{"id":1312,"date":"2026-06-21T05:11:07","date_gmt":"2026-06-21T05:11:07","guid":{"rendered":"https:\/\/corporate-movers-usa.com\/?p=1312"},"modified":"2026-06-21T05:11:07","modified_gmt":"2026-06-21T05:11:07","slug":"indigenous-chef-and-author-sean-sherman-delivers-the-lost-history-and-sublime-story-of-indigenous-american-foods","status":"publish","type":"post","link":"https:\/\/corporate-movers-usa.com\/?p=1312","title":{"rendered":"Indigenous chef and author Sean Sherman delivers the lost history and sublime story of Indigenous American foods"},"content":{"rendered":"<div>\n<div>\n<div><audio><\/audio><\/div>\n<\/div>\n<p>Kids today can \u201cname more Kardashians that types of trees,\u201d according to Sean Sherman, a James Beard Award-winning Oglala Lakota Sioux chef, activist, and cookbook author.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=1310\">Bryce Harper hits for first-career cycle in five innings, Kyle Schwarber hits three homers vs. Mets<\/a><\/p>\n<div><\/div>\n<p>They \u2014 and their parents, for that matter \u2014 know almost nothing about the forests, plants, and animals that fed Sherman\u2019s Native American ancestors and cultivated whole nations of Indigenous people, he said in a talk Saturday at the Academy of Natural Sciences of Drexel University.<\/p>\n<div><\/div>\n<div><\/div>\n<p>Sherman was on hand to discuss his new book, <i>Turtle Island: Foods and Traditions of the Indigenous Peoples of North America, <\/i>which includes100 ancestral and modern recipes.<\/p>\n<div><\/div>\n<p>In his career, Sherman has won the 2018 James Beard Award for Best American Cookbook for his book, <i>The Sioux Chef\u2019s Indigenous Kitchen; <\/i>the James Beard Leadership Award in 2019 for his dedication to revitalizing Indigenous food systems; and the 2022 James Beard Award for Best New Restaurant, for his Minneapolis restaurant, Owamni (co-owned with Dana Thompson).<\/p>\n<div><\/div>\n<p>Sherman is famous for, among other dishes, wild rice-crusted walleye, cedar-braised bison, and hunter\u2019s stew with bear meat (or lamb if bears are scarce).<\/p>\n<div><\/div>\n<p>He said he learned his craft the hard way.<\/p>\n<div><\/div>\n<div><\/div>\n<p>\u201cI couldn\u2019t very well go online to learn how to do Native American cooking,\u201d said Sherman, 52, who was born on the Pine Ridge reservation in South Dakota, and now lives in Minneapolis. \u201cNothing was there. So much of it was lost to history so quickly.\u201d <\/p>\n<div><\/div>\n<p>He read academic books on plants that were used as food and medicines by Native Americans. He learned how to prepare the game meats that provided protein to long-ago ancestors. And he worked in Minnesota restaurants to cook what he calls \u201ccolonial food,\u201d derived from European cuisines, to hone his chops in the kitchen. <\/p>\n<div><\/div>\n<p>Many Native Americans have long been unaware of the knowledge gleaned by their forebears. Showing a slide of a bologna sandwich on white bread, Sherman told the 240 people in his audience, \u201cThis was Lakota food when I was young.\u201d Also on the menu: unadorned cans bearing the words, \u201cBeef with juices.\u201d<\/p>\n<div><\/div>\n<p>Sherman is wry with a biting wit \u2014 \u201clawns are [expletive] stupid, aren\u2019t they?\u201d <\/p>\n<div><\/div>\n<div><\/div>\n<p>He also shows little reverence for the 250th celebration of the signing of the Declaration of Independence, dismissing the document as a \u201cbreak-up letter to King George\u201d that described Sherman\u2019s ancestors as &#8220;merciless Indian savages.&#8221;<\/p>\n<div><\/div>\n<p>When Sherman was done, the crowd moved outside to the Benjamin Franklin Parkway, where ethnobotanist Linda Black Elk, director of education for NATIFS (that\u2019s North American Traditional Indigenous Food Systems), was holding court.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=1308\">Bryce Harper and Kyle Schwarber put on a show for the Bank in Phillies\u2019 15-3 rout of Mets<\/a><\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>She showed visitors a garden of plants used by Indigenous people that grow easily in Philadelphia, and can be harnessed for use.<\/p>\n<div><\/div>\n<p>Anise hyssopcan be made into a tea that\u2019s \u201cgood for the lungs, and helped during COVID,\u201d Black Elk said. <\/p>\n<div><\/div>\n<div><\/div>\n<p>Mountain mint, which battles indigestion, was growing near elder flowers, \u201cone of the most anti-viral plants in the world,\u201d according to Black Elk. \u201cAnd you can simply grow it in your yard.\u201d<\/p>\n<div><\/div>\n<p>Black Elk added that the well-known \u201cthree sisters\u201d \u2014 squash, corn, and beans \u2014 easily grow at Philadelphia\u2019s latitude as well.<\/p>\n<div><\/div>\n<p>Impressed by the plants, as well as Sherman himself, Lucas Figueroa, 28, of South Philadelphia, an AmeriCorps VISTA volunteer, said, \u201cFood connects everybody to culture and the land. I\u2019m so very passionate about this.\u201d<\/p>\n<div><\/div>\n<p>Sara Marine, 51, an archeologist from Lancaster, praised Sherman for not merely trying to recreate the past, but for \u201cbringing it to life.\u201d<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Steps from the garden, visitors were treated to snacks with Native American roots that can be made today with local ingredients: aronia berry granola (with oats and flax seed); sumac honey spritz (made with seltzer); and cornmeal elderberry cookies (sweetened with maple sugar).<\/p>\n<div><\/div>\n<p>Sherman said he wanted his audience to understand that he doesn\u2019t like simply telling people, \u201cthis is how we cooked in 1491.\u201d Rather, he said, \u201cI want to show people that we\u2019re moving forward &#8230; coming up with food that can be beautiful and hopeful. <\/p>\n<div><\/div>\n<p>\u201cThis is real American food. That label isn\u2019t just for the hamburger.\u201d<\/p>\n<div><\/div>\n<p>Sherman\u2019s appearance was presented in partnership with ArtPhilly\u2019s <i>What Now: 2026<\/i> festival and WHYY. The event is connected to the Academy\u2019s new exhibition <i>Botany of Nations<\/i>, on view through Feb. 14, 2027.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=1306\">Phillies weighing options to fill Andrew Painter\u2019s spot in starting rotation; Trea Turner returns to lineup<\/a><\/p>\n<div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>From walleye to bison to bear, Sherman has revitalized Native American cooking that many thought was long gone.<\/p>\n","protected":false},"author":1,"featured_media":1311,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Indigenous chef and author Sean Sherman delivers the lost history and sublime story of Indigenous American foods - 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