I've been thinking for years about why there are no indigenous dishes on the menu at American restaurants, or why things like sumac are not as widely used here in the states as they are overseas like in the middle east. I feel like American cuisine could be so much more than burgers if we learn to utilize all of our different cultures and regions across our nation. It makes me very happy to see this type of content and know that there are people like you who are opening restaurants like yours. You should get together with the Seneca nation and open up shop in some of the casinos here in NY. I would love to see indigenous food evolve to be as common and popular as burgers or Chinese food.
Farming is all about moving product in a high enough volume to stay in business - and not have the food degraded on arrival. I'm a farmer. It's not just presto. Sumac is not widely used so there is little financial incentive to grow, harvest, package and market it. If you want sumac, find it and harvest it. If you want to see the food available, take the financial and stress risk to open restaurants. Put your money where your mouth is. Or Be the change you wish to see.
@@az55544 my point has nothing to do with farming or marketing I wasn't asking you to market it. sumac grows everywhere and is free yet most people don't even know that it's edible let alone how to cook with it and that is why it's not popular. I think a lot of people are scared to harvest it because they don't realize how easy it is to tell the difference between the poison one and the safe ones.
@AnnaWillo it's funny you say this because after I posted this comment I started thinking about all the indigenous foods that have gone global over the last 400+ years, like corn, and maple as well as many fruits and vegetables. So apart from a few niche things that pot has already quite melted hasn't it?
Coming out of the American Public School system, the indoctrination is gross minimizing and dehumanizing the indigenous peoples still goes on. I love the idea of native food shops and restaurants every where. Thank you for sharing these foods and ingredients!
I mean, that's not what happened at my public schools... Maybe it depends on the district and how conservative/underfunded it is. I was fortunate enough to attend a well-funded, liberal district. The point being - don't be sh*tting on free education. It should absolutely be improved, but that can only happen with widespread public support. People love to sh*t all over public ed and blame all of life's problems on it, when in reality, providing free access to quality public education is THE BEST way to ensure equality and empowerment for all. Removing support and access to public education is the agenda of fasc!sts and colonizers. Don't fall for the propaganda that keeps us all ignorant and poor. You can see the impacts of this anti-education propaganda in super conservative states/counties, and it ain't good.
@@Sleipnirseight Goalpost moving; Decentering the conversation from the Indigenous that are still being impacted; and you need to do some serious work on not centering YOUR experience. Not to mention, Project 2025 does call for the destruction of the US public education system, and it has been something the R party has been working towards. Where have you been? Yikes.
@@Sleipnirseight ffs how the hell you gonna tell someone else what their experience was. My public school education was also skewed. Am I shitting on it for mentioning that? Get a fucking grip.
You're right. Whether we interpret it as good or bad, so much of what we learn in public education simply isn't true. And, as a result, we understand our individual and collective history less. Unfortunately, there's an increasing effort to double down on ignorance. Terrible for our children and nation.
@RoseRedRoseWhite people like you are some of the most insufferable fucking people. We get it. Your entire personality is being performatively offended on the behalf of people you deem as too dumb to defend themselves.
As a mixed Chinese-Canadian settler, I keep on noticing all the ways our cuisine depends on Indigenous cuisine. Like, tomatoes, chili peppers, sweet potatoes, corn are all big parts of our diets. I'm looking forward to trying out these recipes as best I can with the ingredients I have. Service berries are huge in my area. I'm just glad that the city has intentionally been planting them all over the city. They're wonderful to just eat off the tree or bush and they're plentiful.
Now THIS is eating local. There are so many foods on this continent that were not just foraged, but developed and cultivated by indigenous people that no one considered or even know exists. It isn't just corn and deer! Imagine putting a bowl of dry corn in front of a person and expecting them to invent and make a tamale without prior knowledge. That's the level of knowledge we are missing. that 100x over.
I plan a new Thanksgiving: giving thanks for the end of colonialism and I now know where my recipes are going to come from...your channel.....and Congratulations....from Ireland...
My home state had a native american restaurant and it was my favorite. But then my family moved to a different state…I really miss that place 😢 thanks for sharing these recipes & for doing this incredible work!
Wawikiya was the highlight of the whole thing. I know no 9-year-old boy wants to be called cute, but oh my GOSH. 🥰 What a great personality to share on camera. Pairing the pilaf with even more cranberries sounds like a solid dinner choice to me.
i glazed my meal with a shagback hickory syrup i made with some foraged bark and a bunch of herbs i picked a la your glazed pork recipe and it was deeeelectable. thank you for these delicious recipes!
We made the sweet potatoes last year and they were amazing! We saw Chef Sherman make them on America's Test Kitchen and we bought his cookbook afterwards. Great to see him promote indigenous food and keep his eye on producers and community as well! Cante' waste!
One of the most beloved Armenian wintertime dishes is ghapama: sweet rice pilaf and dried fruits/nuts baked inside a pumpkin. Given that the pumpkin was originally cultivated in the Americas, it seems appropriate to try it with wild rice and other indigenous ingredients. ✌️
WONDERFUL! I grew up in Minneapolis as a reluctant wyte boy/estranged Cherokee. I lived in Austin TX for 35 years, I moved to Tahlequah 3 years ago to explore my Cherokeeness. This year I decided I was going to start processing and eating acorns. Granted, Acorns were a minor food for my ancestors, but they are HERE and going to waste. The food I've made so far isn't quite decolonized, but it's progress. Today I made Cranberry/acorn/spicebush berry bread, and I must say, it kicked ass. Wado Amigo!
