Podcasts about sioux chef

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.

This week on Minnesota Native News: AIM co-director, Lisa Bellanger, speaks about the legacy of respected AIM leader Frank Paro, who passed on earlier this month; and the Sioux Chef Sean Sherman tells MN Native News about his work after earning a Pathfinder Award this month. 

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.

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

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.

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

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

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

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

Neues vom Buchmarkt - heute mit einem außergewöhnlichen Kochbuch: "Der Sioux-Chef" von Sean Sherman. Knut Cordsen hat ihn getroffen.

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

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.

Today, on the Hudson Mohawk Magazine, First, Jamaica Miles addresses the Center for Women in Government and Civil Society on the topic of “Fighting at the forefront of human Rights.” Moses Nagel brings us part of her address. Then, we hear from Allie Wist talk about her recent installation at EMPAC that explored asphalt, geology, and toxicity. After that, we listen back to Anna Steltenkamp's interview with Chef Sean Sherman Founder of the company The Sioux Chef (that's sioux with S- I- O- U- X) And we also have some shorter stories from Public News Service sprinkled throughout our program.

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.

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.  

“The most irresponsible thing I could do as an entrepreneur is fail." —Dana Thompson   Native foodways have been an integral part of various indigenous cultures for centuries. However, due to the economic and health crises affecting native communities, access to traditional foods has become more difficult. This has resulted in a lack of culturally relevant food options contributing to the overall health disparities across the continent.   Re-establishing native cultures and making traditional foods more accessible through noble initiatives such as community gardens, farmers markets, and educational programs is an essential step towards addressing these issues and promoting greater equity for indigenous peoples.    The Sioux Chef, co-owned by Dana Thompson is helping to bridge the gap between traditional culture and accessibility. Through their commitment to equity, they help indigenous people reclaim their heritage while also providing affordable, tasty, and nutritious meal options. By understanding the importance of food in indigenous culture, they are also able to create a platform where everyone can experience the richness of native cuisine.    Listen in as Justine and Dana talk about how to create a company that champions the indigenous community, how to build an authentic brand, the benefits of involving the community in business building, the importance of continuity in branding, and the key to making good decisions.  Meet Dana:  As co-owner of the company The Sioux Chef, Dana Thompson, lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes and lifetime Minnesota native, has been working within the food sovereignty movement for the past six years. Within that time, she has traveled extensively throughout tribal communities engaging in critical ways to improve food access. Last year Dana jointly founded the non-profit NATIFS (North American Traditional Indigenous Food Systems) for which she is acting Executive Director. Through this entity, she will focus her expertise on addressing and treating ancestral trauma through decolonized perspectives of honoring and leveraging Indigenous wisdom.   Connect with The Sioux Chef:  Website Facebook Twitter Instagram Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 00:48 Inside The Sioux Chef  05:03 Relationships Create Success  09:21 Building the Community 11:17 Continuity in Branding 14:24 How to Make Good Decisions  

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

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

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

Learn more about Paths to Understanding at https://www.PathsToUnderstanding.org Join the Paths Network at https://www.PathsNetwork.org The earliest European settlers in this country would not have survived without the knowledge, assistance and charity of the indigenous peoples they encountered. The irony is that was repaid by forcing those native Americans onto reservations, limiting their access to traditional food sources and replacing them with highly processed, often unhealthy foods . In this episode of Challenge, we meet (continue our conversation) with a man called The Sioux Chef...who is seeking to right that wrong. 

Learn more about Paths to Understanding at https://www.PathsToUnderstanding.org Join the Paths Network at https://www.PathsNetwork.org In last week's edition of Challenge 2.0, we began an examination of what have been called food deserts or food wastelands...and its' impact on the health and wealth of communities...particular those of color. We continue that conversation this week with a man called the Sioux Chef...winner of not one but several of the highly coveted James Beard awards. He has made it his mission to address the economic and health crises that impact indigenous communities.

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.

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.

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/

We have welcomed many fantastic guests since the podcast launched in 2021, including Sean Sherman of The Sioux Chef, Minnesota Lieutenant Governor Peggy Flanagan, Dr. Kate Beane, Crystal Echo Hawk, and many more. Each has a different area of expertise, but each uses their unique voice to shine a light on Native cultures and communities and advance issues important to Native peoples. In this special episode, we share some of our favorite stories and inspiring quotes from past guests.

