Indigenous Peoples’ Day – Recipes Part 2

Sean Sherman has been cooking across the US and world for the last 30 years and his main focus has been bringing awareness to Indigenous food systems. Through his restaurant Owamni, nonprofit NATIFS, the Indigenous Food Lab, and his James Beard Foundation award-winning cookbook, The Sioux Chef’s Indigenous Kitchen, Sean and his team are committed to re-identifying and revitalizing North American Cuisine, and reclaiming an important culinary culture long-buried and often inaccessible.

In this episode he will teach you how to make:

– Bison and Cranberry Meatball

– Salmon and Blackberry Cakes

– Apple Pie Bites (vegan and gluten-free)