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Reclaiming the Culture of Indigenous American Cuisine with Chef Sean Sherman

Tuesday | October 16, 2018 | 7:00 pm

Friends of the Libraries in collaboration with the Bell Museum present
Kirschner Lecture featuring Chef Sean Sherman
Reclaiming the Culture of Indigenous American Cuisine

Talk at 7pm, followed by reception
Doors open at 6pm to preview the Bell exhibit, Our Global Kitchen

$25 ($20 Bell members and Friends of the University Libraries)

This event is SOLD OUT.

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.

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 with Sean Sherman, followed by a book-signing, along with light refreshments prepared by Sherman’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.

Open Caption icon  American Sign Language signed event icon  Assisted Listening Devices available icon

This event with be presented with open captions and ASL interpretation. Assisted listening devices available on request. The Bell Museum strives to make its facility and events accessible to all. We are happy arrange other accommodations with a two-week notice. For additional information or to request an accommodation, please contact the accessibility office at 612-624-4268 or crfrey@umn.edu.




Tuesday | October 16, 2018
7:00 pm


Bell Museum
2088 Larpenteur Avenue W
St Paul, 55113

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