Socialize with us!

Like The Sioux Chef on Facebook

Check out our Facebook Activities!

The Sioux Chef

Revitalizing Native American Foods + Re-Identifying North American Cuisine
The Sioux Chef
The Sioux Chef
Attention Wyoming people! Heads up, Sean and Dana will be hanging out in your neck of the woods on July 7 & 8! Please join us! And share with your Rocky Mountain friends...
The Sioux Chef
The Sioux Chef
Next week #RuralX keynote speaker Sean Sherman, the widely acclaimed Chef from Pine Ridge, SD, will tell how he is making indigenous foods more accessible to communities through education, Native American tradition and a passion for native foods of the Dakota and Minnesota territories.#GetTickets www.ruralx.org #ruralShapers#thrivingrural

This year at #RuralX Chef Sean of The Sioux Chef will be preparing an exclusive lunch for participants. The Feast of Wipazuka Wasti Wi - Moon of the June Berries menu includes:

ptéȟčaka - Cedar Braised Bison
watȟótȟoka - Wild Greens Salad with Berry Sauce
wagmú - Maple Roasted Squash with Pumpkin Seed
čhatíyohaŋpi - Hominy and Sweet Sage
psíŋ - Wild Rice Cakes + Cranberry
waȟčázi sú - Sun Butter Cookies
waháŋpi - Wild Game Stew with Forest Mushrooms
waȟpé - Cedar Maple Tea
The Sioux Chef
The Sioux Chef is in Minneapolis, Minnesota.
Photos from The Sioux Chef's post
Minneapolis, Minnesota
Thanks to Native Business Magazine for including us in this year’s Top 50 Native Business Entrepreneurs! #thesiouxchef #siouxchef #nativeentrepreneurs #top50 #nativebusiness #nativeamerican #indigenousfoodlab #indigenous #entrepreneur #oglala #lakota @ Minneapolis, Minnesota
The Sioux Chef
The Sioux Chef shared a post.
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.

The Sioux Chef
The Sioux Chef
Follow us @ Indigenous Food Lab, for exciting news of our upcoming 501c3 Indigenous Restaurant and Educational Kitchen Concept! #indigenousrevolution #indigenousfoodlab #indigenousfoods #indigenouseducation

Recent Videos

Sign up for our newsletter