A group of chefs and scholars that has been working for decades to restore Native American food traditions is experiencing new momentum. One of them is Sean Sherman, who draws from the indigenous cuisine of Midwestern tribes like the Lakota and Ojibwe, precolonial food cultures that were supported by sophisticated trade routes and intra-tribal cultural exchanges. Mr. Sherman plans to expand his catering business, Sioux Chef, to include a restaurant in Minneapolis that will not only feature Native American foods and bring jobs to the local community, but also serve as a driver for American Indian-owned food businesses like those he uses to supply walleye and wild rice. Want to learn more? On Sept. 26-27, the First Annual Conference on Native American Nutrition will be held in Prior Lake, Minnesota. The event is cosponsored by Consortium member center Healthy Foods, Healthy Lives and the Shakopee Mdewakanton Sioux Community, and will bring together tribal officials, researchers, practitioners, and others to discuss the current state of knowledge about Native nutrition and food science. Register here.