Coming soon from HRN, Culture & Flavor is a podcast about food and culture centered in Black & Indigenous foodways. Hosted by Zella Palmer, Director and Chair of the Dillard University Ray Charles Program in African American Material Culture in New Orleans, Louisiana. Each episode features high vibrational conversations with cultural bearers, chefs, farmers, scholars, bbq pitmasters and more - where there is flavor, there is history - Join Zella Palmer and her guests as they share stories that will have you praise dancing, cooking, conjuring and inspiring your culinary journey.
All content for Culture & Flavor is the property of Heritage Radio Network and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Coming soon from HRN, Culture & Flavor is a podcast about food and culture centered in Black & Indigenous foodways. Hosted by Zella Palmer, Director and Chair of the Dillard University Ray Charles Program in African American Material Culture in New Orleans, Louisiana. Each episode features high vibrational conversations with cultural bearers, chefs, farmers, scholars, bbq pitmasters and more - where there is flavor, there is history - Join Zella Palmer and her guests as they share stories that will have you praise dancing, cooking, conjuring and inspiring your culinary journey.
On this episode of Culture & Flavor, Zella talks with Chef Sean Sherman Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS Founder/CEO, The Sioux Chef and Owamni by The Sioux Chef about a recent visit to Italy, Decolonizing American food systems and their love for Prince. Sherman is a member of the Oglala Lakota tribe, Chef Sean Sherman focuses on the revitalization and evolution of Indigenous foods systems throughout North America.
Through his activism and advocacy, Sean is helping to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world. Sean has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty. His goal is to make Indigenous foods more accessible to as many communities as possible through the non-profit North American Traditional Indigenous Food Systems (NĀTIFS) and its Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.
Sean’s first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook in 2018, and he was given the 2019 Leadership Award from the James Beard Foundation. In 2021, Sean opened Minnesota’s first full service Indigenous restaurant, Owamni, which received the 2022 James Beard Award for Best New Restaurant in America on top of numerous awards nationwide. Sean has just been named one of the Time 100 Most Influential People of 2023. For more visit his website seansherman.com.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Culture & Flavor
Coming soon from HRN, Culture & Flavor is a podcast about food and culture centered in Black & Indigenous foodways. Hosted by Zella Palmer, Director and Chair of the Dillard University Ray Charles Program in African American Material Culture in New Orleans, Louisiana. Each episode features high vibrational conversations with cultural bearers, chefs, farmers, scholars, bbq pitmasters and more - where there is flavor, there is history - Join Zella Palmer and her guests as they share stories that will have you praise dancing, cooking, conjuring and inspiring your culinary journey.
