Photo by Bill Phelps, assisted by Evan Beaumont

The Great Northern is proud to partner with food culture publication Meal Magazine on their second print issue, to be published in January 2021. The magazine will feature a commissioned story by Steve Marsh on Sean Sherman (chef and author of The Sioux Chef’s Indigenous Kitchen, winner of the 2018 James Beard Award for Best American Cookbook), who is leading a revitalization of Native American foodways and cuisine here in the North and beyond. The story profiles Sherman’s life and vision, along with his dedication to resurrecting knowledge of Native ingredients, foraging, wild food harvesting, and wintertime preservation—and how he brings those practices to the reality of operating a modern-day restaurant. This winter issue of Meal will also include a lively round-table conversation about foraging, wintertime food sourcing, and the impacts of climate change from three distinctly Northern food figures with very different backgrounds: chef Yia Vang (Hmong Union Kitchen, Vinai), Mikkel Mikkelsen (Noma, VILD MAD) and Wendy Geniusz (professor and editor of the book Plants Have So Much To Give Us, All We Have To Do Is Ask: Anishinaabe Botanical Teachings) moderated by James Norton, editor of Heavy Table.

To get your copy, visit meal-magazine.com to subscribe or pre-order.

Artwork by Jake Luck, courtesy of Meal Magazine