A member of the Oglala Lakota tribe, Chef Sean Sherman focuses on the revitalization and evolution of Indigenous foods systems throughout North America. Through his activism and advocacy, Sean is helping to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world.

Sean has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty. His goal is to make Indigenous foods more accessible to as many communities as possible through the non-profit North American Traditional Indigenous Food Systems (NĀTIFS) and its Indigenous Food Lab professional Indigenous kitchen and
training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.

Sean’s first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for
Best American Cookbook in 2018, and he was given the 2019 Leadership Award from the
James Beard Foundation. In 2021, Sean opened Minnesota’s first full service Indigenous
restaurant, Owamni, which received the 2022 James Beard Award for Best New Restaurant
in America on top of numerous awards nationwide.

Sean has just been named one of the Time 100 Most Influential People of 2023. For more
visit his website seansherman.com.

Chef Miya Goodeagle is an Indigenous chef who creates dishes using primarily Indigenous and organic ingredients that reflect her Oneida and Puerto Rican heritage. In 2019, while overcoming her health struggles, Chef Miya drastically changed her diet and adopted a plant-based lifestyle. She graduated from the Auguste Escoffier School of Culinary Arts during her recovery. What started as a desire to bring healthier options to the powwow world and Indigenous communities turned into a family business, Goodeagle Kitchen, created by Chef Miya. With an emphasis on healthy cuisine and using food as medicine, she and her husband, Ron, now prepare and advocate for nutritious meals for various Indigenous communities.

• Bison Meatballs in Wojapi – Seasoned, savory ground bison meatballs in a sweet, blueberry wojapi sauce over a bed of mashed butternut squash and microgreens, topped with pepitas and dairy free feta (GF, DF)
• Seasonal berries sweetened with maple syrup – blend of seasonal berries and fresh lemon, sweetened with maple syrup, garnished with fresh mint (GF, DF, Vegan)

Chef Miya Goodeagle is an Indigenous chef who creates dishes using primarily Indigenous and organic ingredients that reflect her Oneida and Puerto Rican heritage. In 2019, while overcoming her health struggles, Chef Miya drastically changed her diet and adopted a plant-based lifestyle. She graduated from the Auguste Escoffier School of Culinary Arts during her recovery. What started as a desire to bring healthier options to the powwow world and Indigenous communities turned into a family business, Goodeagle Kitchen, created by Chef Miya. With an emphasis on healthy cuisine and using food as medicine, she and her husband, Ron, now prepare and advocate for nutritious meals for various Indigenous communities.

• Chilled Wild Rice Salad – Wild Rice with red onion, water chestnuts, dried cranberries and walnuts tossed in a fresh raspberry Vinaigrette and topped with fresh raspberries. (vegan,GF)
• Bison Chili – A hearty fall time Chili made with ground bison and our signature blend of spices along with beans, peppers and onions. (GF, dairy free)
• Roasted Acorn squash- Roasted Acorn squash topped with a warm spiced maple butter reduction (vegetarian, GF)

Arlie Doxtator has been known as an Indigenous professional chef for nearly 40 years in the Oneida Nation in Wisconsin. In the past 20 years, he has done research on many of the indigenous foods of the Lotinuhsyo-ni= – People of the Long House, with an emphasis on Oneida Nation-specific foods and cooking techniques, specifically cooking in Lotinuhsho=ni-clay pots. He has worked with the Oneida Cultural Department and world-renowned Mohawk clay pot makers, as well as others from the Six Nations, to reintroduce their Indigenous foods and cooking techniques to his people and shares his journey of Shiakwa> shutlané yukwakkwa> – reconnecting to our foods. Arlie has mentored many of the younger generations of Original Peoples’ chefs and culinarians. He has advocated for those who have taken the call to secure food sovereignty in Indigenous Nations across Turtle Island. Today, you can find him working in the gardens, presenting at Native food summits, or cooking alongside some of the best cooks in Lotinuhsyo=ni= Conderacy, preparing meals for the recitation of The Great Law of Peace and the constitution of the Haudenosaunee Confederacy and doing outreach work for the Oneida Nation.

• Roasted Butternut Squash Soup
• Mini White Corn and Strawberry Cornbreads w/ Maple Cream

Jessica Walks First (Pamonicutt) is the Executive Chef and owner of Ketapanen Kitchen, Chicago’s first Native American pop-up kitchen and catering company. She is a classically trained chef from Le Cordon Bleu School of Culinary Arts. Jessica is a member of the Menominee Indian Tribe of Wisconsin, born on the reservation and raised in Chicago, where she still lives today. Growing up in a communal setting, she learned to lead a kitchen at a young age. Her mother, Linda, started teaching her to cook when she was very young, instilling in her a love for cooking and the belief that food is the centerpiece of life. Jessica aims to bring Indigenous cuisine to the forefront of Chicago’s culinary scene by offering traditional, modern, and familiar dishes featuring Indigenous ingredients. Her vision and mission are to showcase the significance of Native American/Indigenous food and its contributions to the culinary world.

• Three Sister Tamales
• Pumpkin Cornbread