Monday December 16, 2019
Home Lead Story Native Americ...

Native American Chef Wins The Food Industry’s Highest Honors

"We want to become a resource for anyone interested in decolonizing foodways across the globe," he said. "It doesn't matter if you're in Africa or India or Southeast Asia; it's the same story everywhere. We just want to set the tone."

0
//
Chef
This undated photo shows Chef Sean Sherman, a winner of a 2019 James Beard Foundation Leadership Award, preparing apple blossoms. The award acknowledges Sherman's efforts to decolonize the Native American diet. VOA

A Native American chef has been awarded one of the food industry’s highest honors for his efforts in revitalizing traditional indigenous food systems in North America.

On Tuesday, the James Beard Foundation (JBF) announced that Sean Sherman, a member of the Oglala Lakota Sioux tribe from the Pine Ridge Indian Reservation in South Dakota and founder/CEO of The Sioux Chef is to receive a Leadership Award for his work in helping Native Americans reclaim historic food and agricultural systems.

Beard awards, which Time magazine has dubbed “the Oscars” of the American food industry, are given out annually in a number of categories; the 2019 Leadership Award celebrates food system ” visionaries” and acknowledges Sherman’s extensive research into diverse Native American farming techniques, wild food usage and harvesting, land stewardship, food preservation, as well as tribal cultures and histories.

A dish created by Lakota "Sioux Chef" Sean Sherman, which features elk, wild rice, fern fiddlehead, berries, spring onion and sunchoke.
A dish created by Lakota “Sioux Chef” Sean Sherman, which features elk, wild rice, fern fiddlehead, berries, spring onion and sunchoke. VOA

“We’re trying to raise awareness of the history of the land and on how to live sustainability on what’s around us,” said Sherman, speaking to VOA by phone during a two-hour drive to Iowa to buy heritage seeds. These seeds of rare, heirloom and open-pollinated plant varieties could disappear if not cultivated and banked.

“Even non-indigenous chefs should be really excited to learn about plant diversity to utilize in their cuisines,” he said.

"The broiling of their fish over flame," an engraving by Theodor De Bry, 1590. Courtesy of the John Carter Brown Library at Brown University.
“The broiling of their fish over flame,” an engraving by Theodor De Bry, 1590. Courtesy of the John Carter Brown Library at Brown University. VOA

Lessons of the ancestors

Prior to the arrival of European settlers, tribes hunted, fished, gathered and farmed a wide array of animals and plants, depending on their locations. By the late 1800s, forced onto reservations that were often far from their traditional homelands, tribes were restricted in their rights to hunt, fish or forage for wild food and forced to make do with U.S. Army rations of flour, lard and salt—ingredients alien to the indigenous diet. The rations were later replaced by the commodity food program.

“That has never been a nutritional program, and it has contributed to the health epidemics that we see in tribes across the country–mass obesity, mass rates of heart disease,Type Two diabetes—you name it,” said Sherman. “A change has to take place, and this is the best way to start to utilize the lessons of our ancestors that would have been passed down to us, if it hadn’t been for cultural assimilation efforts.

In 2014, Sherman launched “Sioux Chef”–a play on the French term sous-chef, the number two person in any restaurant kitchen. The Minneapolis-based business was more than just a catering company; it was a collaboration of chefs, food preservationists, botanists and enthusiasts from several U.S. tribes all bent on restoring pre-contact diets.

This 1906 photo by Edward S. Curtis shows Hopi women grinding grain into flour.
This 1906 photo by Edward S. Curtis shows Hopi women grinding grain into flour. VOA

Sherman and Minneapolis chef/food critic Beth Dooley in 2017 published “The Sioux Chef’s Indigenous Kitchen,” a cookbook featuring modern takes on traditional ingredients: stuffed squash blossoms, for example, wild-rice cakes or venison with apples and cranberries, all made from ingredients easily found in nature. This earned him the 2018 James Beard Foundation Book Award in the Best American Cookbook category.

