Sean Sherman knew hundreds of European recipes but under 10 Lakota recipes
Sean Sherman · HIBT Lab! The Sioux Chef: Sean Sherman · Feb 2, 2023 · at 11:48
Chef Sean Sherman discusses the career epiphany in Mexico that led him to study and revitalize pre-colonial Indigenous culinary traditions.
0:00 / 0:09exact quote · 9.4s
720p mp4 · rendered on demand · StarZero watermark
“I could name hundreds of European recipes off the top of my head, and I could only name less than 10 Lakota recipes that weren't, I didn't have influence on them, you know.”
quote is from the automated transcript, cleaned for reading: filler sounds and stutters are removed, nothing is rephrased. names can be misheard (the analysis reads context, assessments check outside sources). how →
More from Sean Sherman
Sean Sherman: Restaurants are the worst business model
“Restaurants are really the worst business model, and you have to just constantly keep up with the rising cost of food.”
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…”
Sean Sherman: Indigenous peoples globally had blueprints for sustainable living
“I realized that indigenous peoples on a global scale, basically had the blueprint to live sustainably with the world around them, and there's just so much plant diversity in indigenous diets.”
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…”
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…”