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Since he was 13 years old, Sean Sherman (Oglala Lakota) was in the kitchen. The skills he learned over the years helped him rise above the ranks in culinary school to become one of many most awesome Native American chefs. He’s the owner of The Sioux Chef, an Indigenous catering and education group. He and the crew have some exciting things coming up, including launching a nonprofit organization called North American Traditional Indigenous Food Systems (NATIFS).


Here’s an example of some of the Indigenous food that come out of Sean’s kitchen:

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Wild rice crusted Red Lake walleye, dried crab apple, sorrel, wild plum sauce and smoked apple broth.


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Smoked turkey cranberry pemmican soup with a wild rice cake, fiddlehead fern, popcorn shoot, sorrel and cranberry wojapi broth.