Podcasts about owamni

Play Episode Listen Later May 7, 2024 32:30

Hour 2: Jason talks with Dana Thompson, co-creator of Owamni, now the founder of Heti, on DeRusha Eats. Then he talked with John Gaddini, Security Director for Ryan Companies about their program to add Narcan to their job sites to battle opioid addiction.

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DeRusha Eats: Heti beverages

Dishing with Stephanie's Dish

Play Episode Listen Later May 7, 2024 18:16

Jason talks with Dana Thompson, co-creator of Owamni, now the founder of Heti about her amazing story and new line of beverages.

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A Makers of Minnesota Edition

Play Episode Listen Later Apr 19, 2024 21:07

It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis's Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave.Heti beverages are now available for preorder at hetiproducts.com.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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Makers of Minnesota Edition

Dishing with Stephanie's Dish

Play Episode Listen Later Apr 19, 2024 21:07

It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis's Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave. Heti beverages are available for preorder now at hetiproducts.com.Last week, my friend Joy Summers wrote about Heti in the Star Tribune. I gifted this link so you can read their conversation here:Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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Makers of Minnesota Edition

Makers of Minnesota

Play Episode Listen Later Apr 19, 2024 21:07

It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis's Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave. Heti beverages are available for preorder now at hetiproducts.com.Last week, my friend Joy Summers wrote about Heti in the Star Tribune. I gifted this link so you can read their conversation here:Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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A Makers of Minnesota Edition

Makers of Minnesota

Play Episode Listen Later Apr 19, 2024 21:07

It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis's Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave.Heti beverages are now available for preorder at hetiproducts.com.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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Owamni

The Atlas Obscura Podcast

Play Episode Listen Later Feb 14, 2024 13:00

Award-winning chef Sean Sherman, aka the Sioux Chef, has dedicated his Minneapolis restaurant to decolonized food and honoring indigenous meal traditions READ MORE IN THE ATLAS https://www.atlasobscura.com/places/owamni

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The Sioux Chef's decolonized cuisine from The Switchyard Podcast

Hot Farm

Play Episode Listen Later Feb 13, 2024 46:48

FERN Editor-in-chief Theodore Ross interviews Sean Sherman, the Sioux Chef, co-owner of Owamni, a James-Beard-Award winning restaurant in Minneapolis that is decolonizing food by using only indigenous ingredients and cooking techniques. Part 2 of a collaboration between FERN and Switchyard, a magazine and podcast from the University of Tulsa and Public Radio Tulsa.

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Dakota women leading two Twin Cities nonprofits aim to be catalysts for change

North Star Journey

Play Episode Listen Later Jan 2, 2024 3:57

The Twin Cities are at the epicenter of a dynamic shift in the world of land stewardship and restoration work. Leading the charge are two nonprofit environmental organizations — Wakan Tipi Awanyankapi and Owámniyomni Okhódayapi. In the past they were predominantly led by white men. Today, they are being overseen by two Native American women. For now, Wakan Tipi Awanyankapi is headquartered on the 15th floor of the First National Bank building in downtown St. Paul overlooking the Mississippi River. That will all change once planning and development is complete at a welcoming center to be located near the entrance of the Bruce Vento Nature Sanctuary. Maggie Lorenz is executive director of Wakan Tipi Awanyankapi. In Dakota the name means “those who care for the dwelling place of the sacred.”The organization used to be known as the Phalen Creek Project. Lorenz has headed the organization since 2019. “Our mission is to engage people to honor and care for our natural places and the sacred sites and cultural value within them,” Lorenz said. “Our programs and our restoration and stewardship programs are really coming from a place of our traditional ecological knowledge and viewing the land and the water as a relative. So, we do a number of things differently than I would say a traditional or mainstream environmental organization might do.” Lorenz is an enrolled member of the Turtle Mountain Band of Chippewa and is also from Spirit Lake Nation in North Dakota.Joining her in reshaping the leadership landscape is Shelley Buck. She's a citizen and former president of the Prairie Island Indian Community southeast of the metro. For the last year Buck has been working two jobs. One as vice president of Prairie Island and the other as president of Owámniyomni Okhódayapi — Dakota for "friends of the falls" — the organization's original name in English. The organization focuses on protecting and honoring the stretch of the Mississippi in downtown Minneapolis. It's had different names over the years too: Owamni, St. Anthony Falls, and now may be best known as the site of the Stone Arch Bridge. Buck joked, “I have no life. Work is life.” Buck and Lorenz have known each other for years. And are two of each other's biggest supporters. “When she [Lorenz] asked me if she should take the position she's in I'm like, ‘Heck yeah, go for it. I think it'll be great. If they have the faith in you do it,'” Buck recalled. Buck says both organizations shifting toward Native-women led is a redefining moment. “Having Indigenous women leading groups like this is really important because for us as Dakota people we're a matriarch society. Women are the keepers of the family. We're the life-givers,” Buck said. “And I think I'm a little different than a lot of Dakota women. I have that compassionate side. But I also don't have a problem bringing out the stronger side”Lorenz agrees. “Both of our organizations prior to having Native leadership had tried to do some tribal engagement. And there were missteps that happened and potential for mistrust to start building because of the different approaches that were taken,” Lorenz said. “For both Wakan Tipi and Owámniyomni Okhódayapi, the transfer of leadership to Native people, and in my opinion to Native women in particular, really ensured that the projects were going to get the engagement that was needed — make sure that the people whose voices needed to be included, were included.” Dana Thompson is an Owámniyomni Okhódayapi board member who is a lineal descendant of the Mdewakanton Dakota. She's also the co-founder and former co-owner of Owamni restaurant which sits just yards from the falls in Minneapolis. She sees the change in leadership for both organizations as an important social shift. “It's been extraordinary to watch the transition. And I believe that we're in a renaissance in our culture right now,” Thompson said. “And people are realizing that more women in leadership is better for so many reasons. You know, empathic leadership, compassion, vulnerability, understanding of sustainability and how all of our actions impact our past and future ancestors.”Thompson said when Buck agreed to take the position, she was ecstatic. “Her leadership experience is so vast and extensive and understanding of tribal politics and national politics and all of the challenges that it takes to navigate through all of these different stakeholders, whether it's the park board, or the city, or the Army Corps of Engineers, or all of the funders that we'll need to get this up and running. She was the right person,” Thompson said. “And so, when she actually took the job, I literally did a dance." When asked how the last year has gone Buck's eyes lit up. “This year has been one of the best years and we've been so successful. And it has been so surprising to see the outside community really support our idea and what we're doing,” Buck said. “It's like Dana said, it's almost like a renaissance. You see this total change in people's minds. And it's great.” Buck said the change in leaderships has been a catalyst for inclusiveness. “I do think it's because people like Maggie and I taking over these kinds of organizations — helping to show them a different way,” Buck said. “And making sure we get the right people at the table to tell the correct story.”Lorenz said this new-found inclusiveness will be a driving force for years to come. "We have a different worldview and a whole different background of experiences and knowledge and expertise that hasn't been tapped into in a real way,” she said. “And I think that because our climate and our planet is in crisis right now. It is irresponsible to not tap into that kind of really specific knowledge about place and land and water and how we can all better protect these resources and relatives for our future generations.” Construction on Wakan Tipi Awanyankapi's 9,000-square-foot interpretive center will begin in 2024 with a public opening planned in 2025.

