Keeping Up with The Sioux Chef

Article by Becky Fillinger, photos provided

Trailblazing Chef Sean Sherman at Owamni          Photo credit, Nancy Bundt

So much is happening with Chef Sean Sherman – our local James Beard award winning chef, entrepreneur, innovator, cookbook author and community leader. He has been named to the inaugural Curious 100 list by the Eames Institute of Infinite Curiosity. The Curious 100 List honors “courageous and innovative leaders” who tap the “boundless potential of curiosity to shape a brighter, more creative and equitable future.” He also recently purchased the space at 2601 Franklin Avenue space and renamed it to NATIFS Wóyute Thipi. He was also featured in a PBS episode of Finding Your Roots. We talked to him about the acquisition, appearing on PBS and how he keeps food at the heart of all his endeavors.

Q:  Congratulations on acquiring the space at 2601 Franklin, renamed NATIFS Wóyute Thipi (food building in Dakota). When can we expect ŠHOTÁ Indigenous BBQ by Owamni to open? Can you tell us more about the dishes we can expect?

A:  ŠHOTÁ Indigenous BBQ by Owamni will offer counter-service dining as well as takeout, and eventually catering — and the menu will feature a variety of smoked meats, fish, and vegetables, as well as healthy Indigenous sides including maple-baked beans, dirty wild rice, house-made hominy, braised greens, corn mush, smoked salmon with huckleberries, alligator gumbo, three sisters bison stew and walleye stew. Much like Owamni, the drinks menu will feature teas and other Indigenous beverages, as well as beers and wines from BIPOC producers.

Q:  OK, I am craving maple baked beans, smoked salmon with huckleberries, washed down with cedar tea.  I’m placing my order now. How do you source ingredients – do you work with Indigenous farmers or foragers?

A:  Yes, as much as possible, Owamni and NATIFS work with Indigenous providers both locally, across North America as well as beyond colonial borders, to source our ingredients. We will do the same at ŠHOTÁ Indigenous BBQ. 

Q:  How does NATIFS Wóyute Thipi align with your broader mission of revitalizing Indigenous food systems?  Do you have plans to expand this concept beyond Minneapolis?

A:  We are thrilled to expand in this new direction as we continue to uplift Indigenous food systems and support our community – this is the heart of everything we do. We certainly envision replicating this concept – this space will act as a model and we would like to see it replicated in or near Indigenous communities all across the country and even the world. 

Q:  Do you have a division handling government contracts? How about to make Indigenous, nutrient dense food available in public institutions? Can you speak to us more about this idea. 

A:  A major component of NATIFS Wóyute Thipi will be a state-of-the-art commissary kitchen, slated to open in 2025 that will allow us to produce and distribute large-scale, healthy Indigenous foods to public schools, hospitals, universities, and other institutions. We will be partnering with many organizations to offer an alternative to the mass-produced food options that dominate these spaces – and addressing the health disparities that have long affected Indigenous communities by providing access to traditional, nutrient-dense foods.

Q:  The coworking space is so smart – helping indigenous, BIPOC individuals to collaborate and come up with solutions together, or just to have a friendly work environment for solo projects. How will it work? Will the individuals rent space or will it be open on a first come basis?  

A:  We will share more details about how the space will work as we get closer to the opening, but the flexible coworking spaces will be designed to foster innovation, collaboration, and growth among Indigenous and other BIPOC entrepreneurs, and will provide essential resources to emerging business leaders and offer a supportive environment for their development.

Q:  I watched the episode that featured you on PBS’ Finding Your Roots. You were clearly touched to learn that an ancestor worked as a cook. Is it your hope that your work with Owamni and NATIFS Wóyute Thipi will inspire Indigenous youth to look backward to their past and forward to the future to become whatever they dream of?

A:  Yes, of course. Food is at the heart of everything we do – and helping our Indigenous communities learn about the food our ancestors prepared and ate will help everyone live healthier lives–and put our broken food system back together. 

Q:  We’re so happy for you – thanks for giving us an update. How may we stay up to date with your ever exciting news and collaborations? 

A:  Please sign up for Owamni and NATIFS newsletters and follow us on Instagram and Facebook. 

Owamni's WÉTU spring menu is now available, with duck pupusas, sturgeon tacos, and plant-based options like the stuffed poblano and ever-popular sweet potatoes. The beverage menu includes new teas and zero-proof cocktails. Above and below, selections from the new spring menu.