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.

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

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.

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.

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.

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.

In this episode, we're joined with Mandu from NATIFS, North American Traditional Indigenous Food Systems, to discuss food sovereignty and the future of indigenous foodways and the concept of culture and food as dynamic and evolving. North American Traditional Indigenous Food Systems (NāTIFS), founded by James Beard award winners The Sioux Chef, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. NāTIFS has opened the Indigenous Food Lab in the Midtown Global Market on historic Lake Street in Minneapolis. The Indigenous Food Lab is a professional Indigenous kitchen and training center covering all aspects of food service; research and development; Indigenous food identification, gathering, cultivation, and preparation; and all components of starting and running a successful culinary business based around Native traditions and Indigenous foods. Reclamation of ancestral education is a critical part of reversing the damage of colonialism and forced assimilation, and food is at the heart of this reclamation. NāTIFS will drive sustainable economic empowerment and prosperity into tribal areas through a reimagined North American food system that also addresses the health impacts of injustice.   Check out NATIFS at NATIFS.org or @Natives_org on Instagram

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.

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

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

These days, it's widely recognized that the real first Thanksgiving took place in St. Augustine in 1565—a full 56 years before the Plymouth, Massachusetts, event that you probably learned about in school. That first Thanksgiving banquet in Florida consisted of foods like venison, bean stew and hard biscuits. And while corn and pumpkin had their place on the table, they hardly resembled the cornbread stuffing and pumpkin pie we feast on today. To learn how early Floridians used these and other dietary staples, I reached out to friend of the pod Andrew Batten. He's a board member for Florida Living History, a St. Augustine-based educational nonprofit. Andrew has a particular interest in Florida's culinary history. Related episodes:Was The First Thanksgiving in St. Augustine? (with Rodney Kite-Powell)How Florida Became “the Birthplace of Fusion Cuisine”  (with Andrew Batten)Rural Florida Pioneers' Holiday Cooking (the original  Bulletproof coffee)The Cuban Sandwich — Our National TreasureYaupon Brothers American Tea Co.Chef Sean Sherman, The Sioux Chef

Welcome back, Sparklers! All are welcome here. As long as no one is being a d**k, you are invited to be your real, open, authentic selves. This week on The Spark File, Susan and Laura get warmed up for Season 3! They share their gratitude and a mini-spark about indigenous food from The New York Times and an article about Sean Sherman, creator of The Sioux Chef.The Spark File is created on the lands of the Lenape.Join us for The Spark File Annual New Year Creativity Kickoff on January 1st and 2nd. This 2 day virtual retreat will help you refocus your goals and lay the foundation for making 2022 your most creative year yet! Let us help you go from dreaming about what you want to make to making what you've been dreaming about. Go to thesparkfile.com to register. Spots are limited, so register now!

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?

These days, it's widely recognized that the real first Thanksgiving took place in St. Augustine in 1565—a full 56 years before the Plymouth, Massachusetts, event that you probably learned about in school. That first Thanksgiving banquet in Florida consisted of foods like venison, bean stew and hard biscuits. And while corn and pumpkin had their place on the table, they hardly resembled the cornbread stuffing and pumpkin pie we feast on today. To learn how early Floridians used these and other dietary staples, I reached out to friend of the pod Andrew Batten. He's a board member for Florida Living History, a St. Augustine-based educational nonprofit. Andrew has a particular interest in Florida's culinary history. Related episodes:Was The First Thanksgiving in St. Augustine? (with Rodney Kite-Powell)How Florida Became “the Birthplace of Fusion Cuisine”  (with Andrew Batten)Rural Florida Pioneers' Holiday Cooking (the original  Bulletproof coffee)The Cuban Sandwich — Our National TreasureYaupon Brothers American Tea Co.Chef Sean Sherman, The Sioux Chef