@@plantmanbee great to hear friend! It’s never too late to be intentional about the food you eat. So glad you found a personal connection to your ancestors through food, that’s what cooking is all about!
@artemys5197 Wado and it does. :D I have been mentally mapping the Burr Oaks around for next season as they are "the biggest" and have a LONG history of use by Ojibwe. I'll also be using the iNaturalist app to find more. I've also heard of a method that in theory might speed up the LONG leeching process to the point it might become viable to do this for a living. I'd LOVE to make a dent in changing our reliance on ultra-processed food. :D
It's interesting how much of the archetypical Thanksgiving dinner is really just indigenous food and ingredients 'repurposed' for a colonizer holiday. We inadvertently helped to keep some indigenous food tradition alive with this holiday, though it's a drop in the ocean compared to how much was lost in the cultural genocide. Thank you for all the work you guys do! Recovering and forging a new identity, and a new path forward is so important.
I do my workplace's monthly slideshow of announcements and important dates, and I get to do a few creative slides. One of my slides last month was about the history cultivation of squash throughout Central and North America and the history of the term. Learning about the foods of different cultures is always enriching. People can really coonnect through food.
Very cool. I enjoy me some Navajo tacos and the story of resilience behind foods like that, but I've always wondered what the food of different indigenous nations were like before their land and food sources were taken away and given things like flour rations instead. Seems very intriguing, nutritious, and delicious.
I've been vegan for quite some time now, it really got me to start cooking and learning about multiple recipes from multiple cultures, so I was really interested to learn about indigenous cuisine. This is a beautiful video to watch and I am now inspired to create these dishes and introduce them to my daily life, and hopefully introduce them to others as well.
For Thanksgiving the last two years, I've made venison meatballs in a squash and tomato sauce over polenta. I do use some Eurasian ingredients by using yellow onions, garlic, almond flour, and italian seasonings though, but it's been a popular dish with my family and isn't so unfamiliar that people shy away from trying it. Definitely getting some good ideas to try next year from this video though. Thank you for sharing and making people aware of these ingredients and recipes!
The tepary beans from Ramona farms are fantastic. They are extremely high in protein! Admittedly, I pressure cook them before adding to bean dishes which helps get them soft, and I substitute them for beans in other dishes. The white ones are really buttery. The brown ones have a wonderful earthy flavor. They are very much worth the cost. I had these at Owsmni-delicious. Would love to know how to make your sunflower seed cake with squash caramel.
**Thumbs up off screen** I loved this video. As someone who grew up with indigenous people as a large part of my community, I am so happy to see the culture being shared for us all to learn and practice from.
It looks very "modern California standard", in some ways, though? Gnocchi? I would like to look into this topic more from an anthropological point of view, and also comparing it to Mexican and Canadian Nations' cuisines, to get a better feel for HOW Native foods were prepared. I'm all for experimentation, modernization, and fusion, but I still want to know: what was special and unique, to these states?
I love the flavors of wild rice and cranberries together. It’s delicious. Thank you for bringing indigenous cooking to the public. In my opinion, indigenous foods taste the best. ❤
I cook a lot like this and it's interesting because I just posted very recently that I think a lot of my cooking style is actually Native American and Native Americans just aren't getting credit for it. I have traveled a lot and there are so many foods that other countries don't have or didn't have the ingredients for. Some European cultures stole credit for recipes, some created fusions, but many are really overlooked dishes you don't find anywhere else in the world.
So I normally don't do any shopping on Black Friday. But today I made an exception and ordered some of that wild rice and a few other items from your online market.
Glad I could find this. I know for my wife, who is indigenous and Mexican, and myself, Northern European descent, we are trying to reshape how our family views Thanksgiving. Taking it from a colonizer holiday to a holiday that celebrates family, the opportunities our lives afford us, and honoring the indigenous people. That transition can be difficult even with my wife’s family. Something as simple as finding a way to support indigenous businesses and enjoy their culture goes a long way.
I got to eat at Owamni for the first time this past summer (certainly won't be the last time). I treated myself to buying the cookbook as well, and I made y'all's cranberry sauce recipe and fried bean cakes a few weeks ago. My partner and I ate them with vegan butternut squash soup (seasoned with juniper berries and served with a sprinkle of sumac powder). I have thought about that meal every day since. Sumac and juniper have officially been welcomed into my spice cabinet as permanent fixtures!
That kid was adorable. Very charming and self-confident for a 9 year old! Thank you so much for this series; it's really helpful in expanding my understanding about Native people. I wish there were more indigenous restaurants because this food all looks awesome but I'm a long way from Minnesota.
