Non-native (U.S.) here. I'm so glad I've found this part of RUclips, and Sean Sherman in particular. When I was a teenager, I LOVED cooking and learning about all kinds of different cuisine and the history and anthropology of food and food culture from around the world (Food Network was my go to, and Good Eats my favorite show, especially his food history segments). I would often go out with a field guide trying to find edible plants in my portion of Kentucky, where I lived surrounded by woodland on a home farm. Pawpaws, poke greens, tubers, nettle, etc. And one day I had this realization, that I had tried so many different cuisines from all over the world, but never anything from Native American cuisine, which surely would have recipes for all these edible plants I was finding. This was the aughts, so the internet was still new, and there just wasn't as much info about native tribes widely available, and we certainly weren't taught much in school. But even so, I'd always been very interested in native culture and history and legends (not very especially more than I was other things, I was just a very curious, knowledge-greedy kid lol, but it did hold a fascination for me), and would scour libraries for books on the subject only to be disappointed at the lack. So yeah, then it hit me in the face that day where I was like, wait... Where are the Native American restaurants? The people are still around, right? (No reservations near me at the time, I barely even knew what that word meant). So where's THEIR cuisine? Why haven't I ever seen a cookbook from them? And so I got on our dial up internet and spent HOURS of hyperfocus trying to find those things. And there was just...so little. I found a single website made by one person, probably a native, that seemed like something they'd made just to catalogue some stuff so they could share it with other native peoples? It had that vibe. But even that was bare bones. More than anything else I'd found in a book, but still nothing super in depth. No recipes. And I remember being so confused and frustrated. Eventually I had to give up. I consoled myself by making some vegetarian pemmican, which was so simple and well documented by European explorers, that I could at least make THAT. Sort of. Didn't know where to get an adequate supply of quality jerky, let alone bison, so I made do with nuts and coconut oil instead 😅 It was...fine. Made little bars and kept them in the freezer, and that was my travel snack for a year. I was absolutely heartbroken when I eventually learned the details of what really happened to and what had been stolen from the native tribes, and thus from the world. My parents thought I'd been injured when they found me sobbing in my room. So now after all this time, to be learning how this diverse and beautiful portion of the human tapestry is being preserved and rediscovered despite so much tragedy and loss fills me with such joy. And videos like this?? Chock full of all the knowledge I'd looked so hard for? My inner child is ecstatic. Hopefully soon I'll be able go to one of the Indigenous restaurants that I'm finally hearing about -- maybe even yours, Mr. Sherman -- and fulfill my childhood wish 🙏 (And in the meantime, I'm gonna get a cookbook and try making some myself 😊)
I love that you are sharing the blessings of your indigenous lineage with the whole. Embracing the beauty of your people with food and supporting and integrating the oneness of unification of all people into the oneness that we are all headed towards. Celebrating the unique piece of the all… Much love and blessings to you and your people. ✌️💜🙏😢
I appreciate you sharing your skills with us so we may further learn not only our N’de culture but how to eat as our ancestors did as opposed to the typical American diet of basically processed flour and fat. May we all celebrate Indigenous day with nutritious meals as these. Ashoge
Sumac and hemlock look similar how do you tell the difference? How did you get this idea to share your knowledge? Thank you for sharing your history! Yummy.
Hi! Thanks for your comment. Poison hemlock, or Conium maculatum, is a member of the carrot family with white flowers. Sumac, or Rhus typhina, is a shrub with show spikes of red berries (sometimes referred to as “staghorns”). You can use the scientific names to find photos and more info!
We appreciate him eating the bugs and staying happy. Now leave everyone alone that doesn't listen to people like this, if he'd not have told a stupid story I'd not be here leaving my mark. But he did and I laugh. Happy Thanksgiving!
Non-native (U.S.) here. I'm so glad I've found this part of RUclips, and Sean Sherman in particular. When I was a teenager, I LOVED cooking and learning about all kinds of different cuisine and the history and anthropology of food and food culture from around the world (Food Network was my go to, and Good Eats my favorite show, especially his food history segments). I would often go out with a field guide trying to find edible plants in my portion of Kentucky, where I lived surrounded by woodland on a home farm. Pawpaws, poke greens, tubers, nettle, etc. And one day I had this realization, that I had tried so many different cuisines from all over the world, but never anything from Native American cuisine, which surely would have recipes for all these edible plants I was finding. This was the aughts, so the internet was still new, and there just wasn't as much info about native tribes widely available, and we certainly weren't taught much in school. But even so, I'd always been very interested in native culture and history and legends (not very especially more than I was other things, I was just a very curious, knowledge-greedy kid lol, but it did hold a fascination for me), and would scour libraries for books on the subject only to be disappointed at the lack.
