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Hello Giggles: It's time to start paying attention to indigenous foods — especially on Thanksgiving
Food sovereignty — the right to grow, make, and eat culturally-appropriate foods — is an important component of the indigenous rights movement, but native foods aren’t just for indigenous people.
Duluth News-Tribune: 'What did my ancestors eat': Sean Sherman’s cookbook ‘The Sioux Chef’ is a return to from-the-land, pre-colonization foods
If you're foraging in Duluth this time of year, think chaga, highbush cranberries — not to mention cedar, which Sean Sherman would use for tea, cedar-braised beans, soup stock. In fact, whenever someone is coming up this way, he said he asks them to bring some cedar back to Minneapolis.
Lavender's Holiday Gift Guide
Jeff Solomon's SO FAMOUS AND SO GAY is #3.
San Francisco Chronicle: American Indians strive to restore nearly lost tribal food traditions
To present modern ideas of indigenous food that also recognize precolonial traditions, native chefs from across the continent are flying to New York City over Thanksgiving weekend to participate in a series of pop-up dinners. Oglala Lakota chef Sean Sherman of Minneapolis is probably the most visible symbol of the current native foods resurgence, with a new cookbook, “The Sioux Chef’s Indigenous Kitchen.”
Zocalo: How Norway Taught Me to Balance My Hyphenated-Americanness
A Minnesotan Grapples With Identity in His Scandinavian "Homeland"
NYT: Podcasts for Thanksgiving: 11 Episodes That Go Beyond the Bird
Mention of Sean Sherman's THE SIOUX CHEF'S INDIGENOUS KITCHEN in the New York Times.
LARB: “Star Trek: Discovery” and the Dream of Future Fuels
Could the writers of Discovery have read anthropologist Anna Tsing’s The Mushroom at the End of the World? An article by FUEL author Karen Pinkus.
City Pages: Rediscover a bounty of Midwestern flavors with 'The Sioux Chef’s Indigenous Kitchen'
“What did my ancestors eat before the Europeans arrived on our lands?”
First Person Scholar: Re-Imagining the Borderlands
The Post and Courier: Three Sisters Mash recipe
Wagmíza na Omníča na Wagmú Patȟáŋpi (Three Sisters Mash), from "The Sioux Chef’s Indigenous Kitchen" by Sean Sherman with Beth Dooley.
MSP Magazine: Life Lessons With a Side of Nordic Folklore
'Seven Ways to Trick a Troll': The locally written children’s book set in the mountains of Norway may be what we all need in troubling times.
The Missourian: Creekfinding
Many of us recall the allure of a rippling stream and the activities it spawned —from skipping rocks, to nabbing crawdads, and diverting the creek’s flow with a dam that would make a beaver envious.
Race and Cultural Landscapes: A Conversation with Elizabeth Kryder-Reid
Dr. Elizabeth Kryder-Reid talks with TCLF about the polarizing nature of the California mission landscapes.
Rochester Post-Bulletin: Struggle to overcome barriers detailed in music scene book
When Andrea Swensson finally got to meet Prince, she found out he was, well, a prince.
New Worlder: Wild Rice Cakes
“These are our go-to cakes for breakfast, as a snack, and as the base for a well-seasoned bison braise or duck. They’re especially good topped with smoked fish. Make them tiny for an appetizer or big for dessert slathered in maple-berry sauce."
"One day we just won’t be here, just like the people ahead of us, but we continue the survival of the people.”
Isanti County News reviews Linda LeGarde Grover's ONIGAMIISING.
Minnesota Daily: Redefining local, indigenous cuisine in Minnesota and beyond
The Sioux Chef is revitalizing Native American cuisine.
The Splendid Table: Exploring indigenous kitchens of North America with Sean Sherman
For his new book, The Sioux Chef's Indigenous Kitchen, Sherman and co-author Beth Dooley pulled from his travels to and experiences cooking with native cultures all over North America. Sherman talked with Francis Lam, and shared with him some unique food and ingredients. You can make Sherman's recipes for Maple-Juniper Roast Pheasant and Cedar Tea.
Shepherd Express: Werner Herzog's Poetic 'Scenarios'
Although he hasn’t entirely abandoned feature filmmaking, Werner Herzog is best known nowadays as a prolific documentarian. But when he first came to attention, in the 1970s, the German director earned his reputation as one of his country’s foremost art house directors, rivaled only by Wim Wenders and Rainer Werner Fassbinder.
urbanNext: The Intelligence of Cities
An interview with Shannon Mattern.