The KaiKai Book

Native American chef Sean Sherman was raised on the Pine Ridge Reservation in South Dakota. These days, as owner of the company Sioux Chef, he dedicates his time to revitalizing Native American cuisine. In his dishes, Sherman uses local ingredients that are indigenous to North America, while eschewing colonial ingredients, such as beef, wheat flour and dairy. But it’s not just certain ingredients that distinguish Sherman’s approach to food. His creations are truly gourmet. And with each beautiful dish, this chef is helping re-educate the American palate.

"How This Navajo Chef Brings His Native Food Traditions Back." Brian Yazzie, a Diné/Navajo traveling chef now based in St. Paul, MN, does presentations demonstrating Native cooking across the country while mentoring Native youth. Brian uses modern techniques with Indigenous ingredients, and he himself had a great mentor in the James Beard Award-winning Sean Sherman, founder of "The Sioux Chef." See Brian prep amazing dishes like sumac duck confit with acorn squash, mushroom and sunflower shoots, turnips and sunchoke puree, sweetgrass-infused beet puree, and his very popular wild rice bowl. How This Navajo Chef Brings His Native Food Traditions Back | alter-NATIVE: Kitchen Ep. 1

"What a Six-Course, Gourmet Native American Meal Looks Like." All three Indigenous chefs featured in alter-NATIVE: Kitchen come together to prepare a multi-course meal of Native cuisine for a select group of Indigenous and non-Indigenous people in Los Angeles. From Brian's agave-roasted rabbit tacos to Kalā's (cooking solo for a change) imu-cooked kalua pork to Hillel's painted like a Pawnee horse black bean salad (made from newly restored heirloom beans grown with love and resistance). And just wait til you get to these talented chefs' "dessert trio."

Ever wonder how bubblegum is made? Get the full history and 'making of' right here!