Throughout his first cookbook, The Sioux Chef’s Indigenous Kitchen, Sean Sherman educates. Sherman founded The Sioux Chef in 2014, “a pure leap of faith,” he writes. The mission-driven enterprise consists of indigenous team members, who together run a full-service catering company, and soon, a restaurant in Minneapolis: The Sioux Chef: An Indigenous Kitchen. Over the course of two years, the Sioux Chef team also developed an indigenous food systems curriculum. Sherman shares much of that ancestral culinary knowledge in his cookbook, between gorgeous photography and recipes.

Read the full article—with recipes for Wild Rice-Crusted Walleye and Wojape.