Podcast appearances and mentions of Sean Sherman

We are so proud to introduce our newest collaboration: The Old Growth Table, a brand new podcast hosted by Valerie Segrest (Muckleshoot), launching from our home at Tidelands Studio in downtown Seattle. It's something we've been manifesting for years and it's finally here! In this very special episode, we invite you into the first season of The Old Growth Table by airing its premiere episode right here on All My Relations.Valerie Segrest, Native nutritionist and food advocate, invites us in with teachings about springtime, a season of awakening, when the first wild foods emerge after months of winter stillness. She introduces us to two early spring greens—nettles and dandelions—and shows us how they offer more than nutrition. These are ancestral foods that carry teachings, stories, and ceremony.With humor, honesty, and deep care, we talk about what it means to rekindle relationships with these foods, especially when those relationships have been disrupted or shrouded in shame. Valerie reminds us that food is not just about nutrients— they offer us wisdom, remembering, and healing.Valerie also welcomes two powerful voices in Indigenous food sovereignty—Mariah Gladstone of Indigikitchen and Sean Sherman, author of The Sioux Chef—who join the conversation to reflect on what it means to say: Our food is our medicine.So come join us. Let's listen, gather, and nourish.

Did you know that Chef Sean Sherman's James Beard award-winning restaurant, Owamni, in Minneapolis, MN features decolonized foods? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her conversation with Sean Sherman, a.k.a. the “Sioux Chef.” Chef Sherman discusses the meaning of colonization and describes his mission to develop and promote Indigenous foodways throughout North America.Related Websites: https://seansherman.com/ www.natifs.org https://www.youtube.com/watch?v=4OoJeZqmh8E

Sean Sherman is an activist and the chef at restaurant Owamni, Minneapolis. He is also an educator, an author and a member of the Oglala Lakota Sioux tribe. He was born and raised on the Pine Ridge Indian Reservation and as a teenager began working in restaurants and also worked as a field surveyor for the forest service, where he gained knowledge of native plants. After moving to Minneapolis and working as an executive chef, he realized that none of the produce he used represented the land they were currently on, or what the people indigenous to the area ate. He found no Native American restaurants anywhere throughout most of North America and learned that traditional foodways had been almost entirely wiped off the map. Since then, he has dedicated his career to supporting and promoting indigenous food systems. His cooking is based on pre-colonial ingredients that are native to North America, 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. Through his activism and advocacy, he is helping to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Today, on the Hudson Mohawk Magazine we take a break from our regular program to bring you a special episode where we go into our archives to bring you stories around food. We begin with Azuré Keahi of Soul Fire Farm who talks with McKenna Conners about the importance of urban farming and Soul Fire Farm's efforts towards greater food justice and food security; Then, Anna Steltenkamp speaks with Chef Sean Sherman about his efforts to revitalize Native American cuisine; After that, Corinne Carey visits Justin Butts and his Kunekune pigs on the farm; Finally, Mark Dunlea interviews Mark Bittman about his recent book Animal, Vegetable, Junk, the evolution of the unhealthy American food diet, and the need to refocus the food system

