook is about food, but it is also about listening. It is about slowing down and paying attention to what we carry and what we pass on. Every dish is meant to offer depth of flavor and truth on a plate.
I am sharing this now because this project matters deeply to me. It is still unfolding, and I am grateful to bring people into the process as it grows.

Food is how I tell stories. This is one of them.

Honoring Native Heritage Month 2025: Peltier, Gladstone, and Food Sovereignty

 

Honoring Native Heritage Month 2025

Peltier, Gladstone, and Food Sovereignty

The First Nations of this land were here long before America called itself a country. And yet, we were never treated as the heart of the nation we helped shape.

Before colonization, tribal nations had disagreements, but they still respected each others right to exist. No one tried to erase entire nations. That idea came later, brought by outsiders who did not understand this land.

America’s constitution was heavily influenced by the Haudenosaunee, the People of the Longhouse. Their Great Law of Peace was a living democracy long before the United States wrote anything down. And still, their contributions are often overlooked.

This month, during Native American Heritage Month, I want to celebrate how far we’ve come.

One major milestone: the release of Leonard Peltier. After decades in prison, his freedom was more than political. It was healing. It reminded us of the power of persistence, justice, and community.

Our strength is not only in politics. It is in culture, in food, and in the arts.

Before colonization, Indigenous food systems were complete. Healthy. Connected to the land. Colonizers tried to erase them, but our food never disappeared. It waited. And today, Native chefs are reclaiming it. Leaders like Sean Sherman, the Sioux Chef, are opening doors for many others bringing Indigenous food into mainstream consciousness, with friends I know personally like Crystal Wahpepah, Nephi Craig, Alexa Numkena Anderson, and of course Sean himself.

Freddie J. Bitsoie, a Navajo chef and author who served as Executive Chef at the Mitsitam Native Foods Café at the National Museum of the American Indian, recognized my food when I had the honor of doing a Chef’s Table at the Smithsonian in Washington DC in 2018. A moment I will never forget.

It is not just in the kitchen that Native voices are rising. My friend Lily Gladstone made history as the first Native American nominated for a Best Actress Oscar and the first Indigenous person to win a Golden Globe for Best Actress. Her work proves that Native people are thriving in every space we enter.

Political victories, cultural resurgence, and historic achievements in the arts feels like more than survival in 2025. It feels like a homecoming.

We are still here. We have always been here.

And every win reminds us we never stopped being who we are.

Honorable mention:

"Alaska Native Tlingit tribal member Kate Nelson is an award-winning independent journalist based in

Minneapolis who focuses on amplifying important Indigenous change makers and issues."

©Ramon Shiloh/2025-'26

 

"MERCILESS INDIAN SAVAGES"---DECLARATION OF INDEPENDANCE

 

It doesn’t matter what you think about me or the opinions you have of me. I live by the understanding that we all have a right to speak our truth. This country was built on freedom of speech.

But we’re now facing a crisis of consequence, where accountability no longer exists. I’m not someone who hides issues or stays silent. I plan with intention, creating spaces that reflect on the harm done to me and my people. I stand with those living through deep trauma, especially Native youth who are growing up surrounded by distrust and fear.

This is not a healthy country, nor has it ever truly been. Policies have become so severe that millions of children now suffer under the arrogance of our government. They will carry this pain into the next generation.

We’re enduring so much stress that we can no longer stand united in the belief that we are equal. This administration has fueled division like never before. Greed and power now drive the energy of this country, consuming our ability to stay sober and grounded under these conditions.

The bones of our democracy are being catapulted in the name of making America “great” again. The billionaires have spoken, and they are willing to destroy in the name of “We the People.”

This country was built on the strength of 500 nations that once saved immigrants from Europe. There were no kings. There were no dictators. Until now.

Reflections of humorous, serious, relatable, land and sky stories of everyday life. All told through plastic (cowboy & Indian, animal, environmental elements) figurines.

