Hosted by Robin Sussingham
Sean Sherman is a Minnesota-based, Oglala Lakota chef on a mission to revitalize Native American cooking and culture. His cookbook The Sioux Chef’s Indigenous Kitchen won the James Beard award for Best American cookbook in 2018. Robin caught up with Sean before his visit to the James Museum of Western and Wildlife Art in St. Petersburg and asked him how this focus on indigenous food got its start.
“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
chef/author/advocate