Clay talks with noted chef, author, activist, and visionary Sean Sherman, an Oglala Lakota man who is changing the world of indigenous food. Sean is the author of an award-winning book, The Sioux Chef's Indigenous Kitchen, and another book, Turtle Island, which is coming out in November. They discuss the white conquest of the North American continent, the shattering of Native American ways and traditions, the forced assimilation policies that have brought disease to Native communities, and how surplus white food — white flour, cheap cheese, sugary sodas, and noodles — have been dumped by the USDA farm program on Native communities. Sherman created an extremely popular restaurant in Minneapolis, Owamni — claiming one of the most coveted dining reservations in the Midwest. Based on the stunning success of his efforts so far, Sean Sherman is planning more restaurants in places like Bozeman, Portland, and Rapid City and freely sharing his ideas with Native communities who want to reform their diets and achieve food sovereignty. This interview was recorded on March 17, 2025