Turtle Island: Rethinking Food Through Indigenous Eyes

Chef Sean Sherman's new cookbook, "Turtle Island," delves into the rich tapestry of Indigenous foodways across North America. It highlights how traditional Indigenous knowledge systems offer a blueprint for sustainable food practices and enhanced food sovereignty, enabling communities to access healthy, culturally appropriate foods.

The book, divided into 13 chapters representing various regions, shares contemporary recipes alongside historical and cultural narratives. Sherman advocates for viewing food not merely as sustenance but as a deep connection to generations, tradition, and cultural identity, moving away from colonial influences.

Through "Turtle Island" and his organization NATIFS, Sherman champions Indigenous food sovereignty, aiming to re-establish access to healthy, regional foods. His work seeks to normalize Indigenous foods in institutional settings and foster a greater understanding of the land and its history.