The Sioux Chef
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 23 November 2018
⏱️ 50 minutes
🧾️ Download transcript
Summary
Francis Lam talks to chef Sean Sherman, author of The Sioux Chef’s Indigenous Kitchen, about the diverse elements of modern Native American cuisine in North America. Contributor Shauna Sever talks to Dorie Greenspan about the ingredient she has built her career around, butter. Tucker Shaw of Cook’s Country from America’s Test Kitchen comes to the defense of pumpkin pie spice, just in the nick of time. And The Mushroom Cookbook co-author Liz O'Keefe encourages contributor David Leite to think beyond the meatiness of mushrooms, and to embrace their more fruity, spicy and herbal attributes. Also see this week's featured recipe and video for 21st Century Mac and Cheese.
Broadcast dates for this episode:
- November 3, 2017 (originally aired)
- November 23, 2018 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this |
| 0:07.0 | complicated country. |
| 0:08.7 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:14.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC wherever you get podcasts. |
| 0:35.9 | It's The Splendid Table from APM American Public Media, the show for curious cooks and eaters. |
| 0:43.2 | I'm Francis Lamb. |
| 0:48.4 | So this week, we have a great show of autumn eating. |
| 0:54.0 | Mushrooms, Dory Greenspan talks to us about butter, and we even get into the ever-controversial pumpkin spice. |
| 1:00.0 | But first, I want to talk about two of the most exciting things I've tasted this year. |
| 1:06.0 | One was a cedar tea, literally cedar branches steeped in water, and the other was just a nut, |
| 1:11.6 | a pignon nut that was creamy and buttery and even right out of the shell, it tasted like |
| 1:17.6 | it had already been candied. Chef Sean Sherman brought them for me here in the studio, and they |
| 1:22.6 | were so exciting because they tasted totally new. But these foods are not new. |
| 1:29.0 | They're just part of a tradition of Native American food that's been hidden from sight, |
| 1:33.7 | nearly hunted to extinction by forced migration and industrial food and shame. |
| 1:39.3 | Now, Sean calls himself the Sioux Chef, that's S-I-O-U-X, |
| 1:43.3 | and he's on a mission to bring native foods |
| 1:46.1 | to the fore and to instill pride in native cooks. Sean's written a book, The Sioux |
| 1:52.1 | Chef's Indigenous Kitchen, and we sat down to talk about what's gone into his journey. |
| 1:57.7 | So hey, chef, thanks so much for joining us today. Thanks for having me. So I would love to start from the beginning with you. Okay. You grew up on a reservation in South Dakota. Yeah, Pine Ridge Reservation. Yeah, so tell me about growing up there and what you were eating. Well, Pine Ridge Reservation itself sits in South Central, South Dakota. It's really wide open and vast. |
| 2:18.2 | It's almost desert because it's right on the edge of the bad land. |
... |
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