WEBVTT 00:01.267 --> 00:04.070 align:left position:20% line:83% size:70% - [Lidia] I meet Sean in downtown Minneapolis at Owamni, 00:05.605 --> 00:09.442 align:left position:10% line:83% size:80% an upscale restaurant showcasing the fruits of Sean's labor. 00:09.442 --> 00:12.545 align:left position:30% line:89% size:60% (gentle music) 00:12.545 --> 00:13.847 align:left position:10% line:89% size:80% - This is a white sweet potato, 00:13.847 --> 00:15.248 align:left position:20% line:83% size:70% grilled and seared, topped with our maple 00:15.248 --> 00:17.117 align:left position:20% line:83% size:70% chili crisp oil and fresh scallions. 00:20.653 --> 00:22.455 align:left position:20% line:83% size:70% - So we have things like this true wild rice 00:22.455 --> 00:23.790 align:left position:10% line:89% size:80% that comes from Minnesota. 00:23.790 --> 00:27.060 align:left position:20% line:83% size:70% We have a wonderful hominy and bison stew. 00:27.060 --> 00:29.696 align:left position:20% line:83% size:70% And we've got some tepary bean dip. 00:29.696 --> 00:31.464 align:left position:10% line:89% size:80% We've got fresh made tostadas 00:31.464 --> 00:33.900 align:left position:20% line:83% size:70% that we make ourselves from native corns. 00:33.900 --> 00:35.602 align:left position:10% line:89% size:80% We've got some roasted bison. 00:35.602 --> 00:37.103 align:left position:30% line:83% size:60% And just a whole bunch of ingredients, 00:37.103 --> 00:39.305 align:left position:10% line:83% size:80% everything from crickets, to puffed rice, to sauces, 00:39.305 --> 00:41.341 align:left position:20% line:83% size:70% to wild foods that are right outside the window. 00:41.341 --> 00:43.710 align:left position:20% line:83% size:70% - So nutritionally, this is really balanced here. 00:43.710 --> 00:44.978 align:left position:30% line:89% size:60% - Absolutely. 00:44.978 --> 00:46.613 align:left position:20% line:83% size:70% Becoming a chef, I learned Italian cuisine, 00:46.613 --> 00:48.782 align:left position:20% line:83% size:70% I learned Spanish, I learned French, 00:48.782 --> 00:49.916 align:left position:10% line:89% size:80% I learned all these things. 00:49.916 --> 00:51.217 align:left position:20% line:83% size:70% But I realized at a certain point 00:51.217 --> 00:53.586 align:left position:20% line:83% size:70% that these are all colonial food bases. 00:53.586 --> 00:55.822 align:left position:10% line:83% size:80% And I really knew nothing about my own heritage food, 00:55.822 --> 00:59.359 align:left position:10% line:83% size:80% because our foods was taken from us in the colonial history. 00:59.359 --> 01:00.760 align:left position:10% line:83% size:80% So I wanted to try and showcase 01:00.760 --> 01:02.495 align:left position:20% line:83% size:70% that there's so much beautiful bounty here 01:02.495 --> 01:03.730 align:left position:10% line:89% size:80% in North America to talk about, 01:03.730 --> 01:05.398 align:left position:10% line:89% size:80% that's not European influenced. 01:05.398 --> 01:08.435 align:left position:20% line:83% size:70% - Food is culture, food is who we are. 01:08.435 --> 01:09.669 align:left position:30% line:89% size:60% - Absolutely. 01:09.669 --> 01:11.938 align:left position:20% line:83% size:70% - And food tells a story from the way back. 01:11.938 --> 01:13.740 align:left position:10% line:83% size:80% - Why don't we just put together a couple of these tacos, 01:13.740 --> 01:15.542 align:left position:10% line:83% size:80% 'cause this might look like 01:15.542 --> 01:17.477 align:left position:30% line:83% size:60% what you might call Mexican food, 01:17.477 --> 01:19.012 align:left position:20% line:89% size:70% But Mexican cuisine, 01:19.012 --> 01:21.815 align:left position:10% line:83% size:80% it's way more indigenous than it is European influenced. 