How This Sioux Chef Is Bringing Back Indigenous Food

it's really good to understand how people were living here for centuries and millennia before Europeans came over and really understanding all the food and flavors that they were utilizing my name is Sean Sherman I own the company the sous-chef our company focuses on indigenous foods basically we have removed all European influence we've cut out completely in our cuisine things like dairy flour from wheat processed sugar processed foods in general we're not even using beef pork or chicken so what we're doing right now is we have a pop-up dinner featuring a guest chef from the southwest from the talented chef Carlos Baca and we are putting on a five course dinner to really showcase the food and flavors of his region things like elk quail Chola buds dried mushrooms though my name is Carlos bacca I am from the southern new reservation in southwestern Colorado been in the food industry for 20 years with the sole focus on indigenous foods now for almost 6 1 things about myself with my food is that I very heavy on foraging so a lot of what is going to be here today I gotten up in the San Juan Mountains in Colorado out in the desert in New Mexico my interest in all of this really just comes from my own heritage because I grew up on Pine Ridge Reservation in South Dakota for me just having a long career as a chef in the Minneapolis area and I tried many different cuisines that just made sense at a certain point to really go back to my own heritage because there was so little representation of Native America their humanity has walked away from the symbiotic relationship and eating with the seasons this dinner is very much you know what did I have stored for the winter to understand what Native American food is it's really just looking back at history and looking back at regions and understanding how people utilized wild foods and agriculture and the wild game that was their cooking techniques they utilize food preservation techniques we prioritize all of our purchasing from indigenous vendors first off so for example we buy all of our fish from the Red Lake reservation and we buy over all of our hand harvested wild rice from various reservations throughout Minnesota we want to explore all the areas of the US and Mexico and Canada and Alaska and really just work to record a lot of these foods and the names that are in those regions and you know just really trying to get it out there because unfortunately in the US and Canada a lot of these food systems were almost wiped off the map completely [Music] you

Channel: AJ+

Views: 42,173

Rating: 4.917037 out of 5

Keywords: sioux, sioux native americans, sioux north america, sioux food, native american food, processed foods, wheat, gluten, gluten free, european diet, paleo, vegan, no dairy, no flour, eliminating processed foods, no sugar, sugar free diet, pine ridge south dakota, dapl, nodapl, dakota access pipeline, eating with the seasons, news, aj+, ajplus, al jazeera

Id: NzfG_25NP08

Length: 2min 54sec (174 seconds)

Published: Fri Mar 17 2017

Reddit Comments

[u/Ersthelfer]

Also interesting is that not only did the Native Americans cuisine change a lot but also the cuisine of must of the world.

I mean can anyone imagine Indian food without chili peppers (I am talking about India the country)? Just a couple of centuries back they had no chili peppers in India.