Hosted by Robin Sussingham
Chef Sean Sherman shares his mission to celebrate local garden and in his cookbook he encourages cooks to use their native resources, such as wild plants and using seaweed from the Florida coastal waters. He encourages embracing the indigenous foods to increase food access and cultural identity.
“As we look at the indigenous foods today, it’s a knowledge of not only all of the wild plants around us and the different uses for those, whether it’s food, medicine or crafting, but also the history of Native American agriculture and all the different seed crops that were around such as huge area of North America,”
– Sean Sherman, Native American