Epazote grows all over Butler County, Ohio! I didn't know what it was, until I kept seeing it, on walks and somehow looked it up. It's kind of quaint, that it's sold dried, imported, in single-recipe sized bags, at some of the small Spanish-speaking groceries, since it would be so easy to forage it, or introduce it to a kitchen garden. And, kind of ironically, I won't tarnish the project as a whole, by saying the name, because I think overall it's a good purpose, but there's an old Amish farm house, with a county park, and a Three Sisters planting, where they weed out the Epazote, because, nobody knew what it was, until I told them, and the answer i got, was "It's a weed here." So, I think maybe a neat tactic, could be calling it The Fourth Sister. I also like the names Goosefoot and Lamb's Quarter, as they are descriptive of the shape of the leaves. I have been meaning to cook and eat it, though, am kind of afraid of eating car exhaust, or something that grew in soil contaminated with heavy metals and such. As, it is in Middletown.
Am standing behin you, the new generation must be nurtured and protected. so we can reinstate our practices and achieve a healtier life without all the toxicity connected to our roots. Blessed be my friend, looking forward to more videos. Will purchase items with my new job ❤
Marsi/Miigwech from Manitoba, brother. the baked beans sound like real comfort food to me. these are super creative recipes for our people and everyone else who interested in our culture. subscribed and happy to find this channel
I really like sweet potato (and pumpkin!) cut and roasted on a medium smoker/wood fire bbq. They absorb smoke flavor readily, and when you sweeten them with syrup it makes an interesting flavor profile that I like a lot. I never did a sear after the roasting, always good to add complexity/depth and texture as well. Gonna try that next time.
Oh! Just saw you the other day on PBS with Lidia Bastianich, and here you are again! I love your philosophy, and the change you're seeking to bring for the future. Also love being introduced to indigenous ingredients that are new to me.
These sound SO GOOOOD. I love your taste testers, especially the young man. He's so adorable and camera perfect in the right way. As a very highly indigenous person, yet mostly white and get identified as white, I'd love to incorporate supporting these types of food products. Thank you so much for showing us how easy and accessible they can actually be. 🖤🖤
TFW you're really happy and angry / frustrated at the same time lol I was trying to remember where I saw a great looking recipe for corn soup. I love soup and I was checking every resource I have and just couldn't find it anywhere. Drove me nuts because I tried off memory and it was horrible of course lol Now this video pops up and suddenly my memory is jogged. On the plus side I have better corn to do it with :) Going to make a new saved list for "Recipes I can't find" Most things are sorted .PDFs but I often forget some of my resources like this are on RUclips:)
i have been thinking about cultural food recently and it occurred to me how little i know about indigenous american foods, which is really unfortunate bc so many cool foods grow here. glad i stumbled on this channel, really cool work youre doing here
Thank you for sharing, I'm excited to check out more! I hope I can go to an indigenous food restaurant someday, in the meantime I can give my try at it!
Thank you so much. This was inspiration I needed. I use ramps here in Germany, but so far I mostly use it fresh and pickle the seeds, I did use wild chives/field garlic seeds dried all year round and love that. I had not thought to dehydrate blossoms (which of course look great) great idea, TY. I wish I could grow three corner leek here (allium paradoxon) for the small brood bulbs which are also great pickled. I wonder: is pickling (or long-term-fermentation) at all part of American indigenous culture? If so, I suspect that there would be a bigger audience than just me for it. I bought the sioux chef when it came out, but i haven't so far been able to access the less "Kolonialwaren" stuff here in Europe and self growing was so - far at -least out of the question (tho once, a bit of industrially canned sweet corn in my fridge had started to ferment, and I know the smells from fermentation well from other cooking and remembered Sean's writing on this. I have not been able to intentionally make it again, but I HAVE tried (Adhd doesn't help) it was so good) Thank you guys
omg, I've been to your market at midtown global! what a wonderful recommendation for youtube to give me!! I really want to learn more about sustainable indigenous food and this seems like a good start
So excited this video popped up on my feed! I work with youth and food is one of the quickest ways I get them to connect with indigenous culture and history. The global reach of many foods first cultivated in the Americas opens their minds to realize how much impact the presence of indigenous peoples actually had on history in North America. It's fantastic to see food sovereignty returning to indigenous peoples and the culinary renaissance being led by chefs like yourselves because of it. Hopefully in the next decade Indigenous American restaurants will start becoming as ubiquitous as any cuisine brought here by immigration.
All of these dishes sounded so freaking delicious, I looked up native american restaurants near me!! I look forward to trying them. A shame I can't make it out to Minnesota to try Owmani!
I have always been obsessed with staghorn sumac and had no idea that the middle eastern sumac spice is from a closely related plant. that's so exciting. gotta try some next year.
These recipes look really great!!! Especially your mix for the maple chili crisp! Thank you for sharing, and ill make sure to look into supporting local indigenous people and food when I make these soon~
I checked it out and "wild rice" is apparently a different thing from "rice" (whether wild or domesticated). They are like close cousins instead of siblings. The description of wild rice sounds quite nice, and there are actually more varieties in NA than the rest of the world! (3 in NA, 1 in Asia, according to Wikipedia).
I need to find more recipes for the spring onions. Maybe in a few decades, my loquats will be ready for something I also need to find more native foods to spread throughout the city.
This is so fantastic, I love what you are doing and I have the utmost respect for your mission. I made a sort-of combined version of the rice pilaf and the fried rice from your book (I couldn't get the cranberries balanced in my practice run) and it was an enormous hit with my huge family. Everyone loved it!