Best of: Sean Sherman on preserving Indigenous culinary traditions and founding ‘The Sioux Chef'

Washington Post Live

Play Episode Listen Later Dec 18, 2023 26:21

Chef Sean Sherman, whose Minneapolis restaurant Owamni won the James Beard award for Best New Restaurant last year, speaks with senior critic-at-large Robin Givhan about Indigenous culinary history and his restaurant's mission to “decolonize” the dining experience. Conversation recorded on Thursday, Jan. 26, 2023.

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S2 Episode 3 - James Beard Award Winners

DeRusha Eats

Play Episode Listen Later Nov 18, 2023 38:11

Two of our most awarded chefs, both James Beard Award winners, talk about the challenges in their businesses. Sean Sherman's Indigenous-focused restaurant Owamni was named Best New Restaurant in America by the Beard Foundation. What is Indigenous cuisine? Why has it been so hard for Native Chefs to get started? And Alex Roberts won Best Chef: Midwest in 2010, how he's achieved more than 20 years with Restaurant Alma, and his plans for his fast-casual restaurant Brasa.

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“For the People” A Groundbreaking Native-led play Tackles Culture Clashes through Urban Native Community Lens

Play Episode Listen Later Nov 16, 2023 5:00

Estelle Timar-Wilcox: Native and non-Native audiences have been raving about “For the People.” Colin Cash is a big theater fan and a member of the Mille Lacs Band of Ojibwe. When he saw it, he forgot he was even watching a play. He even offered to pay for people's tickets so they could go, too. Colin Cash: In my eyes, for me, it wasn't just a play, it was an experience, and a look into the urban natives trying to find acceptance, community. There's so many nuances, the writing is just brilliant and there's layers to it. I've been recommending it to a lot of different people, because representation does matter. ETW: “For the People” premiered at the Guthrie in October and ran through November 12th. The show follows April Dakota, a young Native woman with big dreams of opening a wellness center on Franklin Avenue. April means well, but she's a little misguided. Her plans for vegan regalia and new-age Indigenous yoga get some eye-rolls from her elders. She lands in a tangle of neighborhood politics and a partnership with a rich developer that goes very wrong. The Guthrie commissioned this show from playwrights Ty Defoe and Larissa FastHorse. FastHorse is a member of the Sicangu Lakota nation; her mom is from Minnesota, and she grew up in South Dakota. Defoe has Ojibwe and Oneida heritage, and grew up on Anishinaabe territory. But they weren't the only voices behind it. FastHorse said they developed the play using story circles – meetings with local Native people to see what they wanted to watch a play about. Larissa FastHorse: It's really about making sure that we aren't writing what we want to write, we're writing what the community wants us to write, and we're asking the community again and again, ‘hey, whoever wants to tell us what you want a play to be about — come on, let us know.' ETW: The show mentions a lot of local landmarks and history — from the start of the American Indian Movement to Owamni. And the biggest note they got: it has to be funny. The result is a hilarious 90 minutes. The final battle features a yoga competition and a paintball bow-and-arrow. The comedy weaves through some really touching moments, too. Co-writer Ty Defoe was responsible for writing a lot of the jokes. Ty Defoe: That kind of comedy allows a type of a healing. When people either see themselves portrayed on stages or are a part of that process, I think there's something that allows the collective soul of Native people to come together in an urban environment that settler colonialism has so affected so that we can have a joy and a type of perseverance working together. ETW: Lindy Sowmick is Saginaw Ojibwe. She grew up in Michigan and moved to Minnesota for college. She called “For the People” the greatest play she's ever seen. Lindy Sowmick: There's that feeling, deep in your heart, or in your stomach, when you're like, this is healing for my community. That's what art is meant to do, art's meant to tell a story. And you know, Indigenous folks have been storytellers for our entire generations. I think that this is just such a beautiful result of generations of us being storytellers. ETW: The Guthrie advertised the show as the first Native-written play on its main stages. FastHorse said she's glad it reached a wide audience. LF: That's the beauty of theater. It's a live experience where you go with people that are having completely different experiences, and then you get to talk about it. It makes you have to interrogate things in a different way, which we really love. We're very aware that we're writing for a predominantly white institution, with a dominantly white subscriber base, but there was so much work being put into making sure we had a broader audience coming to this. And we made sure that this play was for the people, right? There were a lot of things that didn't read to the white people, and we were like, that's okay. That part's not for you, and that's fine. (Laughter). TD: For! The! People!

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DeRusha Eats: Sean Sherman from Owamni

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Play Episode Listen Later Sep 7, 2023 17:17

Chef Sean Sherman joined Jason to talk about native menus and more on DeRusha Eats

DeRusha Eats & saying hello

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Play Episode Listen Later Sep 7, 2023 30:49

Hour 2: Jason talks with Sean Sherman from Owamni on DeRusha Eats. Then he talked with Josh Neumann about his efforts to get people interacting with each other

391. Chef Sean Sherman on Building a Support System for Indigenous Food Operations

Food Talk with Dani Nierenberg

Play Episode Listen Later Aug 24, 2023 33:51

On “Food Talk with Dani Nierenberg,” Dani speaks with the award-winning chef, educator, author, and activist Sean Sherman behind The Sioux Chef, Owamni, and North American Traditional Indigenous Food Systems (NATIFS). They discuss the importance of naming American colonialism for what it is, the infrastructure being built to support Indigenous entrepreneurs, and the importance of moving forward with intention. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

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NATIFS' New Market

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Play Episode Listen Later Aug 2, 2023 5:02

By now you've probably heard of Chef Sean Sherman. Maybe you've eaten at his award-winning restaurant Owanmni, overlooking the river in downtown Minneapolis. Owamni is the Sioux-Chef's for-profit business. The nonprofit he started is flourishing too. It's called Natifs. And you can find it at the Midtown Global Market on Lake Street in Minneapolis

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Mother's Day gets plenty of brunch love. How about Father's Day!?

Chad Hartman

Play Episode Listen Later Jun 15, 2023 11:52

Star Tribune food writer Joy Summers joins Adam Carter to talk about Father's Day food options, Bebe Zito announcing a new location coming to Woodbury, and another huge award for chef Sean Sherman of Owamni.

Legacy Matters Episode 130: Dana Thompson- Restaurateur and promoter of indigenous cuisine and food sovereignty.

Legacy Matters

Play Episode Listen Later Jun 3, 2023

This week Legacy Matters welcomes the multi-talented Dana Thompson to the show. You may know her from the critically acclaimed and award winning restaurant Owamni in Minneapolis, but did you know about her musical talents? And what does it mean to be an Indigenous kitchen? There is much more to Owamni than an incredible meal, all made possible thanks to Dana following her passions. Follow our conversation that takes us from the Arrowhead to Minneapolis, with a few stops in between.

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Savoring Indigenous Cuisine

The Story Exchange

Play Episode Listen Later May 9, 2023 13:33

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Wisconsin's Miijim to contribute to Indigenous food renaissance

FoodCrush

Play Episode Play 41 sec Highlight Listen Later May 7, 2023 75:51

Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee.This week, we're sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.