Tunde Wey learned to cook at home with his family in Nigeria. Sean Sherman grew up on the Pine Ridge Reservation in South Dakota. Today they're both using food to explore politics and educate diners about the world beyond the dinner table. "Food is a delicious tool," says Tunde, "but it's pointing to something bigger."This episode originally aired on January 29, 2018, and was produced by Dan Pashman, Anne Saini, with editing by Peter Clowney. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie,  Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Attorney General Chris Carr's office is appealing Fulton County Superior Court Judge Robert McBurney's ruling on Sept. 30, which found Georgia's six-week ban on abortions unconstitutional. The Georgia Supreme Court recently reinstated Georgia's abortion ban while it considers the state's appeal. A.C. Coquillas, the communications manager at Feminist Women's Health Center, responds to the appeal and the court's decision. Plus, from the start of his culinary career, award-winning Chef Sean Sherman discovered the lack of access to traditional Native American food and the health problems it caused for Indigenous people. As founder and executive director of The North American Traditional Indigenous Food Systems (NĀTIFS), Sherman and his team are working to expand access and educate on the nationwide benefits of Native American foods. Sherman talks about his efforts to address the economic and health crises affecting Native communities and reflects on Indigenous Peoples' Day. Lastly, voters in Cobb and Gwinnett County will decide on the future of public transit where they live. Specifically, in Cobb County voters will have the opportunity to vote for or against the Mobility Special Purpose Local Option Sales Tax, also known as MSPLOST. The goal of the 1% sales tax is to expand and fund Cobb County's transit services over the next 30 years. However, not everyone supports the transit proposal. We hear from Lisa Cupid, the chairwoman of the Cobb County Board of Commissioners, and Cobb County District 1 Commissioner Keli Gambrill.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode features a conversation in early July 2024 with Mohegan tribal members Sharon Maynard and Rachel Sayet about traditional Mohegan food.  Sharon Maynard is a Mohegan elder and a Tribal Nonner. Retired after serving 12 years on the Council of Elders, Sharon's interests include food sovereignty, seed saving, and decolonizing our diets. She has a BA in anthropology and an AS in food service management.  Rachel Sayet (Akitusut) is a Mohegan writer, teacher, and indigenous food specialist. Rachel has a BS in restaurant management and an MA in anthropology. She has spent her adult life trying to cultivate awareness of Native New England. She worked for the Mohegan tribe for 8 years in their cultural department spearheading grassroots efforts in revitalizing traditional foods and diabetes prevention. FOOD AND MEDICINE MENTIONED IN THIS EPISODE: Maple, Birch Blueberries, Strawberries, Fiddlehead Ferns Milkweed, Sassafras, Elder, Boneset Corn, Beans, Squash, Sunflowers, Tobacco Succotash (Corn, Beans, Salt Pork, Salt and Pepper) Johnny Cakes (Journey Cakes) Yokaeg (traveling food made of dried, parched corn which has been ground finely with a mortar and pestle). Clams, Quahogs, Scallops, Shad, Salmon Fry Bread, Indian Tacos, Buffalo and Alligator Burgers Rachel's Johnny Cake Turkey Sandwich on America the Bountiful, PBS LINKS: Mohegan Tribe Rachel Beth Sayet, Indigenous Educator, Lightworker, Chef, Herbalist Wikôtamuwôk Wuci Ki tà Kihtahan (A Celebration of Land and Sea): Modern Indigenous Cuisine in New England by Rachel Sayet in Dawnland Voices 2.0 Tantaquidgeon Museum Gladys Tantaquidgeon - in Memorium Makiawisug, or the Little People at Mohegan Hill Eastern Woodlands Rematriation Sherry Pocknett, Mashpee Wampanoag chef, Sly Fox Den Restaurant The Man Who Weeps, story by Dale Carson, Abenaki cookbook author, in Dawnland Voices 2.0 Strawberry Thanksgiving, by Paula Dove Jennings, Narragansett  Sioux Chef, Sean Sherman, Oglala Lakota Sioux Yazzie the Chef, Brian Yazzie, Diné Rowen White, Mohawk/Kanienkeha:ka, seed keeper THIS EPISODE SUPPORTED BY: YOU! Please become a Patron for $1 or more a month at Patreon.com/trueloveseeds The No-Till Market Growers Podcast Network (which includes our friends at the Seed Farmer Podcast) Scribe Video Center and WPEB, West Philly Community Radio   ABOUT: Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram's Garden. trueloveseeds.com/blogs/satpradio   FIND OWEN HERE: Truelove Seeds Facebook  |  Instagram  |  Twitter   FIND CHRIS HERE: Sankofa Community Farm at Bartram's Garden   THANKS TO: Rachel Sayet and Sharon Maynard Elissa Fredeen of Scribe Video Center

Sioux Chef Sean Sherman judged Top Chef's indigenous cuisine episode. Chef Candace Stock, inspired by Sherman: her journey and how she uses food to build relationships.