I love the idea of using biome-appropriate foods, and especially native plants, animals, etc. This is useful and positive. It's great for digestion, too. Hope your idea of what "colonization" puts the blame on the oligarchy instead of every "white person that came over/lives today." The colonizers where/are the companies that push their ingredients/methods for profit (rather than say, sharing something good, ease of use/prep, kindness) while belittling natiive foods/methods/etc. Colonizers cause harm to everybody for power and profit. Put the blame where it belongs, let the rest be...
If you’re harvesting plants from the side of the road, such as sumac seeds, make sure the area has not been sprayed with herbicide. My friend and his little girl harvested blackberries on the roadside and were both very sick afterwards. The little girl got better but my friend was never the same after that. Roadsides are often sprayed with weed killer, so maybe it would be better to go further away from the road to harvest where the plants’ roots are safe from the spray.
Hi Chef Sherman deep appreciation and compassion to your ancestors and you for the suffering and injustice current and past. Congrats on your success and my gratitude for your land which I call home. I’m excited to watch your channel as I mourn the destruction of indigenous culture and the genocide which resulted in bottlenecking and loss of knowledge of the native plants and animals which had vast array of uses. Sometimes I find a mention of native plants for food but a dead end in terms of when, how etc. Congrats on your success and I hope for complete liberation of Native Americans and spiritual liberation of your ancestors. 13:24 he’s so adorable and sweet! too hot. Poor baby! I love that you left that cut in. I’m excited to see the online store and be able to quasi fair trade shop! 17:20 haha what timing, yes exactly as you articulated! You get me I got you. Harmony is always beautiful. I’m from NM and majority of Native products are sold in businesses owned by the descendents of colonizers and thus brings an aversion as there is a resentment (?) in knowing 100% of the money isn’t going to the individual who grew or made the product of which the stolen land to this day has not been met with reparations. America could do much better for the relatively small population of Native Americans similar to UAE where the population is similar with small number of native Emerati and majority of the residents are immigrants, except Emeratis enjoy rather comfortable lives with governmental redistribution of the wealth to the native Emerati. While there may be some monies given it’s nothing in terms of the need given substantial impact of multigenerational abuse of a myriad of methods which severely impact the minds and bodies of Native Americans.
This is SOOOO cool! Are you guys the only ones doing this? I'd love to visit a restaurant with your concept near the Philadelphia/New York/DC area. OMG! I know expansion is very complicated, but you should seriously consider opening a restaurant in DC. I would start by doing events with the Smithsonian. Here's wishing you TONS of success 🙌
Chef, I just realized that you're not using the bulbs of garlic and onions. That means I can eat this food without stomach upset. I'm local and hope to stop by your restaurant some day!
I've been thinking for years about why there are no indigenous dishes on the menu at American restaurants, or why things like sumac are not as widely used here in the states as they are overseas like in the middle east. I feel like American cuisine could be so much more than burgers if we learn to utilize all of our different cultures and regions across our nation. It makes me very happy to see this type of content and know that there are people like you who are opening restaurants like yours. You should get together with the Seneca nation and open up shop in some of the casinos here in NY. I would love to see indigenous food evolve to be as common and popular as burgers or Chinese food.
Farming is all about moving product in a high enough volume to stay in business - and not have the food degraded on arrival. I'm a farmer. It's not just presto. Sumac is not widely used so there is little financial incentive to grow, harvest, package and market it. If you want sumac, find it and harvest it.
If you want to see the food available, take the financial and stress risk to open restaurants.
Put your money where your mouth is.
Or
Be the change you wish to see.
@@az55544Exactly that .
@@az55544 my point has nothing to do with farming or marketing I wasn't asking you to market it. sumac grows everywhere and is free yet most people don't even know that it's edible let alone how to cook with it and that is why it's not popular. I think a lot of people are scared to harvest it because they don't realize how easy it is to tell the difference between the poison one and the safe ones.
i mean a loooot of american dishes are lowkey indigenous. people just don't realize it.
@AnnaWillo it's funny you say this because after I posted this comment I started thinking about all the indigenous foods that have gone global over the last 400+ years, like corn, and maple as well as many fruits and vegetables. So apart from a few niche things that pot has already quite melted hasn't it?
Luckily as a Mexican, our more indigenous recipes are still going strong and popular. Good luck on your journey
Coming out of the American Public School system, the indoctrination is gross minimizing and dehumanizing the indigenous peoples still goes on. I love the idea of native food shops and restaurants every where. Thank you for sharing these foods and ingredients!
I mean, that's not what happened at my public schools... Maybe it depends on the district and how conservative/underfunded it is. I was fortunate enough to attend a well-funded, liberal district. The point being - don't be sh*tting on free education. It should absolutely be improved, but that can only happen with widespread public support. People love to sh*t all over public ed and blame all of life's problems on it, when in reality, providing free access to quality public education is THE BEST way to ensure equality and empowerment for all. Removing support and access to public education is the agenda of fasc!sts and colonizers. Don't fall for the propaganda that keeps us all ignorant and poor. You can see the impacts of this anti-education propaganda in super conservative states/counties, and it ain't good.
@@Sleipnirseight Goalpost moving; Decentering the conversation from the Indigenous that are still being impacted; and you need to do some serious work on not centering YOUR experience. Not to mention, Project 2025 does call for the destruction of the US public education system, and it has been something the R party has been working towards. Where have you been? Yikes.
