Sean Sherman

Sean Sherman, Sioux chef and founder of Natives, shares his mission to reclaim Indigenous food sovereignty through his award-winning restaurant, Owamni. He discusses the removal of colonial ingredients and highlights the importance of local, seasonal foods. Sean explores the educational gaps in understanding Indigenous diets and emphasizes food as a means of storytelling and cultural preservation. He advocates for the empowerment of tribes through food sovereignty and reflects on the resurgence of Native representation in food and culture.

Grace Kuhlenschmidt, a tech correspondent, dives into the hilarity of Russia's face-planting robot and the rise of AI-generated music, even exploring the concept of creating digital grandparents. Meanwhile, Sean Sherman, a James Beard award-winning chef, discusses his book 'Turtle Island,' emphasizing the promotion of Indigenous foods and sustainable practices. He sheds light on the rarity of Native American restaurants and the importance of modernizing Indigenous cuisine while honoring traditions and health benefits. It's a blend of laughs and culinary insight!

Chef and food educator Sean Sherman shares how increasing access to indigenous food practices can liberate more than just your taste buds. He discusses the importance of learning about indigenous foods in terms of culture, sustainability, health, and community. Learn about the cultural significance and historical context of indigenous foods and their impact on health and the environment.

Forager Alexis Nikole Nelson shares her passion for finding and eating unique plants. Chef Sean Sherman revitalizes indigenous cuisine with native ingredients. Discusses food insecurity, systemic solutions, and the debate between traditional farming and technological solutions. Explores the use of robots in agriculture and the future of food.

Chef Sean Sherman, an Oglala Lakota Sioux, is on a mission to revive Native American cuisine by using indigenous ingredients. He shares his transformation from childhood experiences with processed foods on a reservation to exploring culinary traditions. Sean discusses the challenges of food access and health issues within Native communities. He highlights the importance of using heirloom varieties, foraged plants, and native animals. His venture, The Sioux Chef, celebrates and modernizes these culinary practices, culminating in the award-winning restaurant Owamni.

Dani Nierenberg interviews Sean Sherman, an award-winning chef, educator, author, and activist. They discuss the importance of decolonizing food systems, exploring indigenous foods and historical disparities, embracing indigenous perspectives, and surviving and thriving during the pandemic.

Chef Sean Sherman, owner of The Sioux Chef, is a culinary pioneer dedicated to revitalizing Indigenous foods. He highlights the surprising absence of Native American restaurants and the rich culinary traditions that have been overlooked in mainstream cuisine. Sherman shares personal narratives about the historical impacts of colonialism on food culture, emphasizing the need for education and a deeper appreciation of Indigenous culinary practices. He advocates for sustainable agriculture and the importance of reconnecting with cultural heritage to promote healthier food relationships.

Join Tunde Wey, a Nigerian chef and writer who uses food to spark political dialogue, and Sean Sherman, Oglala Lakota Sioux chef dedicated to reviving Indigenous foodways. They explore how culinary experiences can initiate conversations about identity and social change. Tunde discusses the significance of traditional Nigerian cuisine in American culture, while Sean shares insights on reclaiming Native food traditions and the complexities surrounding fry bread. Their engaging narratives highlight the power of food as a tool for activism and community bonding.

Chef and activist Sean Sherman discusses his background, preserving indigenous food knowledge, and receiving the Julia Child Award. They talk about his unique dishes at his restaurant, a wamni, and the challenges of food distribution. They also discuss sourcing local and indigenous ingredients and his upcoming exhibition at the Henry Ford Museum of American Innovation.

Join forager Alexis Nikole Nelson as she shares her joyful foraging adventures, reconnecting with nature and food roots. Chef Sean Sherman discusses revitalizing Indigenous cuisines and tackling food insecurity in marginalized communities. Social entrepreneur Jasmine Crowe reveals innovative logistics to combat food waste, while journalist Amanda Little explores sustainable solutions for food security. This engaging dialogue dives deep into the cultural ties of food and the urgent need for systemic changes to address hunger.