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This comic, illustrated by Chelsea Saunders, is inspired by an interview with chef Sean Sherman from 

," a company committed to revitalizing and reclaiming Native American cuisine. He is a member of the Ogalala Lakota Sioux tribe. His main culinary focus has been on bringing indigenous food systems like land stewardship and wild food usage to a modern culinary context.

in Minneapolis features dishes that prioritize Indigenous-sourced foods native to his region, and leaves out colonial ingredients like beef and chicken to create a "decolonized dining experience." In 2017, he co-authored the cookbook The Sioux Chef's Indigenous Kitchen.

Through his nonprofit NATIFS, he also co-founded the Indigenous Food Lab, a professional Indigenous kitchen and training center dedicated to preserving Indigenous food education.

He was the recipient of a 2015 First Peoples Fund Fellowship, the 2018 Bush Foundation Fellowship, the National Center's 2018 First American Entrepreneurship Award, the 2018 James Beard Award for 

This segment of TED Radio Hour was produced by Rachel Faulkner and edited by Sanaz Meshkinpour. You can follow us on Twitter 

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Chelsea Saunders

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When it comes to North American cuisine, Indigenous foods don't typically come to mind. Chef Sean Sherman is changing that by serving food that celebrates and preserves his ancestors' Lakota cooking.

Comic: One Sioux chef's attempt to reclaim Native American cuisine

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