Sean Sherman Expands His Vision for Decolonizing the US Food System
May 20, 2025 | Source: Civil Eats | by Kate Nelson
Sean Sherman walks through an expansive commissary kitchen in South Minneapolis, his eyes lighting up with excitement. He isn’t taking in the kitchen as it is—dormant but well-equipped with an industrial smoker, a walk-in sausage-making area, and plentiful storage space. Instead, he’s seeing the future of his Meals for Native Institutions initiative, when the space is up, running, and realizing a long-term vision to introduce more Indigenous foods into the American food system.
Sherman, an Oglala Lakota tribal member with an unassuming demeanor, a soft smile, and a signature long braid hanging down his back, has endeavored to revitalize Native American food traditions since 2014, when he founded The Sioux Chef, a catering and educational enterprise. His focus is on “decolonized” food—made without Eurocentric ingredients such as beef, pork, chicken, dairy, wheat flour, and cane sugar—most notably at his acclaimed Minneapolis restaurant, Owamni.