By: WABE | PBS | NPR – Tiffany Griffith
On Monday, Indigenous Peoples’ Day, Sherman spoke with “Closer Look” host Rose Scott about the effort to establish Indigenous food sovereignty across the country.
Award-winning Chef Sean Sherman is committed to expanding access to traditional Indigenous foods to address health, economic, and environmental issues facing Native communities. He does this work through his nonprofit, North American Traditional Indigenous Food Systems. (Photo: Nancy Bundt)
Traditional Native American restaurants and markets are hard to come by. According to nonprofit North American Traditional Indigenous Food Systems, only 1% of U.S. restaurants are Indigenous, as are 3% of food markets. Chef Sean Sherman was raised on the Pine Ridge Indian Reservation in South Dakota. He says the lack of access to traditional foods has led to disproportionate rates of type 2 diabetes, heart disease, cancer, obesity and even tooth decay in Native American communities.
This lack of access to Indigenous food systems has emboldened the work of Chef Sherman. Through his nonprofit, NĀTIFS, Sherman is addressing what he calls deep, persistent problems that have led to health disparities and economic and environmental exploitation. They’re building a system to help Native communities access traditional foods, as well as an economic infrastructure for tribal producers.
