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The Sioux Chef

Revitalizing Native American Foods + Re-Identifying North American Cuisine
The Sioux Chef
The Sioux Chef
The 1950s plan to erase Indian Country through renewed assimilation and relocation efforts - better known as “Termination”

“One BIA commissioner would later call the program "an underfunded, ill-conceived program ... essentially a one-way ticket from rural to urban poverty."”

https://www.apmreports.org/story/2019/11/01/uprooted-the-1950s-plan-to-erase-indian-country
The Sioux Chef
The Sioux Chef
We have a fun project dropping next week with a very special newspaper. Today we did a few nice shots in Brooklyn of some of these indigenous flavors. Sneak peek! #thesiouxchef #newyorktimescooking #seansherman
The Sioux Chef
The Sioux Chef
Upstate New York! We are coming to see you this Tuesday! Pls share with your community there.

Chef Sean Sherman comes to the LUMA Theater at the Richard B. Fisher Center for the Performing Arts at Bard College at 5 p.m. on Tuesday, October 29 to give a talk on “The (R)evolution of Indigenous Food Systems of North America,” followed by a question-and-answer session and book-signing. Copies of The Sioux Chef’s Indigenous Kitchen will be available for purchase, and Ken Greene of Seedshed will showcase Haudenosaunee crops grown in the Native American Seed Sanctuary, a collaborative initiative among the St. Regis Mohawk tribe, Seedshed and the Hudson Valley Farm Hub.

Admission to this event is free; to reserve tickets or learn more, call the Fisher Center box office at (845) 758-7900 or visit http://fishercenter.bard.edu.

Tuesday, October 29
5 p.m.
Free
Richard B. Fisher Center,
Bard College
(845) 758-7900
http://fishercenter.bard.edu
The Sioux Chef
The Sioux Chef shared a post.
We stand behind the movement to change these dated and racist mascots and logos! Using somebody else’s cultural for financial gain is not honoring anybody, and is a clear definition of cultural appropriation.

#notyourmascot #changethename #fightracism
The Sioux Chef
The Sioux Chef shared a post.
If you could bottle autumn in Minnesota, it would taste just like this soup. It’s a pozole from The Sioux Chef that’s full of tender, corny hominy, sweet butternut squash, and maple syrup. We stirred some masa into it, so it’s got a lovely, creamy texture. But the best part is the crunchy puffed wild rice garnish. We had to make a second batch — the first one never made it into the soup because we gobbled it up like popcorn.

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