037: Sean Sherman - Founder/CEO, The Sioux Chef; Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS (North American Traditional Indigenous Food Systems); and Co-Owner, Owamni by The Sioux Chef

What's Burning

Play Episode Listen Later May 3, 2023 52:56

A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories. In October 2017, Sean and his team presented the first decolonized dinner at the prestigious James Beard House in Manhattan. His first book, The Sioux Chef's Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019 Leadership Award from the James Beard Foundation. Chef Sean currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef Sean and his partner Dana opened Owamni by The Sioux Chef, Minnesota's first full service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022. The Sioux Chef team continues with their mission to help educate and make Indigenous foods more accessible to as many communities as possible through their non-profit arm, North American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. On this episode, Sean joins host Mitchell Davis and discusses preserving culinary traditions of Native American communities, advocating for Indigenous food systems globally, and navigating cultural appropriation in the 21st century.

Tuesday, April 25, 2023 – The Menu: TIME100, feeding elders, and taking on Bobby Flay

Native America Calling - The Electronic Talking Circle

Play Episode Listen Later Apr 25, 2023 55:57

Oglala Lakota chef Sean Sherman was named a TIME100, the magazine's list of 100 most influential people of 2023. He's a high-profile leader in the Native American food movement, the founder of non-profit groups advocating for food sovereignty, and the founder of the award-winning restaurant Owamni. Also shaking things up in the kitchen is Kickapoo chef and owner of Wahpepah's Kitchen, Crystal Wahpepah. She went head-to-head with celebrity chef Bobby Flay on the Food Network culinary competition show “Beat Bobby Flay”. In this episode of The Menu, we catch up with both chefs and also hear about how all the tribes in one state are providing traditional foods for their elders. GUESTS Sean Sherman (Oglala Lakota), chef and owner of Owamni, co-founder of The Sioux Chef and North American Traditional Indigenous Food Systems (NATIFS) Crystal Wahpepah (Kickapoo and Sac and Fox), chef and owner of Wahpepah's Kitchen Marlon Skenandore (Oneida Nation citizen), manager, Oneida Emergency Food Pantry

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Tuesday, April 25, 2023 – The Menu: TIME100, feeding elders, and taking on Bobby Flay

Native America Calling

Play Episode Listen Later Apr 25, 2023 55:57

Oglala Lakota chef Sean Sherman was named a TIME100, the magazine's list of 100 most influential people of 2023. He's a high-profile leader in the Native American food movement, the founder of non-profit groups advocating for food sovereignty, and the founder of the award-winning restaurant Owamni. Also shaking things up in the kitchen is Kickapoo chef and owner of Wahpepah's Kitchen, Crystal Wahpepah. She went head-to-head with celebrity chef Bobby Flay on the Food Network culinary competition show “Beat Bobby Flay”. In this episode of The Menu, we catch up with both chefs and also hear about how all the tribes in one state are providing traditional foods for their elders. GUESTS Sean Sherman (Oglala Lakota), chef and owner of Owamni, co-founder of The Sioux Chef and North American Traditional Indigenous Food Systems (NATIFS) Crystal Wahpepah (Kickapoo and Sac and Fox), chef and owner of Wahpepah's Kitchen Marlon Skenandore (Oneida Nation citizen), manager, Oneida Emergency Food Pantry

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EP17: SEAN SHERMAN

The Days Between

Play Episode Listen Later Apr 22, 2023 51:31

This week I'm speaking with Chef Sean Sherman. Growing up on the Pine Ridge Reservation, Sean had plenty of time to explore the wide open spaces provided by the South Dakota Badlands. Equipped with a natural curiosity, Sean developed an extensive knowledge of the edible flora surrounding him which he has utilized throughout his career. Self-taught, Sean learned to cook at a young age using available ingredients and a healthy dose of creativity.Rising through the ranks of the Minneapolis food scene of the early 2000's, Sean found himself in an executive chef position in just a few short years. Having reached a point of being overworked and burnt out, he packed a bag and headed to Mexico. Encounters with the native Huichol sparked a passion to learn more about his own culinary heritage, which would ultimately result in Sean opening the Tatanka food truck and his restaurant Owamni.A three time James Beard Award winner, Sean founded the non-profit NĀTIFS with a mission among other goals, to educate tribal communities and younger generations about indigenous culture, in an effort to counter centuries of American Colonialism. During the course of our conversation we discuss hustling sushi, his chosen moniker ‘The Sioux Chef', and why he doesn't serve fry bread.Please enjoy Chef Sean Sherman on The Days Between..

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SZN 3 EP 3 Sean Sherman

Wayward Muse

Play Episode Listen Later Apr 5, 2023 24:15

A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous food systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. His first book, The Sioux Chef's Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle, and Smithsonian magazine. In July 2021, Chef Sean and his partner Dana openedOwamni by The Sioux Chef, Minnesota's first full-service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022.Thank you for listening!! If you like this content consider getting us a coffee or getting some merch!Support this podcast at — https://redcircle.com/wayward-muse/donations

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Revitalizing Pre-Colonial Indigenous Food Systems with Chef Sean Sherman

New Food Order

Play Episode Listen Later Feb 21, 2023 45:02

Do we need to design a US food system without European influences? What can we learn from indigenous peoples to ensure food sovereignty and reverse our climate crisis? This week, we discuss this and more with Oglala Lakota Sioux chef, entrepreneur, author, and speaker Sean Sherman. Sean is the founder of "The Sioux Chef," a catering company and food education business committed to revitalizing and reclaiming Native American cuisine. His main culinary focus has been on bringing indigenous food systems like land stewardship and wild food usage to a modern culinary context. His restaurant Owamni in Minneapolis specializes in dishes containing only ingredients present in North America prior to European colonization. In 2022, Owamni won the James Beard Foundation Award for best new restaurant." In 2017, he co-authored the cookbook The Sioux Chef's Indigenous Kitchen. Through his nonprofit NATIFS, he also co-founded the Indigenous Food Lab, a professional Indigenous kitchen and training center dedicated to preserving Indigenous food education. He personally received the James Beard Foundation Leadership Award in 2019 and the James Beard Foundation Award for Best American Cookbook in 2017. We discuss: Colonialism's impact on indigenous cultures and foodwaysCreating a replicable Indigenous Food Lab model, which includes entrepreneurial support, production and co-packing capacity, media, education, and marketplacesUsing food as a platform to empower and uplift indigenous peoples and preserve indigenous culture and wisdom How to indigenize and decolonize for profit businessesUsing restaurants, CPG products, marketplaces, and media as a way to educate people about indigenous culture and wisdomWhat we can learn from indigenous peoples around the globe who have a blueprint for living sustainablyWhy we need to rebuild community-based food systems to ensure food sovereignty and to address the challenges created by our climate crisisThe unique advantage tribal communities in the US have to be able to rewrite some of their laws irrespective of state law, and how to utilize this to improve the local food system Show Notes The Sioux Chef: https://sioux-chef.com/NĀTIFS: https://www.natifs.org/Owamni: https://owamni.com/The James Beard Foundation: https://www.jamesbeard.org/ Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters Follow us on Instagram: @newfoodorderpod Follow us on Linkedin: @agfunder & @foodtechconnect Thank you to Foodshot Global & New Hope Network for sponsoring the series. And a huge thank you to everyone who helped us bring this podcast to life: Production: Cam Gray, Cofruition Audio Editing: Tevin Sudi Original Music: Rodrigo Barbera Art: Lola Nankin Project Management: Patrick Carter

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HIBT Lab! The Sioux Chef: Sean Sherman

