I know I have been asking half the world of people lately, and yes, here I am again, asking. This too, is important. Chef Sean Sherman, Oglala Lakota from the Pine Ridge rez, wants to change a serious absence in the food scene. Where’s all the Indigenous food? Traditionally based indigenous food is delicious, healthy, and sustainable. This also marks a great potential for so many Indigenous kids, who are looking more and more to traditional foods, and would like to be able to earn a living cooking, doing what they love. The kickstarter for the restaurant is so close, so very close. If you have a few bucks, please become a backer in this most important venture. (Oh yeah, I’m a backer. I want travel over and eat, so gotta make this happen.)
There is a great deal of information at the site, so I’ll just include a bit here, but I’m putting up lots of photos of amazing, delicious food. Foooooooooood. If you haven’t eaten Indigenous food, seriously, you are so missing out. If we can get one Native restaurant up and running, others will happen. So please visit, and back if you can. If you can’t, please signal boost, spread the word everywhere!
The Sioux Chef – An Indigenous Kitchen
Culture is the weave that holds people together. At the center of culture is food: This is a sacred element which connects family with neighbors, friends, and distant relatives across generations. In our country, we get to enjoy neighborhood Italian or Chinese restaurants, where patrons re-connect with what was the glue for grandparents and their parents before them. Yet, where are our First Peoples foods and accompanying restaurants? What is the Indigenous cuisine that weaves together and builds our original nations of the Lakota, Ojibwa, Iroquois, or Yurok? How strong can culture be, without our Indigenous foods sustaining us, connecting us to our ancestors?
Today, we have an opportunity to celebrate the historic foods of each North American region, starting with the foods of the Dakota and Ojibwa. Under the guidance of Chef Sean Sherman, Oglala Lakota from the Pine Ridge Reservation, the first all Indigenous Native American restaurant can become this sacred gathering place.
Our First Nations mastered wild edibles, wild game and fish, and refined heirloom seeds that have been domesticated for centuries. With over 500 tribes across the country, these cultures and their accompanying flavors and food systems were diverse and rich. It is time for The Sioux Chef, an Indigenous Kitchen to become a gathering place for exceptional pre-colonial food, a culinary training center for Native peoples, and a new celebration of our American culture.
Be a part of a new relationship with Indian Country. Sit at our table. Pass a bowl of bison with a chokecherry demi-glaze over wild greens. Drink a cup of cedar tea. We have a new history to write over a beautiful, perfect meal.
WHAT WE WANT
The Sioux Chef team wants your help to open the first all Indigenous restaurant featuring the foods of our region, namely the Minnesota and Dakota territories. These are the foods of many great cultures including the Ojibwe, Dakota, Lakota, Hidatsa, Arikara, Mandan, Cheyenne, Crow, Arapaho, Winnebago, Ho-Chunk and more!
Chef Sean Sherman is Oglala Lakota and was born on Pine Ridge Reservation in SD, and one day he asked, “Why is it that you can find cuisine from all over the world in our many great cities, but not the food that comes from right under our feet, the food that is Native to our regions and the Indigenous Peoples?” We want to change that and we want you to help us redefine Native American Foods for the modern world!
I could keep going here, there are many more photos, much more information, articles, and videos! Foodies everywhere, unite and spread the word! Pilamayaye.
Check out the website, too, and the amazing community involved.