Chef Sean Sherman's guest appearances

Chef Sean Sherman

Chewing

Hudson Mohawk Magazine

The Seattle Public Library - Author Readings and Library Events

5 Plain Questions

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Five O'Clock with Theral Timpson

Sean Sherman

Lee Harris

Michael Pollan

Bernie Sanders

Barbara Smith

James Howard Kunstler

Lidia Bastianich

Cory Booker

Bill Walsh

Ilhan Omar

Billy Carter

Stephen Kinzer

Jason Brown

Carla Hall

Will Harris

OwlTail

Chapters:0:00 Why not more Native American restaurants?4:48 True wild rice, elk, bison, and Owamni’s menu9:27 "Control the food, control the people”—Henry Kissinger13:00 Not just food, but knowledge of food16:40 Engaging with modern capitalism to preserve ancient wisdom25:22 Is there support in the Native American community?27:35 "Be aware of the land."Why aren’t there more Native American restaurants around the country?  When you visit a big city, even a small city, you are treated to a wide variety of cuisines in America:  Italian, Chinese, French, German, Thai.  When was the last time you had Native American cuisine?Sean Sherman, called the Sioux Chef, is the owner of the Owamni restaurant in Minneapolis.   On their menu, you will find food made only from ingredients available in America before Columbus. Instead of chicken, pork, and dairy, we see wild rice, rabbit, and bison. Starters (Wathotho) include Wild Mushroom Chowder and Sweet Potato Soup. For a main (Waksika Thanka), how about Seaweed Seabass or a Ribeye of Smoked Bison?  The Sioux Chef calls it “decolonialized food.” In 2022, Owamni won the James Beard Award for best new restaurant in the U.S., and recently Sean won the Julia Child Award for 2023.Sean joins us today to share the history of Native American cuisine, his path to creating Owamni, and his vision for an expanded Native food culture. We all know the sad story of why there aren’t more Native American restaurants.  But in asking this question anew, Sean is not only querying history but making a statement.  He is reimagining a future where Americans can connect and perhaps heal with our history while developing a new understanding of the land around us and its gifts all through the great joy of food. Five O'Clock with Theral Timpson is a reader-supported publication. To receive new posts and support our work, consider becoming a free or paid subscriber. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.fivewiththeral.com/subscribe

Chapters:0:00 Why not more Native American restaurants?4:48 True wild rice, elk, bison, and Owamni’s menu9:27 "Control the food, control the people”—Henry Kissinger13:00 Not just food, but knowledge of food16:40 Engaging with modern capitalism to preserve ancient wisdom25:22 Is there support in the Native American community?27:35 "Be aware of the land."Why aren’t there more Native American restaurants around the country?  When you visit a big city, even a small city, you are treated to a wide variety of cuisines in America:  Italian, Chinese, French, German, Thai.  When was the last time you had Native American cuisine?Sean Sherman, called the Sioux Chef, is the owner of the <a href="https://owamni.com" rel="nofollow" target="_blank">Owamni restaurant</a> in Minneapolis.  On their menu, you will find food made only from ingredients available in America before Columbus. Instead of chicken, pork, and dairy, we see wild rice, rabbit, and bison. Starters (Wathotho) include Wild Mushroom Chowder and Sweet Potato Soup. For a main (Waksika Thanka), how about Seaweed Seabass or a Ribeye of Smoked Bison?  The Sioux Chef calls it “decolonialized food.” In 2022, Owamni won the James Beard Award for best new restaurant in the U.S., and recently Sean won the Julia Child Award for 2023.Sean joins us today to share the history of Native American cuisine, his path to creating Owamni, and his vision for an expanded Native food culture. We all know the sad story of why there aren’t more Native American restaurants.  But in asking this question anew, Sean is not only querying history but making a statement.  He is reimagining a future where Americans can connect and perhaps heal with our history while developing a new understanding of the land around us and its gifts all through the great joy of food. Five O'Clock with Theral Timpson is a reader-supported publication. To receive new posts and support our work, consider becoming a free or paid subscriber. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://www.fivewiththeral.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="nofollow" target="_blank">www.fivewiththeral.com/subscribe</a>

Chef Sean Sherman on the Rebirth of Native American Cuisine 

HMM producer Anna Steltenkamp speaks with Chef Sean Sherman about his efforts to revitalize Native American cuisine. Chef Sean Sherman is the Founder of the company The Sioux Chef and the Co-Founder of the organization North American Traditional Indigenous Food Systems (NāTIFS). Sean speaks about the importance of food for Native American identities, for the reclamation of Native American ancestral education, and for the well-being of both Native American communities and the environments wherein they reside.   Photo credit: Dana Thompson

HMM producer Anna Steltenkamp speaks with Chef Sean Sherman about his efforts to revitalize Native American cuisine. Chef Sean Sherman is the Founder of the company The Sioux Chef and the Co-Founder of the organization North American Traditional Indigenous Food Systems (NāTIFS). Sean speaks about the importance of food for Native American identities, for the reclamation of Native American ancestral education, and for the well-being of both Native American communities and the environments wherein they reside. Photo credit: Dana Thompson

Revitalizing Native American Cuisine: A Dialogue with Chef Sean Sherman of The Sioux Chef & NāTIFS

This week Louisa and Monica discuss the new Moto Cookbook with the late Homaro Cantu's wife Katie McGowan. She shares sweet and sad memories of the famed chef, including an incredible Thanksgiving story. Then Sioux Chef founder Sean Sherman talks indigenous food for Thanksgiving and beyond. And Louisa brings Monica an indigenous drink, but will they drink it?

This week Louisa and Monica discuss the new Moto Cookbook with the late Homaro Cantu's wife Katie McGowan. She shares sweet and sad memories of the famed chef, including an incredible Thanksgiving story. Then Sioux Chef founder Sean Sherman talks indigenous food for Thanksgiving and beyond. And Louisa brings Monica an indigenous drink, but will they drink it?

Episode 37 Thanks and Giving, Moto cookbook, Sioux Chef Sean Sherman