How I Built This with Guy Raz

Play Episode Listen Later Feb 2, 2023 36:46

Chef Sean Sherman is on a mission to revitalize and reimagine Native American cuisine. Growing up on a reservation in South Dakota, Sean ate a lot of highly processed foods provided by the U.S. government. It wasn't until he started working in restaurants as a teenager that he began to learn about fresh ingredients and how to prepare them. But as Sean climbed the kitchen ranks, learning the techniques and recipes of European-style fine dining, he began to wonder what happened to the culinary traditions of his Native American ancestors. This week on How I Built This Lab, Sean talks with Guy about establishing a modern North American indigenous cuisine by cutting out non-native ingredients such as pork, chicken, beef, dairy, wheat and cane sugar. Instead, he cooks with heirloom varieties of corn, wild rice, foraged plants and native animals such as bison, salmon, duck and beaver. Under The Sioux Chef brand, Sean has hosted pop-up dinners, published a cookbook, operated a food truck, and in 2021, he opened Owamni, which won the James Beard Award for Best New Restaurant.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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The Sioux Chef CEO on preserving Indigenous culinary traditions

Washington Post Live

Play Episode Listen Later Jan 26, 2023 26:21

Washington Post senior critic-at-large Robin Givhan speaks with Sean Sherman, whose restaurant Owamni won the James Beard award for Best New Restaurant last year, about Indigenous culinary traditions and his restaurant's mission to “decolonize” the dining experience. Conversation recorded on Thursday, Jan. 26, 2022.

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Cultivated By Caryn w.guest Sean Sherman The Sioux Chef

Cultivated By Caryn

Play Episode Listen Later Jan 5, 2023 30:44

On this week's episode of the Cultivated by Caryn Show, host Caryn Antonini is joined by guest Chef Sean Sherman Founder and CEO of The Sioux Chef and co-founder of Owamni, a modern indigenous award-winning restaurant in Minneapolis, Minnesota. Sean is also the author of The Sioux Chef's Indigenous Kitchen, which won the 2018 James Beard Award for Best American Cookbook. Sean created nonprofit North American Traditional Indigenous Food Systems through which he runs the Indigenous Food Lab. His mission is to revitalize Native American Cuisine and reclaim the Indigenous food culture that has been long buried and often inaccessible. For more info: https://sioux-chef.com###Get great recipes from Caryn at https://carynantonini.com/recipes/

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163: The Importance of Indigenous Food Traditions

Eating at a Meeting

Play Episode Listen Later Nov 8, 2022 43:34

Monday, October 10, 2022 is Indigenous Peoples Day. To celebrate Native peoples throughout the US., Tracy chats with Chef Sean Sherman, co-owner of the restaurant Owamni (Minneapolis, MN) and founder of "The Sioux Chef", a company dedicated to revitalizing and reclaiming Native American cuisine. A member of the Ogalala Lakota Sioux tribe, Sherman is fervent about bringing indigenous food systems like wild food usage, land stewardship, and pre-colonial foods to the modern kitchen and dining table. He is doing something right. In June, Owamni was named Best New Restaurant of 2022 by the James Beard Foundation, the "Oscars of food." On the menu at Owamni are dishes that prioritize Indigenous-sourced foods native to the region. What is NOT on the menu are beef, pork, or chicken, nor wheat flour, dairy, cane sugar, or black pepper — ingredients introduced to the continent after Europeans arrived. He wants to create a "decolonized dining experience" and help us to re-identifying the foods native to our land. Listen as Tracy and Sean chat about Native American food traditions that can and should have a place on our table today. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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The "Sioux Chef," Sean Sherman

Fresh Air

Play Episode Listen Later Oct 24, 2022 46:57

You won't find wheat flour, dairy or sugar at Sean Sherman's award-winning Minneapolis restaurant, Owamni. The menu has been "decolonized," but that doesn't mean it feels antiquated. "We look at showcasing the amazing diversity and flavor profiles of all the different tribes across North America, all the different regions, and really celebrating that and cutting away colonial ingredients," Sherman says. Maureen Corrigan reviews The Year of the Puppy, by Alexandra Horowitz.

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The "Sioux Chef," Sean Sherman

Fresh Air

Play Episode Listen Later Oct 24, 2022 46:57

You won't find wheat flour, dairy or sugar at Sean Sherman's award-winning Minneapolis restaurant, Owamni. The menu has been "decolonized," but that doesn't mean it feels antiquated. "We look at showcasing the amazing diversity and flavor profiles of all the different tribes across North America, all the different regions, and really celebrating that and cutting away colonial ingredients," Sherman says. Maureen Corrigan reviews The Year of the Puppy, by Alexandra Horowitz.

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Indigenous Chef Sean Sherman Owamni

Food Dude Bruce Newbury

Play Episode Listen Later Oct 17, 2022 12:47

In 2014, Chef Sean Sherman opened The Sioux Chef in Minneapolis/Saint Paul. winner of several James Beard awards for his cookbook and his Indigenous restaurant Owamni in Minneapolis, spoke in October at the URI Honors Colloquium and chatted with Bruce about his and our heritage.

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Sculpture Unveiled in Grand Rapids for Indigenous Peoples' Day

Play Episode Listen Later Oct 12, 2022 5:00

October 10th marked Indigenous Peoples' Day in Minnesota and in cities and states across the United States. The day included official celebrations and community gatherings, including in Grand Rapids where a new sculpture was unveiled at River Side Park by Leech Lake Ojibwe artist Duane Goodwin. MN Native News reporter Leah Lemm was on the scene for the celebration.A clear day welcomed the crowd of attendees gathered near the Mississippi River and Highway 169 in Grand Rapids. The community celebration was a joint effort; The city of Grand Rapids Human Rights and Arts and Culture Commissions teamed up with ISD 317's Anishinaabe gikinoo'amaadiiwigamigong and ISD 318's Anishinaabe gikinoo'amaadiiwin student programs.The festivities included food, student artwork, and the unveiling and blessing of Oganawedan Nibi or “She is Blessing Spirits in the Water “ – the sculpture is by artist Duane Goodwin and supported by the Grand Rapids Arts and Culture Commission.Governor Tim Walz and Lt. Governor Peggy Flanagan proclaimed the day an official state holiday, a similar proclamation was adopted by the city of Grand Rapids in 2014. The declaration was read aloud by council member Tasha Connely“…The city of Grand Rapids recognizes Indigenous Peoples' Day on the second Monday in October as a day to reflect on our history and to celebrate the thriving culture and value that our Anishinabe, Chippewa, Ojibwe, the Dakota Sioux, and other Indigenous nations add to our city. Let it further be resolved that the city of Grand Rapids shall continue its efforts to promote the well-being, and growth of the native American and Indigenous communities and be it further resolved that the city of Grand Rapids encourages other businesses, organizations, and public entities to recognize Indigenous Peoples' Day,” said Connely, “This was adopted on the 15th day of December 2014.”L: Since 2014, Grand Rapids, Minneapolis, St. Paul and other Minnesota cities have adopted Indigenous Peoples' Day. The holiday began as a counter-celebration against the federal holiday that shares the same day.In Grand Rapids, the new stone sculpture is the likeness of a woman, with arms outstretched into a cradle allowing water to gather in her arms. She looks over the Mississippi River on a pedestal engraved with fish. The sculpture is named Oganawedan Nibi – a gift from Duane to the city of grand rapids, a blessing for the spirits of/in the water, and a symbol of the resiliency of the Anishinaabe people.“She's blessing water spirits, spirits in the water. The fish represents the life that flows through this river, and the sculpture shall live in symbol of the strength of the Anishinabe people.” said Duane, “It was a blessing to work so close to the river this summer. Every day it was a beautiful spot to work”Other events included the Owamni Falling Waters Festiva, on Saturday, at Owamni along The Mississippi River in downtown Minneapolis where Indigenous artists, organizations and community gathered to celebrate. Performances included The Sampson Brothers, Cory Medina, Pretendians and the Sprit Boy Singers.In Duluth, a celebration was held by the Duluth Indigenous Commission with the theme “why it's great to be Indigenous,”The Secretary of the Interior Deb Haaland was also in Minnesota over the weekend, and met with Lt. Gov. Flanagan and others.Celebrating Indigenous Peoples' Day, Governor Peggy Flanagan, who is White Earth Ojibwe, wrote on Facebook “Today, and every day, we honor our ancestors by being our full, beautiful, and powerful Indigenous selves. We are resilient, we are still here, and we will always be here in Mni Sota Makoce.”

