Chef Sean Sherman shares Indigenous culinary traditions at UC Merced

According to UC Merced, acclaimed chef, author and activist Sean Sherman spoke about revitalizing Indigenous cuisine during “Flavors & Stories: A Fireside Chat with the Sioux Chef” on Oct. 8 at the university’s Conference Center. The event featured drumming, storytelling and dishes inspired by Sherman’s cookbook “The Sioux Chef’s Indigenous Kitchen.”

Sherman, a member of the Oglala Lakota Sioux Tribe and founder of North American Traditional Indigenous Food Systems, discussed reconnecting communities with ancestral ingredients and methods. “We’re not trying to cook like it’s 1491. I’m a futurist, not a traditionalist,” he was quoted as saying. The event was part of UC Merced Dining’s Food for Thought series, which promotes conversations about food, culture and sustainability.