[The (R)evolution of Indigenous Food Systems of North America ] Photo by Heidi Ehalt
Photo by Heidi Ehalt

The (R)evolution of Indigenous Food Systems of North America 

Presented in association with Oblong Books & Music and Bard Graduate Programs in Sustainability

Sean Sherman, Oglala Lakota from the Pine Ridge reservation, and the founder of the company The Sioux Chef, is committed to revitalizing Native American cuisine. Through his research, he has uncovered and mapped out the foundations of the indigenous food systems through an indigenous perspective. Chef Sean has become renowned nationally and internationally in the culinary movement of indigenous foods and with an ever-growing team of indigenous minded peers, is leading a movement to completely redefine North American cuisine through the understanding and utilization of indigenous food knowledge. This is an evolution of Native American Foods, taking important educations of the past and applying them to the now.
Run time is approximately 50 minutes, followed by a Q&A and book signing.

Support comes from The Center for the Study of Land, Air and Water, American Studies, Fisher Center, Environmental and Urban Studies, Bard Farm, Bard Office of Sustainability, Experimental Humanities, CCE, ELAS, TLS, and Oblong Books.