The concept of sovereignty is typically reserved for self-governing states.
Yet at the core of self-governance is the ability to sustain a population’s livelihood, something impossible to achieve without access to food.
When European settlers arrived in North America they forced indigenous people not only from their ancestral lands but also from their ancestral food sources.
In recent years, the food sovereignty movement among indigenous communities has made strides in visibility.
The Sioux Chef, aka Oglala Lakota Sioux chef Sean Sherman, will speak at a food sovereignty gathering Sunday and Monday at the American Wilderness Healing Barn in Wilson.
In 2014 Sherman opened his own business, The Sioux Chef, to address the dearth of indigenous food systems knowledge.
Sherman said food sovereignty is only one of many aspects in which indigenous people’s voices and perspectives are not visible in the mainstream.
“There are a lot of misconceptions about indigenous culture in general,” Sherman said, “because we live in an era where it’s still so normal to see so much cultural appropriation against indigenous peoples, from sports team mascots to brands using Native American people as mascots on all sorts of stuff from butter to baking powder, and even politicians using terms like ‘Pocahontas.’”
Local chef Emily Zuber will prepare a meal for attendees using recipes from “The Sioux Chef’s Indigenous Kitchen.”
Locally foraged ingredients at the event will include Wyoming elk meat, wild amaranth, wild onions, nettles, fireweed, spring beauty and cattail roots.
The event starts at 1 p.m. Sunday and noon Monday. Meet at the base of Heck of a Hill Road for a shuttle to The Healing Barn. Tickets are $99, with food and drinks included. For more information visit TinyURL.com/seansherman.