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Friends Forum season opener in collaboration with the Bell Museum: the Kirschner Lecture featuring Chef Sean Sherman
October 16 @ 6:00 pm - 9:00 pmSOLD OUT
SOLD OUT! Event is at capacity.
Reclaiming the Culture of Indigenous American Cuisine
Having set a Kickstarter record for individual backers in the restaurant category, launched a unique catering company, published a James Beard award-winning cookbook, and announced a partnership with the Minneapolis Park Board for a riverfront restaurant, Chef Sean Sherman clearly has hold of an idea whose time has come: The reclamation and revival of indigenous cuisine and culture.
Sherman, Oglala Lakota, and founder of the company, The Sioux Chef, will share insights about Native American farming, harvesting, and cooking techniques, land stewardship, and cultural history.
Event Details and Ticket Info
Friends of the University Libraries and the Bell Museum present the Kirschner Lecture with Chef Sean Sherman
When: Tuesday, October 16
Doors open at 6:00 p.m. to preview the Bell exhibit, Our Global Kitchen
Presentation is at 7:00 p.m., followed by a reception and book signing
Where: Bell Museum
$20 for Bell members and Friends of the Libraries
Seating is limited to 200.
Early access ticket sales begin September 17 and are open to Friends of the Libraries members and Bell Museum members ONLY (4 tickets maximum per order)
General public ticket sales begin September 24 if seats are still available
About Chef Sean Sherman, Founder/CEO The Sioux Chef
Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking across the United States and Mexico over the past 30 years and has become renowned nationally and internationally in the culinary movement of indigenous foods. His main focus has been on the revitalization and evolution of indigenous foods systems throughout North America. Sherman has studied on his own extensively to determine the foundations of these food systems to gain a full understanding of bringing back a sense of Native American cuisine to today’s world. In 2014, he opened the business, The Sioux Chef, as a caterer and food educator in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which features pre-contact foods of the Dakota and Minnesota territories.
In October 2017, Sherman performed the first decolonized dinner at the James Beard House in Manhattan along with his team. His first book, The Sioux Chef’s Indigenous Kitchen, was awarded the James Beard medal for Best American Cookbook for 2018 and chosen one of the top 10 cookbooks of 2017 by the Los Angeles Times, San Francisco Chronicle, and the Smithsonian Magazine. This year, Sherman was selected as a Bush Fellow. The Sioux Chef team of 12 continues with its mission to help educate and make indigenous foods more accessible to as many communities as possible through its recently founded non-profit, NATIFS.
This event includes a lecture by Sherman, followed by a book-signing, along with light refreshments prepared by The Sioux Chef’s catering team.
The Bell Museum exhibition, Our Global Kitchen: Food, Nature, Culture explores the complex and intricate food system that brings what we eat from farm to fork. The exhibit illuminates the myriad ways that food is produced and moved throughout the world, exploring the growing, transporting, cooking, eating, tasting, and celebrating of food. Cook a virtual meal, see rare artifacts, and peek into the dining rooms of famous figures throughout history. Learn about the intersection of food, nature, culture, health, and history — and consider some of the most challenging issues of our time.
This event is co-sponsored by the Friends of the University of Minnesota Libraries and the Bell Museum.
Books are available for purchase, courtesy of the University of Minnesota Bookstores.
Paid parking ($5) is available in the adjacent surface lot (entrance off of Larpenteur).