05/31/2026
Oglala Lakota chef Sean Sherman has built a national reputation by doing something many people find surprising — he does not serve fry bread in his restaurants.
Sherman says the decision is rooted in history. While fry bread remains an important food for many Native families and communities today, it was not a traditional pre-colonial Indigenous food. It emerged during the 19th century after Native nations were forcibly removed from their homelands and given government-issued rations such as white flour, lard, sugar, and salt.
Through his culinary organization, The Sioux Chef, and his award-winning Minneapolis restaurant Owamni, Sherman focuses instead on restoring Indigenous food systems that existed long before colonization.
His menus feature ingredients such as bison, venison, wild rice, heirloom corn, squash, berries, and other traditional foods that sustained Native nations for thousands of years.
Sherman has emphasized that his choice is not an attack on families who cherish fry bread as part of their modern traditions. Rather, he sees it as an opportunity to reconnect people with older Indigenous foodways and strengthen food sovereignty.
Today, his work has helped spark a broader conversation about Native cuisine, history, health, and cultural reclamation across North America.
Do you agree that restoring traditional Indigenous foods is an important part of preserving Native culture?
Sources:
• Sean Sherman / The Sioux Chef
• Owamni Restaurant
• Smithsonian Magazine
• NPR
• Indigenous Food Lab
• Taste