This season of Top Chef is taking place in Wisconsin. Chefs from across the country and even world are competing in different Wisconsin-themed challenges focusing on things like cheese, beer and cherries. Wednesday night's episode will be focused on Indigenous cuisine. And a familiar face will be there to judge and help out in the challenge. James Beard winner, and chef-owner of Owamni, Sean Sherman. Sherman joined MPR News Host Cathy Wurzer to talk about his experience being part of Top Chef and sharing Indigenous cuisine on a national platform.

School district referendums for building new schools, technology upgrades and more are failing across the state, and by just a few hundred votes. We talked to the Duluth and Fergus falls school districts about impacts on students.The newest Top Chef episode is on Indigenous cooking. One of the judges is Minnesota's own Sean Sherman and we talked with him.May 15 is college decision day, two weeks later than normal due to FAFSA delays. We learned more about the impact on aid packages and enrollment.The University of Minnesota launched a new climate visualizer this week that you can use to look at what's happening in your backyard. And our chief meteorologist shared some good news on spring planting.

In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift our mindset from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity. He shares his vision for the future of indigenous cuisine, which includes creating support centers, developing regional menus, and expanding the movement globally. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Sean Sherman is an award-winning chef, educator, author, and activist. A member of the Oglala Lakota Sioux tribe, his personal mission is to revitalize Indigenous food systems and build awareness of the transformational potential of Indigenous foodways to restore Native people's health, local economies, culture, and food sovereignty. Sean's Instagram: @the_sioux_chef Sean's website: https://seansherman.com/ NATIF Instagram: @natifs_org Owamni Instagram: @owamni Takeaways: Wild food plays a massive role in indigenous food systems and diets, providing sustenance and cultural and spiritual significance. Indigenous food systems are diverse and based on a deep knowledge of the local environment, including the use of wild plants and animals. Revitalizing indigenous food systems and promoting food sovereignty is necessary to ensure access to healthy and culturally appropriate food. The Western diet has overlooked the vast majority of North American botanicals, and there is a need to shift towards local and sustainable food systems. Individuals can start by exploring and utilizing the wild and native plants in their own backyard, promoting a deeper connection with the natural world and local food sources. Embrace indigenous foodways and reconnect with the land Shift from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity Non-native chefs and restaurants can support indigenous food traditions by purchasing products from native producers and featuring indigenous ingredients on their menus Create support centers to train and develop culinary professionals in indigenous food systems Develop regional menus that celebrate the unique foods and flavors of different indigenous communities Expand the indigenous food movement globally and promote the preservation of indigenous knowledge and food traditions Chapters: 00:00 Introduction and Updates 11:21 The Significance of Wild Food for Indigenous Cultures 31:30 Embracing Indigenous Foodways and Reconnecting with the Land 40:21 Creating Support Centers for Indigenous Food Systems 48:35 Expanding the Indigenous Food Movement Globally Keywords: wild food, Native American, indigenous cultures, indigenous food systems, food sovereignty, hunting, fishing, foraging, taste, nutrition, local food systems, sustainable food systems, indigenous foodways, sustainability, seasonality, cultural diversity, indigenous cuisine, non-native chefs, support centers, regional menus, global expansion Learn more about your ad choices. Visit megaphone.fm/adchoices

Another amazing episode folks!!! This week, I introduce you to a dear friend and a woman going places: Kate Nelson. An Alaska Native Tlingit tribal member, Kate Nelson is an award-winning journalist based in Minneapolis who focuses on amplifying important Native American change makers and issues. Her writing has appeared in top publications including ELLE, Esquire, Vanity Fair, Teen Vogue, the BBC, The Guardian, W Magazine, Architectural Digest, Condé Nast Traveler, the Cut, The Daily Beast, Bustle, Saveur, Andscape, Thrillist, Romper, Atmos, Civil Eats, C&I, and more.  In this engaging episode, Kate shares her remarkable journey from a rural Minnesota to becoming a celebrated journalist, shedding light on the detours that led her to embrace a fulfilling career in freelance writing and editorial work. We talk about the evolution of Artful Living magazine under her leadership, the collaborative process that drives its success, and the impactful stories that have defined her career, including interviews with culture-shapers like Padma Lakshmi and explorations into decolonized cuisine with Chef Sean Sherman. Beyond her professional achievements, Kate discusses the profound impact of reconnecting with her Alaska Native heritage, the challenges and joys of rediscovering her identity, and her contributions to the Native American renaissance in media. Learn more about Kate: https://www.kateanelson.com/  

