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Atlas Obscura - Latest • Jan. 12, 2026, 2:51 a.m.
On 'Turtle Island,' Indigenous Food Is Not the Past—It’s the Future
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One of my favorite parts of researching The Gastro Obscura Cookbook is talking to leaders in the food world about the recipes that matter most to them. When it comes to Indigenous food of North America, few experts rival Sean Sherman .
An Oglala Lakota chef raised on the Pine Ridge Reservation of South Dakota, Sherman has devoted his career to studying and promoting Indigenous cuisine. From his Minneapolis restaurant, Owamni —which focuses on native ingredients and eschews post-colonial additions like dairy, wheat flour, sugar, and pork—to his first cookbook, The Sioux Chef’s Indigenous Kitchen , Sherman has made it his mission to showcase the bounty of Indigenous foodways.
One of my favorite parts of researching The Gastro Obscura Cookbook is talking to leaders in the food world about the recipes that matter most to them. When it comes to Indigenous food of North America, few experts rival Sean Sherman .
An Oglala Lakota chef raised on the Pine Ridge Reservation of South Dakota, Sherman has devoted his career to studying and promoting Indigenous cuisine. From his Minneapolis restaurant, Owamni —which focuses on native ingredients and eschews post-colonial additions like dairy, wheat flour, sugar, and pork—to his first cookbook, The Sioux Chef’s Indigenous Kitchen , Sherman has made it his mission to showcase the bounty of Indigenous foodways.
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