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

The cranberry sauce debate: chunky and complex, or sliced straight from the can? James Beard Award-winning chef and Oglala Lakota tribe member, Sean Sherman, shows us how to make wojape -- a Lakota word for a traditional sauce made of berries. On this episode, he shares his recipe for Cranberry Wojape. He'll teach you just how easy it is to make this homemade version that will not only wow your guests, but also celebrate the original food culture of this land. Plus, we'll learn what he thinks the meaning of Thanksgiving should be in 2021.Cranberry WojapeMakes about 1 quart4 cups water8 ounces fresh cranberries2 ounces rosehips, seeded and dried3 fluid ounces maple syrupAdd all ingredients to a pot and bring to a boil, reduce heat and simmer for 15 minutes.Using an immersion blender, blend until smooth, being very careful of hot liquid.Continue to simmer until sauce coats back of spoon or desired consistency.Cool and serve!Recipe by Sean Sherman, Founder of The Sioux ChefFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Farming- the ideal lifestyle, right? We agree! But also, there are aspects to farming that aren't nearly as romantic as they are portrayed in the movies. One of those being the time it takes to get everything done in a day, month, season, year. Daily chores are one thing, but farm maintenance, food preservation, and food creation is another. All things to consider if you are dying to jump right into this incredible lifestyle! Join us as we talk about our timeline on our farms. This week we are shouting out The Sioux Chef, and we can't say enough amazing things about them! They are remembering, documenting, teaching and bringing indegenous foods! They even have a restaurant serving only pre colonial dishes! The Sioux Chef: The Sioux Chef – Revitalizing Native American Cuisine / Re-Identifying North American Cuisine (sioux-chef.com) The Sioux Chef Cookbook: The Sioux Chef's Indigenous Kitchen: Sherman, Sean, Dooley, Beth: 9780816699797: Amazon.com: Books Owamni Restaurant: Owamni – Full service Indigenous restaurant on the shores of Hahawakpa As always, you can reach us at milkmaidspodcast@gmail.com --- Send in a voice message: https://anchor.fm/milkmaids/message

Buckle in for two concert reports in this episode featuring Cribshitter (Wisconsin's most dilated band) and Willie Nelson. Amy's son is headed to college and a new dope apartment, which prompts Maya to invent Dumpy Life Bootcamp because things are too nice for kids now. Amy and Maya take a deep dive into a new Indigenous restaurant in Minneapolis called Owamni by the Sioux Chef. The ladies also cover the Covid plane from hell, the Black Dalia murder, and Fred Durst's wig. It's a rich tapestry. --- 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

Dave and Chris talk to “the Sioux Chef” Sean Sherman about the heritage of Indigenous American food and reclaiming its place within the modern-day United States culinary landscape. Hosts: Dave Chang and Chris Ying Guest: Sean Sherman Producer: Isaac Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

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

Where does our food come from? (And why is there so much corn in everything?) Julia and Victoria, with special guest and Book Club’s project manager Rebecca Gesme, discuss Michael Pollan’s The Omnivore’s Dilemma in which he endeavors to answer these very important and complicated questions.Mentioned in the Episode:Michael Pollan’s websiteNetflix series, “Cooked”Judith Belzer, painterPollan’s interview on Fresh Air (2018)Recommendations:Sapiens by Yuval Noah Harari2016 Washington Post follow-up article by PollanDocumentary, “Fantastic Fungi” Eating Animals by Jonathan Safran FoerWe Are the Weather by Jonathan Safran FoerCookbook, The Sioux Chef’s Indigenous Kitchen by Sean ShermanRon Finlay Currently Obsessed:Keeping up with the Kardashians season 20The West WingCowboy Bebop

In the second episode of our three-part series, we hear from Sean Sherman, founder/CEO of the Sioux Chef and co-founder of North American Traditional Indigenous Food Systems (NATIFS). Sherman's focus is the revitalization and evolution of Indigenous food systems in North America. He shares his personal story as a Native American chef on a mission to grow a global movement for Indigenous cooking and culinary knowledge during the COVID-19 pandemic and beyond. Our guest this week: Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, S.D.Founder/CEO of the Sioux ChefCo-founder of NATIFS

On this week's episode of WGLT's Grow, Sarah and Murph are joined by Sean Sherman, founder of The Sioux Chef, an organization that highlights Native American cuisine and indigenous food systems. Sherman is a member of the Oglala Lakota tribe, and grew up in the Pine Ridge reservation in South Dakota.