Food Tank and Duke University's World Food Policy Center recently hosted the “Empowering Eaters” Summit in support of the National Strategy on Hunger, Nutrition, and Health. This episode of “Food Talk with Dani Nierenberg” features two fireside chats from the event. First, hear from award-winning chef, author, educator, and advocate Sean Sherman, who sits down with Dani to discuss the harm colonization has caused to Indigenous food systems, the investment needed to undo this damage and support Native communities, and why it's more important than ever before to build resilience. Then, Dani speaks with Baldemar Velasquez, the International President and Founder of the Farm Labor Organizing Committee (FLOC). They explore the false division that exists between farmers and farm workers, the skill and effort required of farm workers, and the potential benefits of minimum commodity prices for growers. 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.

Food brings us together. But it can also bring us back in time.One of chef Scott Iserhoff's favourite memories is of watching his grandparents make goose stew in Attawapiskat, Ontario. Food holds memory for the Cree chef and owner of Pei Pei Chei Ow, a food and education business in Edmonton. His food memories inspire the dishes he makes today and gives his customers a little taste of home.Oglala Lakota chef Sean Sherman, 2023 winner of the Julia Child Award, is on a mission. Growing up, his family's dinner table didn't often include traditional food. But now the owner of Owamni Restaurant in Minneapolis strives to return the food systems of his ancestors. Both on the plate and on the food scene. Métis chef Patrick Anderson teaches chefs-to-be that making Indigenous cuisine can connect them to their ancestors. Patrick is an instructor in the Indigenous culinary program at Red River College in Winnipeg. He helps chefs-to-be find pride in their communities' traditions by teaching them about the ingredients growing all around them. He hopes by passing on this knowledge, students carry it back home and create their own communities. 

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

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.

Steph and Alex talk with chef Sean Sherman from Owmani about their new tasting menu and Luke Derheim and David Benowitz from Craft & Crew Hospitality about acquiring the Galaxy Drive In. Plus, the Top 2 in Hour 2 includes the best cup of coffee! Learn more about your ad choices. Visit megaphone.fm/adchoices

Essen ist auch Ausdruck von Identität und Heimat. Koch Sean Sherman gehört zum Stamm der Lakota, der amerikanischen Ureinwohner. In seinem Kochbuch "Der Sioux Chef" begibt er sich auf die kulinarischen Spuren seiner Vorfahren. Birke, Burkhardwww.deutschlandfunkkultur.de, Lesart

Essen ist auch Ausdruck von Identität und Heimat. Koch Sean Sherman gehört zum Stamm der Lakota, der amerikanischen Ureinwohner. In seinem Kochbuch "Der Sioux Chef" begibt er sich auf die kulinarischen Spuren seiner Vorfahren. Birke, Burkhardwww.deutschlandfunkkultur.de, Lesart

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.

Cola, Fritten, Burger – die amerikanische Küche hat keinen guten Ruf. Einer, der ganz bewusst dagegen ankocht, ist der Restaurantbetreiber und Koch Sean Sherman. Als Vertreter der indigenen Bevölkerung wirbt er mit seinem Kochbuch „Der Sioux-Chef“ für traditionelle Gerichte – und trifft damit auch hierzulande offenbar bei vielen genau den Geschmack. Aus dem Amerikanischen von Sabine Franke Kanon Verlag, ca. 232 Seiten, 38 Euro ISBN 978-3-98568-082-5

Looking for a good gift for the chef in your life? For Midtown Global Market in Minneapolis' 15th anniversary in 2021, the chefs and business owners at the market came together to create a cookbook. The 23 recipes highlight the many different flavors from around the world that are available at the market, including a bison and hominy bowl with blueberry wojapi from Sean Sherman and homemade tortillas from Manny Golzalez of Manny's Tortas.The book also features the recipe for Trung's Egg Rolls from Pham's Rice Bowl. Trung Pham, the owner of the Vietnamese restaurant, is one of the original vendors at the Midtown Global Market. MPR News host Cathy Wurzer spoke with him during a busy lunch rush when the book was released.Use the audio player above to listen to the full conversation.Subscribe to the Minnesota Now podcast on Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts.

