Section 2 of TED Radio Hour episode: The Food stuff Relationship
The reduction of Indigenous American food stuff traditions has been getting spot for generations. At Owamni, chef Sean Sherman is trying to alter that by serving food items that celebrates and preserves Dakota cooking.
About Sean Sherman
Chef Sean Sherman is the founder of “The Sioux Chef,” a organization dedicated to revitalizing and reclaiming Indigenous American cuisine. He is a member of the Ogalala Lakota Sioux tribe. His major culinary aim has been on bringing indigenous foodstuff methods like land stewardship and wild foodstuff usage to a present day culinary context.
His cafe Owamni in Minneapolis, MN characteristics dishes that prioritize Indigenous-sourced foodstuff indigenous to his area, and leaves out colonial substances like beef and hen to build a “decolonized dining knowledge.” In 2017, he co-authored the cookbook The Sioux Chef’s Indigenous Kitchen area.
As a result of his nonprofit NATIFS, he also co-founded the Indigenous Food Lab, a skilled Indigenous kitchen and coaching center dedicated to preserving Indigenous food stuff schooling.
He was the receiver of a 2015 First Peoples Fund Fellowship, the 2018 Bush Foundation Fellowship, the Nationwide Center’s 2018 First American Entrepreneurship Award, the 2018 James Beard Award for Greatest American Cookbook and a 2019 James Beard Leadership Award.