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The 'Sioux Chef' Is Putting Pre-Colonization Food Back On The Menu
http://www.npr.org/blogs/thesalt/2014/10/07/354053768/the-sioux-chef-is-putting-pre-colonization-food-back-on-the-menuLike most chefs, Sean Sherman practically lives in the kitchen. But in his spare time, this member of the Oglala Lakota tribe has been on a quest to identify the foods his ancestors ate on the Great Plains before European settlers appeared on the scene. After years of researching and experimenting with "pre-colonization" foods, he's preparing to open a restaurant in the Twin Cities this winter that showcases those foods, reborn for contemporary palates.
Sherman, who calls himself the Sioux Chef, grew up on the Pine Ridge Indian Reservation in South Dakota. It's where he first started to learn about the traditional foods of the Plains, whether it was hunting animals like pronghorn antelope and grouse, or picking chokecherries for wojapi, a berry soup....
In the meantime, Sherman worked his way up in the restaurant world, eventually becoming an executive chef at Minneapolis' La Bodega in 2000. Around the same time, he had the idea to write a Lakota cookbook. Although there were some Native American cookbooks already on the market, he says he found that most of them focused on the Southwest or made too many generalizations about food across regions and tribes.
When he tried to learn more about the wild game — and especially the plants — native to the Great Plains, he came up short. He says many Americans don't have a sense of the Lakota diet beyond bison or frybread. (Frybread is actually a fairly recent addition and has a complicated history.)
Sherman, who calls himself the Sioux Chef, grew up on the Pine Ridge Indian Reservation in South Dakota. It's where he first started to learn about the traditional foods of the Plains, whether it was hunting animals like pronghorn antelope and grouse, or picking chokecherries for wojapi, a berry soup....
In the meantime, Sherman worked his way up in the restaurant world, eventually becoming an executive chef at Minneapolis' La Bodega in 2000. Around the same time, he had the idea to write a Lakota cookbook. Although there were some Native American cookbooks already on the market, he says he found that most of them focused on the Southwest or made too many generalizations about food across regions and tribes.
When he tried to learn more about the wild game — and especially the plants — native to the Great Plains, he came up short. He says many Americans don't have a sense of the Lakota diet beyond bison or frybread. (Frybread is actually a fairly recent addition and has a complicated history.)
"Sioux Chef" FTW!
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I'm going to get this book.