What's your favorite dish — and what culture originated that recipe? Whether you're thinking about grilled cheese, burritos, curry, pho… (we would go on but we are getting too hungry) trying something delicious opens you up to new experiences and conversations. Sean Sherman, Oglala Lakota, is a chef and food educator who focuses on revitalizing and reclaiming indigenous food systems in a modern culinary context. In today's episode, he shares how increasing access to indigenous food practices can liberate more than just your taste buds. Sean, also known as The Sioux Chef, uses Native American recipes as well as farming, harvesting, wild food usage, salt and sugar making, food preservation, and land stewardship techniques to feed and educate communities in the Minneapolis/Saint Paul area. His vision of modern indigenous foods have garnered him many accolades, including the 2018 Bush Foundation Fellowship and the 2018 James Beard Award for Best American Cookbook, and a 2019 James Beard Leadership Award. You can follow Sean at https://sioux-chef.com/ To learn more about "How to Be a Better Human," host Chris Duffy, or find footnotes and additional resources, please visit: go.ted.com/betterhuman

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.

Original broadcast date: September 3, 2021. Food is one of life's greatest pleasures, yet many of our food systems are flawed. This hour, TED speakers look to the past to reconnect with what we eat, and the present to reimagine our food future. Guests include forager Alexis Nikole Nelson, chef Sean Sherman, social entrepreneur Jasmine Crowe, and environmental journalist Amanda Little.TED Radio Hour+ subscribers now get access to bonus episodes, with more ideas from TED speakers and a behind the scenes look with our producers. A Plus subscription also lets you listen to regular episodes (like this one!) without sponsors. Sign-up at: plus.npr.org/ted

In honor of Native American Heritage Month we're re-running this podcast episode featuring Chef Sean Sherman. Follow him on Instagram @siouxchef or @the_sioux_chef. Sean is an Oglala Lakota Sioux chef who was born on a reservation in South Dakota. He is constantly working toward the revitalization and awareness of Indigenous food systems in a modern culinary context through his cookbooks, restaurants, and more. On this episode, Sean talks about his upbringing, the need for more education and awareness of Indigenous foods, and much more.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Foraging food can be exciting: searching for provisions, maybe discovering some sweet berries or nutty salad greens you've never tried before. Eating wild plants is fun… but if you're not careful, it can kill you.So when we wanted to learn the basics of foraging in Florida, we called Roger L. Hammer. He's an award-winning naturalist, botanist, nature photographer and survivalist instructor for the Discovery Channel reality series Naked and Afraid. He's also the author of several books, including Falcon Guides' Foraging Florida.Before you go gorging on handfuls of leaves from your backyard, you'd be smart to heed Roger's advice. He recently chatted with Dalia about guidelines for foraging legally, ethically and safely.Related episodes:Chef Sean Sherman, The Sioux ChefConscious Cuisine: Rob Greenfield on How to Live without Grocery Stores and RestaurantsThird-Generation Beekeeper Derek Lewis on Food Pollination, Bee Hotels and the Value of the “Sophisticated Little Creatures”

