The New Yorker profiled Sean Sherman in its September 19 edition, running an in-depth, 6,500-word piece by Carolyn Kormann on the Native food movement that featured the Oglala Lakota chef and author. The magazine highlighted the recent opening of Sherman’s new restaurant, Owamni, his early life and his years of work as an advocate for the revival and preservation of Indigenous food systems. His expertise and insight will be on display in Turtle Island: The Foods and Traditions of the Indigenous Peoples of North America, co-authored with Native food sovereignty scholar Elizabeth Hoover and food writer Kristin Donnelly, due to be published by Clarkson Potter.
Update, October 25, 2022: Sherman discussed the Native food movement, Owamni, and his own life story on yesterday’s broadcast of NPR’s “Fresh Air.”
