Native American chefs are cooking up a culinary renaissance
Crickets, blue corn and bison tartare
SEAN SHERMAN reckons he uses 25 pounds (11 kilos) of crickets a week: “Pretty much every table buys some.” His restaurant, Owamni by the Sioux Chef, opened in Minneapolis in July and serves Native American fare. Customers can feast on blue-corn mush and bison tartare. Though indigenous restaurants remain scarce, they are spreading. Recent openings include Wapehpah’s Kitchen in Oakland, California, and Watecha Bowl in Sioux Falls, South Dakota.
This article appeared in the United States section of the print edition under the headline “Crickets, blue corn and bison tartare”
United States January 8th 2022
- The year ahead in American politics looks daunting for Democrats
- In America the pandemic seems to have hit a turning-point
- Reforming the Electoral Count Act would help prevent another riot
- Trans ideology is distorting the training of America’s doctors
- Native American chefs are cooking up a culinary renaissance
- Can Mormonism thrive as a global religion?
- The insurrection, one year on
From the January 8th 2022 edition
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