24 weeks 4 days ago
Founder of the company The Sioux Chef, Sean Sherman is committed to revitalizing Indigenous cuisine. Through his research over the last seven years, he has uncovered the foundations of the Indigenous food systems. This begins by looking at regional differences and diversity of foods throughout North America. As the details of this search materializes, it's possible to apply this to the evolution of Native American foods through cooking techniques, and applying these practices to modern life.
Learn more about Sean in an October, 2017 interview on WBUR's Here & Now.
Audrey O'Connor Lecture
Date/time: Wednesday, September 5; 7:30 p.m.
Cost: Free and open to the public
Location: Statler Hall, Cornell University
Presented in partnership with Cornell’s American Indian & Indigenous Studies Program and the Atkinson Center for a Sustainable Future