Sean Sherman
9 statements across 1 episodes · 3 bullish · 1 bearish · 1 people on the record · first statement Feb 2, 2023 by Sean Sherman · across every show →
On the record as a speaker too: Sean Sherman's record, appearances and statements → this page counts the times other people say the name.
Everything said about Sean Sherman, oldest first
Feb 2, 2023
Sean Sherman bypassed culinary school to study textbooks while a sous chef
“I'd thought about going to cooking school for a hot second, but I was already a sous chef at that time period, and then so I literally just bought the books and just studied those, you know, and because I was in the kitchens all the time, I just kind of, you k…”
Feb 2, 2023 negative
Sean Sherman: Food access correlates with 60% tribal diabetes rates
“Now that I do a lot of work in food sovereignty and health and nutrition, I just look back, and I see a lot of those issues as a direct, you know, correlation of why we have upwards to 60% type two diabetes in some tribal communities because of that food acces…”
Feb 2, 2023 positive
Sean Sherman's indigenous food philosophy cuts colonial ingredients like wheat and dairy
“Some of the philosophy I created around what I was doing was to showcase what our modern indigenous foods one of the first steps was just cutting away colonial ingredients, and really focusing on indigenous ingredients. So I cut out things that didn't exist he…”
Feb 2, 2023
Sean Sherman: Food Lab sent 10,000 meals to Minnesota tribes during pandemic
“We got a small group of our team back together in our kitchen and started doing food relief all through twenty-twenty feeding a lot of homeless encampments, and then as the winter came around, we started sending food directly to tribal communities, so at the h…”
Feb 2, 2023 positive
Feb 2, 2023
Feb 2, 2023
Feb 2, 2023 positive
Sean Sherman: Indigenous cuisine aims for modern evolution, not recreating the past
“Absolutely, because I wasn't trying to recreate something from the past. I was like definitely interested in learning techniques that people had and were utilizing. But I was really more interested in bringing this into the modern day and creating a sense of w…”