Sean Sherman
Founder, The Sioux Chef
The Evolution of Indigenous Food Systems of North America
Friday, November 3, 2017
Stern Center, Great Room, 4:30 p.m.
Committed to revitalizing Native American cuisine, Sherman will share his research uncovering the foundations of the Indigenous food systems. There will be a book sale and signing following the presentation.
This program is sponsored by the Clarke Forum for Contemporary Issues and co-sponsored by the the Office of Dean & Provost – Neil Weissman, the Center for Sustainability Education, the Department of Anthropology & Archaeology, American Studies, Environmental Studies, and the Food Studies Program.
Biography (provided by the speaker)
Sean Sherman, Oglala Lakota, born in Pine Ridge, South Dakota, has been cooking in Minnesota, South Dakota and Montana for the last 27 years. In the last few years, his main culinary focus has been on the revitalizing of indigenous foods systems in a modern culinary context. Sean has studied on his own extensively to determine the foundations of these food systems which include the knowledge of Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migrational histories, elemental cooking techniques, and Native culture Read more