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Sean Sherman Podcasts

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20 of The Best Podcast Episodes for Sean Sherman. A collection of podcasts episodes with or about Sean Sherman, often where they are interviewed.

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20 of The Best Podcast Episodes for Sean Sherman. A collection of podcasts episodes with or about Sean Sherman, often where they are interviewed.

Updated daily with the latest episodes

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REFLECT | Sean Sherman: Revitalizing Native American foods and re-identifying North American cuisine

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*We need your support to continue the show! If you've listened to more than a few episodes and have learned from our work, please join our Patreon today: www.greendreamer.com/support

This replay episode features Sean Sherman, a member of the Oglala Lakota tribe, the award-winning author of The Sioux Chef's Indigenous Kitchen, and the founder and CEO Chef of The Sioux Chef, a team of chefs, ethnobotanists, food preservationists, adventurers, foragers, caterers, event planners, artists, musicians, food truckers and food lovers who are committed to revitalizing Native American foods and re-identifying North American cuisine. Sean's cookbook, The Sioux Chef's Indigenous Kitchen, has received numerous accolades, including the 2018 James Beard Foundation Book Award for Best American Cookbook.

You can donate to Sean's nonprofit at NATIFS.org.

Nov 26 2020 · 41mins
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MOT - Sean Sherman & Grandmother's Voice (October 9th, 2020)

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Sean Sherman (author of The Sioux Chef's Indigenous Kitchen); Jan Longboat (Mohawk knowledge keeper); Jody Harbour, Sherry Saevil, Gail Whitlow & Renée Thomas-Hill (honouring the voice of Indigenous Grandmothers and women)
Nov 24 2020 · 57mins

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Sean Sherman: My life in five dishes

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After decades of racism, persecution and forced assimilation, Native Americans had lost many of their traditional foods and recipes. Award-winning chef Sean Sherman has made it his life’s mission to bring them back from the brink of extinction.

He tells Graihagh Jackson about a “feral” childhood spent on a vast reservation in South Dakota, USA, and how his impoverished community was forced to rely on highly processed, government-supplied commodity foods, which he says have had serious and long-term health implications for his people.

A successful but highly stressful career running restaurant kitchens pushed him to the point of burnout – he explains how a recuperation mission to Mexico led to an epiphany about his own food heritage and a meticulous effort to revive it and rid it of colonial influences.

He’s since written an award-winning cookbook, set up a non-profit to educate others about North America’s native cuisines, plans to open a restaurant next year, and tells us he wants to make his indigenous food movement a global one.

(Picture: Sean Sherman. Credit: Heidi Ehalt/BBC)
Aug 26 2020 · 32mins
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Sean Sherman: Reweaving Sacred Relationship Through Food & Right Livelihood [Ep. 174]

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For the show notes (guest bio, summary, resources, etc), go to: www.lifteconomy.com/podcast
Oct 19 2019 · 47mins

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A Conversation with Sean Sherman 'The Sioux Chef' - Episode 07

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A conversation with Sean Sherman, The Sioux Chef. We are so excited to share this episode with you all! Many of you are probably already aware of the amazing work Sean is doing in the area of revitalizing and evolving Indigenous food-ways. He is an award-winning chef, cookbook author, social entrepreneur, and much more. In this episode Thosh and Sean talk about the importance of making Indigenous foods a part of our lives again; the critical link between our health and our food-ways, the Indigenous FoodLab, a new project Sean and his team are undertaking through their non-profit organization NATIFS, and so much more. Listen and share! Available now on Apple Podcasts and Spotify.

Oct 04 2019 · 53mins
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Ep 19 - "The Sioux Chef" Sean Sherman, Labrador Tea and Indigenous Eats

