YouSaid · the spoken record

Sean Sherman

lines on the record: 48
first: 2023-02-02
most recent: 2023-02-02
sittings or episodes: 1
sources: podcast

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“It's kind of got its own little flavor, but it's hard to explain, and it really just tastes like meat, as long as you cook it good, it's fine. It just tastes like meat.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I think it's really going to start to take hold. I think people are becoming really interested. I think people are literally hungry for this food to be in their community and to see it. I think that Indigenous peoples are seeing an opportunity that they can create and it's something that can help preserve their cultures moving forward and redefine their cultures even moving forward. And it's something that can battle a lot of these health diseases that I saw growing up and still see on tribal communities everywhere with extreme rates of type 2 diabetes and obesity and heart disease and really get people to think about eating healthier and just creating that food access, you know, which is still problematic out there. And so I see a lot of changes that are very possible. And if we can pull this nonprofit vision out, I think we'll see a lot of impact.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“All that information and make it accessible that any for anybody that wants to learn anything about Indigenous education, which is our thousands of generations of knowledge that should have been handed down to us, and it's something that we're recreating, so we're already planting seeds to open up more food labs right now in Anchorage, Alaska. Bozeman, Montana, and Rapid City, South Dakota to start with, and we have a whole bunch of other cities interested that will soon follow. And we're just trying to create a system that stewards indigenous knowledge bases and helps curate more and more Indigenous food operations and food production everywhere.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Well, I mean, obviously I'm going to keep up on the restaurant because I want to keep everything going and, you know, it's a constant chaos. It's just barely controlled chaos at most is what restaurants are. But our team is doing a really, really good job. And I'm able to really focus on the work in this vision that I have with this nonprofit that we've created. So the nonprofit is called natives and it's acronym North American traditional Indigenous food systems, or N-A-T-I-F-S.org. And under natives, we have our public brand called Indigenous Food Lab. And we're about ready to launch this native market space in this multicultural food hall in Minneapolis under our nonprofit just to bring food access to our community and feature a lot of Indigenous food products from all over the nation. And we also are launching this Indigenous classroom digital studio where we can just host a lot of Indigenous curriculum classes for the community also and put that on to our website to steward.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“But do we feel lucky that we're getting all this attention and that we are doing something that is making a difference? And it's shining a light on what's possible for modern Indigenous foods. And one day we should be able to drive across North America and stop at Indigenous focused food businesses and really experience the immense diversity that's out there.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“I mean, yeah, they are. Restaurants are really the worst business model, and you have to just constantly keep up with the rising cost of food. We have very expensive rent. We have really high wages to pay, and we're in the highest tax bracket in Minnesota because of our location downtown Minneapolis and just all these things. But, you know, overall, we've been doing really good. We've been blessed that we've been sold out every single night since we opened the doors in July of 21, you know, sometimes we've had thousands of people on the wait list on the weekends, which is crazy. Wow.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“All Minnesota wild herbs that we just have this group up in Duluth, Minnesota harvest for us and it just everything tastes like where we are. And we do feature some dishes that might taste like the southwest or the Pacific Northwest or someplace in Mexico or way up in Alaska, but we just really try to be regionally focused. And, you know, the dishes are simple, they're beautiful, they're clean. You feel really good when you're eating them. You know, we don't have to label ourselves a health food restaurant, but it's just that we're following that philosophy and everything happens to be really healthy and everything has a really strong story behind it.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Sure. So, you know, we try and feature local Indigenous food products first and then national, and we try to get all of our game from around us too. So we get all of our bison comes out of Cheyenne River. We get two fisheries, one in Minnesota called Red Lake Fishery and one in Wisconsin called Red Cliff Fishery, both native owned. We use a few different native farms around us, and we're getting lots of different corn from different nations. So we just try to feature that. So we have one section that's just all like plants. So we try to utilize a lot of wild flavors and a lot of the beans and corns and everything's plant-based there. We feature a lot of games, so we have things like, of course, the bison, but lots of rabbit, venison, elk, antelope. We just processed a whole bunch of beavers this weekend that one of our purveyor sold us that we're going to be putting on the menu. And, you know, and it's just been a lot of fun. Like our entire tea list is...”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“70% of our staff identified as indigenous, which was amazing for us, especially in a city like Minneapolis, which isn't that diverse. And we were able to pull it together somehow, and it's still going strong. So I feel very proud for all the team and everybody that put all their effort into all this. And it's been a crazy path, but we're still here now.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, it was intense, you know, and try funding a restaurant during a global pandemic. Because all the banks were like, we're not funding anything until the entire population is like 75% vaccinated or something like that. We had to get creative with where we found funding to get us to the finish line. But we even pivoted a little bit because originally it was going to be kind of counter service. But this building they built was so beautiful and the room was so beautiful. We decided kind of last minute to do full service, which was a really good move because then we were able to really focus on the quality and the presentation of the foods more. But we were able to do something unique. And I had the vision for the menu and I put together a really fun young culinary team from a lot of local cooks that came and some shadow.