While training as a chef, Sean Sherman learned French, Italian and other western styles of cooking, but he had no way of knowing what his ancestors ate. So he decided to find out himself. His cookbook, “The Sioux Chef’s Indigenous Kitchen,” won a James Beard award in 2018. Today, he and his partner Dana Thompson run “The Sioux Chef,” a project to revive indigenous traditions in the kitchen and encourage cheaper and healthier eating for everyone.