Good Food
Bringing native foods back to the table
We talked to Sean Sherman last fall about his efforts to bring back the indigenous cuisine of the Dakota and Minnesota territories. The Sioux Chef shares an update on plans for a future brick-and-mortar restaurant and his cookbook in the works, “ The Sioux Chef’s Indigenous Kitchen .”
By Evan Kleiman • • 1 min readWe talked to Sean Sherman last fall about his efforts to bring back the indigenous cuisine of the Dakota and Minnesota territories. The Sioux Chef shares an update on plans for a future brick-and-mortar restaurant and his cookbook in the works, “The Sioux Chef’s Indigenous Kitchen.”
The full episode
4 of 6
The big cheese, a chef and perfumer pen a book, goat testicle soup- 0:00'The Art of Flavor'
- 16:46Walking away
- 26:41Jonathan Gold reviews Hip Hot
- 31:48Bringing native foods back to the tableYou’re reading this
- 43:56The Big Cheese
- 53:03Gustavo Arellano eats goat testicles at Luc Dinh Ky
The full episode
4 of 6The big cheese, a chef and perfumer pen a book, goat testicle soup- 0:00'The Art of Flavor'
- 16:46Walking away
- 26:41Jonathan Gold reviews Hip Hot
- 31:48Bringing native foods back to the tableYou’re reading this
- 43:56The Big Cheese
- 53:03Gustavo Arellano eats goat testicles at Luc Dinh Ky