Saving Indigenous Seeds

Meat + Three

Play Episode Listen Later Aug 10, 2022 28:46

Delve into the wider worlds of seed preservation, Indigenous seed rights, and farmer-managed seed systems. Whether you're a professional farmer, avid gardener or your relationship with seeds simply involves snacking on them - we'll introduce you to chefs, activists, and plant scientists who are changing the ways seeds are saved and shared. We'll pay a visit to urban farms, seed banks, and kitchens to shed light on the cultural, environmental, culinary significance of these small but mighty pods, that carry with them millennia of history as well as hope for the future. Further Reading:Learn more about the Alliance for Food Sovereignty in Africa and their work on resilient seed systems here.Visit the Zambia Alliance for Agroecology's website and the Seed and Knowledge Initiative's page to read about their efforts to protect small farmers in southern Africa.Learn more about chef Sean Sherman and the Sioux chef here, Dream of Wild Health here and the Seed Savers Exchange here. Support Owamni and donate to NATIFS here.Check out the amazing variety of arid-adapted seeds at Native Seeds/SEARCH. Or adopt a crop!Learn more about the work that Kirsten Kirby-Shoote does at I-Collective here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Foraged plants form a connection to the earth

North Star Journey

Play Episode Listen Later Jun 22, 2022 5:49

The tall grasses are alive with the sounds of birds and insects at Dream of Wild Health Farm in Hugo, Minn. As one of the few Native-led farms in the Twin Cities, it's a special place. I've come to meet with Hope Flanagan, the community outreach director for the farm, who is a Seneca plant expert and elder. She's leading me on a plant walk that offers a snapshot of how food might have been gathered by her ancestors as few as a hundred years ago. Sean Sherman, renowned Lakota chef and owner of the 2022 James Beard best new restaurant Owamni, has joined us on the walk. The two compare notes on what they're finding and between little nibbles concur that prickly ash tastes like lemon lime, but also a little tingly with a spicy back-edge like black pepper. Nicole Neri for MPR News Sean Sherman, head chef of Owamni, smells and tastes a leaf before deciding to gather it at Dream of Wild Health Farm. As I myself taste, it occurs to me how like themselves these plants taste, rather than the sometimes bland, cardboardy flavor that many commodity produce fruits and vegetables can offer. When I mention this to Hope, she says that yes, it's a lesson she's learned from her Ojibwe teachers: eating wild food can impart your spirit with wildness, you don't want to eat too many of “the enslaved ones,” as she calls cultivated plants. But before we go too deep into the walk, she introduces herself in the traditional way of her tribe, in both English and Ojibwemowin, making note that it's important for everyone to be able to hear the introduction, including the plants, animals and insects. Nicole Neri for MPR News A dragonfly, whose presence is an indicator of a healthy ecosystem, lands among plants at Dream of Wild Health Farm. “Hello all my relatives my fellow living beings, I'm known by the spirits as Little Wind Woman. In English, I'm known as Hope. I am a snapping turtle, currently appearing as a human. I'm from over there,” she points. “The Tonawanda reservation over that way.” Her first lessons from elders about the uses of the plants around her began when she was two years old, she recalls. Now some six decades on she says she's still learning, and she carries that expertise, and the responsibilities that go with it, in her name. “This one elder said, ‘Okay, you got to learn the language, because those plants are going to talk to you. And you got to know what plants they are. And now you're gonna have to carry this name,'” she said. “So this is where all this responsibility is, when you get your name,” Hope continues. “It's not like, ‘Oh, look at me, I have this name!' It's now you have this responsibility. And you're going to carry this for the rest of your life. For me, I have to thank these plants every year, go through any plant I've gathered, and thank them and do a food offering and go out to the woods and make sure that they're honored, make sure that I walk in a certain way so that I'm not disrespectful to the plants.” As we walk, she stoops to pick up leaves and berries, petals and seeds, squishing, sniffing and tasting. With a great laugh she requests that I let her know if she has green things in her teeth, as she often does, she says. She finds lambs quarters, an unassuming leaf shaped a bit like a triangle. It's incredibly versatile, she tells me, and even higher in nutrition than spinach. “So this is probably one of those that people will tear out of their garden and throw it away. No! Don't throw it away! Eat it!” Nicole Neri for MPR News Hope Flanagan, Community Outreach and Cultural Teacher at Dream of Wild Health Farm, places a tobacco offering of thanks on the ground before gathering plants. But before she picks anything, she puts down an offering of tobacco, and offers thanks to the ground. “Don't take anything unless you've got something to give back,” she explains as she points to a leather pouch hanging round her neck. “That's why you'll always see we have our tobacco bags to put something down to say thank you. The understanding is, if we don't thank them, they're just going to leave us and those are our teachers, those are our elders. What are we going to do then?” Because Hope says she's not much of a cook, Sean has offered to do the culinary portion of this meal. Much of the menu at Owamni, as well as the chef's entire culinary ethos, is based in part on opening your eyes to what plant diversity can be gathered outdoors in any part of the world. Nicole Neri for MPR News Sean Sherman, head chef of Owamni, cooks foraged herbs with wild rice and maple syrup at Dream of Wild Health. “We're hoping that we're enticing people to get interested in not only being creative and cooking with these flavors and creating new recipes, but also just being curious to be outdoors to create that connection with the world and the plants and to learn the stories which we can pass down,” he explains. But as we get curious and creative, Hope offers constant reminders of the gravity of what we're up to today. “Every single plant has a gift of food, utility, medicine and then the green ones have the gift of breath,” Hope says. “So they have so much more to give than we have, in our way of thinking. In the stories, you'll hear that these are elders. They were here before us. They don't need us. We need them.” Nicole Neri for MPR News Hope Flanagan, Community Outreach and Cultural Teacher at Dream of Wild Health Farm, watches as Sean Sherman, head chef of Owamni, cooks. In her Indigenous tradition, she tells me, the life of plants goes beyond the function of food, or even medicine. They are woven into language and guide how people speak about the world. “They're living beings. And that's what's so different when you're talking in the language. You can't think about any of this as not being living because the sentence structure changes when you talk about things that aren't living versus things that are living.” In Ojibwemowin, she says, there were originally not any nouns, because things don't matter in that tradition. Living beings, and our relationships to them, do. Once we've gathered a sufficient handful of edible plants, we return to Sean's induction burner set up on a picnic table in the field. He starts puffing wild rice in a pan, softening nettles and flavoring cooking liquid with the cedar and bergamot that we've foraged, sweetening it all with pure maple that he's brought along. Nicole Neri for MPR News Sean Sherman, head chef of Owamni, cooks foraged herbs with wild rice and maple syrup. “The Western diet in the United States has rarely taken into account all this amazing stuff,” he explains, pushing the mixture around in the pan with the back of his chef's knife. “And so we're just showcasing that Indigenous peoples really hold such a wonderful key to living more sustainably utilizing a lot more of this knowledge. And people like Hope, who has so much of this wisdom, and is happy to share this wisdom, is just a great example of helping to spread this for future generations.” In a few moments, the dish is finished. He quickly gathers the mixture in a cup plant leaf to form a green wrap about the size and shape of a sushi roll. He places it on a wooden platter, and garnishes it with purple chive flowers. I waste no time digging in. Nicole Neri for MPR News Sean Sherman, head chef of Owamni, wraps wild rice cooked with cedar, maple syrup and foraged herbs, topped with chive flowers in a cup plant leaf. The flavors are intense, and easily identifiable individually. I get a hit of vegetal from the cup plant that holds the entirety of the bite together. Then, a tiny bit of bitterness from the cedar, and earth from the wild rice. The maple adds a pleasant sweet and sticky finish. Purple chive flowers are both oniony and floral. It's like a whole world in your mouth. “You can taste your entire walk,” Sean laughs. Later, he confesses that he was nervous because he forgot to bring salt, but I didn't even notice its absence. Nicole Neri for MPR News Sean Sherman, head chef of Owamni, tops wild rice cooked with cedar, maple syrup, and foraged herbs, with chive flowers. But deliciousness aside, Sean and Hope reminds us that there is, truly, a whole world of knowledge in that little green wrapper. “It's that connection to the world, it's that connection to the plants, that creates that connection to our ancestors directly, because we can share that knowledge just like our ancestors did not that long ago,” Sean emphasizes. “You know, because it's less than 100 years ago that so many of our ancestors still carried so much of that knowledge in them. And so much of that knowledge was being wiped away this past century. So it's really important that we do everything we can to steward this knowledge moving forward,” he concludes, while plating the rest of the contents of the pan. “We're just part of a community,” Hope adds as a reminder. “We're just members of a community of all this life. That's it, we're no better, we're no worse. We have to treat each other as living beings.” Other North Star Journey culinary stories Love in a corn husk Hmong Snack connects the present with the past The East African Twist on an American staple

