Keynote Speaker Announcement

Chef Sean Sherman

We are honored to announce Chef Sean Sherman as the conference Keynote Speaker!

A member of the Oglala Lakota tribe, Chef Sean Sherman focuses on the revitalization and evolution of Indigenous foods systems throughout North America. Through his activism and advocacy, Sean is helping to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world.

Sean has dedicated his career to supporting and promoting Indigenous food systems and Native food sovereignty. His goal is to make Indigenous foods more accessible to as many communities as possible through the non-profit North American Traditional Indigenous Food Systems (NĀTIFS) and its Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.

Sean’s first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook in 2018, and he was given the 2019 Leadership Award from the James Beard Foundation. In 2021, Sean opened Minnesota’s first full service Indigenous restaurant, Owamni, which received the 2022 James Beard Award for Best New Restaurant in America on top of numerous awards nationwide. Sean has just been named one of the Time 100 Most Influential People of 2023.

Join us for this impactful opportunity to learn from one of the most respected voices in the field of Indigenous food systems.

Early Bird Registration

 Extended to January 15th

Our Mission

To facilitate educational conversations and collaborative engagement for unifying agriculture and medicine to support food sovereignty and health justice for all.

Agriculture broadly defined for a diversity of foodways to include farmers, seed savers,

gardeners, fishers, foragers, ranchers, subsistence hunters, wildcrafters, pastoralists, forest producers, and more.

Medicine broadly defined for a diversity of healthways to include all those involved in health and healing.

Our Why

The idea of food as medicine makes sense to many working in health care and food production. More and more, nutrition is centered in health professional training, patient care, and conversations around farming, fishing, ranching, and other foodways. However, people across many communities who want to eat well cannot access healthy or even enough food. Many of those producing and providing our food and health care navigate a multitude of inequities. 

Join us in creating a more equitable and inclusive food as medicine movement!

 Food as Medicine Global is a 501(c)(3) Nonprofit Organization 

Acknowledgments

Food as Medicine Global Logo design by Cassandra Lee Houston