What if we cultivated our environment instead of intensive crop planting and animal farming, and in turn created an abundance of food to meet our needs? Is this what First Nations people did here in the Americas? This concept is the focus of doctoral research of today's guest, Indigenous musician, scholar, and community organizer, Lyla June. June is an Indigenous woman of Dine (Navajo), Tsetsehestahese (Cheyenne) and European lineage. She's pursuing a doctoral degree at the University of Alaska Fairbanks. And she's fascinated by the intersection of Indigenous food systems and Indigenous land management. Interview Summary So can you begin by explaining how you came to be passionate about food as an Indigenous woman? And tell us some about your doctoral work. Sure, so as you may know, a lot of Native people are struggling with diabetes and other food-related illnesses and are having a hard time accessing foods. And a lot of us live in what they call food deserts. A lot of our food systems were destroyed in the process of the creation of America. Everything from decimating buffalo populations to burning down orchards and cornfields to ruining the salmon runs by putting dams in all the rivers; and destroying the beavers for the fur trade, which destroyed all the ponds which supported a lot of food systems. So our ways of life, as you can imagine, have been deeply altered, and that has its ramifications on our health. I think you can't help but be very attuned to food systems as an Indigenous person. I think what sparked my doctoral research is how tribes have, before Columbus and still do today these genius practices of taking care of the land that actually enhance the natural food-bearing capacity of the land. And what really sparked my interest in that was an elder who said to me, "Native people control enough land "to change the way the world thinks about food and water." And that really inspired me because that made me feel like, you know, even though we've lost most of our land base, it doesn't take a very large model to start a revolution in the way people think about things. So I've been going around traveling as part of my doctoral research, recently reading a ton, but a lot of times just working face-to-face with Native people and seeing the ways in which they take care of the land. That's really how I got into it. This belief that Native people could not only create thriving life for their own communities through the revitalization of our food systems—but that we could actually become leaders once again to help not just our communities, but to help the rest of the world. Although industrial agriculture seems like it's working right now, it's only a matter of time until it collapses. We are on the precipice of a very, I don't think there's any way to sugarcoat it, a very tragic famine. I think there's a way around that with our current food system. And so I would like to work with a number, dozens and dozens and dozens and dozens of Indigenous peoples who are preparing for that, and ready to share our medicine and our knowledge with the world. If it's okay, I'd like to share just a few vignettes of how Indigenous peoples are exemplifying this way of working with the Earth. I'd very much like that. And what you're saying sounds very concerning and very hopeful at the same time. I feel that every day, a very strong mixture of urgency and hope all at once, and it's exciting work. And I very much feel guided by the ancestors 'cause the things I'm learning and the things I'm coming across are just way too big for coincidence. But for example, there's a group in British Columbia that I talk about very frequently called the Heiltsuk Nation. They live on a little island called Bella Bella, West Coast of Canada. And they actually have these hand-planted kelp forests that they plant along the shoreline of their islands. And at the right time of year, they go out and put this kelp, it's very fast-growing kelp. And this increases the surface area upon which the herring fish, which is a little silver fish, can lay their eggs. And so they just litter the whole place with eggs, millions and millions and millions of eggs. And that provides the basis for the salmon, the killer whales, the sea lions. The humans, of course eat it. It's a huge delicacy. You can sell it for tons of money, but they don't sell it. They actually use it to feed their island ecosystem. So on up the food chain to the wolves, the eagles. And everyone in the system benefits from this anthropogenic base of calories. And I say anthropogenic, which means manmade. There are ways to touch the Earth that are very kind and very helpful, not just in the feeding of humans, but of other lifeforms as well. Another example I like to give is the Shawnee ancestors of what we now call Kentucky. What we see is in the fossilized pollen if you take soil cores out of the ponds, you can see pollen that is as old as 10,000 years. And you can see what the forest has looked like over the past 10,000 years. And what we find is for a long time, it was just cedar and hemlock dominating the pollen profile. And then about 3,000 years ago, this is before Christ, we see the Shawnee ancestors move in and we see a huge influx of hickory nut, black walnut, chestnut, acorns, sumpweed, goosefoot. All these edible plant species come into the pollen profile. Which means that somebody, presumably the Shawnee, radically transformed the whole cedar and hemlock forest into a dense food forest. What we also see is the influx of fossilized charcoal, which indicates that they managed this food forest with low intensity, gentle, prescribed burns, where you burn the forest floor, which eliminates competing vegetation. It injects nutrient dense ash into the