James Beard-winning chef Sean Sherman’s cookbook Turtle Island pushes readers to view food systems through an Indigenous lens James Beard-winning chef Sean Sherman’s cookbook Turtle Island pushes readers to view food systems through an Indigenous lens A s a child growing up on the Pine Ridge Reservation in South Dakota in the 1970s and 80s, Sean Sherman, an Oglala Lakota member and a James Beard award-winning chef, recalls pounding dried bison and mixing it with chokeberry to create a snack