6/14 TUES HOUR 1: Restaurant news, Lizzo changes lyric & star booed at Pride

Jason & Alexis

Play Episode Listen Later Jun 14, 2022 43:40

Who ordered what: a Cosmo or a Bourbon and Branch? LOL! Lots of restaurant news: oldest in Hollywood, oldest continuously running in the world and congrats Owamni in Minneapolis! Lizzo changes a lyric after learning its an ableist slur. Azealia Banks was booed at Miami Pride event; what happened?

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How does it feel to win a James Beard Award for your new restaurant?

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Play Episode Listen Later Jun 14, 2022 0:58

Chef Sean Sherman shares what it was like to here his restaurant Owamni called last night as the James Beard Award winner for Best New Restaurant in the country.

Owamni/MPLS safety/Escaping Ukraine/Grandma's Marathon

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Play Episode Listen Later Jun 14, 2022 37:09

The hour begins with Owamni chef Sean Sherman joining Tom Hauser to talk about his restaurant winning Best New Restaurant at the James Beard Awards last night. We also talk about the current public safety situation in Minneapolis before a conversation with Dasha Lawson about her family escaping the war in Ukraine and Tom's upcoming run through Duluth at Grandma's Marathon.

Opioid response bill/Twins/Owamni

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Play Episode Listen Later Jun 14, 2022 33:20

Representative Dave Baker joins Tom Hauser to talk about his work passing a bipartisan opioid response bill through the legislature, the personal story of losing his son to addiction, and how the bill will help struggling Minnesotans. Later, we talk about another Twins victory last night and talk about Owamni, the hottest new restaurant in the country!

Owamni in Minneapolis is the best new restaurant in America!

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Play Episode Listen Later Jun 14, 2022 6:02

Chef Sean Sherman of Owamni joins Tom Hauser talks about winning Best New Restaurant at the James Beard Awards last night and what's gone into making the restaurant a success.

Food

An Idiot's Guide to Saving the World

Play Episode Listen Later Apr 19, 2022 44:55

Hunger is the biggest single risk to global health. A staggering one in nine people still go to bed on an empty stomach each night and yet an estimated one third of all food produced globally is lost or goes to waste. What is going wrong? In this episode we will be exploring Global Goal 2, as Gail and Loyiso find out what are the main causes of world hunger, discovering our relationship to food; how we should grow it, who we grow it for, and how we can avoid wasting it. Featuring: Corinne Woods, Director of Communications and Advocacy for the UN's World Food Programme.Sean Sherman, Founder of The Sioux Chef and Chef at Owamni.Andy Cato, mixed arable and livestock farmer and co-founder of Wildfarmed.Anna Scavuzzo, Milan's Vice Mayor and coordinator of The Milan Pact. Hosts:Gail Gallie, Co-founder of Project Everyone.Loyiso Madinga, Comedian and South-Africa correspondent for Trevor Noah. Find out more at globalgoals.org/ Hosted on Acast. See acast.com/privacy for more information.

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Love in a cornhusk: Tamales ritual makes family out of friends