Listen in as we converse with Chef Sean Sherman, an esteemed member of the Oglala Lakota Sioux tribe, as he unravels his journey from a humble restaurant worker to a culinary revolutionary. We learn about his quest to understand and reclaim the lost Native American culinary heritage. His compelling journey took him from understanding the history of Native Americans to the reason for the loss of so much valuable knowledge. Discover how Chef Sean uses traditional Indigenous seeds and plants to create culinary masterpieces, and how he's built a movement centered on Indigenous food operations and education.Explore the inspiring story of how Chef Sean Sherman established Natifs, a non-profit dedicated to providing access to Indigenous food products and culinary education. We discuss his award-winning restaurant, Awamnee, and how it is revolutionizing the food industry with its Native American inspired dishes. Chef Sean's work isn't just limited to one restaurant; he's also looking to expand his operations, aiming to steward Indigenous knowledge and food systems for future generations across different regions. As we journey through the world of Indigenous food with Chef Sean, we touch on topics such as the importance of food sustainability and understanding indigenous knowledge bases. We look at the diversity of Indigenous foods across North America and discuss the challenges of rematriating seeds back to Indigenous communities. Join us as we discuss the Owamni Restaurant and Natifs' Initiative, where Chef Sean Sherman aims to bring Indigenous knowledge and culture through food to various locations across North America. This is an episode that will open your eyes to the rich culinary heritage of Native America and the importance of preserving it for future generations.

 In honor of National Native American Heritage Month, we discuss books by Indigenous authors, one of the prompts on the Books and Bites Bingo Reading Challenge. Our picks are as varied as ever, with a ghost story set in a bookstore, a teen mystery, and, of course, horror! Jacqueline's PickFirekeeper's Daughter is a young adult mystery by Angeline Bouley. The story mostly takes place on the Sault St. Marie Reservation in northern Michigan. Main character Daunis Fontaine is torn between two worlds: her mother's wealthy French/white family and her father's Ojibwe Firekeeper's side. Although she code-switches easily between both cultures, Daunis does not feel like she fits in her hometown or on the Ojibwe reservation. She dreams of getting a fresh start by going away to college. When tragedy strikes her family, she puts her dreams on hold.Pairing: Fry bread, which you can read more about in Kevin Maillard's children's book, Fry Bread: A Native American Family Story. Michael's PickDon't Fear the Reaper by Stephen Graham Jones picks up four years after the first book in the Indian Lake trilogy, My Heart is a Chainsaw. Jade is a half-Native American teen with an abusive father and absent mother, and she's a bit of an outcast in her hometown of Prufrock.Now a little more world-weary and having sworn off slashers, Jade arrives back home in Prufrock just as a blizzard paralyzes the town. And unbeknownst to her, Dark Mill South, an Indigenous serial killer who is seeking revenge for 38 Dakota men hanged in 1862, escapes his prison transport when an avalanche hits near Prufrock. People start turning up dead in uncanny ways that are straight out of the slashers Jade knows so intimately. Is Dark Mill South acting out his vengeance on the citizens of Prufrock, or is there another killer lurking around town? Pairing: Three Sisters Chili, named after the traditional Indigenous farming practice of planting corn, beans, and squash together.Carrie's PickThe Sentence by Louise Erdrich is the darkly humorous story of Tookie, an Ojibwe woman, and Birchbark Books, an independent Minneapolis bookstore owned by the author. Tookie begins working at the bookstore after being released from prison. When the store's "most annoying customer" dies, she begins haunting Tookie. Tookie and the rest of the Indigenous staff must contend with a ghost, the beginnings of the coronavirus pandemic, and the long history of police and racial violence—a history made even more painful when George Floyd is murdered.Pairing: Hand-harvested wild rice, which you can read about in The Sioux Chef's Indigenous Kitchen by Sean Sherman.

99 eps of LFE on the wall! The endlessly talented Kate Nelson joins Libations for Everyone this week. Editor in Chief of Artful Living, with features published in Esquire, ELLE, BBC, The Daily Beast, Condé Nast, W Magazine, Architectural Digest, and so many more, while advising for Calling All Horse Girls magazine. She is also a James Beard Foundation Media Award nominee and a Native American Journalists Association member. Kate is out here doing it all! And she still managed to find the time for this thought provoking and hilarious conversation with Quam and Charles. Hers is a voice worth listening to, as she discusses the cultural impact of Reservation Dogs, Chef Sean Sherman's broad influence, her journey through the world of journalism, and so much more, including these topics of the week:

As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic use as a weight loss tool exacerbates an anti-fat mentality. Africa meets America as Pierre Thiam brings the flavors of his native Senegal to more kitchens in his new home. Chefs Daniel Patterson and Keith Corbin have reimagined Locol so they can reopen it as a nonprofit in Watts. With a knack for offbeat abstractions on the plate, Bar Chelou isn't playing it safe, says LA Times critic Bill Addison. Nicole Rucker of Fat & Flour is using mutsu apples for goods other than pie.

