Did you know that there is a fragrant shrub with medicinal properties against respiratory infections, pain and diabetes that has been used by indigenous people spanning North America, Europe and Asia for centuries? Labrador tea is still valued today in the treatment of many ailments and is consumed as a traditional beverage. It is just one of many wild plants that make up the indigenous cuisine of Native peoples in the US and Canada. In this episode, I speak with award-winning chef and indigenous activist, Chef Sean Sherman, who is raising awareness about the cultural and medicinal value of this and many other unique wild ingredients with his company “The Sioux Chef” and nonprofit North American Traditional Indigenous Food Systems.
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