On November 8th, Penn Dining locations across campus featured recipes from Sean Sherman's cookbook “The Sioux Chef's Indigenous Kitchen” in celebration of Native American Heritage Month. The Quaker Kitchen served wild mushroom and microgreen salad, Tatanka Truck fried wild rice bowl, Juniper scented crispy duck leg, Sumac acorn squash, and a griddled maple squash with a Wojape-style cranberry maple sauce. | University of Pennsylvania

Sean Sherman is on a mission to revitalize a vibrant native culture in North America—starting with the food on our plates. Through The Sioux Chef, Sherman has developed an authentic cuisine, reconnecting a land back to its indigenous roots. | Great Big Story