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Chef aims to ‘decolonize’ diet of tribal communities

  • NEW YORK TIMES
                                Sean Sherman, founder of The Sioux Chef, is devoted to revitalizing indigenous foods.

    NEW YORK TIMES

    Sean Sherman, founder of The Sioux Chef, is devoted to revitalizing indigenous foods.

  • NEW YORK TIMES
                                Sean Sherman wrote a piece last year for the New York Times on 10 dishes that showcase tribal diversity. Among them was a pot of crawfish and shrimp, Choctaw staples, left, seasoned with file, a spice groundfrom dried sassafras bark. They rest on a bed of spicy sweet potatoes.

    NEW YORK TIMES

    Sean Sherman wrote a piece last year for the New York Times on 10 dishes that showcase tribal diversity. Among them was a pot of crawfish and shrimp, Choctaw staples, left, seasoned with file, a spice groundfrom dried sassafras bark. They rest on a bed of spicy sweet potatoes.

Sean Sherman, founder of the Sioux Chef, will be a guest chef at a Hawai‘i Food & Wine Festival dinner on Nov. 18. Read more

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