 Using a common combinations of locally harvest vegetables and wildlife, the Sue Chef is able to make ordinary into extraordinary. For this week's in focus, Mal Meyer met with his team, which recently stopped in Bemidji to dish out some of their best work yet. Sean Sherman has worked in steak houses, Italian and Spanish restaurants before creating his own pop-up restaurant and food truck. Specializing in pre-contact indigenous food, you won't find any dairy, flour, processed sugar, beef, pork or chicken in any of his food. We've been really strict about using only indigenous ingredients to reflect the flavor and the history of the regions that we're working in. Today's menu consists of rabbit, wild rice, forced mushrooms, leeks and cedar tea. He hopes that the flavors will be able to speak for themselves. We just try to really keep the food clean and healthy the way it used to be and not add too much stuff to it. Just kind of let the food be what it is. Using her biology degree from Bemidji State University to Shea Hart will go out to scavenge for some of the plants that they need. My passion is really being outside and gathering that stuff but it's also really fun to see how things kind of come together I guess in the kitchen. Brian Yazzie calls this micro regional indigenous food using the culture of the native people in the area to direct the meal. When people say indigenous food it's more of an electric term as in what is it you know it's just it depends what region you're in and what food is available in that area. Over the past year the sous chef launched a wildly successful Kickstarter campaign which had more individual backers than any other restaurant on the site's history. It's with this momentum that they've been able to host guest chefs to cook with them during the pop-ups. We're moving on to the different levels of where we're educating and not just cooking and bringing back forgotten food culture. Later on the food was ready to be served for the Niagara fundraising dinner for American Indian student success at BSU. It's really good it's really delicious I like it something new. All things really good it's really unique the way that he creates like the indigenous food a pre-colonized food with like a contemporary format. In Bemidji with this week's in focus I'm Al Meyer, Lakeland News. If you've enjoyed this segment of Lakeland News please consider making a tax deductible contribution to Lakeland Public Television.