Sean Sherman is a member of the Oglala Lakota tribe, the award-winning author of The Sioux Chef's Indigenous Kitchen, and the founder and CEO Chef of The Sioux Chef, a team of chefs, ethnobotanists, food preservationists, adventurers, foragers, caterers, event planners, artists, musicians, food truckers and food lovers who are committed to revitalizing Native American foods and re-identifying North American cuisine. Sean's cookbook, The Sioux Chef's Indigenous Kitchen, has received numerous accolades, including the 2018 James Beard Foundation Book Award for Best American Cookbook.   As another key part of his work, Sean's nonprofit, North American Traditional Indigenous Food Systems (NATIFS), is dedicated to promoting Indigenous foodways education and facilitating Indigenous food access.   In this podcast episode, Sean sheds light on why it is that in the United States, we can find restaurants of cuisines from all over the world, and barely any restaurants of Native American cuisines; how the Standard American Diet came to be so homogenous and disconnected from what's actually available within the diverse bioregions across the country; and more.   Episode notes: www.greendreamer.com/173   Weekly solutions-based news: www.greendreamer.com    Support the show: www.greendreamer.com/support    Instagram: www.instagram.com/greendreamerpodcast