©Ramon Shiloh/2025

A Tribute to Chef Morgan Batali

 

I’m not in a good place this evening. I’m utterly gutted over the news of a good friend, someone I met earlier this year, whom I knew deep down could have become one of my greatest companions on this food journey.

Chef Morgan Batali was a rare kind of talent, a chef who understood the art of pairing flavors with soul. His sophistication in the kitchen came from more than skill; it came from a deep understanding of energy, intention, and the way good food connects people. That’s what drew so many into his orbit, the patrons, the community, and all who crossed paths with him at Vinbero in Edmonds.

Over the summer, I had the opportunity to showcase my food at Vinbero, a beautiful wine bar nestled in Old Town Edmonds, right along the waterways where the ferries come and go. I hosted two pop up culinary experiences there: July 25 to 26 and September 12 to 13, centered on Native Foods. Morgan was instrumental in the success of both events. He and his team brought my narratives and flavors to life, helping me tell the story of truth and history on a plate.

What struck me most about Morgan was his determination to amplify my message, to create a space where storytelling and flavor met in harmony. He wanted the conversations about food, culture, and history to feel welcoming, honest, and alive.

To have a successful pop up, you must connect deeply with the staff, understand their rhythms, their personalities, their trust. It is not always easy bringing a new culinary perspective into an existing space. But Morgan made it seamless. He was both a perfectionist and a creative genius, embracing every flavor and idea that resonated with his community.

During those events, I had the honor of sitting with Morgan for hours, talking about where our food origins began and where the future of food might go. His expertise, even in his short life, was extraordinary. His knowledge of cuisines, regional ingredients, local vendors, and the rituals behind each dish was vast, but what set him apart was his kindness.

In a world where many kitchens lack empathy, Morgan led with it. He taught his staff not just how to cook, but how to care for the food, for the patrons, and for each other. He carried no ego, only a quiet confidence that inspired everyone around him.

Tonight I feel angry. Angry that the conversations we shared have been cut short. His wisdom and spirit will stay with me always. But I wish I had picked up the phone more often, just to say thank you for the lively discussions we had over food.

To the Batali family, the Edmonds community, and the entire Vinbero team, my deepest condolences. This loss is massive. Vinbero has always taken pride in creating everything from scratch, with care, precision, and little waste. Morgan’s brilliance, his intricate, thoughtful approach to flavor, was and always will be one of Vinbero’s greatest gifts.

I’ll end with this… Friends come and go, but the ones who make a lasting mark on your life are worth holding close. In the short time I knew Morgan, he inspired me to keep growing, keep learning, and keep connecting.

So please, hold on to the people who lift you up. Find inspiration in others. And don’t wait to tell them how much they mean to you while they’re still here.

Rest easy, Chef Morgan. Your legacy lives on in the kitchens you’ve touched, the flavors you’ve crafted, and the people you’ve inspired. 

--Ramon Shiloh/2025

Fighting Injustice with Food Sovereignty

TRUTH IN HISTORY ON A PLATE

Hosted by Chef Ramon Shiloh

October 12th at Checkered Flag Tavern II

This is a ticketed event! Contact for more information

This Indigenous Peoples Day, and the birthday of our fearless host Elizabeth, we invite you to a culinary experience rooted in community, resilience, and justice.

My friend Elizabeth has created a bar that welcomes everyone and fosters connection over division.

My menu aligns with this philosophy: food as activism, food as truth, food as resistance. At The NEW Checkered Flag Tavern, we challenge prejudice not with words, but with flavor, intention, and history on a plate.

Throughout my journey, I’ve showcased indigenous ingredients in places people might not expect, from five star kitchens to dive bars. Dive bars are often associated with fried foods and less health conscious choices, yet I have always chosen ingredients thoughtfully, nourishing the community even in casual settings.

Native foods were once largely absent from mainstream culinary spaces, reflecting the broader invisibility of First Nations people. Despite wars, forced removals, social assimilation, and genocide, Native people preserved knowledge, passing it down through food to future generations.

