2 . Sean Sherman, aged 49, has dedicated his career as a _________ to celebrating Native American cuisine. For his efforts, he received the 2023 Julia Child Award, which _________ those who make a difference in how people cook and eat. He is the first Native American to be _________ with the award which comes with a $50,000 grant.

Sherman, a member of the Oglala Lakota tribe, was born and raised in South Dakota on the Pine Ridge Indian Reservation. When he was a teenager, his family _________ the reservation to Spearfish, South Dakota. He began working in local restaurants and fell in love with cooking.

_________ working as a cook early in his career, Sherman noticed that the food of _________ people was not featured on menus and that native American restaurants were not _________. He dedicated himself to studying his culinary _________, including learning to use clay grills, grow corn, and source local ingredients. He used what he learned to _________ The Sioux Chef’s Indigenous kitchen and to start a(n) __________ organization to teach others about indigenous food for free.

In 2021, Sherman opened Owamni, a restaurant in Minneapolis, Minnesota, that __________ modern indigenous dishes, such as venison tartare, smoked whitefish, and mushroom stew. The restaurant quickly became __________ and was named Best New Restaurant in the US in 2022 by the James Beard Foundation.

In his __________ statement on receiving the Julia Child Award, Sherman said he is a longtime __________ of Julia Child (1912-2004), a beloved chef for whom the award is __________. “I saw the impact food can have on the world through Julia,” he said. “I’m excited to continue her legacy through my work.”

4 . I took up baking (烘焙) when I was twelve. At that time I was working on my school bakery project with my classmates. I tried a few times, but I wasn’t very successful. My parents. advised I learn from my grandmother, who later gave me her recipe and instruction as well. After two years’ practice, I was able to make delicious bread. I have come to realize making bread means a lot to me although it takes a long time.

To make bread, others usually use quick-rise yeast (酵母), but I don’t. Every Saturday morning, after mixing proper amount of water with flour, sugar etc, I take time to wait for the dough to rise. This is my way to slow down and smell the roses.

Baking does require great patience. In my hands, the dough is slowly growing. It’s becoming softer. I can feel the change, which connects me to something quite different from the modern way of living. To me, making bread is a push against our culture of convenience. It certainly takes more time than buying bread from a store, but I enjoy it.

I’ve stuck with my grandmother’s recipe without making any change. Now this tradition has continued for years. Sometimes, in order to fit it in, I have to change my schedule. But I have never considered giving it up.

By the time my children get home from school, the bread has been baked and cooled. They step into the house and the first thing they do is to take a deep breath of the warm, honeyed air. My bread-baking has also helped them to slow down and understand the value of taking their time and leading an unhurried life.