“We’re just showcasing what should be so normal,” Sherman said.
Over the past few years, using locally sourced ingredients has become more normal. Sherman is part of why non-native people are more familiar with Native American food. His restaurant features dishes created without “colonial ingredients,” such as wheat flour, cane sugar and dairy products.
Sherman was named one of TIME Magazine’s 100 Most Influential People this spring, and has been featured in outlets like NPR and The New Yorker.