The (R)Evolution of Indigenous Foods | Sean Sherman | TEDxSiouxFalls

TEDx Talks
18 Sept 202018:27
EducationalLearning
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TLDRSean Sherman, a chef raised in Pine Ridge, South Dakota, discusses the absence of Native American food in contemporary cuisine. He founded 'The Sioux Chef' to revive indigenous foods, emphasizing their importance due to the rich history and diversity of Native American culinary traditions. Sherman highlights the impact of colonialism on food loss and the need for education to reclaim and protect these traditions for future generations, advocating for a return to local, sustainable, and culturally rich diets.

Takeaways
  • 👨‍🍳 Sean Sherman is a chef dedicated to reviving and promoting Native American cuisine through his company, The Sioux Chef.
  • 🌾 Sherman emphasizes the importance of understanding indigenous foods, which are deeply connected to the land and history of North America.
  • 🔍 He highlights the absence of indigenous foods in contemporary American cuisine and the need to research and appreciate pre-colonial food practices.
  • 🏠 Sherman discusses the impact of colonialism on indigenous communities, including the loss of land, culture, and traditional food sources.
  • 📚 The chef underscores the educational aspect of indigenous food, advocating for a comprehensive understanding of native agriculture, hunting, fishing, and plant knowledge.
  • 🍽️ Sherman calls for the establishment of more Native American restaurants to showcase the diversity and health benefits of indigenous foods.
  • 🌱 He stresses the importance of plant diversity and the need to protect and sustain indigenous crops and food practices for future generations.
  • 🌿 The script discusses the concept of 'indigenous evolution and revolution,' suggesting a renaissance of native food systems and knowledge.
  • 🏡 Sherman shares his personal background and the influence of growing up in post-colonial America, which lacked the richness of traditional indigenous foods.
  • 🍖 The chef explains the dietary changes imposed by colonial powers, such as the introduction of beef, pork, and chicken, which replaced native proteins.
  • 🌳 Sherman encourages a reconnection with nature, advocating for local food production and the use of indigenous knowledge in modern food systems.
Q & A

  • Who is Sean Sherman and what is his profession?

    -Sean Sherman is a chef who focuses on Native American food. He was born and raised in Pine Ridge, South Dakota, and has dedicated his career to researching and promoting indigenous foods.

  • What is the name of Sean Sherman's company and what does it represent?

    -Sean Sherman's company is called 'The Sioux Chef,' which is a play on words that represents his mission to revive and showcase pre-colonial, indigenous foods of North America.

  • Why did Sean Sherman feel the absence of indigenous foods in his early career?

    -Sean Sherman realized the absence of indigenous foods during his chef career because he could not name many authentic Lakota recipes that did not incorporate non-indigenous ingredients like cream of mushroom soup.

  • What is the significance of understanding pre-colonial foods according to Sean Sherman?

    -Understanding pre-colonial foods is significant because it helps to appreciate the history and land we inhabit. It also aids in recognizing the diversity and richness of indigenous cultures that have been largely overlooked.

  • Why is there a lack of Native American restaurants in the U.S. according to the script?

    -The lack of Native American restaurants in the U.S. is attributed to the historical trauma and displacement of indigenous peoples, including the loss of their traditional foods and the suppression of their culture through policies like the boarding school system.

  • What does Sean Sherman believe is the importance of knowing the history of colonialism to understand indigenous foods?

    -Knowing the history of colonialism is crucial to understanding indigenous foods because it provides context for the loss and suppression of indigenous food systems and cultures, which were systematically dismantled during colonization.

  • What policy did the U.S. implement that affected indigenous food systems?

    -The U.S. implemented several policies, such as the Indian Removal Act of 1830 and the Dawes Act of 1887, which contributed to the displacement of indigenous peoples and the disruption of their food systems.

  • How did the boarding school system impact the transmission of indigenous food knowledge?

    -The boarding school system stripped a generation of indigenous peoples of their traditional knowledge, including food practices, by enforcing assimilation policies that suppressed their culture and language.

  • What is the role of indigenous education in reviving indigenous food systems, according to Sean Sherman?

    -Indigenous education plays a vital role in reviving food systems by teaching about wild food, permaculture, native agriculture, seed savings, and other traditional practices that were lost due to colonization.

  • What are some examples of indigenous staples that Sean Sherman mentions in the script?

    -Examples of indigenous staples mentioned by Sean Sherman include timpsula (prairie turnip), kamas root, wild rice, and various types of seaweed utilized by coastal indigenous communities.

  • What is Sean Sherman's vision for the future of indigenous foods in North America?

    -Sean Sherman envisions a future where indigenous foods are celebrated and integrated into mainstream diets, with indigenous-run food businesses across the nation showcasing the diversity of regional flavors and contributing to healthier lifestyles.

Outlines
00:00
🍽️ The Journey of Native American Cuisine

Sean Sherman, a chef raised in Pine Ridge, South Dakota, introduces his mission to revive and promote Native American food. He discusses the lack of representation of indigenous foods in modern cuisine and his own journey of discovery, leading to the establishment of his company, The Sioux Chef, in 2014. Sherman emphasizes the importance of understanding the history and pre-colonial foods of indigenous peoples, as well as the impact of colonialism on the loss of this culinary heritage.

05:01
🏞️ The Impact of Colonialism on Indigenous Food Systems

This paragraph delves into the devastating effects of the 1800s on indigenous communities in the U.S., highlighting the drastic reduction of land under their control and the forced assimilation that stripped them of their cultural practices, including food knowledge. Sherman discusses the policies that led to the near eradication of the bison, a key food source, and the subsequent loss of indigenous education that could have preserved their food traditions. The paragraph underscores the trauma and challenges faced by indigenous communities, which have hindered the development of Native American cuisine.

