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This indigenous food sovereignty movement that's happening across the U.S. right now is lighting

up in tribes all over the place because we see the true value of it and the true value of

going back to foods that are particularly about them.

And that's really what our work is because we believe if you can control your food,

then you can control your destiny.

That was Sean Sherman, a member of the Oglala Lakota tribe, an award-winning chef and the founder

and CEO of the Sioux Chef, which is a team of chefs, ethnobotanists, food preservationists,

adventures, foragers, caterers, event planners, artists, musicians, food truckers, and food lovers were committed to revitalizing Native American foods and re-identifying North American cuisine.

As another key part of his work, Sean's nonprofit North American traditional indigenous food systems is dedicated to promoting indigenous foodways education and facilitating

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