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“And then as that winter kind of turned around, then we had to open up the restaurant in the still in the middle of the pandemic with all of the masking rules and vaccination rules and all these things. And it was just a really challenging time period to launch a restaurant and running this massive food relief effort at the same time. So we don't actually open the doors in the restaurant until July of 21.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“And then where we are in Minneapolis, we're right just a few blocks from where George Floyd got murdered and the street that we're on, where a nonprofit kitchen is, that whole street just erupted and all the buildings around us got completely burned down to the ground during that time period and it was a really intense time in Minneapolis. We got a small group of our team back together in our kitchen and started doing food relief fall through 2020, feeding a lot of homeless encampments. And then as the winter came around, we started sending food directly to tribal communities. So at the height, we were sending out 10,000 meals to nine out of 11 tribes in Minnesota and just doing what we do, sending out healthy Indigenous foods.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Space at the beginning of 2020, and we started moving in and we started working with lawyers, getting our lease drafted. And right before we signed our lease in the beginning of March, the pandemic rolled out and we just paused like the rest of the culinary world did. We got all our staff on unemployment. And then we just waited. For me, it felt like forever because everybody was just at home not knowing what was going on. I was failing at making home sourdough breads a lot. I taught myself how to make the Rubik's cube under a minute and I taught myself how to oil paint. And that was just the first few weeks, you know.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“We had a few different challenges. Number one, we won an RFP, a request for proposal for a new park board building that was being built out alongside the Mississippi River downtown Minneapolis. Early on, like right after the Kickstarter, which really kind of filled the space of where we could open the restaurant. So then we just had to wait and they still had to finish raising the funds to do that because it came up rather expensive venture because they revamped an entire area along the river with a brand new building. But even before we got the restaurant opened, we were really focused on finding the space for nonprofit kitchen, which is called the Indigenous Food Lab, which we had this vision to open up a nonprofit restaurant, a space for teaching, and space to share Indigenous education, and a really large professional kitchen to do a bunch of work. So we found this.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“I just really wanted to stay independent was the biggest piece to it. We didn't want to bring it outside investors. unless we really had to and we just felt like we could build up the financial base that we needed to get to where we wanted to be you know so it was it was a process but we got there and you know the Kickstarter helped build a lot of awareness around the work that we're doing a lot of excitement and at the time we were out of all the restaurants on Kickstarter I think we were the third most successful at that $150,000 mark yeah But we also had the most supporters just because we did it very organically. And like our average was less than $60 a donation. So we had a few thousand donations from that.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, that was my hopes because I thought a restaurant would be a really great platform to kind of help get this out there in the world, normalize it, get people to think about indigenous foods, indigenous peoples and cultures, and just the history of the land that they're standing on and the struggles that Indigenous peoples have had to go through and still go through in many different areas. But also it was going to be a big uphill battle because when I started, when I quit my last chef job and started the soux chef, my life savings was less than $5,000 and my credit score was sitting at a comfy 420, I believe, at the time.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Absolutely, because I wasn't trying to recreate something from the past. I was like definitely interested in learning techniques that people had and were utilizing. But I was really more interested in bringing this into the modern day and creating a sense of what are modern Indigenous foods and kind of evolving it into this new generation.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I think that we hit a lot of different interests from a lot of different people. Some people are just really interested in the culinary scene because our food was pretty, it was tasty, we were using different ingredients. The only beverage we had on at the... Make a simple tea out of it and just sweeten it really lightly with pure maple. And it just, you know, tastes like the forest around us, basically. And, you know, and some people are interested in wild food, some people are interested in native agriculture. Some people are interested in Native American culture in general or history. So we just had a lot of people coming from a lot of different angles of interest. And we still do.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, we kind of took wherever we can go. That project we did with the Little Earth community of United Tribes, which is in South Minneapolis, and it's an urban native community. And so that community boda food truck and then I came on as a consultant and developed it and just ran it for the first couple years and then ended up buying that food truck outright from them.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Wild rice flour was one. So, because we have the true wild rice that grows here in Minnesota, that's completely different from any of the black rice that you see in the markets at all because all this stuff is hand harvested. People are harvesting in canoes Buying directly from indigenous communities here around Minnesota. But we're also using all these cool heirloom varieties of corn. I connected with a lot of farms, and so we're finding all these really cool black corns and blue corns and red corns and yellow and white corns and spotted corns. And there's so much product that comes out of North America that people on a global basis just take for granted today.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“And so we were utilizing a lot of wild rice product and we were doing all sorts of creative things with that, making breads, making desserts, making cookies and cakes and flat breads and things like that.