The Sioux Chef comes to Bard

Sean Sherman (photo by Heidi Ehalt) and his Maple-Juniper Roasted Pheasant and Cedar Tea (photos by Mette Nielsen)

You’ve savored farm-to-table dining and tried to steer your diet, as much as possible, toward locally sourced ingredients. But have you ever had a “decolonized dinner”? That’s a meal that uses nothing that wasn’t already grown or gathered by the aboriginal people of a continent pre-contact with colonizing cultures. It’s a specialty of chef Sean Sherman, Oglala Lakota from the Pine Ridge reservation and founder of the Minnesota-based company The Sioux Chef.

Sherman’s first book, The Sioux Chef’s Indigenous Kitchen, was awarded the James Beard Medal for Best American Cookbook for 2018. Over a 30-year career as chef and food educator, he has studied extensively to determine the foundations of indigenous food systems to bring back a sense of Native American cuisine to today’s world. In October 2017, Sherman and his team were able to perform the first-ever decolonized dinner at the James Beard House in Manhattan.


Chef Sherman comes to the LUMA Theater at the Richard B. Fisher Center for the Performing Arts at Bard College at 5 p.m. on Tuesday, October 29 to give a talk on “The (R)evolution of Indigenous Food Systems of North America,” followed by a question-and-answer session and book-signing. Copies of The Sioux Chef’s Indigenous Kitchen will be available for purchase, and Ken Greene of Seedshed will showcase Haudenosaunee crops grown in the Native American Seed Sanctuary, a collaborative initiative among the St. Regis Mohawk tribe, Seedshed and the Hudson Valley Farm Hub. Admission to this event is free; to reserve tickets or learn more, call the Fisher Center box office at (845) 758-7900 or visit

“The (R)evolution of Indigenous Food Systems of North America”

Tuesday, October 29
5 p.m.
Richard B. Fisher Center,
Bard College
(845) 758-7900