@@Sleipnirseight ffs how the hell you gonna tell someone else what their experience was. My public school education was also skewed. Am I shitting on it for mentioning that? Get a fucking grip.
You're right. Whether we interpret it as good or bad, so much of what we learn in public education simply isn't true. And, as a result, we understand our individual and collective history less. Unfortunately, there's an increasing effort to double down on ignorance. Terrible for our children and nation.
@RoseRedRoseWhite people like you are some of the most insufferable fucking people. We get it. Your entire personality is being performatively offended on the behalf of people you deem as too dumb to defend themselves.
I love his work. I ate at Owamni in 2023 and really enjoyed it. Thanks for bringing awareness. I hope the movement continues to grow
We hope you keep watching!
The algorithm did something good today.
I love the idea of an indigenous president.
As a mixed Chinese-Canadian settler, I keep on noticing all the ways our cuisine depends on Indigenous cuisine. Like, tomatoes, chili peppers, sweet potatoes, corn are all big parts of our diets. I'm looking forward to trying out these recipes as best I can with the ingredients I have.
Service berries are huge in my area. I'm just glad that the city has intentionally been planting them all over the city. They're wonderful to just eat off the tree or bush and they're plentiful.
Now THIS is eating local. There are so many foods on this continent that were not just foraged, but developed and cultivated by indigenous people that no one considered or even know exists. It isn't just corn and deer! Imagine putting a bowl of dry corn in front of a person and expecting them to invent and make a tamale without prior knowledge. That's the level of knowledge we are missing. that 100x over.
I plan a new Thanksgiving: giving thanks for the end of colonialism and I now know where my recipes are going to come from...your channel.....and Congratulations....from Ireland...
I've been doing this for years in Seattle. We've done seafood boil/crab bakes for at least ten years. The crab we catch ourselves
@@shannamac3974 Do have a lot of the invasive sea urchins there? Getting some of those could make a special meal.
I am so pleased to see Indigenous cuisine more represented. Subscribed.
My home state had a native american restaurant and it was my favorite. But then my family moved to a different state…I really miss that place 😢 thanks for sharing these recipes & for doing this incredible work!
Wawikiya was the highlight of the whole thing. I know no 9-year-old boy wants to be called cute, but oh my GOSH. 🥰 What a great personality to share on camera. Pairing the pilaf with even more cranberries sounds like a solid dinner choice to me.
i glazed my meal with a shagback hickory syrup i made with some foraged bark and a bunch of herbs i picked a la your glazed pork recipe and it was deeeelectable. thank you for these delicious recipes!
@@autumnstoptwo yum! 😋
We made the sweet potatoes last year and they were amazing! We saw Chef Sherman make them on America's Test Kitchen and we bought his cookbook afterwards.
Great to see him promote indigenous food and keep his eye on producers and community as well!
Cante' waste!
One of the most beloved Armenian wintertime dishes is ghapama: sweet rice pilaf and dried fruits/nuts baked inside a pumpkin. Given that the pumpkin was originally cultivated in the Americas, it seems appropriate to try it with wild rice and other indigenous ingredients. ✌️
The wild rice with cranberries sounds so wonderful! So glad your products are online. I'm near by but for health reasons, I don't travel well. Thanks!
WONDERFUL! I grew up in Minneapolis as a reluctant wyte boy/estranged Cherokee. I lived in Austin TX for 35 years, I moved to Tahlequah 3 years ago to explore my Cherokeeness. This year I decided I was going to start processing and eating acorns. Granted, Acorns were a minor food for my ancestors, but they are HERE and going to waste.
The food I've made so far isn't quite decolonized, but it's progress. Today I made Cranberry/acorn/spicebush berry bread, and I must say, it kicked ass.
Wado Amigo!
@@plantmanbee great to hear friend! It’s never too late to be intentional about the food you eat. So glad you found a personal connection to your ancestors through food, that’s what cooking is all about!
_... you're a Cherokee!...period..._ ✊🏽
🥹🥹 this made me tear up. Sounds delicious!
That recipe sounds like it banged hard.
And congratulations on your journey
@artemys5197 Wado and it does. :D
I have been mentally mapping the Burr Oaks around for next season as they are "the biggest" and have a LONG history of use by Ojibwe. I'll also be using the iNaturalist app to find more.
I've also heard of a method that in theory might speed up the LONG leeching process to the point it might become viable to do this for a living. I'd LOVE to make a dent in changing our reliance on ultra-processed food. :D
It's interesting how much of the archetypical Thanksgiving dinner is really just indigenous food and ingredients 'repurposed' for a colonizer holiday. We inadvertently helped to keep some indigenous food tradition alive with this holiday, though it's a drop in the ocean compared to how much was lost in the cultural genocide. Thank you for all the work you guys do! Recovering and forging a new identity, and a new path forward is so important.
I do my workplace's monthly slideshow of announcements and important dates, and I get to do a few creative slides. One of my slides last month was about the history cultivation of squash throughout Central and North America and the history of the term.
Learning about the foods of different cultures is always enriching. People can really coonnect through food.
I'm so happy to find this channel when I was younger I wanted to start a native restaurant. Life happens.
