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The Sioux Chef CEO on preserving Indigenous culinary traditions

Sean Sherman joins Washington Post Live on Thursday, Jan. 26. (Video: The Washington Post)

Sean Sherman has won several James Beard Awards, including for Best New Restaurant last year for Owamni. He is also the founder and CEO of The Sioux Chef, a company committed to revitalizing and preserving Indigenous cuisine. Sherman joins Washington Post senior critic-at-large Robin Givhan to discuss Indigenous culinary traditions and his restaurant’s mission to “decolonize” the dining experience.

Click here for transcript

Highlights

“This research turned into more than just about the food and what were my ancestors eating but what really happened to us as Indigenous peoples and it really became an understanding of the story of U.S. colonialism and the extreme violence that happens against Indigenous peoples.” – Sean Sherman (Video: Washington Post Live)
“We’re just trying to be role models for what’s possible… We’re not trying to cook like it’s the past, we’re trying to create something for the future and we’re just showcasing what’s possible.” – Sean Sherman (Video: Washington Post Live)
“Part of food sovereignty is having more local control over food systems and less governmental control… It’s really up to us as the people to build what we need to build and move forward and eventually the government will follow.” – Sean Sherman (Video: Washington Post Live)

Sean Sherman

Founder & CEO, The Sioux Chef

Co-Owner, Owamni


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