The "Sioux Chef," Sean Sherman

Fresh Air

NPR

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4.4 • 34.4K Ratings

🗓️ 24 October 2022

⏱️ 47 minutes

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Summary

You won't find wheat flour, dairy or sugar at Sean Sherman's award-winning Minneapolis restaurant, Owamni. The menu has been "decolonized," but that doesn't mean it feels antiquated. "We look at showcasing the amazing diversity and flavor profiles of all the different tribes across North America, all the different regions, and really celebrating that and cutting away colonial ingredients," Sherman says.

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Transcript

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0:00.0	This is Fresh Air.
0:01.4	I'm Dave Davies in for Terry Gross.
0:04.0	The Minneapolis Restaurant O'Wamney won the James Beard Award for Best New Restaurant this
0:09.2	past June.
0:10.6	What makes it stand out even more is that it's one of the very few restaurants in the country
0:14.6	to feature Indigenous cuisine.
0:17.3	Our producer Sam Brigger has learned a lot more about it than he has today's interview.
0:22.0	Here's Sam.
0:23.4	The Minneapolis Restaurant O'Wamney won the James Beard Award for Best New Restaurant this
0:28.2	past June.
0:29.6	What makes it stand out even more is that it's one of the very few restaurants in the country
0:34.3	to feature Indigenous cuisine.
0:36.9	O'Wamney only uses ingredients Indigenous to North America before Europeans arrived, prepared
0:42.5	in ways that reflect Native American food cultures.
0:45.6	On its website, O'Wamney proudly states that the food it prepares has been decolonized.
0:51.2	Our guest is Chef Sean Sherman, who co-founded and co-owns a restaurant with Dana Thompson.
0:56.7	Sean was recently profiled by Carolyn Corman in the New Yorker magazine.
1:01.1	He's a tribe member of the O'Glala Lakota and grew up on the Pine Ridge Reservation in
1:05.2	South Dakota.
1:06.7	He's known as the Sioux Chef, that's S-I-O-U-X, and has for years been working to bring
1:12.0	awareness to Indigenous foods and food cultures through the nonprofit he and Thompson co-founded
1:17.3	Natives.
	...

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