10:03
🌱 Rediscovering Indigenous Food Knowledge

Sean Sherman shares his experiences growing up with limited access to traditional indigenous foods, instead relying on commodity foods due to poverty on the reservation. He contrasts this with the rich diversity of indigenous foods and the importance of relearning and celebrating this heritage. The paragraph covers the breadth of topics that constitute indigenous education, from wild food and permaculture to traditional medicines and land stewardship, emphasizing the need to reconnect with the natural environment and the knowledge of using local resources sustainably.

15:03
🌾 Envisioning a Future for Indigenous Cuisine

In the final paragraph, Sherman outlines a vision for a future where indigenous-run food businesses thrive, offering diverse and healthy food options that reflect the rich cultural heritage of Native American cuisine. He discusses the potential health benefits of returning to indigenous diets and the importance of community gardens and permaculture to increase local food production. Sherman calls for a reconnection with nature and the protection of indigenous knowledge and biodiversity, advocating for a revolution in food systems that empowers indigenous communities and promotes a more sustainable and health-conscious approach to eating.

Mindmap
Keywords
💡Indigenous Foods
Indigenous foods refer to the culinary traditions and ingredients native to a specific region or culture, often linked to the land and history of the indigenous people. In the video, Sean Sherman emphasizes the importance of understanding and celebrating indigenous foods as a means to honor the history and heritage of the land we inhabit. He points out the absence of these foods in contemporary American cuisine and discusses his journey to revive and promote Native American food traditions.
💡Sous Chef
Sous Chef is a term used in the culinary world to denote the second-in-command in a professional kitchen, typically responsible for managing the kitchen operations under the head chef. Sean Sherman uses a play on words with 'Sous Chef' for his company's name, indicating his role in supporting and elevating the profile of indigenous foods in the culinary world.
💡Colonialism
Colonialism is the policy or practice of acquiring partial or full control over another country, occupying it with settlers, and exploiting it economically. In the script, colonialism is discussed as a historical process that has led to the suppression and erasure of indigenous food cultures. Sherman explains that understanding colonialism is crucial to understanding the absence of indigenous foods in modern cuisine.
💡Manifest Destiny
Manifest Destiny is a term from the 19th century that expressed the belief that the United States was destined to expand across the North American continent. In the video, Sherman mentions Manifest Destiny as a concept that contributed to the marginalization and displacement of indigenous peoples and the loss of their foodways.
💡Assimilation
Assimilation refers to the process of integrating a minority group into the dominant culture, often at the expense of the minority's own cultural identity. The script discusses the forced assimilation of indigenous peoples through boarding schools, which played a significant role in the loss of indigenous food knowledge and traditions.
💡Indigenous Education
Indigenous education encompasses the learning and teaching of the cultural, historical, and environmental knowledge specific to indigenous peoples. In the video, Sherman highlights the importance of indigenous education for preserving and revitalizing indigenous food practices, including knowledge of plants, animals, and sustainable living.
💡Commodity Food Program
The Commodity Food Program is a U.S. government initiative that provides food assistance to low-income individuals and families. In the script, Sherman talks about growing up with this program and how it influenced his diet, which was often devoid of indigenous foods and instead consisted of processed and nutritionally poor options.
💡Biodiversity
Biodiversity refers to the variety of life in a particular ecosystem or habitat, including the diversity of plant and animal species. The video script mentions the importance of recognizing and protecting the biodiversity of indigenous foods, which is crucial for maintaining the health and sustainability of regional food systems.
💡Cultural Food Producers
Cultural food producers are individuals or communities that create food based on their cultural heritage and traditional practices. Sherman advocates for supporting cultural food producers as a way to preserve indigenous foodways and to promote diverse and healthy food options.
💡Sustainability
Sustainability in the context of food refers to the ability to maintain food production over the long term without depleting resources or causing environmental harm. The script discusses the sustainable practices of indigenous agriculture and the importance of these methods for preserving the environment and food diversity.
💡Indigenous Evolution
Indigenous evolution, as mentioned in the script, refers to the process of indigenous peoples adapting and evolving their traditional knowledge and practices to fit into the modern world. Sherman sees this as a time of relearning and utilizing ancestral wisdom in contemporary contexts, including the culinary arts.
Highlights

Introduction to Sean Sherman, a Native American chef focusing on indigenous foods, and founder of The Sioux Chef in 2014.

Sherman's background growing up in Pine Ridge, South Dakota, and his early career in restaurants.

Realization of the absence of indigenous foods in modern cuisine, prompting his research into Lakota recipes.

Importance of understanding the history of indigenous foods and their connection to the land.

Discussion on the lack of Native American restaurants despite the rich culinary heritage and history of indigenous peoples.

Explanation of colonialism and its impact on indigenous communities and their food systems.

Historical context of U.S. policies like Manifest Destiny and the Indian Removal Act and their effects on indigenous lands and peoples.

Personal stories from Sherman's family history illustrating the rapid changes and traumas faced by indigenous communities.

Impact of the loss of traditional indigenous education on food knowledge and cultural practices.

Discussion on the damaging effects of assimilation policies and boarding schools on indigenous children and communities.

Sherman's critique of modern food systems and advocacy for indigenous food knowledge and practices.

The diversity and richness of indigenous food sources, including plants and animals unique to different regions.

The importance of preserving indigenous agricultural practices and seed diversity.

Vision for a future with indigenous food sovereignty, community gardens, and sustainable food systems.

Call to action for celebrating and protecting indigenous knowledge, food diversity, and cultural heritage globally.

Transcripts

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Related Tags
Native CuisineIndigenous FoodsCulinary HeritageSean ShermanFood HistoryPre-Colonial DietCultural RevivalSustainabilityHealth BenefitsEducational Impact