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

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

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.

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

Bio: Beth Dooley is a James Beard Award-winning food writer and columnist for the Taste section of the Minneapolis-St. Paul Star Tribune. She appears regularly on KARE 11 (NBC) television and MPR Appetites with Tom Crann. Dooley co-authored The Sioux Chef's Indigenous Kitchen with Sean Sherman, winner of the James Beard Award for Best American Cookbook in 2018. Her other titles include: Savory Sweet: Preserves from a Northern Kitchen https://amzn.to/479XkXo In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland https://amzn.to/3qb2Rwi Minnesota Bounty: The Farmers Market Cookbook https://amzn.to/43N1O3h The Northern Heartland Kitchen https://amzn.to/44MeWqQ Savoring the Seasons of the Northern Heartland (co-authored with Lucia Watson, a James Beard Award finalist) Dooley is an Endowed Chair at the Minnesota Institute for Sustainable Agriculture (MISA). She is currently researching and writing her next book, The Perennial Kitchen: A Guide for Climate-Savvy Cooks. With recipes and kitchen tips, The Perennial Kitchen connects home cooks to growers and makers to create a delicious future. Website: https://www.bethdooleyskitchen.com/ ______ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

This week on Inside Julia's Kitchen, Todd Schulkin welcomes 2023 Julia Child Award recipient Sean Sherman. They discuss the chef, cookbook author, and activist's background, the work he's doing to preserve and expand indigenous food knowledge, and what it means to receive the 9th annual Julia Child award. Plus, as always, Sean shares a Julia Moment.Photo Courtesy of Nancy Bundt.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

In this episode of The Cheeky Mid Weeky we interviews Sean Sherman, the creator of the Signal Six and Square 1. Sean discusses his motor control restoration systems and how they help athletes improve hip internal rotation (IR). He emphasizes the importance of hip IR and how it can grant athletes strength and mobility. Sean also introduces Signal Six as a tool for coaches to enhance their training programs. Tune in to learn more about this innovative system and its benefits for athletes.CONNECT:

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.

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.

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.  

This podcast is a commentary and does not contain any copyrighted material of the reference source. We strongly recommend accessing/buying the reference source at the same time. ■Reference Source https://www.ted.com/talks/sean_sherman_why_aren_t_there_more_native_american_restaurants ■Post on this topic (You can get FREE learning materials!) https://englist.me/166-academic-words-reference-from-sean-sherman-why-arent-there-more-native-american-restaurants--ted-talk/ ■Youtube Video https://youtu.be/ihlevmXWqaI (All Words) https://youtu.be/K6XpZ1HQXd0 (Advanced Words) https://youtu.be/LcXj6gZSNHE (Quick Look) ■Top Page for Further Materials https://englist.me/ ■SNS (Please follow!)

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

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..

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

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.

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/

Sean Sherman AKA The Sioux Chef is an Oglala Lakota who was born on a reservation in South Dakota. He's a chef, cookbook author, restaurant owner, and more... constantly working toward the revitalization and awareness of indigenous foods systems in a modern culinary context. On this episode, Sean talks about his upbringing, the need for more education and awareness of indigenous foods, and much more.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

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.

Original broadcast date: September 3, 2021. Food is one of life's greatest pleasures, yet many of our food systems are flawed. This hour, TED speakers look to the past to reconnect with what we eat, and the present to reimagine our food future. Guests include forager Alexis Nikole Nelson, chef Sean Sherman, social entrepreneur Jasmine Crowe, and environmental journalist Amanda Little.