soil, phosphorus, nitrogen, potassium. It creates the charcoal which creates little apartment buildings for microbes in the soil. So you make a living soil. And this food forest with the charcoal persisted for 3,000 years, up until about 1830, we see the whole system collapse. All the pollen disappears, all the chestnut disappears. This is an example I like to give to show people how longstanding and how sophisticated Indigenous food systems are. I have also been looking at the Tenochtitlan, which was the original city of Mexico City. They had these incredible waste sanitation systems where they say that human waste was so valuable on Lake Texcoco, way before Columbus was a twinkle in his daddy's eye, that you could actually bring it to the market and trade it. You could trade your own waste for goods and services because they had this waste sanitation system that reinvested all of this so-called waste into their food systems, which were floating gardens they created out of reeds and very special soil systems. Gardens that floated all over Lake Texcoco. So if that's not sophisticated, I don't know what it is. I'm really very impressed by those stories. And one of the things that you made me think of as you were describing the kelp forest in Canada, was that the food sounds like it's part of the spiritual life of the individuals who were raising it, consuming it, protecting it, et cetera. Is that correct? Oh, absolutely. In fact, there's one elder I interviewed from the Amah Mutsun Nation who are the Indigenous peoples of what we now call Santa Cruz, California. And they did a similar forestry management strategy where they used prescribed burns. But he said that it was a ceremony. He said the smoke would go up into the oak trees because they're oak people and those acorns form a very important caloric base for the pre-Columbian peoples of California. They were acorn people through and through. The smoke would go up through the trees and would smudge off the trees. It would bless the trees, he said. They had fire-resistant bark because they had co-evolved with human fire for so many millennia. And this smoke would kill all the weevils and bugs and pests. And so you had a really healthy acorn harvest in the fall. And so it was absolutely not just land management, but it was a prayer and a gift. Sort of like Vandana Shiva from India says. She says, "Nitrogen and potassium and phosphorus. "Those are elements in a periodic table "from a Eurocentric point of view." She said, "But to us, these are sacred elements "that we give as an offering to the Earth. "We offer these nutrients to the soil "as a spiritual offering to Mother Earth." I'm struck as you're discussing these conversations you've had with elders that they must be an invaluable source of information. And your discussions with them must be incredibly interesting, but they also must be very deeply moving, I assume. Oh yes, absolutely, because we don't have many of these elders left. And many of our elders don't know this information because America very deliberately expunged this knowledge through the boarding school system. My grandparents, for example, full-blooded Navajo, full-blooded Dine, they don't really know this type of knowledge. They were heavily Christianized as children in the boarding schools. They were heavily indoctrinated into this idea that white is right and brown is wrong. And the more like a white American you can be, then the more civilized you are, the more intelligent you are, the more holy and clean you are, which is absolutely what they taught Native children in the boarding schools. And it's just ironic that our food systems were actually very, very intelligent, and very, very advanced. The work that you're doing including your doctoral work is an effort to protect this information, to preserve it, to communicate it, to amplify it. Are there a lot of other efforts around to do the same sort of thing? Yes, I am one of many, many, many. It's a beautiful thing that I don't have to do this alone because Indigenous food systems as a movement is really burgeoning right now. For instance, you have a lot of eco-linguistic revitalization. The first Indigenous eco-village ever has sprung up in the South, the Muskogee Eco-Village. And they are a language immersion eco-village. So if you go there, everybody's speaking Muskogee. And they understand that in order to revitalize their food ways, they must revitalize their language. And conversely, in order to revitalize their language, they must revitalize their food ways because their language talks about a certain world. And unless you recreate that world, there's nothing to talk about. If that makes sense. There's also a wonderful film that just came out called "Gather" and it's available on, I think, iTunes and Amazon. And it's all about the fight to revitalize Native food ways. It's really well done, and has a lot of Indigenous speakers leading the charge. There's the Indigenous Food Systems Network, indigenousfoodsystems.org that is really bringing together a number of players in this broad-based movement. There's also this really interesting phenomenon popping up, the popularization of Indigenous culinary arts. For instance, you have The Sioux Chef, which I imagine many of you have heard of. He's a Lakota chef, and Sioux is spelled S-I-O-U-X, which is one of the names for Lakota. So The Sioux Chef has written a book called, "The Sioux Chef's Kitchen," all about natural Indigenous-based dishes that you can make. There's also Taste of Native Cuisine, Carlos Baca, based out of Southwest Colorado, who has his own farm. And he's been foraging and creating these amazing culinary dishes, like top-notch, five-star, but he's bringing all of that to the people. And he's been bringing food