Cooking with The Sioux Chef Sean Sherman - Bison | Salmon | Wild Rice 

Thank you for being aware of gluten. My family is from Peru and we are also native. I cannot tolerate anything with gluten.

Subbed before I even watched the first video. Im all in on this

I discovered your channel this evening after reading the profile article on you and the Indigenous Food Lab in Cook's Country magazine, Oct/Nov 2023 edition. I ordered some manoomin and maple syrup tonight from Native Wise in my research and learning. Thank you, Chef Sean Sherman, for sharing your skills and knowledge; and educating me about Indigenous food culture. I got 3 lbs of manoomin and 24 oz of maple coming my way. I'll subscribe and check out more of your content.

i love those recipes im lactose and gluten intolerant and i anyways try to find new ways to cook .This cuisine is the one that suits me the most .I try to combine it with recipes from my country( Greece) as well and it works perfect for me .

Thank you for inspiring me. I came across your recipes when trying to find native recipes for my husband to reconnect with his roots. Although, I admit in this video I kept wondering where you got that beautiful knife! It reminds me of my grandfather's knives I use in my kitchen today. :)

Beautiful! Wado! So grateful for these videos!!!

Incredible cooking!!!

Very nice! Great combinations! Time to go grocery shopping!

Arame seaweed is really good cooked stir fried with onion bell pepper etc. I also add it to wakame seaweed salad with cucumber shredded carrots and Asian spicy sauce and a touch of soy and nuts or sesame seeds/hemp and sometimes add wild rice and cold beans to make a seaweed bowl. arame fried is reminiscent of bacon in flavor. On a second note I had a northwest coast native friend of mine tell me they eat a lot of salmon skin because it has many vitamins and minerals that the meat doesn’t contain. We used to crispy the skin up on the alder wood fire it’s amazing. Also in the PNW they use bullwhip kelp to make seaweed pickles and I’ve seen a few illustrations of local tribes drying and utilizing seaweed. Honestly it’s still quite a mystery to know what other types of recipes and seaweed uses for flavors and textures in food dishes from the tribes this needs more background. I love your modern take on indigenous foods !

Those salmon patties sound sooo good

This is exactly what I was looking for. "What does cuisine look like if we use only North American indigenous ingredients." Next step is North American indigenous junk food and snacks. Would love to learn more about that seaweed. Would it be possible to create a North American indigenous "dashi"?

Beautiful. Lemlmts chef.

❤

I actually managed to decode the bison meatball recipe

Is your daughter named Josephine or her name start with jo

Is your b day In April

Mr. Sherman, apple and that onion are not native ingredients, europeans brought them into Americas.