Award-winning Oglala Lakota chef Sean Sherman joins us to discuss his book, "The Sioux Chef's Indigenous Kitchen," where he creates boldly seasoned foods that are vibrant, healthful, elegant, and easy. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, and more! The book was named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls.St.Paul Magazine and others.
Get the book here: https://goo.gle/3Ydj9CX
Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio, Guardian UK, Saveur, and the New York Times, and 2018 James Beard Award Winner for Best American Cookbook.
Moderated by Ida Shen.