01:21.815 --> 01:25.018 align:left position:10% line:83% size:80% Because we have things like the nixtamalized corn tortillas, 01:25.018 --> 01:28.788 align:left position:20% line:83% size:70% and we have things like chilies, and beans, and squash. 01:28.788 --> 01:29.722 align:left position:10% line:89% size:80% And then I'm just gonna build 01:29.722 --> 01:31.624 align:left position:10% line:89% size:80% a couple of little tacos for us. 01:31.624 --> 01:34.027 align:left position:20% line:83% size:70% So this is a chili and maple sauce. 01:34.027 --> 01:35.462 align:left position:20% line:83% size:70% - Chili and maple sauce? - Yep. 01:35.462 --> 01:36.563 align:left position:20% line:83% size:70% - And what are you putting on now? 01:36.563 --> 01:38.031 align:left position:30% line:83% size:60% - [Sean] This is some braised bison 01:38.031 --> 01:39.199 align:left position:10% line:89% size:80% that's cooked with cedar. 01:39.199 --> 01:40.834 align:left position:20% line:83% size:70% - [Lidia] Wow, that's a lot of bison. 01:40.834 --> 01:42.669 align:left position:10% line:83% size:80% - And then this is just a little bit of fresh cedar too. 01:42.669 --> 01:43.770 align:left position:20% line:83% size:70% So I like to, just to put a little tiny bit. 01:43.770 --> 01:45.638 align:left position:10% line:89% size:80% - So you, like us Italians, 01:45.638 --> 01:48.208 align:left position:20% line:83% size:70% we use a lot of fresh herbs, and bay leaves, 01:48.208 --> 01:49.976 align:left position:10% line:89% size:80% and rosemary, the little bushes. 01:49.976 --> 01:52.579 align:left position:20% line:83% size:70% You're using the cedar in the same fashion. 01:52.579 --> 01:53.546 align:left position:30% line:89% size:60% - [Sean] Yeah. 01:53.546 --> 01:54.481 align:left position:10% line:89% size:80% Just take a quick taste of this. 01:54.481 --> 01:55.882 align:left position:30% line:83% size:60% - Absolutely. - Okay. 01:55.882 --> 01:58.451 align:left position:30% line:83% size:60% (gentle music) 01:59.319 --> 02:00.420 align:left position:30% line:83% size:60% - Delicious. - Um hm. 02:01.421 --> 02:03.056 align:left position:30% line:83% size:60% - A nice spice. 02:03.056 --> 02:04.691 align:left position:10% line:89% size:80% There's some nice acidity. 02:04.691 --> 02:06.593 align:left position:30% line:83% size:60% - Some crunch. - Um hm. 02:06.593 --> 02:08.361 align:left position:20% line:83% size:70% - We're not trying to cook like the past. 02:08.361 --> 02:10.163 align:left position:20% line:83% size:70% We're not trying to cook like it's 1491. 02:10.163 --> 02:11.564 align:left position:20% line:83% size:70% We're not a museum piece, you know. 02:11.564 --> 02:14.000 align:left position:20% line:83% size:70% We're trying to showcase what's possible for the future, 02:14.000 --> 02:16.136 align:left position:20% line:83% size:70% what's possible for now moving forward. 02:16.136 --> 02:18.204 align:left position:20% line:83% size:70% And so we want to get this food directly out 02:18.204 --> 02:19.739 align:left position:20% line:83% size:70% to the indigenous communities to help curb 02:19.739 --> 02:21.407 align:left position:20% line:83% size:70% a lot of the health epidemics that are out there 02:21.407 --> 02:25.111 align:left position:10% line:83% size:80% with high rates of obesity, heart disease, diabetes. 02:25.111 --> 02:26.346 align:left position:30% line:83% size:60% And some of our communities have upwards 02:26.346 --> 02:28.381 align:left position:20% line:89% size:70% to 60% type two diabetes 02:28.381 --> 02:30.450 align:left position:20% line:83% size:70% because of the poor nutrition that's out there. 