Plants, Cuisine and Culture: Native American Cuisine with Sean Sherman

Plants, Cuisine and Culture

Virtual Lecture Series

Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.

This virtual lecture series is offered in Partnership with: Chicago Botanic Garden, Franklin Park Conservatory, Lewis Ginter Botanic Garden and Missouri Botanic Garden

Native American Cuisine with Sean Sherman

Tuesday, January 24, 7 – 8 p.m.

$10 members | $15 non-members

A member of the Oglala Lakota tribe, Sean Sherman is renowned nationally and internationally in the culinary movement of Indigenous foods. Sherman opened The Sioux Chef in the Minneapolis/Saint Paul area in 2014 and now operates Owamni by The Sioux Chef, which won the James Beard Award for Best New Restaurant in June 2022. Author of The Sioux Chef’s Indigenous Kitchen, Sherman currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans.


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