So yeah, then it hit me in the face that day where I was like, wait... Where are the Native American restaurants? The people are still around, right? (No reservations near me at the time, I barely even knew what that word meant). So where's THEIR cuisine? Why haven't I ever seen a cookbook from them? And so I got on our dial up internet and spent HOURS of hyperfocus trying to find those things. And there was just...so little. I found a single website made by one person, probably a native, that seemed like something they'd made just to catalogue some stuff so they could share it with other native peoples? It had that vibe. But even that was bare bones. More than anything else I'd found in a book, but still nothing super in depth. No recipes. And I remember being so confused and frustrated.
Eventually I had to give up. I consoled myself by making some vegetarian pemmican, which was so simple and well documented by European explorers, that I could at least make THAT. Sort of. Didn't know where to get an adequate supply of quality jerky, let alone bison, so I made do with nuts and coconut oil instead 😅 It was...fine. Made little bars and kept them in the freezer, and that was my travel snack for a year.
I was absolutely heartbroken when I eventually learned the details of what really happened to and what had been stolen from the native tribes, and thus from the world. My parents thought I'd been injured when they found me sobbing in my room. So now after all this time, to be learning how this diverse and beautiful portion of the human tapestry is being preserved and rediscovered despite so much tragedy and loss fills me with such joy.
And videos like this?? Chock full of all the knowledge I'd looked so hard for? My inner child is ecstatic. Hopefully soon I'll be able go to one of the Indigenous restaurants that I'm finally hearing about -- maybe even yours, Mr. Sherman -- and fulfill my childhood wish 🙏
(And in the meantime, I'm gonna get a cookbook and try making some myself 😊)
Amazing recepe hard to find cedar & pine without pesticides
I’m Scottish and known as the Highland Chef your food and work is brilliant
I love that you are sharing the blessings of your indigenous lineage with the whole. Embracing the beauty of your people with food and supporting and integrating the oneness of unification of all people into the oneness that we are all headed towards. Celebrating the unique piece of the all…
Much love and blessings to you and your people.
✌️💜🙏😢
I appreciate you sharing your skills with us so we may further learn not only our N’de culture but how to eat as our ancestors did as opposed to the typical American diet of basically processed flour and fat. May we all celebrate Indigenous day with nutritious meals as these. Ashoge
Very happy to be here to learn the indigenous cuisine!😀
Thanks for watching!
That is my favorite squash! So sweet and creamy. Roasting brings out the flavors so well too!
Got the cookbook a while ago, great to see some of the recipes here to see done!
Didn't even know you could make cedar tea😮
I just started in the culinary world I’m loving seeing the possibilities to come
That looks like a wonderful meal! Thank you so much for sharing it!
OH WOW! Thank you so much!!!
Please 🙏 taste and eat the delicious food you’re making so that your description allows us to enjoy the experience with you.
The sunchokes look like ginger at a glance. I'm sure the smell is very different.
Yuumm❤
Please let me know the title of your cookbook
The title of Sean's book is "The Sioux Chef's Indigenous Kitchen"
Is white cedar actually safe to use in food? A google search suggests that it contains neurotoxins...
Sumac and hemlock look similar how do you tell the difference? How did you get this idea to share your knowledge? Thank you for sharing your history! Yummy.
Hi! Thanks for your comment. Poison hemlock, or Conium maculatum, is a member of the carrot family with white flowers. Sumac, or Rhus typhina, is a shrub with show spikes of red berries (sometimes referred to as “staghorns”). You can use the scientific names to find photos and more info!
Thank you for sharing your gifts. How do I know I have identified the right tree for this recipe?
We appreciate him eating the bugs and staying happy. Now leave everyone alone that doesn't listen to people like this, if he'd not have told a stupid story I'd not be here leaving my mark. But he did and I laugh. Happy Thanksgiving!
Gitchi miigwech for these videos, they really inspire me. I can’t wait to try these recipes. 🥹🤍