Sean Sherman on Reclaiming Indigenous Foods and Their Cultural Legacy

What would it take to rebuild our food system from the ground up, one rooted in community, sustainability, and ancestral knowledge?That is the work chef Sean Sherman has dedicated his career to.A member of the Oglala Lakota tribe and founder of the nonprofit NATIFS (North American Traditional Indigenous Food Systems), Sherman is on a mission to make Indigenous cuisine visible, viable, and vital to America’s culinary future. In this conversation, Sherman explains what “decolonizing your diet” really means, and why this work goes far beyond the plate.We talk about food as a tool for sovereignty, the economic power of restaurants, and how every chef can be more intentional in how they source, educate, and serve. If you care about food, equity, or the land beneath your feet, this episode is essential listening.TakeawaysUse restaurants as job engines and cultural toolsRethink where your food dollars go, and whom they empowerSource Indigenous ingredients to expand flavor and equityNormalize healthful food as delicious and dignifiedCenter community in sustainability, not just product labelsUnderstand colonization’s role in modern food systemsSupport local producers before leaning on certificationBreak away from default Sysco-style supply chainsBuild spaces that teach, heal, and feedRecognize how restaurant choices can reclaim narrativesWant to connect directly with industry thought leaders like today’s guest? MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.