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, well, the first business model that we kind of came up with was this food truck we created in Minneapolis called Tatanka Truck. And Tatanka is just the Dakota word for bison, basically. And it was also a play because tanka trucks are from Minnesota and it's kind of fun. Oh, cool. But we just tried to feature foods of the Dakota and Onishinabe and Ho Chunk in the groups that were from here.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, because at the restaurant, we follow that philosophy and we're gluten-free, dairy-free, sugar-free, soy-free, pork-free. It's like whatever diet's trying to get to, you know?”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so some of the philosophy I created around what I was doing was to showcase what our modern Indigenous foods. One of the first steps was just cutting away colonial ingredients and really focusing on indigenous ingredients. So I cut out things that didn't exist here before, which included beef and pork and chicken, wheat flour, cane sugar, dairy products, and just really focused on making foods taste like a place, taste like a region, utilizing a lot of wild foods, seeking out a lot of Indigenous heirloom varietals of seeds like corns and beans and squash and sunflowers and chilies and finding people who are still growing these, finding stories behind them. And again, it's just like a never-ending education.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Early 1860s, he was 18 during the Battle of Little Bighorn. You know, he sees all my Lakota families get pushed onto Pine Ridge Reservation. He sees kids grow up to go through boarding schools and get assimilated, cut their hair, learn Christianity. And then even seeing some of the kids grow up to fight for the U.S. government. So all this happens at the turn of the century. So it wasn't that old. So it just became a question of what did we lose? And, you know, food is such a big part of it because it's the center of everything. So that's the one thing we need every day.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Absolutely. I mean, because all of this knowledge really kind of forced me to really truly understand what happened to Indigenous peoples in America and really forced me to really take a hard look at what was American colonialism. And it really made me look at the two centuries, the 1800 to 1900 and then 1900 to 2000 and just kind of see what happened. And just looking at my own family history of like who was the last person in my family history to have all of their Indigenous knowledge intact. And it was just my great grandfather's era because he was born in the...”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“I mean, I knew it was out there, and I'd had some books on foraging and I was interested. But yeah, it was for me, like learning what my personal relationship with these plants are, learning how to identify them, harvest them, get them into the kitchen, play with them, learn their flavors, learn how they work. And then, you know, for me, that's something that's just going to continue for the rest of my lifetime because I just. Know every new space we go to, every new region, like there's so much to learn out there.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“So, I can identify and age them. And so that skill kind of came in pretty handy when I started really thinking about all this. Because I just, you know, I realized that Indigenous peoples on a global scale basically had the blueprint to live sustainably with the world around them. And there's just so much plant diversity in Indigenous diets. So for me, it was really the plants that I started with.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Well, I just kind of had a vision. I knew that my ancestors just had a really vast knowledge of the world around them. And I just really wanted to know what they were eating, you know, what was their knowledge about plants and which parts to harvest and when to harvest and the stories behind it. So I really focused on the plants because that really helped me. I ran out of high school when I was still in the Black Hills. I worked for the US Forest Service for a little bit and my job was a field surveyor, so the job required me to learn the names of all these plants in the Northern Black Hills.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“So we're just out there foraging in the springtime, putting together a bunch of things. We got our hands on lots of native wild rice and native maple and rabbit and mushrooms and all these things and just created all this beautiful food and just kind of started from those days”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“I think when I first moved back, I just really wanted to kind of get my feet back, find a better job. Yeah. So I worked a couple of different chef jobs, but I was always kind of researching personally and working towards the thought process of, you know, what is a modern Indigenous food business look like and how does that work? So during that time period, I started doing some pop-up dinners. And so I think my first one was up in Bemidji, Minnesota. And we did Anishinabe Taste of Spring. The Anishinaabe or the Indigenous Peoples in the northern part of the state. Some people might know them as Ojibwe or Chippewa, but they call it...”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Got me thinking about what were people eating down there in Mexico and what were people eating before European influence? And then I just realized that I didn't really know much about my own indigenous heritage foods. Lynn, like you said, I did know a lot of European recipes. I could name hundreds of European recipes off the top of my head and I could only name less than 10 Lakota recipes that didn't have influence on them.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“They had ceremonies that were very similar because they had a sweat, and we always did sweats, sweat lodges up in the north here too. And, you know, just really colorful stories with all these really wonderful characters and animal spirits and even just like the sense of humor, I think that just Indigenous peoples have this inherent sense of humor and it just seemed really comforting to see that in everybody. But it got me thinking about the food, you know?”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yep, so they are the indigenous peoples down there, and they had all this beautiful artwork and really beautiful beadwork. And to me, I just saw a lot of commonalities because a lot of the bead work looked almost like it could have came from my home area on the Pine Ridge Reservation. Wow. And there was just really rich stuff, you know, so I saw these commonalities because I thought that the artwork was very similar”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so the epiphany that I kind of had when I was living down there, I just got interested in this group that was selling a lot of stuff on the beach. And they were the Weechel.