This year, Sherman and his team will open a Native American restaurant in Minneapolis, along with a non-profit indigenous food laboratory for shared use. “People can take classes on wild foods and education, agriculture or food preservation, and the restaurant is designed to allow people to develop their skills working alongside us in the restaurant,” he said.”Our ultimate goal is to open up indigenous food labs in cities everywhere.”

He’s also a big proponent of so-called permaculture design — working with nature to meet food needs.

Sean Sherman prepared this modern version of a traditional Lakota dish, Wasna, made with duck, popped wild rice and amaranth, foraged fennel and miners lettuce at the 20th annual World of Flavors at the Culinary Institute of America, St. Helena, Ca.
Sean Sherman prepared this modern version of a traditional Lakota dish, Wasna, made with duck, popped wild rice and amaranth, foraged fennel and miners lettuce at the 20th annual World of Flavors at the Culinary Institute of America, St. Helena, Ca. VOA

“We want to get tribes to use their open spaces and landscape with the foods that are particular to their regions,” he said. That might be cultivated crops like squash, beans or corn, staples of pre-contact agriculture across the country; amaranth, a highly nutritious grain on which South American tribes once thrived; or wild rice from the Great Lakes Region.

Also Read: U.S. To Begin Search Through The Remnants Of The Islamic State’s Final Enclave

While his work focuses on North American foods and peoples, Sherman said it has important applications for all indigenous peoples.

“We want to become a resource for anyone interested in decolonizing foodways across the globe,” he said. “It doesn’t matter if you’re in Africa or India or Southeast Asia; it’s the same story everywhere. We just want to set the tone.” (VOA)

Next Story

Researchers Identify Climate-friendly Diets Are Also Healthier

"We can have both. We can have healthier diets and reduce our food-related emissions. And it doesn't require the extreme of eliminating foods entirely," Rose said.

0
The study, published in the journal Frontiers in Nutrition, also found that organic food provides significant, additional climate benefits for plant-based diets. Wikimedia Commons
One of the biggest reasons why people like to avoid shopping in supermarkets is that they simply want to cut down on checkout wait time. Wikimedia Commons

After examining the carbon footprint of what more than 16,000 Americans eat in a day, researchers have identified that more climate-friendly diets are also healthier, according to a study.

“People whose diets had a lower carbon footprint were eating less red meat and dairy — which contribute to a larger share of greenhouse gas emissions and are high in saturated fat — and consuming more healthy foods like poultry, whole grains and plant-based proteins,” said lead author Diego Rose from the Tulane University in New Orleans.

For the study, published in the American Journal of Clinical Nutrition, researchers built an extensive database of the greenhouse gas emissions related to the production of foods and linked it to a large federal survey that asked people what they ate over a 24-hour period.

They ranked diets by the amount of greenhouse gas emissions per 1,000 calories consumed and divided them into five equal groups.

Then they rated the nutritional value of foods consumed in each diet using the US Healthy Eating Index, a federal measure of diet quality, and compared the lowest to the highest-impact groups on this and other measures.

Americans in the lowest carbon footprint group ate a healthier diet, as measured by this index. However, these diets also contained more of some low-emission items that aren’t healthy, namely added sugars and refined grains.

diet, bipolar
Climate-friendly diets are also healthier: Study. Flickr

They also had lower amounts of important nutrients — such as iron, calcium, and vitamin D — likely because of the lower intakes of meat and dairy.

According to the researcher, overall, diets in the lowest impact group were healthier, but not on all measures. This is because diets are complex with many ingredients that each influence nutritional quality and environmental impacts.

Diets in the highest impact group accounted for five times the emissions of those in the lowest impact group. The highest impact diets had greater quantities of meat (beef, veal, pork and game), dairy and solid fats per 1000 calories than the low-impact diets.

Also Read- About 8,000 Facebook Users Die Daily, is Your Digital Will Ready?

“We can have both. We can have healthier diets and reduce our food-related emissions. And it doesn’t require the extreme of eliminating foods entirely,” Rose said.

“For example, if we reduce the amount of red meat in our diets, and replace it with other protein foods such as chicken, eggs, or beans, we could reduce our carbon footprint and improve our health at the same time.” (IANS)