boxes to people on the Navajo Reservation during the COVID crisis to give them real medicine, not just food, but also plant, different medicines to help. And then there's Yazzie The Chef was a Dine, a Navajo chef who's really been talking up our food ways. Rowan White, who's based in Northern California, but she's a Mohawk woman. She is leading the effort in seed rematriation, and she calls it rematriation instead of repatriation, kind of as a feminist take on all of that. But what she does is she gets all of these Indigenous seeds and she grows them, and replicates them, and proliferates them on her property. Everything from heirloom corn to heirloom amaranth to heirloom squashes and different Indigenous sage, tobacco. She builds up this seed bank, and then she gives it back to the Reservations. She gives all the seeds back to the people. So she's doing incredibly important work to preserve the genetic integrity of our food systems by saving and proliferating the seeds. Those are really interesting examples. And it's inspiring to hear about all the activity in this area, and gives us some hope for the future that we can learn from the past. So let's turn back to your doctoral work. Tell us a little bit more about what you're doing in the context of your doctoral work. I just finished my last course. So I'm now embarking on the dissertation writing and sort of taking the writing I've already done and synthesizing it and getting it ready. I won't claim to have an answer of what my dissertation is exactly. I'm kind of right in the middle of the process. But what I'm thinking is really taking all of these different case studies, which include the Heiltsuk, the Shawnee, the Amah Mutsun, ancestors of Tenochtitlan, the Menominee Tribal Enterprises where they have this amazing Indigenous forestry program where they've managed a forest for a hundred years and logged to the forest for a hundred year, and yet it has increased its biomass. And I'm hoping to generate some theory out of that, to do grounded theory, you know, where you look at what you see. You find commonalities. You find common denominators among all of these food systems and you develop some characteristics of Indigenous food systems. You develop some basic foundational principles. So that's my current strategy for now. I just went to some land in Kentucky, and we're thinking of actually recreating some of these food forests. And that's my ultimate goal. Whether it's a part of the dissertation or not, we're absolutely going to be putting all this knowledge into practice, because as I said, control enough land to change the way people think about food and water. My task, I feel, is to create these models, and have them be living, breathing systems that people can come and visit, and see, and taste, and feel, and say, "Hey, another way of food is absolutely possible. "Let's do it." You know, one that is not monoculture. One that not just honors biodiversity, but cultivates biodiversity. One that recharges the soil instead of depleting it. One that really honors the ceremonial aspect of food. One that doesn't call it food anymore because food is like a lifeless object, but honors the fact that it's a living, breathing being that gave its life so that we can live. You know, that's what food really is. One of the common denominators among all these food systems which I find incredibly fascinating is the construction of habitat. That is what a lot of our food systems seem to be about, where we actually construct an environment that is hospitable to certain species that we eat. And then those species come to us. Lyla, let me ask you one final question. This has been a fascinating discussion by the way. So one argument that you hear in defense of industrial agriculture practices is that they can be done to scale. And so the traditional practices that you're describing, people might support even in principle, but say you just can't do enough of it to feed the world. What is your reaction to that idea? It's a little bit contradictory because the more you create monoculture industrial agriculture at scale. The more you deplete the soils. The more you compromise the genetic integrity of the plants and animals. Because if you have all monoculture then you have narrowed the genetic pool. And that all has a whole cascade of negative consequences. So you might say it's scalable, right? But at what costs and for how long? That's the real question. People think that there weren't that many Native Americans here in North America. Well, we densely populated the land, and we managed the land extensively with these food forests, My point is, if we have these food systems, right? These food forests, for example, they actually strengthen the ability of other food systems to exist. Diversity creates diversity. So they're not just scalable, it's actually required to scale up in order for there to be a complex, multi-bioregion ecosystem. You need to start building up these polyculture food systems. You need to start building up the biodiversity. So to answer your question, not only are Indigenous food systems scalable, but they're the only thing that's scalable. They're the only thing that's going to last. Bio Lyla June is an Indigenous musician, scholar and community organizer of Diné (Navajo), Tsétsêhéstâhese (Cheyenne) and European lineages. Her dynamic, multi-genre presentation style has engaged audiences across the globe towards personal, collective and ecological healing. She blends studies in Human Ecology at Stanford, graduate work in Indigenous Pedagogy, and the traditional worldview she grew up with to inform her music, perspectives and solutions. She is currently pursuing her doctoral degree, focusing on Indigenous food systems revitalization.  

