Part 2 of TED Radio Hour episode: The Foodstuff Relationship
The reduction of Indigenous American foodstuff traditions has been using area for generations. At Owamni, chef Sean Sherman is seeking to modify that by serving foodstuff that celebrates and preserves Lakota cooking.
About Sean Sherman
Chef Sean Sherman is the founder of “The Sioux Chef,” a enterprise dedicated to revitalizing and reclaiming Indigenous American delicacies. He is a member of the Ogalala Lakota Sioux tribe. His primary culinary focus has been on bringing indigenous food stuff techniques like land stewardship and wild food usage to a modern-day culinary context.
His restaurant Owamni in Minneapolis, MN functions dishes that prioritize Indigenous-sourced meals indigenous to his location, and leaves out colonial substances like beef and chicken to build a “decolonized dining working experience.” In 2017, he co-authored the cookbook The Sioux Chef’s Indigenous Kitchen.
As a result of his nonprofit NATIFS, he also co-launched the Indigenous Meals Lab, a qualified Indigenous kitchen and training center focused to preserving Indigenous food education and learning.
He was the recipient of a 2015 Initially Peoples Fund Fellowship, the 2018 Bush Foundation Fellowship, the Nationwide Center’s 2018 Initial American Entrepreneurship Award, the 2018 James Beard Award for Finest American Cookbook and a 2019 James Beard Management Award.