Very cool. I enjoy me some Navajo tacos and the story of resilience behind foods like that, but I've always wondered what the food of different indigenous nations were like before their land and food sources were taken away and given things like flour rations instead. Seems very intriguing, nutritious, and delicious.
I would like to try some Navajo tacos! I didn't even know.
I made wild rice and wojape from The Sioux Chef cookbook for part of our holiday meal. I’ll try the wild rice and cranberries here too.
I've been vegan for quite some time now, it really got me to start cooking and learning about multiple recipes from multiple cultures, so I was really interested to learn about indigenous cuisine. This is a beautiful video to watch and I am now inspired to create these dishes and introduce them to my daily life, and hopefully introduce them to others as well.
For Thanksgiving the last two years, I've made venison meatballs in a squash and tomato sauce over polenta. I do use some Eurasian ingredients by using yellow onions, garlic, almond flour, and italian seasonings though, but it's been a popular dish with my family and isn't so unfamiliar that people shy away from trying it. Definitely getting some good ideas to try next year from this video though. Thank you for sharing and making people aware of these ingredients and recipes!
I'm excited to learn new recipes 😊
The tepary beans from Ramona farms are fantastic. They are extremely high in protein! Admittedly, I pressure cook them before adding to bean dishes which helps get them soft, and I substitute them for beans in other dishes. The white ones are really buttery. The brown ones have a wonderful earthy flavor. They are very much worth the cost. I had these at Owsmni-delicious. Would love to know how to make your sunflower seed cake with squash caramel.
**Thumbs up off screen**
I loved this video. As someone who grew up with indigenous people as a large part of my community, I am so happy to see the culture being shared for us all to learn and practice from.
If you are ever in Broken Arrow, Oklahoma, I HIGHLY recommend the restaurant called Nātv. It is excellent!
It looks very "modern California standard", in some ways, though? Gnocchi?
I would like to look into this topic more from an anthropological point of view, and also comparing it to Mexican and Canadian Nations' cuisines, to get a better feel for HOW Native foods were prepared.
I'm all for experimentation, modernization, and fusion, but I still want to know: what was special and unique, to these states?
I love the flavors of wild rice and cranberries together. It’s delicious. Thank you for bringing indigenous cooking to the public. In my opinion, indigenous foods taste the best. ❤
I cook a lot like this and it's interesting because I just posted very recently that I think a lot of my cooking style is actually Native American and Native Americans just aren't getting credit for it. I have traveled a lot and there are so many foods that other countries don't have or didn't have the ingredients for. Some European cultures stole credit for recipes, some created fusions, but many are really overlooked dishes you don't find anywhere else in the world.
I put sumac in my spiced apples yesterday. ^^
So I normally don't do any shopping on Black Friday. But today I made an exception and ordered some of that wild rice and a few other items from your online market.
This is the American food that I wanna try.
ha ha we win
@Macbook3 and now China is winning, so don't complain.
Seems so much easier to cook this rice than the commonly known wild rice. The kid is so charismatic.
Glad I could find this. I know for my wife, who is indigenous and Mexican, and myself, Northern European descent, we are trying to reshape how our family views Thanksgiving. Taking it from a colonizer holiday to a holiday that celebrates family, the opportunities our lives afford us, and honoring the indigenous people. That transition can be difficult even with my wife’s family.
Something as simple as finding a way to support indigenous businesses and enjoy their culture goes a long way.
I got to eat at Owamni for the first time this past summer (certainly won't be the last time). I treated myself to buying the cookbook as well, and I made y'all's cranberry sauce recipe and fried bean cakes a few weeks ago. My partner and I ate them with vegan butternut squash soup (seasoned with juniper berries and served with a sprinkle of sumac powder). I have thought about that meal every day since. Sumac and juniper have officially been welcomed into my spice cabinet as permanent fixtures!
That kid was adorable. Very charming and self-confident for a 9 year old! Thank you so much for this series; it's really helpful in expanding my understanding about Native people. I wish there were more indigenous restaurants because this food all looks awesome but I'm a long way from Minnesota.
Epazote grows all over Butler County, Ohio! I didn't know what it was, until I kept seeing it, on walks and somehow looked it up. It's kind of quaint, that it's sold dried, imported, in single-recipe sized bags, at some of the small Spanish-speaking groceries, since it would be so easy to forage it, or introduce it to a kitchen garden. And, kind of ironically, I won't tarnish the project as a whole, by saying the name, because I think overall it's a good purpose, but there's an old Amish farm house, with a county park, and a Three Sisters planting, where they weed out the Epazote, because, nobody knew what it was, until I told them, and the answer i got, was "It's a weed here." So, I think maybe a neat tactic, could be calling it The Fourth Sister. I also like the names Goosefoot and Lamb's Quarter, as they are descriptive of the shape of the leaves. I have been meaning to cook and eat it, though, am kind of afraid of eating car exhaust, or something that grew in soil contaminated with heavy metals and such. As, it is in Middletown.
Maybe you could let some grow at your place, where you wouldn't have to worry about pesticides/herbicides or other chemical contamination.
Am standing behin you, the new generation must be nurtured and protected. so we can reinstate our practices and achieve a healtier life without all the toxicity connected to our roots. Blessed be my friend, looking forward to more videos. Will purchase items with my new job ❤
I recently discovered this channel. As an aspiring professional chef, I'd love to try making these dishes.
