…Sherman has studied the diets of Native Americans before European influence and assimilation, experimented with pre-colonized flavors and ingredients and served as the executive chef at a popular restaurant in the Twin Cities. Now the 40-year-old plans to do what few have done: open a purely indigenous restaurant that focuses solely on pre-colonization Sioux and Ojibwe cuisine.
…“I’m not pushing healthy food but traditional food,” he said. “It’s traditional food in a modern context, and it just happens to be healthy.”
Good luck to them. I think there’s more money to be made in a cookbook than a restaurant.