Sean Sherman's New Book Revives Forgotten Indigenous Food Traditions

A new book by chef Sean Sherman explores the rich and diverse food traditions of Indigenous peoples across North America. Titled Turtle Island: Foods and Traditions of the Indigenous Peoples of North America, it follows years of research and collaboration with a Tlingit journalist. The work highlights centuries-old culinary practices that European colonialism nearly erased. Sherman, a three-time James Beard Award winner, leads a growing movement to revive and protect Native American foodways. His journey included a visit to a community seed bank in Unión Zapata, Mexico, where dozens of heirloom maize, beans, pumpkins, and quelites are preserved. A jar of teosinte seeds, an ancient ancestor of modern corn, left a lasting impression on him.

The book's title references Native creation stories about land forming on a turtle's back. Inside, it showcases dishes like Maya turkey *pibil* from the Yucatán Peninsula and Yurok hot-smoked salmon from Northern California. Sherman is joined by other chefs, including Nephi Craig, Crystal Wahpepah, and Tawnya Brant, who share his mission to safeguard Indigenous ingredients and techniques. Through recipes, stories, and research, the project celebrates the resilience of Indigenous food cultures. The movement also aims to educate wider audiences about the depth and variety of these traditions.

The book documents a vast range of culinary practices from different Indigenous communities. It serves as both a record and a call to action, ensuring these traditions endure. Sherman's work, alongside fellow chefs and researchers, continues to bring these vital foodways into the spotlight.