@@3fxz483 glad to have you! Remember to subscribe for more recipes and videos!
Marsi/Miigwech from Manitoba, brother. the baked beans sound like real comfort food to me. these are super creative recipes for our people and everyone else who interested in our culture. subscribed and happy to find this channel
@@metislamestiza3708 thanks for watching!
Also for anyone interested in good food.
I really like sweet potato (and pumpkin!) cut and roasted on a medium smoker/wood fire bbq. They absorb smoke flavor readily, and when you sweeten them with syrup it makes an interesting flavor profile that I like a lot. I never did a sear after the roasting, always good to add complexity/depth and texture as well. Gonna try that next time.
I wish you enormous success. We should be eating what comes from where we live.
Thank you brother❤
Thank you Sean + the Indigenous Food lab team. Commenting to boost!
Love this!!!
Oh! Just saw you the other day on PBS with Lidia Bastianich, and here you are again! I love your philosophy, and the change you're seeking to bring for the future. Also love being introduced to indigenous ingredients that are new to me.
need to try some of these. thank you so much for this video!!
These sound SO GOOOOD. I love your taste testers, especially the young man. He's so adorable and camera perfect in the right way. As a very highly indigenous person, yet mostly white and get identified as white, I'd love to incorporate supporting these types of food products. Thank you so much for showing us how easy and accessible they can actually be. 🖤🖤
It’s all about honoring our heritage and sharing the deliciousness.
Awesome ❤ I hope business goes well.
Thank you for passing on your knowledge
TFW you're really happy and angry / frustrated at the same time lol I was trying to remember where I saw a great looking recipe for corn soup. I love soup and I was checking every resource I have and just couldn't find it anywhere. Drove me nuts because I tried off memory and it was horrible of course lol Now this video pops up and suddenly my memory is jogged.
On the plus side I have better corn to do it with :) Going to make a new saved list for "Recipes I can't find" Most things are sorted .PDFs but I often forget some of my resources like this are on RUclips:)
This is so cool!❤ I wish more places used native foods that grow here in the states
Indigenous food deserves more spotlight ❤❤❤
Beautiful!
I LOVE the title! 🤩 Thank you for teaching me more about my indigenous brothers and sisters and your delicious foods.
Looks amazing. I made wild rice for my gathering and everyone loved it. The smell alone is so comforting. Cheers
Awesome video! 100% agree that all American chefs should all have this knowledge. Blessings! 🙌✨🫰
Thank you for sharing a part of your culture. I learned a lot and am very appreciative of it.
i have been thinking about cultural food recently and it occurred to me how little i know about indigenous american foods, which is really unfortunate bc so many cool foods grow here. glad i stumbled on this channel, really cool work youre doing here
Thank you for sharing, I'm excited to check out more! I hope I can go to an indigenous food restaurant someday, in the meantime I can give my try at it!
Next time you find yourself in Minneapolis, visit us at the IFL Market or at Owamni!
Thank you so much. This was inspiration I needed. I use ramps here in Germany, but so far I mostly use it fresh and pickle the seeds, I did use wild chives/field garlic seeds dried all year round and love that. I had not thought to dehydrate blossoms (which of course look great) great idea, TY. I wish I could grow three corner leek here (allium paradoxon) for the small brood bulbs which are also great pickled. I wonder: is pickling (or long-term-fermentation) at all part of American indigenous culture? If so, I suspect that there would be a bigger audience than just me for it.
I bought the sioux chef when it came out, but i haven't so far been able to access the less "Kolonialwaren" stuff here in Europe and self growing was so - far at -least out of the question (tho once, a bit of industrially canned sweet corn in my fridge had started to ferment, and I know the smells from fermentation well from other cooking and remembered Sean's writing on this. I have not been able to intentionally make it again, but I HAVE tried (Adhd doesn't help) it was so good)
Thank you guys
So glad i found this channel. Gonna try evwry single recipe ❤
Fantastic. Great work.
Love this!!! Wishing you more success!!!
Love the guest cameo, so sweet!
omg, I've been to your market at midtown global! what a wonderful recommendation for youtube to give me!! I really want to learn more about sustainable indigenous food and this seems like a good start
Thanks for watching, don't forget to subscribe for more!
So excited this video popped up on my feed! I work with youth and food is one of the quickest ways I get them to connect with indigenous culture and history. The global reach of many foods first cultivated in the Americas opens their minds to realize how much impact the presence of indigenous peoples actually had on history in North America.
It's fantastic to see food sovereignty returning to indigenous peoples and the culinary renaissance being led by chefs like yourselves because of it. Hopefully in the next decade Indigenous American restaurants will start becoming as ubiquitous as any cuisine brought here by immigration.
Aw! Sean's assistant is too cute for words!!
Hello! From Ohlone territory in SF Bay Area! Here we have Wahpepahs kitchen. I’d love to order a book from you.
You can order one from the Indigenous food lab market: iflmarket.square.site
All of these dishes sounded so freaking delicious, I looked up native american restaurants near me!! I look forward to trying them. A shame I can't make it out to Minnesota to try Owmani!
Chokma'ski! I love this Channel!
