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Watch: What Happens When You Remove European Influence from American Cooking

Two chefs, no dairy, wheat flour, or processed foods

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

“It’s really good to understand how people were living here for centuries and millennia before Europeans came over,” says Sean Sherman, who is the driving force behind the Sioux Chef, a Minnesota-based food company — and someday, restaurant — that focuses on indigenous cuisines and smashes Kickstarter records in the process. In a video from AJ+, Sherman describes how he has “removed all European influence” from his cooking, removing dairy, wheat flour, beef, pork, chicken, and processed sugar. The video focused on a collaboration dinner event with Colorado-based chef Karlos Baca, another leader in this movement to re-center indigenous cuisine in the American food conversation.

Eater reached out to see if there’s any progress on Sherman’s restaurant, so stay tuned for news on that as it comes. In the meanwhile, learn more about his point of view and feast your eyes on the gorgeous food in the video above.

How This Sioux Chef Is Bringing Back Indigenous Food [YouTube]