North Star Journey

Play Episode Listen Later Apr 18, 2022 4:04

En Español For centuries, food and eating have helped connect lives and cultures. As part of the North Star Journey project, MPR News reached out to Twin Cities food writer Mecca Bos to share some stories about iconic cultural dishes and around how the rituals of making and eating food can pull people together. Me and my friend Jeremy Moran bonded over tamales. Katie Myre, who knew us both, recognized our shared love of tamales. She introduced us, and bam, now we love each other. We make tamales together, and it makes us closer. That's just how tamales work. Nicole Neri for MPR News Jeremy Moran helps Mecca Bos with a torn corn husk during a tamale rolling gathering Sunday, March 27, 2022. Jeremy was born and raised in the Bronx, and arrived in Minnesota in 2015 to follow a relationship. Then he got a great job. Then he got married. They bought a house, so this is his home now. But without a true taste of his other home, he was too homesick to really call Minnesota home. So he called his mom, and started asking her about her cooking. And the cooking of her mom. And through the act of making masa wrapped in corn husk, he started to feel better. “I want to continue this not only for me, but for her,” Jeremy remembers of those first phone calls. “To have those moments of when I was first learning how to make tamales and FaceTiming her from Minnesota and just being like, ‘Hey, how does this look? This is my masa!' And with not very good connection or video quality, she could look at it and be like, ‘You forgot the lard didn't ya?' And I was just like, ‘Yes, I did. You're right. I'm gonna go fold some in right now!'” Nicole Neri for MPR News Mecca Bos mixes her masa to the right consistency during a tamale rolling gathering Sunday. Jeremy talked as I joined him, Katie, and another friend — Chef Sean Sherman of Minneapolis Indigenous restaurant Owamni — to make up a batch of tamales. It's about as iconic a Mexican dish as there is: corn masa mixed with lard and stock, wrapped around meat, veggies or cheese, then wrapped again in corn husk or banana leaf and steamed. Usually, it's a community effort with family and friends coming together to make dozens upon dozens at a time. Nicole Neri for MPR News Jeremy Moran adds red sauce to a pork adobo tamale while Chef Sean Sherman watches. “That's how you get all the chisme,” says Jeremy. “Chisme” means gossip in Spanish. And yes, while you roll tamales, it's the perfect time to laugh, talk, gossip and bond. Nicole Neri for MPR News Jeremy Moran and Katie Myhre eat chips and Oaxaca cheese with the red sauce left after all the tamales were rolled. “It truly is a lot better with people,” said Jeremy. “It is. Traditionally, it's an assembly line. There's a hierarchy within the making process. Which is like, the younger kids who aren't mixing the masa or cooking anything, you make them clean the corn husk and just make sure it's all soaked so that it can actually be used for the tamale making process.” Making food like tamales together is like a language, perhaps offering an even more intuitive or visceral communication than speaking to one another. It's a story, a history, a culture. It's a family lineage that can be passed along even when words or other histories might fail or be lost. Nicole Neri for MPR News Mecca Bos and Jeremy Moran add masa to their corn husks. To me and Jeremy, tamales are a perfect snapshot of this phenomena. “It's all about connecting as a first generation Mexican American,” Jeremy said. “It's all about connecting to that motherland, connecting to my mom's culture, connecting to what she experienced, what my grandma experienced and so on and so forth. You can always work towards that. It's just something that you invest in, and it pays forward, you know?” I do know. Making the tamales Nicole Neri for MPR News Jeremy Moran pours broth while Mecca Bos mixes her masa to the right consistency. Nicole Neri for MPR News Mecca Bos rolls a Oaxaca-style tamal, which is rolled in banana leaves instead of corn husks. Nicole Neri for MPR News Mecca Bos adds red sauce to a pork adobo tamale. Nicole Neri for MPR News Katie Myhre rolls a tamale. While it might be easier to just get together at a bar and grab a beer, the extra work and effort that it takes to roll a hundred tamales pays forward in ways that go beyond the bonding experience of accomplishing this task together. Jeremy calls tamales “love in a cornhusk.” Nicole Neri for MPR News Rows of tamales wait to be transferred to a steaming pot during a tamal rolling gathering Sunday, March 27, 2022. Meaning that, when we are finished with the task, after all the tamales are stacked inside of the pot and steamed, cooled, and wrapped into foil destined for the freezer, we can pass them along to friends and family until the freezer is empty. Then it's time for another session. Those people can really taste that love, and they'll be looking forward to the next batch. “For me, this was holidays, birthdays — this was very special,” Jeremy remembers of the tamales of his childhood. “And then when I learned that “Oh my God, this is so much work — then it just became even more special to share with my friends and be like, ‘Hey, this is what I did for you.'” And what tamales do for me and for Jeremy — this shared ritual — is help us cut out imagined borders and bloodlines, and make family out of our friendship. “I still remember my first attempt at making it over here. I made it with a friend that I had from work. And being a person who moved into Minnesota — making friends wasn't always easy. But being able to say, ‘Hey, let's do this together.' We got to know each other better.” Tamales have no time for imagined boundaries. More on food and culture Minnesota cookbook Mesoamerican history, culture and food together Sean Sherman Teaching Indigenous food traditions as cultural preservation 'Taste like home' Food program offers free, culturally specific meals What should we cover next? Pass the Mic

The Indigenous Kitchen & Return of the Fair

Rise Up

Play Episode Listen Later Apr 8, 2022 67:14

MREA Executive Director Nick Hylla sits down with Sean Sherman, Sioux chef, cookbook author, and 2022 MREA Energy Fair keynote speaker, on what it means to decolonize foods. Sean talks about the work his restaurant, Owamni, and his non-profit, the North American Traditional Indigenous Food System, are doing to promote the use of native ingredients and traditional methods. Sean is also the author of The Sioux Chef's Indigenous Kitchen. For the second part of the podcast, Nick speaks with MREA's Events Manager, Celia Sweet, about the 2022 Energy Fair. Celia reveals this year's lineup of music and entertainment as well as the various keynote speakers. They also discuss the many workshops, continuing education, networking, and career opportunities available at the Fair. ----------- ----------- Show notes: (0:51) - Sean Sherman speaks about his background and how he got involved in food (4:48) - Sean explains how to decolonize a meal (10:00) - Nick asks Sean about his work with the North American Traditional Indigenous Food Systems (15:29) - How the pandemic impacted the work Sean and his organization is doing (19:37) - Contrasting the traditional Indigenous diet with the modern Indigenous diet (27:40) - Sean highlights native seasonal foods and what he's most looking forward to (33:09) - Sean talks about his restaurant Owamni, its origins, and its menu (36:57) - Kyle Galloway introduces the next guest, Celia Sweet (39:00) - The keynote speakers and music acts Celia is most looking forward to at the Energy Fair (45:50) - Celia highlights some of the many workshops that'll be present at the Fair (51:59) - The career and continuing education opportunities the Fair will offer (55:31) - How ticketing will work at the Fair (1:00:07) - How the 2022 Energy Fair will be a near-zero waste event (1:02:40) - The Fair's spirit animal ----------- ----------- Links: The Energy Fair: https://www.theenergyfair.org/ MREA: https://www.midwestrenew.org/ Sean's TED talk: https://www.ted.com/talks/sean_sherman_the_r_evolution_of_indigenous_foods NATIFS: https://www.natifs.org/ Owamni: https://owamni.com/

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Episode 64 - Milk Street Vegetables by Christopher Kimball

Tasty Pages: A Podcast From Cooking The Books

Play Episode Listen Later Mar 3, 2022 63:13

Hello and welcome to a slightly tipsy episode 64 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Milk Street Vegetables' by Christopher Kimball. We share our transcendent dining experience at Minneapolis restaurant Owamni. Speaking of "transcendent", Victoria revealed some startling gossip about James Lipton that blows Johnny's mind! There's also talk about Arby's Curly Fry-flavored vodka from Tattersall Distillery, Victoria's near-death experience with splattering hot grease from delicious beef short ribs. Our show topic is for our wine drinking listeners: What's your favorite type of wine to drink? This leads to a detour in the conversation as Johnny drops some knowledge (ie: something he read on the internet) about everyone's favorite Trader Joe's wine: Charles Shaw! We also have an installment of our "Food For Thought: Food idioms explained" as we explore the origins of the phrase "Don't cry over spilled milk". The episode finally stumbles to the finish line as Johnny shares a food joke that receives an unexpected response from Victoria. Note to self: don't drink and podcast. --- Support this podcast: https://anchor.fm/tastypages/support

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Episode 63 - Mumbai Modern by Amisha Gurbani

