Chef Sean Sherman, renowned as 'the Sioux Chef,' has released his second cookbook, a profound exploration of North America's original foodways. Turtle Island: Foods and Traditions of the Indigenous Peoples of North America, co-authored with Kate Nelson and Kristin Donnelly, was published by Penguin Canada and serves as a vital resource for understanding pre-colonial cuisine.
A Decade-Long Culinary Mission
Sherman's latest work, released in January 2026, represents over ten years of dedicated research and collaboration. The book is structured around 13 distinct North American regions, from the Great Plains to the Arctic tundra, deliberately ignoring modern colonial borders to highlight the continent's rich Indigenous diversity.
"I wanted to start tackling that thought process and getting it all together," Sherman explained, reflecting on the initial lack of resources about Indigenous culinary heritage. His journey began with the launch of The Sioux Chef in 2014, leading to pop-up dinners, his first award-winning cookbook in 2017, and the celebrated Minneapolis restaurant Owamni in 2021.
Recipes Rooted in Place and History
True to his philosophy, the recipes in Turtle Island consciously exclude ingredients introduced by European settlers. Readers will not find dairy, wheat flour, cane sugar, or domesticated meats like beef and chicken. Instead, Sherman focuses on native, pre-contact ingredients such as maple syrup, sumac, sunflower seeds, beans, corn, squash, and wild game.
The cookbook features three standout recipes that embody this approach:
- Cedar-Maple Baked Beans: A classic dish reimagined with the aromatic essence of cedar and the natural sweetness of maple.
- Sherry Pocknett's Fish Hash: A recipe contributed by fellow Indigenous chef Sherry Pocknett.
- Sunflower Seed 'Risotto' with Maple-Roasted Squash and Prairie Pesto: A creative, grain-free take on a creamy dish, utilizing nutrient-rich sunflower seeds.
Preserving the Blueprint for Sustainable Living
For Sherman, this cookbook is more than a collection of recipes; it's an educational tool and a act of cultural reclamation. He emphasizes that Indigenous communities hold the original blueprint for sustainable living across diverse ecosystems.
"It made sense to explore, 'What does North America look like without the colonial borders?'" said Sherman. The book aims to showcase the vast tapestry of Indigenous food knowledge, which he believes offers crucial lessons for building resilient and sustainable food systems today.
With Turtle Island, Sean Sherman provides a long-awaited resource he himself wished for at the start of his career, making the invisible visible and inviting everyone to explore the profound culinary heritage of North America's First Peoples.
