Sherman is an Oglala Lakota chef and founder of The Sioux Chef company, which focuses on Indigenous foods and cultures. His Minneapolis-based restaurant, Owamni, won a James Beard Award for Best New Restaurant in 2022. The chef's work also expands into his nonprofit, North American Traditional Indigenous Food Systems, and he was recently named one of Time magazine's 100 Most Influential People in 2023.

Sherman gave a presentation in Farber Hall on April 20, where he shared his insights on Indigenous foodways, culture and sustainability. The USD Native student drum group, the Coyote Nation Singers, rendered an honor song for Sherman, and Native Students Services honored him with a star quilt.

“It was an incredible honor to have Sean Sherman share his knowledge and expertise with our community,” said Meghann Jarchow, Ph.D., chair of the Department of Sustainability. “His work in Indigenous foodways and sustainability aligns perfectly with our mission at USD to promote responsible stewardship of the environment and cultural awareness.”

During his visit, Sherman also had dinner with USD students from the Wiyuskinyan Unpi Tipi, a Living Learning Community dedicated to Native American and Indigenous students. Leaders of the Wiyuskinyan Unpi Tipi, Megan Red Shirt Shaw, director of Native Student Services, and John Little, Ph.D., director of Native recruitment and alumni engagement, welcomed Sherman to the community. Dana Christensen at Café Brulé, a local restaurant in Vermillion, South Dakota, created a special menu inspired by Earth Day and Sherman’s award-winning cookbook, “The Sioux Chef.” The dinner was an opportunity for Sherman to engage with USD students and share his passion for Indigenous foods and cultures. 

Sherman’s visit to USD was coordinated by the Department of Sustainability & Environment, Native Student Services and the Wiyuskinyan Unpi Tipi.

For more information about Sherman, visit his website.

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