#sioux chef

[stevebunge]

As an Indigenous Barbecue Restaurant Takes Shape, Owamni’s Founder Has Even Bigger Moves on the Horizon

The Twin Cities Indigenous Food Lab is relocating, and more like it are in the works across the United States.

The Wóyute Thipi building (and Šhotá) are just across the Mississippi River from us. The Franklin Ave corridor has long been the home of the largest Indigenous American urban community in the US (and home to AIM) and is now the center of our large East African community as well as a significant Black community. The density of these communities is born from the pain or redlining and failed urbanization but has transformed organically into a bustling mix of incomes, origin stories, and small business owners.

I'm really excited about this vision.

[tlatollotl]

How Owamni Became the Best New Restaurant in the United States

In Sean Sherman’s modern Indigenous kitchen, every dish is made without wheat flour, dairy, cane sugar, black pepper, or any other ingredien

[cinemaocd]

The Man Who Sees a Future Where Indigenous Foods Are as Ubiquitous as Burgers

Chef Sean Sherman is about to open a restaurant in Minneapolis that'll ask diners to discuss the decimation of Native American foodways as t

[goingtiny]

Sean Sherman, the Sioux Chef, cooks corn and black bean bison meatballs.

[tattooed-alchemist]

“Where are the Native American restaurants?”

Chef Sean Sherman presenting “Indigenous Flavors, Ancestral Experiences: Native American Cooking” at the 20th annual World of Flavors at the Culinary Institute of America, St. Helena, CA.  April 19, 2018

[nativeskins]

Native American chef Sean Sherman was raised on the Pine Ridge Reservation in South Dakota. These days, as owner of the company Sioux Chef, he dedicates his time to revitalizing Native American cuisine. In his dishes, Sherman uses local ingredients that are indigenous to North America, while eschewing colonial ingredients, such as beef, wheat flour and dairy. But it’s not just certain ingredients that distinguish Sherman’s approach to food. His creations are truly gourmet. And with each beautiful dish, this chef is helping re-educate the American palate.

[anishinaabequay]

I love working at a Native-owned bookstore. I love living in a city with strong Indigenous community. And I love that this cookbook is a thing.

[mamasuechef]

Too easy and goood not to share!