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Chef Sean Sherman

Sep 12, 2022 | Press

Sean Sherman holding a plate with herbs

Chef Sean Sherman

September 15, 2022

THE THIRD RAIL

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Recent updates

  • Want to Learn About Indigenous Foods? Here’s Where to Start.
  • Nonprofit North American Traditional Indigenous Food Systems Launches Flagship Indigenous Food Lab Market Featuring Indigenous Foods And Products
  • Erin Hassanzadeh with Sean Sherman at Indigenous Food Lab in Midtown Global Market
    The Indigenous Food Lab Market will soon be open at Midtown Global Market
  • Sean Sherman makes a Nixtamal Bowl and Cedar Maple Tea for Ben and Lindsey on KSTP-TV
    KSTP Twin Cities Live Sean Sherman interview and cooking Nixtamal Bowl with Cedar Maple Tea
  • Sean Sherman Residency at James Beard Foundation Space In NYC May 7- 11
  • Sean Sherman and Mecca Bos Wear Indigenous Designers at Time 100 Gala
    Sean Sherman and Mecca Bos Wear Indigenous Designers at Time 100 Gala
  • Sean Sherman seated in front of Hennepin bridge Minneapolis
    Sean Sherman recognized as one of Time magazine’s 100 most influential people
  • sean sherman standing on owani's patio
    Twin Cities chef Sean Sherman named one of the world’s most influential people by Time Magazine
  • Chef Sean Sherman, The Sioux Chef, owner and chef at Owamni prepares cricket, an ingredient used in Owamni Cricket Seed Mix menu item at Owamni in Minneapolis, Minnesota
    Owamni founder Sean Sherman named among Time’s 100 most influential in 2023
  • Sean Sherman interviewed on Fox9
    Owamni Chef Sean Sherman makes Time’s 100 Most Influential People list

Today, May 19th is Native Nonprofit Day!

Native Nonprofit Day is a giving initiative aimed at increasing support for Native-led organizations nationwide.

According to the Investing in Native Communities report put out by Native Americans in Philanthropy and Candid, Native Americans and Alaska Natives are 2.9% of the U.S. population but Native-serving causes receive 0.4% of philanthropic dollars A First Nations Development Institute report found that most annual grant dollars awarded in support of Native American causes actually goes to non-Native-controlled nonprofit organizations.

How Funders can help: Learn about Tribes, communities, and Native-led organizations. Donate to Native-led organizations Have an open, honest dialogue about where funding comes from—the historical impact of colonization. Make flexible, multi-year unrestricted funding to Native-led nonprofits the norm. Support Native-led organizations in their projects, communications, and community outreach.

How to Donate to NĀTIFS: Visit our website at natifs.org or use the link in our bio. Your funding goes directly to supporting our work to promote Indigenous foodways education and facilitate Indigenous food access locally, regionally, nationally, and globally. C

heck out other Native-led nonprofits using the hashtags #NativeNonprofitDay #GiveNative #SupportNativeLed

Open
Today, May 19th is Native Nonprofit Day! Native Nonprofit Day is a giving initiative aimed at increasing support for Native-led organizations nationwide. According to the Investing in Native Communities report put out by Native Americans in Philanthropy and Candid, Native Americans and Alaska Natives are 2.9% of the U.S. population but Native-serving causes receive 0.4% of philanthropic dollars A First Nations Development Institute report found that most annual grant dollars awarded in support of Native American causes actually goes to non-Native-controlled nonprofit organizations. How Funders can help: Learn about Tribes, communities, and Native-led organizations. Donate to Native-led organizations Have an open, honest dialogue about where funding comes from—the historical impact of colonization. Make flexible, multi-year unrestricted funding to Native-led nonprofits the norm. Support Native-led organizations in their projects, communications, and community outreach. How to Donate to NĀTIFS: Visit our website at natifs.org or use the link in our bio. Your funding goes directly to supporting our work to promote Indigenous foodways education and facilitate Indigenous food access locally, regionally, nationally, and globally. C heck out other Native-led nonprofits using the hashtags #NativeNonprofitDay #GiveNative #SupportNativeLed

In Minneapolis, our team has been working diligently and passionately to open up the first Indigenous Food Lab Market. With the help of community partners, our staff, vendors, contractors, and so many more, we are finally ready to open!

Join us for the Grand Opening of the Indigenous Food Lab Market on Thursday, June 1st from 4:30pm - 7 pm. This event at the Midtown Global Market will feature drawings for prizes, appetizers, drum performances, an opportunity to meet our team and vendors, and more.

We look forward to celebrating the journey to open up this market and the exciting future ahead!

#iflmarket #indigenousfoodlabmarket #ifl #indigenousfoods

Open
In Minneapolis, our team has been working diligently and passionately to open up the first Indigenous Food Lab Market. With the help of community partners, our staff, vendors, contractors, and so many more, we are finally ready to open! Join us for the Grand Opening of the Indigenous Food Lab Market on Thursday, June 1st from 4:30pm - 7 pm. This event at the Midtown Global Market will feature drawings for prizes, appetizers, drum performances, an opportunity to meet our team and vendors, and more. We look forward to celebrating the journey to open up this market and the exciting future ahead! #iflmarket #indigenousfoodlabmarket #ifl #indigenousfoods

Our team heads home today after a truly incredible week creating exciting, beautiful, and delicious Indigenous dishes during Chef Sean Sherman`s residency at the James Beard Foundation`s Platform in Pier 57’s Market Hall.

