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.

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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 http://fishercenter.bard.edu.

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

Tuesday, October 29
5 p.m.
Free
Richard B. Fisher Center,
Bard College
(845) 758-7900
http://fishercenter.bard.edu

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