TURTLE ISLAND: A Special Evening with Award-Winning Author Sean Sherman

Join Bold Fork Books to celebrate the release of TURTLE ISLAND: Traditions of the Indigenous Peoples of North America with authors Sean Sherman and Kate Nelson! You'll learn more about dig deep into his new book, and have the opportunity to meet authors Sean and Kate and get your book signed!
Due to demand and capacity, we will not be processing refunds for this event.

ABOUT THE AUTHORS

Sean Sherman, Oglala Lakota, born in Pine Ridge, South Dakota, has been cooking across the US and world for the past thirty years. His main culinary focus has been the revitalization andawareness of Indigenous foods systems in a modern culinary context. In 2014, he opened The Sioux Chef as a caterer and food educator in the Minneapolis/Saint Paul area. His first book, The Sioux Chef’s Indigenous Kitchen, was published in 2017. His restaurant OWAMNI opened in 2021 and was honored on many best new restaurant lists, winning the James Beard Award for Best New Restaurant in 2022.

Kate Nelson, Tlingit, is an award-winning writer and editor based in Minneapolis who focuses on amplifying important Indigenous change makers and issues. She has interviewed such luminaries as chef Sean Sherman, model/activist Quannah ChasingHorse, and Reservation Dogs showrunner Sterlin Harjo, and written for publications including The New York Times, National Geographic, Time, Elle, Esquire, Vanity Fair, and others. A lifelong storyteller, she is a former magazine editor-in-chief, a two-time James Beard Foundation Media Award nominee,and an avid equestrian in her free time.

ABOUT THE COOKBOOK

Turtle Island is a beautiful exploration of the delicious foods that have for millennia linked the environments, traditions, history, and cultures of the Native communities of the North American continent, with ancestral and modern Indigenous recipes from three-time James Beard Award winner Sean Sherman, Oglala Lakota, founder of The Sioux Chef. Growing up on Pine Ridge Reservation, Sean Sherman always knew that the food of the Oglala Lakota tribe was rich in flavor and deeply connected to the natural environment. But as a chef, it took a mid-career revelation to recognize the absence of Native American cuisine in the modern culinary scene. Since then, he’s been on a mission to understand and highlight these beautiful and diverse foods and traditions that have continued to thrive through the centuries.

Now a leading figure in the Indigenous food movement, he guides readers through the unique and varied Native foods of North America—sharing both traditional and modern recipes inspired by dishes that have nourished Native peoples physically, spiritually, and culturally for generations. Organized by region, this book delves into the bountiful culinary landscapes of Turtle Island—as the continent is called by multiple Indigenous cultures—that are as diverse as the many terrains from which they arise.

Alongside delicious recipes like Smoked Bison Ribeye, Wild-Rice Crusted Walleye Cakes, Sunflower Seed “Risotto,” and Corn-Four-Ways Tacos (and so much more), Turtle Island features expansive narrative histories and spotlights the people and communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of tribal communities.