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Did you know that there is a fragrant shrub with medicinal properties against respiratory infections, pain and diabetes that has been used by indigenous people spanning North America, Europe and Asia for centuries? Labrador tea is still valued today in the treatment of many ailments and is consumed as a traditional beverage. It is just one of many wild plants that make up the indigenous cuisine of Native peoples in the US and Canada. In this episode, we will chat with award-winning chef and indigenous activist, Chef Sean Sherman, who is raising awareness about the cultural and medicinal value of this and many other unique wild ingredients with his company “The Sioux Chef” and nonprofit North American Traditional Indigenous Food Systems. Cassandra Quave Dr. Cassandra Quave is best known for her ground breaking research on the science of botanicals. Scientists in her research group work to uncover some of nature’s deepest secrets as they search for new ways to fight life-threatening diseases, including antibiotic resistant infections. Working with a global network of scientists and healers, Cassandra and her team travel the world hunting for new plant ingredients, interviewing healers, and bringing plants back to the lab to study. Besides research, Cassandra is an award-winning teacher, and has developed and taught college classes like “Food, Health and Society” and “Botanical Medicine and Health” at Emory University. @QuaveEthnobot on Twitter and Instagram @QuaveMedicineWoman and “Foodie Pharmacology with Cassandra Quave” on Facebook About 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. His 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, he 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. This year, Chef Sean was selected as a Bush Fellow, as well as receiving the 2019 Leadership Award by the James Beard Foundation. The Sioux Chef team of twelve people continues with their mission to help educate and make indigenous foods more accessible to as many communities as possible through the recently founded nonprofit North American Traditional Indigenous Food Systems (NATIFS). Learn more at www.natifs.org.Did you know that there is a fragrant shrub with medicinal properties against respiratory infections, pain and diabetes that has been used by indigenous people spanning North America, Europe and Asia for centuries? Labrador tea is still valued today in the treatment of many ailments and is consumed as a traditional beverage. It is just one of many wild plants that make up the indigenous cuisine of Native peoples in the US and Canada. In this episode, we will chat with award-winning chef and indigenous activist, Chef Sean Sherman, who is raising awareness about the cultural and medicinal value of this and many other unique wild ingredients with his company “The Sioux Chef” and nonprofit North American Traditional Indigenous Food Systems.
Sep 02 2019 · 49mins
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Sean Sherman Sioux Chef at Mni Ki Wakan

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We catch Sean Sherman at the Mni Ki Wakan and discuss with him about the significance of water, pertaining to food. He educates us about the food movement and it's indications of reclaiming culture and how water relates.
Aug 17 2019 · 25mins
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The power and importance of indigenous food, with Sean Sherman, author of “The Sioux Chef:” 114

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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.
Resources:
buy the book “The Sioux Chef”
The Sioux Chef website
The Sioux Chef on FB
The Sioux Chef on Twitter
NATIFS website
May 31 2019 ·
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05-01-19 Native in the Spotlight: Sean Sherman

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Sean Sherman (Oglala Lakota) just won a 2019 James Beard Foundation Leadership Award for his work increasing awareness of Native food through his non-profit North American Traditional Indigenous Food Systems. Last year he also won a James Beard Award for his cookbook, “The Sioux Chef’s Indigenous Kitchen.” In addition to his successful restaurant ventures, Sherman has traveled the world educating others about traditional Native American food. We’ll sit down with Sherman to learn about his passion and skill for connecting with others through food.
May 01 2019 · 59mins
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Episode 19 - Reconnecting Indigenous Cultures, a Q&A With Sean Sherman

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Jim, Allison, and Chris went to the MDA Organic Conference last month and Sean Sherman was the keynote speaker. Jim took a shot and asked if Sean would be interested in speaking on Turtle Talks and to our surprise, he said yes!
So, we're very excited to have Sean Sherman on this episode. More famously known through his non-profit organization The Sioux Chef, Sherman talks about his mission to bring indigenous foods back to indigenous communities, helping to grow opportunities and create successful micro food systems.

You can learn more about Sherman's non-profit organization, NATIFS (North American Traditional Indigenous Food Systems) by going to https://www.natifs.org/. You will learn about his mission to help native communities reconnect with traditions and native cuisine that has been lost over the centuries due to the colonization and aggressive expansion of European settlers. 

Resources for this episode:
1) https://sioux-chef.com/
2)https://heard.org/
3)https://www.fieldmuseum.org/
4)https://siarchives.si.edu/
5) Buffalo Bird Woman's Garden https://waterspringbook.com/products/9780873512190-0873512197-buffalo-bird-womans-garden-agriculture-of-the-hidatsa-indians-borealis?variant=14999429546054&utm_campaign=gs-2018-10-25&utm_source=google&utm_medium=smart_campaign
Music Included:
1) What to Expect by Jake Bradford on the album Sharp
2)I Do by Derek Gust on the album I Do
3)Lowenweise by Vikings in Tibet on the album Alchemy Ave.
4) Paid My Dues by Ben Bostick on the album Ben Bostick
Feb 15 2019 · 33mins
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