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Chef Sean Sherman has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty. Sean’s cooking style is based on pre-colonial Indigenous food systems, using only ingredients that are native to North America. His menus are inspired by the seasons and the land, featuring traditional ingredients like bison, hand-harvested wild rice, […]
Chef Sean Sherman has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty.
Sean’s cooking style is based on pre-colonial Indigenous food systems, using only ingredients that are native to North America. His menus are inspired by the seasons and the land, featuring traditional ingredients like bison, hand-harvested wild rice, cedar, and sumac. He draws on the knowledge and culinary techniques of his ancestors to develop innovative, nutritious, and flavorful dishes that incorporate wild game, fish, foraged plants, and heirloom grains.
Through his activism and advocacy, Sean is helping to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world.
“Our ancestors understood how to live in balance with the natural world. Indigenous foods are the original foods of this continent. It’s important we recognize that and start celebrating those foods.”
He aims to tackle the root causes of deep,persistent problems – not just apply Band-Aid’s to the symptoms of health disparities and economic and environmental exploitation.
By reconnecting Native Americans with traditional foodways to improve health, promoting economic development, establishing food sovereignty, and preserving tribal history and culture across artificial colonial boundaries, and through development of a new food system based around cultivation and incorporation of healthy, wild, culturally appropriate, traditional ingredients and agriculture.
Chef Sean Sherman is empowering Native people to use the power of their history and culture to counter the multigenerational impacts of colonialism and dispossession, and to combat systemic cultural genocide.
The Sioux Chef’s Indigenous Kitchen
Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef.
In Chef Sean Sherman breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
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After working alongside one another for years, four Asian American circus artists—Angela Chu, Christine Lee, Nina Sawant, and Teri Wing—came together to form The Dahlias. With their innovative, elegant, and exquisitely costumed circus acts, they set out to create positive representation for Asian Americans in the circus arts. They leveraged their combined 40 years of […]
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