Bars are living, messy, and real spaces, just like the communities they serve. The NEW Checkered Flag Tavern retains its character while promoting safety, joy, and unity. “Flags of BLM, and the rainbow” fly above as symbols of inclusion and resistance. My menu mirrors this environment. It’s bold, honest, rooted in history, and dedicated to fighting injustice with creativity, care, and respect.

End of Summer Harvest (Portland Oregon/USA)
Foraged Ingredients, Snap Peas, Radishes, Heirloom Tomatoes, Meyer Lemon and Green Chile Hush Puppies with Blackberry Dressing, Flaked Sea Salt.

This dish honors the land and the knowledge of the people who came before us, who took only what was needed and gave thanks. In a dive bar where the environment is raw, real, and unpretentious, these lightly fried cornmeal hush puppies bright with Meyer lemon, sweetened with blackberry, mirror the simplicity and abundance of nature itself. It is comfort, tradition, and gratitude rolled into one bite.

United States Government Ration Food (Bison Frybread Memorial Observed)

(Southern and Midwestern United States)

Brined Coffee Ground Bison Meat with Whipped White Beans, Green Hatch Chile Marinated Tomatoes, Smoked Charred Pickled Onions, Sweet Potato Purée, Root Vegetables, and Bison Tallow Molasses Gravy.

Here, the plate becomes a memorial. Frybread, born from forced government rations after the Indian Removal Act, tells a story of loss, survival, and reclamation. The bison, once nearly wiped from the land, is restored on the plate as a symbol of cultural renewal. This dish embodies remembrance, resilience, and the reclamation of sovereignty, the perfect complement to a space like The Checkered Flag II, where history, grit, and survival stories live in every corner.

Strength in Numbers Starting with One (Immigration We Stand)

(United States, Mexico, South America)

Smoked and Fried Poblano Chile Stuffed with Chayote Squash, Corn Masa, White Beans, Nopales Cactus, Tomatoes, and Queso Fresca. Finished with Red Mole, Salsa Blanca, and Avocado Sauce.

Every ingredient tells a story of resilience, migration, and hope. This dish honors the immigrant families whose labor sustains our communities while highlighting the cruelty and fear imposed by unjust systems. Here, in a dive bar that values inclusivity, we celebrate these stories through food, giving voice to resilience, compassion, and the enduring human spirit.

Native Flapjacks: The Cycle of Life (Youth to Elderhood)

(Great Lakes and Southwest Contemporary Fusion)
Sweet Potato and Wild Rice Pancakes with Ancho Chile Blueberry Sauce, Fried Sage, and Charred Herbed Cultured Butter.

This dish reflects life’s cycles, from youth to elderhood, honoring both the sacred gifts of the land and the wisdom passed through generations. In the lively, sometimes chaotic environment of a dive bar, it reminds us that transformation, learning, and reflection are possible in even the most unexpected spaces.

--Ramon Shiloh

 

Skagit River Interpretive Center’s 2026 Poster Revealed

 

As the year closes and a new beginning rises, the eagle soars beneath the sun’s radiant light. Its wings carry the wisdom of the skies, while the salmon below, its chosen source of sustenance, reminds us of life’s cycles and the skill required to endure them. In the distance, Mother Earth flows gently through the Skagit Valley, grounding the eagle’s flight with her nurturing strength. Together, these elements embody resilience, freedom, and the sacred balance of life. 

The eagle, illuminated from above and nourished from below, lives with pride and strength within the harmony of the cosmos.

I would like to thank the “Skagit River Interpretive Center“ for allowing me to illustrate another year of artwork in support of their mission to educate the public about the health and well-being of our beautiful eagles in the Pacific Northwest. This marks my fourth year creating art for their cause, and it is an honor to contribute to such meaningful work. To know more about the organization, go to https://skagiteagle.org/

Thank you 💕✨

🎨medium: charcoal, prismacolor premier pencils, koh-i-noor rapidograph pens, Iwata airbrush, digital art for placement and refinement.

©Ramon Shiloh/2025-‘26