National Debt is the Impending Crisis America Doesn't Want to Talk About (0:30)Guest: Mark Sanford, former Republican Congressman and South Carolina GovernorIn the last year, the US Government spent nearly one trillion dollars more than it brought it. That's what's known as the federal deficit, and it's been growing steadily for the last four years, even though the economy has been doing well. Normally, you'd expect to go deeper into debt during hard economic times. But the US Government is doing the opposite and Federal Reserve chair Jerome Powell recently warned the financial path we're on as a country is unsustainable. Mark Sanford calls it “the most predictable financial crisis in the history of man.” He's a Republican, a former Congressman and Governor from South Carolina. And he just ended what turned out to be a pretty short bid to challenge President Trump.  Retail Stores Aren't Dead, They're Just Different Now (21:04)Guest: Barbara Kahn, professor of marketing, Wharton School, University of Pennsylvania, author of “The Shopping Revolution: How Successful Retailers Win Customers in an Era of Endless Disruption” The biggest shopping season of the year is upon us. Will you battle the crowds on Black Friday or be at your computer early Monday snagging cyber-deals? Probably both because we shop in all the places now - websites, apps, stores. Catalogs are even making a comeback, which you know if your kids have been poring over the toy catalog Amazon sent out this year. An honest-to-goodness, glossy-paged magazine of toys for sale on Amazon. What will they think of next? Wharton School marketing professor Barbara Kahn has some ideas. She's author of The Shopping Revolution: How Successful Retailers Win Customers in an Era of Endless Disruption. Ask An Expert: Preparing a Great Thanksgiving Feast (35:47)Guest: Chef Todd Leonard, Associate Professor -- Culinary Arts, Utah Valley UniversityOur listeners have all sorts of Thanksgiving Dinner questions. Chef Leonard's answers provide some great ideas to help you create a wonderful Thanksgiving Dinner and still have a great time making it. Nonprofit Teaches Kids to Write and Produce Music in Exchange for Good Grades (51:11)Guest: Brandon Steppe, Founder and Executive Director at The David's Harp FoundationThere was a point about 15 years ago when Brandon Steppe set out to become a rapper and music producer. He even built a recording studio in his garage. And then a visit from a neighbor kid, changed everything. Today, Steppe runs a nonprofit called the David's Harp Foundation in San Diego. He mentors disadvantaged young people and gives them free access to his recording studio. But to earn studio time, kids have to get good grades.  This Thanksgiving, Rediscover How America's Indigenous People Ate Before the Colonists Came (1:10:38)Guest: Sean Sherman, Founder, CEO, The Sioux Chef, author of “The Sioux Chef's Indigenous Kitchen”Thanksgiving is a fraught holiday for many Native Americans. In Massachusetts at the site of the alleged First Thanksgiving, descendants of the indigenous people who were murdered and displaced by the Colonists mark the fourth Thursday of November as a “National Day of Mourning.” Many find the warm-fuzzy Pilgrims and Indians school pageants deeply offensive for perpetuating stereotypes and giving the impression that America's native inhabitants were treated well by European colonists. They were not. Is there a better way to think about Thanksgiving? Lakota Sioux Chef Sean Sherman has some ideas.  How Do Alternative Approaches to Grading Affect Learning? (1:27:35)Guest: Jesse Stommel, PhD, Senior Lecturer of digital studies and digital learning fellow at the University of Mary WashingtonStudents across the country are barreling toward final exams before the holiday break, hoping for As and Bs. In Jesse Stommel's courses at the University of Mary Washington, the students will be grading themselves. Stommel doesn't believe in giving letter grades and he's managed to avoid doing it the 20 years he's been a college professor. More high school and college professors are joining him, of late. Hear why Stommel is so committed to “ungrading.” 

