Northern Foraging: A conversation with The Sioux Chef’s Sean Sherman and VILD MAD’s Mikkel-Lau Mikkelsen

“For Sherman, the revitalization of Indigenous food systems is not only a way to address health and financial disparities within Native American communities and to start healing after centuries of trauma, but it's also a way forward to a healthier, more sustainable world.” —Food & Wine 

“Foraging is a way to engage with nature to better understand and appreciate it. We’ve created a program dedicated to teaching everyone in Denmark, including school children, to learn about our landscape, understand how to find food in the wild, and how to cook with it. The program simply wants to make everyone a forager.”—chef René Redzepi on VILD MAD, led by Mikkel-Lau Mikkelsen

Due to travel restrictions, what would have been a live event has been reimagined as a dynamic podcast episode featuring Sean Sherman (The Sioux Chef, Minneapolis) and Mikkel-Lau Mikkelsen (VILD MAD, Copenhagen) on getting outside and connecting with nature through foraging. The talk will include a focus on seasonality/rhythm of foraging in northern climates, similarities/differences between Sherman and Mikkelsen's approaches, what is foragable in winter, climate change's effects on foraging in Minneapolis and Copenhagen, and foraging as a path to sustainability.

This event is in association with Meal Magazine Issue 2, featuring two long-form articles commissioned by The Great Northern featuring Sean Sherman, Mikkel-Lau Mikkelsen, Yia Vang and Wendy Geniusz. Learn more.