Cooking With Indigenous Ingredients: A Day With The Sioux Chef | On The Road

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Travel alongside Cook’s Country’s Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he travels to downtown Minneapolis with Toni Tipton-Martin to visit Sean Sherman’s modern Indigenous restaurant: Owamni.

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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at

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25 Comments

  1. SO much amazing food in Vancouver, restaurants from the whole world; Japan, Iran, China, Brazil, Jamaica, Thailand, India, Portugal, Palestine, Germany, Ethiopia, Ukraine, Lebanon, Greece, etc… everything… except the people that lived right here…
    A somber moment

  2. If you do not have The Sioux Chef's Indigenous Kitchen cookbook, you are missing out, because, especially me with little knowledge of indigenous cuisine, this was a great place to start filled with ingredients and combinations I have never used before, and with inspiration through background narration to guide you along the way on why they were used. What an amazing chef to learn from.

  7. One of the things I've always loved about living in a nation of immigrants, especially in a big city, is how easy it is to find ingredients for authentic recipes from around the world. I've been to Chinese, Japanese, Indian, Mexican, Thai, Korean, Puerto Rican, Ukrainian and Polish grocery stores, all of them less than an hour away from my apartment. The people who run these stores are dedicated to carrying on the traditions of their homelands, sourcing ingredients from far away and making their mark on American cuisine.

    Besides that, the food found in our supermarkets comes from industrial farms across the country and across the border, grown on land that has been altered beyond recognition to allow non-native and genetically engineered plants to grow. It's hard for me to imagine cooking without this system of perpetual bounty.

    But one of the sad results of this—something that had never occurred to me before watching this video—is that the food we eat has little connection to the soil we stand on. When we stole this land we did our best to scrape away everything that makes it unique. What we produce isn't considered intrinsically good; it's forever in competition with the "Old World" and often found wanting. Wisconsin Parmesan is a poor imitation of real Parmigiano Reggiano. "California Champagne" is a fraud.

    Yet look at these Indigenous chefs and growers who see that this land is perfect as it is, who celebrate it rather than tear it apart, who find inspiration in the cedar that grows down the street. How lucky we are that Sean Sherman is willing to share his vision with us.

  8. THIS IS THE CONTENT WE NEED. One of my favorites of the ATK video 'collection'. No recipe but fantastic information. I know no one in Minneapolis but I now want to go and eat at Owamni… I'll see if I can make it happen. 😎

  11. Say no to the communist propaganda cheering on eating bugs. They're reaching so hard to get people to eat something naturally revolting, with evidence the chitinous shells are harmful to humans.

  16. I've been watching his menu through the seasons with my mouth watering, and filled with astonishment.

    In all this time, I've been amazed that I could eat everything on the menu! ALL of the foods that my body produces antibodies to are from somewhere other than North America!

    My plan is to make reservations for several days of meals about a year in advance, as I was directed, then find a nearby hotel, and fulfill a life dream by eating to exhilaration.

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