19:00
The (R)evolution of Indigenous Foodways
Curated dinner with Chef Sean Sherman

Chef Sean Sherman is an award-winning chef, educator, author, and activist. A member of the Oglala Lakota Sioux tribe, Sherman’s personal mission is to revitalize Indigenous food systems and build awareness of the transformational potential of Indigenous foodways to restore the health, local economies, culture, and food sovereignty of Native people.  Sherman has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty. His cooking style is based on pre-colonial Indigenous food systems, using only ingredients that are native to North America. His menus are inspired by the seasons and the land, featuring traditional ingredients like bison, hand-harvested wild rice, cedar, and sumac. He draws on the knowledge and culinary techniques of his ancestors to develop innovative, nutritious, and flavorful dishes that incorporate wild game, fish, foraged plants, and heirloom grains.

Followed by tea and poetry reading by Chef Sean Sherman, Hinemoana Baker, Atabey Carlos Maria Romero, Layla Rossbach, Sara Morais dos Santos Bruss

 

As part of Tongue and Throat Memories
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