Tasty Pages: A Podcast From Cooking The Books

Play Episode Listen Later Feb 24, 2022 68:02

Hello and welcome to episode 63 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Mumbai Modern' by Amisha Gurbani. We know it's been a bit of a wait but your patience will be rewarded, as this episode is action-packed! We chat about a veritable gumbo of random topics - from roller skating, Lady Gaga drag brunch, our upcoming reservations at hot restaurant Owamni and the cringe-worthy 'Pam & Tommy' series on Hulu. Our show topic is: For those who work (or have worked) in the food industry: What's the best job you've had? Worst? We also have another installment of our "Food For Thought: Food idioms explained." This time, we explore the origins of the phrase "Bring home the bacon". Lastly, Johnny drops an epic food joke he wrote himself. It absolutely kills! Could a stand-up comedy career be a new possible side-hustle? You can purchase the book here: https://amzn.to/3BKBDOt. --- Support this podcast: https://anchor.fm/tastypages/support

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Monday, December 27, 2021 – The Menu: wrapping up a year in Indigenous food

Native America Calling - The Electronic Talking Circle

Play Episode Listen Later Dec 27, 2021 57:00

They don't call this an Indigenous food movement for nothing. Every year, Native food warriors are taking bigger strides creating a wholesome Native food system, one based on tradition and culture and supported by today's markets, media and palate. 2021 included Native restaurant openings, new food businesses, cookbook releases and tribes fighting to protect traditional […]

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Monday, December 27, 2021 – The Menu: wrapping up a year in Indigenous food

Native America Calling

Play Episode Listen Later Dec 27, 2021 57:00

They don't call this an Indigenous food movement for nothing. Every year, Native food warriors are taking bigger strides creating a wholesome Native food system, one based on tradition and culture and supported by today's markets, media and palate. 2021 included Native restaurant openings, new food businesses, cookbook releases and tribes fighting to protect traditional […]

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Chef Sean Sherman, founder of the company The Sioux Chef

5 Plain Questions

Play Episode Listen Later Dec 15, 2021 22:01

A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories. In October 2017, Sean and his team presented the first decolonized dinner at the prestigious James Beard House in Manhattan. His first book, The Sioux Chef's Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019 Leadership Award from the James Beard Foundation. Chef Sean currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef Sean and Dana opened Owamni by The Sioux Chef, Minnesota's first full service Indigenous restaurant, featuring healthy Indigenous food and drinks. Since its opening, Owamni has received rave reviews from around the globe. The Sioux Chef team continues with their mission to help educate and make Indigenous foods more accessible to as many communities as possible through their non-profit arm, North American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. Websites: The Sioux Chef: https://sioux-chef.com/ NĀTIFS: https://www.natifs.org/ Food Labs: https://www.natifs.org/indigenous-food-lab Owamni: https://owamni.com/ Facebook: The Sioux Chef: https://www.facebook.com/thesiouxchef NĀTIFS: https://www.facebook.com/NATIFS.org/ Owamni: https://www.facebook.com/owamni/ Instagram: The Sioux Chef: https://www.instagram.com/siouxchef/ NĀTIFS: https://www.instagram.com/natifs_org/ Indigenous Food Labs: https://www.instagram.com/indigenousfoodlab/?hl=en Owamni: https://www.instagram.com/owamni/?hl=en Twitter: The Sioux Chef: https://twitter.com/the_sioux_chef NĀTIFS: https://twitter.com/natifs_org Owamni: https://twitter.com/owamni?lang=en Youtube: Indigenous Food Labs: https://www.youtube.com/channel/UCZdVMZLJ-VQ1TR6puA1QzSw

Episode 116: 2 Days at The MOA, Owamni by The Sioux Chef, & Nuts Christmas Movie Synopses

The Spirit Of 77

Play Episode Listen Later Dec 2, 2021 74:01

Well, there are a lot of topics and turns in this one, and Amy's 4-year-old niece makes several cameos. Amy recounts spending 2 days (on purpose) at the Mall of America on a hunt for tall pants and returning up a storm, realizing Black Friday ain't what it used to be. She also sort of Maya confesses to being a midnight blanket yanker. The ladies recap Thanksgiving, and Wren gives a great animal report about a penguin feather she found and sings a song about a bunny eating a snowman's nose. Maya reviews her amazing meal at Owamni by The Sioux Chef! The ladies revisit the movie King Richard, coming to the conclusion that perhaps Arantxa Sánchez Vicario isn't a villain, maybe she just had diarrhea. Finally, Maya reads hilarious Hallmark Channel Christmas movie synopses to Amy. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/the-spirit-of-77/message

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Episode 101: The Korean Vegan, Owamni by The Sioux Chef

Chewing

Play Episode Listen Later Nov 24, 2021 54:18

Chewing podcast co-host Monica Eng visits TikTok star The Korean Vegan aka Joanne Lee Molinaro to talk about her debut bestselling cookbook "The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen." Then co-host Louisa Chu goes to Owamni by The Sioux Chef restaurant in Minnesota to talk to founders Dana Thompson and Sean Sherman about Indigenous food and decolonized ingredients. And Louisa brings Monica Owamni's maple crickets, but Will She Eat It?

Revitalizing Indigenous food with Sean Sherman

Native Minnesota with Rebecca Crooks-Stratton

Play Episode Listen Later Nov 11, 2021 43:25

This episode features an interview with Sean Sherman, an award-winning Lakota chef and cookbook author based in the Twin Cities. Sean is the founder and CEO of The Sioux Chef, a company devoted to Indigenous foods, and co-founder of the nonprofit North American Traditional Indigenous Food Systems. In this conversation, Rebecca and Sean talk about Native American cuisine, making Native foods accessible, and Sean's and his partner Dana Thompson's new Minneapolis restaurant, Owamni by The Sioux Chef. EPISODE RESOURCES The Sioux Chef: https://sioux-chef.com/ Owamni restaurant: https://owamni.com/ The Sioux Chef's Indigenous Kitchen cookbook: https://www.upress.umn.edu/book-division/books/the-sioux-chef Celebrating Indigenous Women Chefs cooking demonstrations: https://hfhl.umn.edu/events/indigenouschefs I-Collective: https://www.icollectiveinc.org/ Native American Food Sovereignty Alliance: https://nativefoodalliance.org/ UNDERSTAND NATIVE MINNESOTA Learn more about the campaign: https://www.understandnativemn.org/ Follow the campaign on Instagram at https://www.instagram.com/NativeMNFacts/ and Twitter at https://twitter.com/NativeMNFacts Song: Buffalo Moon by Brulé

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10-22-21 The Menu: Owamni, TV show meat pies and food sovereignty online

Native America Calling - The Electronic Talking Circle

Play Episode Listen Later Oct 22, 2021 56:30

For the debut of The Menu food show we'll hear about Chef Sean Sherman's successful launch of the full-service Minneapolis restaurant Owamni, a brand new Native cookbook and those meat pies featured in the HULU show “Reservation Dogs.” Native America Calling's resident foodie Andi Murphy explores the latest developments in Indigenous food and food sovereignty.

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10/14 THURS HOUR 1: Spiders, Bread Haus, Adele's new album and amazing Robin Williams impression!

Jason & Alexis

Play Episode Listen Later Oct 14, 2021 45:03

Jason's on the look out for more spiders like the one he encountered yesterday. Alexis shares an AbFab new-to-her Ari's Bread Haus, a German bakery in NE Mpls. Dawn tells us how to make our jack-o-lanterns last longer and congrats to Sooki & Mimi and Owamni for national recognition. Jamie Costas looks and sounds like Robin Williams; we want this biopic! Adele's "Easy On Me" drops tomorrow and we have more on her upcoming album "30."

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Owamni Falling Water Festival and Indigenous People's Day