Sean Sherman, Ogala Lakota, has been cooking in Minnesota, South Dakota, and Montana for the last 27 years. His main culinary focus has been on the revitalizing of indigenous foods systems in a modern culinary context, which include the knowledge of Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar-making, hunting and fishing, food preservation, Native American migrational histories, elemental cooking techniques, and Native culture and history in general. In 2014, he opened the business titled the Sioux Chef as a caterer and food educator to the Minneapolis/Saint Paul area with Dana Thompson. Join us for tea and conversation. There will also be an opportunity to purchase the Sioux Chef’s new book, The Sioux Chef’s Indigenous Kitchen. Chewing the Fat is free and open to the public. This event is co-sponsored by the Yale Sustainable Food Program, the Native American Cultural Center at Yale, the Yale Center for the Study of Race, Indigeneity, and Transnational Migration, and St. Anthony Hall.