This week, our honey bee reporting collaboration with WUSF News has us tasting the honey-based alcoholic beverage, mead! The brewer says it's about the most ‘local' thing you can drink. And speaking of local foods, host Robin Sussingham talks to a Native American chef who says we should be able to identify, and cook with, all those indigenous plants growing right outside our kitchen door. Just don't call them weeds!   Support for The Zest Podcast comes from Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com

This week, our honey bee reporting collaboration with WUSF News has us tasting the honey-based alcoholic beverage, mead! The brewer says it's about the most ‘local' thing you can drink. And speaking of local foods, host Robin Sussingham talks to a Native American chef who says we should be able to identify, and cook with, all those indigenous plants growing right outside our kitchen door. Just don't call them weeds!   Support for The Zest Podcast comes from Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com

We catch Sean Sherman at the Mni Ki Wakan and discuss with him about the significance of water, pertaining to food. He educates us about the food movement and it's indications of reclaiming culture and how water relates.

On May 5 The James Beard Foundation will present one of only five 2019 leadership awards to Minneapolis-based chef Sean Sherman. In making the award, the James Beard Foundation honored Sean Sherman's work to revitalize indigenous foods. Part of that effort is the new non-profit, NATIFS. Laurie Stern reports.

In continuing this month's focus on fixing the food system I had the pleasure of speaking to a personal hero of mine, Sean Sherman, author of the “The Sioux Chef.” Sean has been the recipient of a First Peoples Fund Fellowship, the Bush Foundation Fellowship, National Center's 2018 First American Entrepreneurship Award, 2018 James Beard Award for Best American Cookbook, and a 2019 James Beard Leadership Award. Sean has been cooking around the US and internationally for the last 30 years and his main focus has been on the revitalization and awareness of indigenous foods systems in a modern culinary context.  Sean has also studied extensively on his own to determine the foundations of these food systems and to gain a full understanding of bringing back a sense of Native American cuisine to the modern world.  In this interview Sean and I talk about how he became passionate about the history and traditions of indigenous food. He starts by educating me on how North America got to the point where indigenous culture and food systems have been all but wiped out, and why it's so important for us to reconnect with the native plants and animals that used to nourish the original peoples of North America. We also cover traditional farming and land management methods, why they're an essential part of switching to a more ecological food system, and the health benefits that this way of eating can have on our bodies as well as the land. Sean also give his advice on how to transition to a pre-colonial food system that goes much further than just the native traditions of North America. This is one of the most essential perspectives on fixing the food system through holistic means that connects nutrition to land stewardship, cultural reconnection and spiritual revival. Resources: buy the book “The Sioux Chef” The Sioux Chef website The Sioux Chef on FB The Sioux Chef on Twitter NATIFS website

The Sioux Chef, Sean Sherman, joins Dara in studio to talk about his new cookbook and the art of indigenous cooking. Then, we hear about our host's best muskmelon/cantaloupe recipes.

Bras Giving Back Stars: https://amp.theguardian.com/world/201... AirBnB: https://www.eater.com/platform/amp/20... Daniel Boulud: http://robbreport.com/food-drink/dini... EMP Instagram: https://www.instagram.com/elevenmadis... Shaya: http://www.theadvocate.com/new_orlean... Sioux Chef: https://www.eater.com/platform/amp/20...

Featuring Sean Sherman, the Minneapolis Native American Chef, spreading regeneration and permaculture with every plate! http://sioux-chef.com Also, get a sneak preview of the Step 1 chapter of 5 Steps to Reverse the Collapse - a new ebook about to be released to all folks on http://www.ThePermacultureStudent.com Newsletter