Featuring Chef Sean Sherman
Join us October 21st and 22nd for three events with James Beard Award-winning chef and author, Sean Sherman. Sherman is a leading advocate for culturally rooted and sustainable food practices. His work empowers communities to reclaim food traditions and strengthen cultural connections through cooking.
Events
Three chances across two days to join us for one, two, or all three of these unique and informative events!
Community Panel: Our Food Systems, A Community Conversation
Oct. 21 @ 6 p.m.
Register here.
UA Little Rock Downtown
333 President Clinton Ave.
Little Rock, AR 72201
Panelists:
- Cory Babb, Chef & Farmer, Firelight Farm, Searcy, Arkansas
- Sylvia Blain, Chief Executive Officer, Arkansas Hunger Relief Alliance
- Sean Sherman, Chef, Activist, Author, Founder of the Indigenous Food Lab, Owamni Restaurant, Minneapolis, MN
Moderated by Jack Sundell, Chef and Owner of the Root Cafe, Little Rock, Arkansas. The event is free and open to the public.
Interactive Foraging Journey with Chef Sherman
Oct. 22 @ 1 p.m.
Register here.
Sequoyah National Research Center
UA Little Rock
2801 S. University Ave.
Little Rock, AR 72204
The event is free and open to the public.
Sequoyah National Research Center is located in the Fine Arts Building at the north end of the UA Little Rock campus. Parking is available at the Jack Stephens Center or the university parking deck.
The (R)evolution of Indigenous Foodways
Oct. 22 @ 6 p.m.
Register here.
Ron Robinson Theater
Library Square
100 River Market Ave.
Little Rock, AR 72201
Join us for an inspiring evening with Chef Sean Sherman as part of the Winthrop Rockefeller Distinguished Lecture Series.
In his lecture, The (R)evolution of Indigenous Foodways, Chef Sherman will explore the intersections of food, culture, health, and resilience—and highlight how Indigenous food systems are shaping a more sustainable and equitable future.
Erin Fehr of the Sequoyah National Research Center will moderate the program. This event is free and open to the public.
About the Speaker
A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised on the Pine Ridge Indian Reservation in South Dakota. Widely recognized for his groundbreaking work in the revitalization and evolution of Indigenous food systems, Chef Sherman has dedicated his career to reclaiming and celebrating the rich culinary traditions of Indigenous communities across North America.
Through his nonprofit organization North American Traditional Indigenous Food Systems (NATIFS) and its Indigenous Food Lab, Sherman is working to make Native foods more accessible while addressing economic and health crises in Native communities. NATIFS envisions a new food system that generates wealth, improves health, and strengthens community resilience through Indigenous foodways.
Chef Sherman is also a celebrated author. His first book, The Sioux Chef’s Indigenous Kitchen (co-authored with Beth Dooley), won the James Beard Award for Best American Cookbook (2018). In 2021, he opened Owamni by The Sioux Chef, Minnesota’s first full-service Indigenous restaurant, which went on to win the James Beard Award for Best New Restaurant in America (2022).
His leadership and advocacy have earned him recognition far beyond the culinary world, including being named to TIME Magazine’s 100 Most Influential People (2023) and receiving the Julia Child Award (2023) for culinary activism and innovation.
About the Lecture Series
Established in 1972, the Winthrop Rockefeller Distinguished Lectures honor Governor Winthrop Rockefeller’s legacy by bringing nationally recognized speakers to University of Arkansas campuses. The series enriches the cultural and educational experiences of Arkansans by sparking dialogue, sharing ideas, and promoting intellectual growth.
For more information, please contact the UA Little Rock Center for Arkansas History and Culture at [email protected] or 501-320-5780.