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Why Native Foods are Undergoing a Revival

For a cuisine that originated in North America and has been around for thousands of years, Native American foods seem surprisingly exotic to the average American diner. “I call this food ‘ironically foreign,’ because it’s the food that grows right under our feet and is everywhere around us,” says Dana Thompson, co-owner and COO of The Sioux Chef, an indigenous food education and culinary team led by chef Sean Sherman.

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