For our Season 2 finale, join us for an in-depth conversation with Marty Two Bulls Jr., who shares his journey as an artist and educator honoring his Lakota heritage while navigating the complexities of the contemporary art world. Marty opens up about the challenges of maintaining cultural integrity and the importance of community-based art initiatives. He offers his perspective on the role of art in healing intergenerational trauma and combating stereotypes, underscoring the transformative power of art in reclaiming narratives and empowering indigenous communities.

This week, we return to our conversation with Chef Sean Sherman, where things get spiritual. We continue our discussion of the brutality of colonization, and in response, think about making our values more human-centered and our food more healthy. Specifically, we hear Chef Sherman discuss the historical trauma that has been handed down from church-sponsored boarding schools to Native Americans, an issue he has been talking about publically for years. Also, as part of this talk, we hear a little bit about what's involved in running a world-class restaurant. We also hear more about the nonprofit side of his work, and his efforts to get Indigenous food into the mouths of young Indigenous people.

Chef Sean Sherman is the owner of the Indigenous restaurant Owamni and the executive director of the nonprofit North American Traditional Indigenous Food Systems (NATIFS). We had the privilege of sitting down to talk with him about the many ways that food can foster stronger Indigenous identity and health. Chef Sherman also tells us about the long, difficult process of gathering knowledge about Indigenous food and how he now tries to make that knowledge accessible to people. He also helps us see how food sovereignty relates to larger issues of colonization and what he terms "eliminationism."