It all looks delicious! Thank you for sharing. I didn’t know there is differences in the wild rice. I have always bought Red Lake Nations Wild rice.
I have always been obsessed with staghorn sumac and had no idea that the middle eastern sumac spice is from a closely related plant. that's so exciting. gotta try some next year.
thank you!
These recipes look really great!!! Especially your mix for the maple chili crisp! Thank you for sharing, and ill make sure to look into supporting local indigenous people and food when I make these soon~
I got a chance to go to Owamni when I was in Minneapolis a couple of months ago, and let me tell you, I'm STILL dreaming about duck beans
I am so glad I ran into your channel. The food looks absolutely amazing!
Her hair at the end ❤ i'm obsessed, it's so pretty 😊
Thanks!
We wat to try this food. SO INTERESTING.
Wonderful video, thank you!
I was thinking the other day, why do I not hear about native cuisine that often? Thank you for sharing and enriching us
Wow truly learned so much about indigenous American cuisine. Had no idea that rice even grew in North America????
I checked it out and "wild rice" is apparently a different thing from "rice" (whether wild or domesticated). They are like close cousins instead of siblings.
The description of wild rice sounds quite nice, and there are actually more varieties in NA than the rest of the world! (3 in NA, 1 in Asia, according to Wikipedia).
So glad I got recommended this video and channel! Absolutely subscribed, hopefully I’ll be able to order from the market soon!
I'm obsessed with this.
I need to find more recipes for the spring onions. Maybe in a few decades, my loquats will be ready for something I also need to find more native foods to spread throughout the city.
Thank you for the work your do! I really appreciate involving the young man in his indegenious culture😊
This is so fantastic, I love what you are doing and I have the utmost respect for your mission. I made a sort-of combined version of the rice pilaf and the fried rice from your book (I couldn't get the cranberries balanced in my practice run) and it was an enormous hit with my huge family. Everyone loved it!
Amazing recipes - amazing video! Instant sub.
I love the idea of using biome-appropriate foods, and especially native plants, animals, etc. This is useful and positive.
It's great for digestion, too.
Hope your idea of what "colonization" puts the blame on the oligarchy instead of every "white person that came over/lives today."
The colonizers where/are the companies that push their ingredients/methods for profit (rather than say, sharing something good, ease of use/prep, kindness) while belittling natiive foods/methods/etc. Colonizers cause harm to everybody for power and profit. Put the blame where it belongs, let the rest be...
If you’re harvesting plants from the side of the road, such as sumac seeds, make sure the area has not been sprayed with herbicide. My friend and his little girl harvested blackberries on the roadside and were both very sick afterwards. The little girl got better but my friend was never the same after that. Roadsides are often sprayed with weed killer, so maybe it would be better to go further away from the road to harvest where the plants’ roots are safe from the spray.
This is a great video... Some of the flavor combinations I wouldn't think to put together on my own
I'm excited to try the wild rice with cranberries, that sounds so good!
Omgosh Aleekia(sp?) is a riot. Love them❤. ❤️ ❤❤from Dirty Jersey
Hi Chef Sherman deep appreciation and compassion to your ancestors and you for the suffering and injustice current and past. Congrats on your success and my gratitude for your land which I call home.
I’m excited to watch your channel as I mourn the destruction of indigenous culture and the genocide which resulted in bottlenecking and loss of knowledge of the native plants and animals which had vast array of uses.
Sometimes I find a mention of native plants for food but a dead end in terms of when, how etc.
Congrats on your success and I hope for complete liberation of Native Americans and spiritual liberation of your ancestors.
13:24 he’s so adorable and sweet! too hot. Poor baby! I love that you left that cut in.
I’m excited to see the online store and be able to quasi fair trade shop! 17:20 haha what timing, yes exactly as you articulated! You get me I got you. Harmony is always beautiful.
I’m from NM and majority of Native products are sold in businesses owned by the descendents of colonizers and thus brings an aversion as there is a resentment (?) in knowing 100% of the money isn’t going to the individual who grew or made the product of which the stolen land to this day has not been met with reparations.
America could do much better for the relatively small population of Native Americans similar to UAE where the population is similar with small number of native Emerati and majority of the residents are immigrants, except Emeratis enjoy rather comfortable lives with governmental redistribution of the wealth to the native Emerati. While there may be some monies given it’s nothing in terms of the need given substantial impact of multigenerational abuse of a myriad of methods which severely impact the minds and bodies of Native Americans.
I just found this channel. Instance subscription! Much love to the indigenous.
I need to try dried garlic flowers now.
We use dried garlic flowers all the time in our cooking. It bring in the garlic with beautiful herbaceous notes.
wow so elated yt put u in my feed!!! great stuff!
These sound delicious, will have to give them a try.
Food is life.❤️✌️
This is SOOOO cool! Are you guys the only ones doing this? I'd love to visit a restaurant with your concept near the Philadelphia/New York/DC area.
OMG! I know expansion is very complicated, but you should seriously consider opening a restaurant in DC. I would start by doing events with the Smithsonian.
Here's wishing you TONS of success 🙌
Thanks friend, there's a lot of cool things coming!
Chef, I just realized that you're not using the bulbs of garlic and onions. That means I can eat this food without stomach upset. I'm local and hope to stop by your restaurant some day!