Alongside Chef Sherman, IFL team members Yairany “Chiquis” Galiano, Nash McRoberts, and Vern Defoe (Anishinaabe) partnered with Justin and Tia Pioche and their mother Janice Brown (Salt clan Dine’/Ashihii), Mecca Bos and the BIPOC Foodways Alliance, and chefs from Owamni. Collectively, these talented chefs created dishes that highlighted the diversity of North American cuisine, encouraging diners to look past colonial borders and colonial ways of thinking about food.

We can`t wait to hear about the experience when they return home from New York and share their experiences with our team, helping to shape the future of Indigenous cuisine.

@beardfoundation

#goodfoodforgood #indigenouscuisine #platform

Open
Our team heads home today after a truly incredible week creating exciting, beautiful, and delicious Indigenous dishes during Chef Sean Sherman's residency at the James Beard Foundation's Platform in Pier 57’s Market Hall. Alongside Chef Sherman, IFL team members Yairany “Chiquis” Galiano, Nash McRoberts, and Vern Defoe (Anishinaabe) partnered with Justin and Tia Pioche and their mother Janice Brown (Salt clan Dine’/Ashihii), Mecca Bos and the BIPOC Foodways Alliance, and chefs from Owamni. Collectively, these talented chefs created dishes that highlighted the diversity of North American cuisine, encouraging diners to look past colonial borders and colonial ways of thinking about food. We can't wait to hear about the experience when they return home from New York and share their experiences with our team, helping to shape the future of Indigenous cuisine. @beardfoundation #goodfoodforgood #indigenouscuisine #platform

Chef Sean Sherman (Lakota), Culinary Program Specialist Vern DeFoe (Anishinaabe), and Market Herbal Specialist Francesca Garcia (Mexican, Raramuri & Yoeme) were proud to prepare an Indigenous menu for the Red Dress Gala on May 5th in South Dakota. The Gala is hosted by the Red Ribbon Skirt Society, an organization that brings attention to and supports the families of MMIWR, Missing and Murdered Indigenous Women, Relatives, and Two Spirits. MMIW or MMIWR is an epidemic of violence against the most vulnerable in our communities.

Spending time with other community members and preparing dinner for this important event was incredibly humbling and vital to our work as a whole. Miigwech and Wopila Tanka for this experience and all your organization does to support this cause.

#nomorestolensisters #mmiw #mmiwr #redribbonskirtsociety #reddressgala

Open
Chef Sean Sherman (Lakota), Culinary Program Specialist Vern DeFoe (Anishinaabe), and Market Herbal Specialist Francesca Garcia (Mexican, Raramuri & Yoeme) were proud to prepare an Indigenous menu for the Red Dress Gala on May 5th in South Dakota. The Gala is hosted by the Red Ribbon Skirt Society, an organization that brings attention to and supports the families of MMIWR, Missing and Murdered Indigenous Women, Relatives, and Two Spirits. MMIW or MMIWR is an epidemic of violence against the most vulnerable in our communities. Spending time with other community members and preparing dinner for this important event was incredibly humbling and vital to our work as a whole. Miigwech and Wopila Tanka for this experience and all your organization does to support this cause. #nomorestolensisters #mmiw #mmiwr #redribbonskirtsociety #reddressgala

This year`s Minnesota Indian Education Association (MIEA) Conference featured a pre-conference, held yesterday. This day-long event was open to all educators to learn about Indigenous education styles, materials, histories, and more. Many teachers are being asked to add Indigenous materials to their curriculum, but are given no direction on how to do so. This pre-conference was an inspiring step in the right direction to invite both Native and non-Native educators a chance to speak to community members about incorporating more Indigenous knowledge into their curriculum.

Our education team was invited to give a presentation. The presentation was titled "Teaching Through Indigenous Food Systems," and invited educators to consider ways of utilizing foodways to incorporate Indigenous education. We led participants through a kinesthetic lesson that was initially presented during the Anishinaabe Academy Family Night, a multi-table session on corn that utilized touch and feel stations, stations of production, and finally, a tasting station!

The Education Team then led folks through a short presentation on the effects of colonization on food systems, both past and present, and how these effects are being addressed. We were very excited to see how positively folks responded to the idea of using food as a gateway to cultural understanding. We strongly agree that food is a great way to unite people cross-culturally. We look forward to seeing how we can support educators to use food to educate on Indigenous peoples, cultures, histories, and knowledge.

Wopila tanka and chi miigwech to all of our participants and community members who showed us support yesterday!

#miea #indigenouseducation

Open
This year's Minnesota Indian Education Association (MIEA) Conference featured a pre-conference, held yesterday. This day-long event was open to all educators to learn about Indigenous education styles, materials, histories, and more. Many teachers are being asked to add Indigenous materials to their curriculum, but are given no direction on how to do so. This pre-conference was an inspiring step in the right direction to invite both Native and non-Native educators a chance to speak to community members about incorporating more Indigenous knowledge into their curriculum. Our education team was invited to give a presentation. The presentation was titled "Teaching Through Indigenous Food Systems," and invited educators to consider ways of utilizing foodways to incorporate Indigenous education. We led participants through a kinesthetic lesson that was initially presented during the Anishinaabe Academy Family Night, a multi-table session on corn that utilized touch and feel stations, stations of production, and finally, a tasting station! The Education Team then led folks through a short presentation on the effects of colonization on food systems, both past and present, and how these effects are being addressed. We were very excited to see how positively folks responded to the idea of using food as a gateway to cultural understanding. We strongly agree that food is a great way to unite people cross-culturally. We look forward to seeing how we can support educators to use food to educate on Indigenous peoples, cultures, histories, and knowledge. Wopila tanka and chi miigwech to all of our participants and community members who showed us support yesterday! #miea #indigenouseducation
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