A desire to learn more about Indigenous cuisine led the Friends of the University Libraries to invite Chef Sean Sherman to offer his talk Reclaiming the Culture of Indigenous American Cuisine on Oct. 16, 2018.
A member of the Oglala Lakota nation who grew up on the Pine Ridge Reservation in South Dakota, Sherman explored Native American farming, harvesting, and cooking techniques, as well as land stewardship and cultural history.
He recently launched his Minneapolis restaurant Owamni, which has been recognized by the New York Times, Food & Wine, and Esquire. Owamni also was named the Star Tribune’s 2021 Restaurant of the Year.
Sherman “riffs on cuisines from different North American tribal communities and enforces decolonization. Tacos are made from native, nixtamalized heirloom corn; fish are from local lakes; grains and beans are native to Minnesota. Because dairy, wheat flour and cane sugar aren’t from local lands, they are omitted from the menu. So, too, are beef, pork and chicken.”
The resulting dishes “deliver elemental delight,” writes restaurant reviewer Jon Cheng.
We are glad that the Kirschner Lecture Series gave the Friends an opportunity to invite Chef Sean Sherman to present — and to get a taste of his expertise.