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Basically relaxed. I was just in this beautiful little town. It was called Sampancho, and it was just a really quiet little Mexican village and just a beautiful beach. And I spent a lot of time reading. I had quite a few weeks just kind of by myself at a certain point too. And I just like every day I would go pick up a free book at this free library, go sit under palm tree and just read the entire book on the beach. And then I just did that for weeks because I just hadn't had that opportunity for quite a long time and I was just really enjoying it. And just got to think about a lot of things.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“I just think I needed a break. I wasn't sure what I wanted to do next. And so I took that break and moved down to Mexico. I ended up on a really small town on the Pacific coast in the state of Nirete. And just had some time to contemplate, you know, and think about next steps.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, at a certain point, I was working a job that was way too demanding because it had me overseeing multiple restaurants across Minneapolis and I was doing a lot of work with the same corporation overseeing menus across the entire nation and just putting in way too many hours. There was definitely like 90 hour weeks and things like that. And I just got to a point where that was just too much. So I just packed up a bag and grabbed a guitar and headed down to Mexico”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, definitely hands-on because I was pretty good in the kitchen. I learned really fast. And I'd thought about going to cooking school for a hot second, but I was already a sous chef at that time period. And then so I literally just bought the books and just studied those, you know? And because I was in the kitchens all the time, I just kind of learned pretty quickly. But it was, I think it was a bigger learning curve to actually be in charge of humans and learn how to just deal with that kind of situation. But that really just became my career, you know, because I was good. I was organized. I was always good with computers and spreadsheets and forecasts and numbers and things like that. So that always helped me a lot. And I was creative and I can make food look good. So kind of had the right mix of things, I think”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Was the original plan? Yeah, I moved to Minneapolis to go to this really great art school that we have here. And I realized I couldn't afford it. So when they showed me how much art school cost, I just realized that that wasn't going to happen. And I would just count art as a hobby from that point forward. So I just continued working in restaurant, which is what I was doing at that time until I figured out what my next step was going to be”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, absolutely. Like, I just kept working restaurants all through high school and college, and we needed it when I was younger because my mom, when we first moved to that small town in South Dakota, was called Spearfish. She was going to school, raising my sister and I, and she was working three jobs at the same time. So she was just busy trying to keep up in that single mother lifestyle. And so I just did whatever I could to contribute and, you know, restaurants were someplace that were easy to get a job. And I just created a really strong work ethic at a really young age.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“So good. Yep. I just remember just a lot of those kinds of recipes, you know, but just making things ever comfy and just good. And then once I got into the restaurants, I started learning a lot more recipes, a lot quicker”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“You know, my mom would leave me some things. I learned how to make those basics like the sloppy Joes using just whatever condiments I could find in the refrigerator because we couldn't afford to buy the sandwiches and things like that, whatever was on the shelves and just tried to be creative with whatever we had.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Exactly. And then I got my first restaurant job and I just turned 13. And it was at this restaurant called the sluice. It was a mining-themed restaurant. And other than that, it was a pretty typical South Dakota steakhouse menu.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so my mom moved, my sister and I off. I was the oldest, and I spent a lot of time just cooking at home as a latched key child at children as we were.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, we definitely hunted. You know, I remember getting my first shotgun when I was like seven years old or something like that. And we had a lot of game birds around us like pheasant and grouse. And sometimes we do Docker geese. But a lot of pheasant, a lot of grouse, and the occasional venison, occasional antelope, sometimes a rabbit, but not too much fresh vegetable. My grandmother had a garden at her house and she did a pretty good job of keeping up with that. But other than that, we just didn't know that much about fresh food when I was growing up just because of that food access.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, because we didn't even have any restaurants on the reservation growing up. We would have to go off the reservation into Nebraska or out to Rapid City to get to the closest restaurant. And so we just cooked at home a lot. My grandparents did have a cattle ranch, so we did have access to a lot of beef, which wasn't typical for a lot of families on the reservation. But again, like a lot of the staples are just those government things. And, you know, now that I do a lot of work in food sovereignty and health and nutrition, I just look back and I see a lot of those issues as a direct correlation of why we have upwards to 60% type 2 diabetes on some tribal communities because of that food access issue.”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, had the commodity food program foods as our primary staples, so that's pretty much what lined our cupboards. So we'd have a lot of government cereals, government rice, government powdered milk, government cheese, and all sorts of cans of vegetables or fruits packed in sugars or canned meats would be like pork with juices, beef with juices, salmon with juices, things like that. That with juices that really sell that product, you know?”
2023-02-02 · How I Built This with Guy Raz · HIBT Lab! The Sioux Chef: Sean Sherman · IDENTIFIED FROM THE TRANSCRIPT