Decolonizing the American Diet with Chef Sean Sherman, Food Sovereignty Event
Join us for a cultural and culinary educational full-day experience like no other with the leading movers-and-shakers of the Food Sovereignty movement. This amazing event will include many immersive talks and demos. We are very excited to have keynote speaker Chef Sean Sherman, supported by a local culinary support team, ethnobotanists, food preservationists, adventurers, foragers, caterers, event planners, artists, musicians, food truckers and food lovers.
CHEF SEAN SHERMAN
Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking across the US and Mexico over the past 30 years and has become renowned nationally and internationally in the culinary movement of indigenous foods. Sean’s main focus has been on the revitalization and evolution of indigenous foods systems throughout North America. Chef Sean has studied on his own extensively to determine the foundations of these food systems to gain a full understanding of bringing back a sense of Native American cuisine to today’s world. In 2014, Chef Sean opened the business titled, The Sioux Chef as a caterer and food educator in the Minneapolis/Saint Paul area. He and his business partner Dana Thompson also designed and opened the Tatanka Truck, which featured pre-contact foods of the Dakota and Minnesota territories.
In October 2017, Sean was able to perform the first decolonized dinner at the James Beard House in Manhattan along with his team. His first book, The Sioux Chef’s Indigenous Kitchen was awarded the James Beard medal for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle as well as the Smithsonian Magazine
BOOTHS FEATURING WILDCRAFTED FOODS, BITTERS, TINCTURES AND OTHER ITEMS
In addition to a fascinating educational experience with Chef Sean and a panel of leading food sovereignty experts, come visit the other tent with booths highlighting a group of local and regional producers featuring various cheeses, breads with wildcrafted ingredients, fermented foods, medicinal tinctures, wildcrafted bitters, beekeepers with bee products and wonderful wildcrafted items.
DAY 1 July 7th
Educating on Food Sovereignty.
DAY 2 July 8th
Implementation of Sean's work, including food demos. Chefs and restaurateurs are strongly encouraged to experience this day.
PARKING AND TRANSPORTATION TO AND FROM THE HEALING BARN
Parking for this event will be at Stilson Lot with a shuttle service to-and-from The Healing Barn. Provided will be complimentary gifts, bountiful delicious Native American culinary appetizers as well as wildcrafted herbal drinks.
For more information on some of our presenters, check out: