EP 67 Much Ado about Sioux: (Re)discovering America’s indigenous foods with Chef Sean Sherman

It seems that the faster and more urban our lives grow, the more we seek ways and means to “return” to our roots - including the foods we eat. Realizing that he knew very little about the foodways of the Oglala Sioux community where he was raised, Chef Sean Sherman began the task of researching and sharing the ways and means of food indigenous to North America. In this episode, Kim and Leigh reflect on how his 2018 award-winning cookbook The Sioux Chef’s Indigenous Kitchen directs our focus to the foods and foodways that have been long overlooked.

Time spent with the Huichol people near Jalisco, Mexico inspired Chef Sean to examine his own Native heritage and curiosity about the foodways of his familial heritage of the Oglala Lakota of the Pine Ridge Reservation in South Dakota. After nearly two decades in the food industry, Chef Sean felt he knew more about the popular cuisines of Europe, but none of what and how indigenous people ate before European culture spanned the continent. 

His research, and subsequent cookbook, mark a turning point - even a starting point - in a long overdue conversation about the actual indigenous foodstuffs of North America - the flora and fauna that sustained people before the introduction and dietary inculcation of wheat, sugar, and beef.

Sources We Found Helpful for this Episode 

About The Sioux Chef

Full Moon Ceremony & Teachings | Ontario Native Women’s Association

Books We Think You’ll Enjoy Reading

The Sioux Chef’s Indigenous Kitchen by Sean Sherman and Beth Dooley

New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie and James O. Fraioli

tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand

Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness (At Table) by Devon Abbott Mihesuah

Recipes You Really Need to Try

Corn Husk Bread from The Sioux Chef

Sean Sherman’s 10 Essential Native American Recipes from The New York Times

Owamni Sweet Potatoes with Maple-Chile Crisp from Food & Wine

Transcript

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