02:30.450 --> 02:32.418 align:left position:10% line:83% size:80% And the restaurant's just a place to help move this food, 02:32.418 --> 02:34.888 align:left position:10% line:83% size:80% to create jobs and skills for people to develop, 02:34.888 --> 02:37.624 align:left position:10% line:83% size:80% to create more restaurants and more workers in the industry. 02:37.624 --> 02:38.958 align:left position:20% line:83% size:70% And to just, you know, try to figure out 02:38.958 --> 02:40.393 align:left position:20% line:83% size:70% how do we create more food distribution, 02:40.393 --> 02:42.729 align:left position:10% line:89% size:80% more education around this food. 02:42.729 --> 02:43.963 align:left position:30% line:83% size:60% - [Lidia] What should I taste next? 02:43.963 --> 02:45.765 align:left position:20% line:83% size:70% - [Sean] This is a tepary bean spread. 02:45.765 --> 02:48.001 align:left position:10% line:83% size:80% And really cool bean because it's drought resistant, 02:48.001 --> 02:49.102 align:left position:20% line:89% size:70% and it grows wild. 02:49.102 --> 02:50.470 align:left position:20% line:83% size:70% - That's a tepary? - Tepary. 02:50.470 --> 02:51.738 align:left position:20% line:83% size:70% As we're going through a lot of water crisis 02:51.738 --> 02:53.273 align:left position:20% line:83% size:70% in North America, this could be a crop 02:53.273 --> 02:54.807 align:left position:20% line:83% size:70% that could be really important to us. 02:54.807 --> 02:57.343 align:left position:30% line:89% size:60% (gentle music) 02:59.846 --> 03:01.347 align:left position:30% line:89% size:60% - Delicious. 03:01.347 --> 03:03.783 align:left position:10% line:83% size:80% The sensibility, you know, as a chef, you like it mellow, 03:03.783 --> 03:05.485 align:left position:20% line:83% size:70% you like it acidic, you like it sweet, 03:05.485 --> 03:07.654 align:left position:30% line:83% size:60% you like it, the texture, crunchy. 03:07.654 --> 03:08.922 align:left position:10% line:89% size:80% - We're creating something new. 03:08.922 --> 03:09.989 align:left position:30% line:83% size:60% You know, we're creating something 03:09.989 --> 03:11.791 align:left position:10% line:89% size:80% that should already be here. 03:11.791 --> 03:13.426 align:left position:20% line:83% size:70% But we're doing it for the intention 03:13.426 --> 03:15.595 align:left position:20% line:83% size:70% of this next generation. 03:15.595 --> 03:17.497 align:left position:20% line:83% size:70% So when this next generation grows up, 03:17.497 --> 03:18.998 align:left position:20% line:83% size:70% they're gonna see it being normal 03:18.998 --> 03:20.833 align:left position:20% line:83% size:70% to see Native American restaurants out there, 03:20.833 --> 03:22.735 align:left position:20% line:83% size:70% to see Native American food products. 03:22.735 --> 03:24.437 align:left position:20% line:83% size:70% And being able to have access to eat them, 03:24.437 --> 03:25.705 align:left position:30% line:83% size:60% and knowing what their body feels like 03:25.705 --> 03:28.208 align:left position:20% line:83% size:70% when you're eating this healthy, beautiful food. 03:28.208 --> 03:30.577 align:left position:10% line:83% size:80% And we're trying to do something to really set the stage 03:30.577 --> 03:32.946 align:left position:10% line:83% size:80% for making massive change that's gonna be good 03:32.946 --> 03:34.681 align:left position:30% line:83% size:60% for all of us as we move forward.