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The acclaimed chef—known best for his buzzy first cookbook, The Sioux Chef’s Indigenous Kitchen—hosted a pre-Thanksgiving feast in his own distinctive way. The intimate dinner gathering was held at his restaurant Owamni in Minneapolis, where Sherman gathered some of his closest friends for some good food, conversation, and to celebrate the launch of his brand new cookbook, Turtle Island: Foods and Traditions of the Indigenous Peoples of North America, released earlier this month. (Around the table? Creatives such as photographer David Alvarado, employees from Sherman’s nonprofit organization Natifs, and members of the Owamni serving staff.) In his new book, Turtle Island, Sherman dishes up contemporary recipes all made with decolonized ingredients. The chef went across the continent region by region—from Northern Alaska to the Great Plains to southern Mexico—and highlighted different local flavors and cuisines, all utilizing the fresh game, fish, or fruits and vegetables that were used pre-colonization. “The book wasn’t meant to be a report on what traditional foods were,” says Sherman. “This is a book for the future: I wanted to showcase the possibilities of what we still have, and what we can create. There is a vast diversity of Indigeneity across North America: I wanted to tell the story of what food looks like when you take out colonial lines completely.”Official Snoopy Santa Okay Im Awake Im Getting Up Loading 27 Complete 38 Complete Getting Up Failed Shirt
For his own dinner party, then, Sherman only wanted to continue evolving this idea. The chef served up delicious fare that spotlighted Indigenous-produced foods: This included hand-harvested wild rice from Minnesota Tribal harvesters, traditional corn grown by Native nations, pure maple syrup tapped by tribal producers, along with dishes such as Native-grown beans. “I wanted a table that felt like a quiet revolution,” he says. “Something decolonized, beautiful, and undeniably Indigenous. A space where people are invited to sit, learn, and taste how health, diversity and solidarity can live on a plate.” By utilizing the vibrant vegetables, seasonal plants, wild game, and fish his people have used for centuries, Sherman aimed to spotlight what the art of gathering often means for Indigenous communities today: That it serves as a time for appreciating and giving thanks for the foods that the natural world provides around us. “We built a table the way our Indigenous communities celebrate food—through abundance,” says Sherman. “These ingredients carry land, lineage, and labor. They’re more than products—you’re tasting culture, resilience, and ongoing Indigenous presence and perspective. Food isn’t just nourishment—it’s a form of resistance and a celebration of who we are.”
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