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

Thursday, March 11, 2021

5:00 PM-6:30 PM

Oglala Lakota Chef Sean Sherman, founder of The Sioux Chef, is decolonizing our food system. From growing up in Pine Ridge, South Dakota, to an epiphany on a beach in Mexico, Chef Sean Sherman shares his journey of discovering, reviving, and reimagining Native cuisine. Join the Drexel Hospitality Society and Student Center for Diversity and Inclusion for a conversation exploring food, food systems, history, culture, nutrition, politics, health, the environment, and more. Chef Sherman has been cooking across the U.S. and Mexico for the past 30 years and has become renowned internationally in the culinary movement of indigenous foods. His focus has been on the revitalization and evolution of indigenous foods systems throughout North America. Chef Sean has studied extensively to determine the foundations of these food systems and gain a full understanding in bringing back a sense of Native American cuisine to today’s world. In 2014, he opened The Sioux Chef as a catering and food education business in the Minneapolis/Saint Paul area. He designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories. In October 2017, Chef Sherman and his team hosted the first decolonized dinner at the James Beard House. His first book, The Sioux Chef’s Indigenous Kitchen, was awarded the James Beard medal for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the L.A .Times, San Francisco Chronicle, and Smithsonian Magazine. The Sioux Chef team continues with their mission to help educate and make indigenous foods more accessible to as many communities as possible through the founding of the North American Traditional Indigenous Food Systems (NATIFS) on profit. Educating the world on localizing food systems is critical , especially as COVID-19 has laid bare the challenges of our modern food systems. Register here:

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Natalie Shaak

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