{"title":"Owamni","description":"","products":[{"product_id":"the-sioux-chefs-indigenous-kitchen","title":"The Sioux Chef's Indigenous Kitchen","description":"\u003cp\u003eHere is real food — our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, \u003cem\u003eThe Sioux Chef’s Indigenous Kitchen\u003c\/em\u003e, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. \u003c\/p\u003e\n\u003cp\u003eSherman dispels outdated notions of Native American fare — no fry bread or Indian tacos here — and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet and hazelnut–maple bites.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Sioux Chef’s Indigenous Kitchen\u003c\/em\u003e is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003cbr\u003e\nAuthor: Sean Sherman with Beth Dooley\u003cbr\u003e\nFormat: Hardcover\u003cbr\u003e\nPages: 256\u003cbr\u003e\nSize: 7 x 1 x 10 inches\u003c\/p\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":47718736167144,"sku":"9780816699797","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/6125\/files\/4a6fc612Store1080x1080_Book_SiouxChef.jpg?v=1759508491"},{"product_id":"turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america","title":"Turtle Island: Foods and Traditions of the Indigenous Peoples of North America","description":"\u003cp\u003eGrowing up on South Dakota’s Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people’s food was rich in flavor, heritage and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways — a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in \u003cem\u003eTurtle Island\u003c\/em\u003e the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually and culturally for generations.\u003c\/p\u003e\n\u003cp\u003eOrganized by region, this book delves into the rich culinary landscapes of Turtle Island — as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes and discover how to better feed yourself. Alongside delicious recipes like Smoked Bison Ribeye, Wild-Rice Crusted Walleye Cakes, Charred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed “Risotto,” and Sweet Corn Pudding with Woodland Berry Sauce (and so much more), you’ll see the inspiring Indigenous food scene through Sean’s eyes.\u003c\/p\u003e\n\u003cp\u003eExemplifying how Native foodways can teach us all to connect with the natural world around us, \u003cem\u003eTurtle Island\u003c\/em\u003e features rich narrative histories and spotlights the communities producing, gathering and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003cbr\u003e\nAuthors: Sean Sherman with Kate Nelson and Kristin Donnelly\u003cbr\u003e\nFormat: Hardcover\u003cbr\u003e\nPages: 416\u003cbr\u003e\nSize: 8.25 x 1.4 x 10.25 inches\u003c\/p\u003e","brand":"PENGUIN GROUP","offers":[{"title":"Default Title","offer_id":47718744948968,"sku":"9780593579237","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/6125\/files\/cd56e1bdStore1080x1080_Book_TurtleIsland.jpg?v=1759508885"}],"url":"https:\/\/guthriestore.com\/collections\/owamni.oembed","provider":"Guthrie Theater Store","version":"1.0","type":"link"}