From Chokecherries to Birch Buds, Native Chefs Highlight Indigenous Ingredients

Amy Cavanaugh

When you dine at Owamni, Sean Sherman and Dana Thompson’s Minneapolis restaurant, you do so in view of a neon sign declaring, “You Are On Native Land.” The glowing words help set the tone for what to expect from the meal, which will feature Indigenous ingredients such as bison, maple syrup, and hyssop, but nothing brought over by colonizers (that means, among other foods, no sugar, dairy,...