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Chef Sean Sherman to return to MSU
June 8 @ 5:00pm
Sean Sherman, a renowned chef of Native American cuisine and CEO of a company he founded known as The Sioux Chef, will return to Montana State University in June for a public lecture and book signing following his popular appearance at MSU last spring.
Sherman’s lecture, “Ancestral Foods Across Generations,” will be given Thursday, June 27, in the Hager Auditorium at the Museum of the Rockies. The event will begin at 5 p.m. in the museum lobby with heavy hors d’oeuvres featuring indigenous foods. It will be followed at 6:15 p.m. by a short film for families, “Igmu’s Tipi Dream,” and Sherman’s lecture.
The event is free, but seating in the auditorium is limited to the first 200 people to arrive.
Sherman will sign copies of his book, “The Sioux Chef’s Indigenous Kitchen,” immediately following the lecture. Books will be for sale in the museum lobby. A separate Q&A session with Sherman will take place the following morning, June 28, from 9 to 10 a.m. in Inspiration Hall, located inside Norm Asbjornson Hall.
Sherman, who is Oglala Lakota, was born in Pine Ridge, South Dakota, and has been cooking across the United States and Mexico over the past 30 years. He is renowned nationally and internationally in the culinary movement within the indigenous foods cuisine, with his main focus being the revitalization and evolution of indigenous food systems throughout North America.
In 2014 he opened The Sioux Chef as a caterer and food educator in Minnesota. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured foods common in the Dakota and Minnesota territories before Europeans arrived. “The Sioux Chef’s Indigenous Kitchen,” Sherman’s first book, was awarded the medal for best American cookbook in 2018 from the James Beard Foundation, the famed New York-based nonprofit focused on the culinary arts.
Sherman said his work is motivated by a desire to raise awareness about indigenous foods.
“We really want to share as much of our knowledge as we can and show young people that it is possible to eat very locally in a sustainable and environmentally friendly way,” Sherman said. “They need to know what foods are traditionally from their area, how to procure those foods and how to make delicious meals with them.”
Sherman’s return to MSU illustrates the importance of promoting healthy indigenous foods, according to Alex Adams, director of the Center for American Indian and Rural Health Equity, or CAIRHE, one of the event’s sponsors.
“We are very excited to host Sean Sherman’s return to MSU,” Adams said. “It is a great opportunity to promote indigenous food knowledge and sovereignty, as well as our statewide tribal and university collaborations.”