What can we learn from Indigenous culinary traditions? : NPR


Part 2 of TED Radio Time episode: Food connection

The loss of Native American culinary traditions has been going on for centuries. At Owamni, Chef Sean Sherman is trying to change that by serving dishes that celebrate and preserve Dakota cuisine.

About Sean Sherman

Chief Sean sherman is the founder of “The Sioux Chef”, a company committed to revitalizing and reclaiming Native American cuisine. He is a member of the Ogalala Lakota Sioux tribe. Its main culinary focus has been to bring indigenous food systems like land management and the use of wild foods into a modern culinary context.

His Owamni restaurant in Minneapolis, MN offers dishes that prioritize foods of indigenous origin to his region, and leaves out colonial ingredients like beef and chicken to create a “decolonized dining experience.” In 2017, he co-authored The Sioux Chef’s Indigenous Kitchen cookbook.

Through his nonprofit NATIFS, he also co-founded the Indigenous Food Lab, a professional Indigenous kitchen and training center dedicated to the preservation of Indigenous food education.

He received a First Peoples Fund Fellowship in 2015, the Bush Foundation Fellowship 2018, the 2018 National Center First American Entrepreneurship Award, the 2018 James Beard Award for Best American Cookbook, and a James Beard Leadership Award. 2019.

This segment of TED Radio Hour was produced by Rachel Faulkner and edited by Sanaz Meshkinpour. You can follow us on Twitter @TEDRadioHour and write to us at [email protected].


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