In continuing this month’s focus on fixing the food system I had the pleasure of speaking to a personal hero of mine, Sean Sherman, author of the “The Sioux Chef.” Sean has been the recipient of a First Peoples Fund Fellowship, the Bush Foundation Fellowship, National Center’s 2018 First American Entrepreneurship Award, 2018 James Beard Award for Best American Cookbook, and a 2019 James Beard Leadership Award.
Sean has been cooking around the US and internationally for the last 30 years and his main focus has been on the revitalization and awareness of indigenous foods systems in a modern culinary context. Sean has also studied extensively on his own to determine the foundations of these food systems and to gain a full understanding of bringing back a sense of Native American cuisine to the modern world.
In this interview Sean and I talk about how he became passionate about the history and traditions of indigenous food. He starts by educating me on how North America got to the point where indigenous culture and food systems have been all but wiped out, and why it’s so important for us to reconnect with the native plants and animals that used to nourish the original peoples of North America. We also cover traditional farming and land management methods, why they’re an essential part of switching to a more ecological food system, and the health benefits that this way of eating can have on our bodies as well as the land. Sean also give his advice on how to transition to a pre-colonial food system that goes much further than just the native traditions of North America.
This is one of the most essential perspectives on fixing the food system through holistic means that connects nutrition to land stewardship, cultural reconnection and spiritual revival.
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