When Sean Sherman speaks about his work as a chef and the founder of a nonprofit dedicated to revitalizing Native American cuisine, he uses the analogy of a broken pot that he is putting back together piece by piece.

“Growing up on the Pine Ridge Reservation, I definitely knew some pieces,” he said. “We had some soups, we had dried meats, we had pieces that were obviously traditional and not tainted by colonialism, but there really wasn’t that much there.”

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