KEYNOTE SPEAKERS

Amani Olugbala
Community Educator


A storyteller who weaves music, film, speech and poem into art that highlights social injustice, honors the ancestors and demands for change. This, in an effort to uplift the spirits of the marginalized and promote love and service as necessary acts of rebellion against isolation and disconnection. An artist, farmer, educator and community organizer Amani uses artistic expression, urban agriculture and social awareness to impact change and foster a sense of empathy and inter-being in local urban communities. Amani started out at Soul Fire Farm as a participant and later facilitator of the Black and Latino Farmers Immersion.
 

Sean Sherman
The Sioux Chef

Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking across the US and Mexico over the past 30 years, and has become renowned nationally and internationally in the culinary movement of indigenous foods. His main focus has been on the revitalization and evolution of indigenous foods systems throughout North America. Chef Sean has studied on his own extensively to determine the foundations of these food systems to gain a full understanding of bringing back a sense of Native American cuisine to today’s world. In 2014, he opened the business titled, The Sioux Chef as a caterer and food educator in the Minneapolis/Saint Paul area. He and his business partner Dana Thompson also designed and opened the Tatanka Truck, which featured pre-contact foods of the Dakota and Minnesota territories. In October 2017, Sean was able to perform the first decolonized dinner at the James Beard House in Manhattan along with his team. His first book, The Sioux Chef’s Indigenous Kitchen was awarded the James Beard medal for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle as well as the Smithsonian Magazine. This year, Chef Sean was selected as a Bush Fellow, as well as receiving the 2019 Leadership Award by the James Beard Foundation. The Sioux Chef team of twelve people continues with their mission to help educate and make indigenous foods more accessible to as many communities as possible through the recently founded nonprofit North American Traditional Indigenous Food Systems (NATIFS). Learn more at www.natifs.org.

 

 

BACK TO MAIN PAGE