Midtown Global Market’s Indigenous Food Lab, featuring a nixtamal (corn prepared in a traditional method) and wild rice bowl with wóžapi and bison meatballs or sweet potato dumplings, with the option to add cricket and seed mix. All items are gluten-free. Available Aug. 28 to Sept. 2 only.

July 9 2024 | MPR News

The State Fair’s yearslong diversification of food vendors is continuing in 2024.

The big picture: This year’s slate of new purveyors includes flavors from as far away as Korea and as close to home as the kitchen of acclaimed Minneapolis-based Indigenous chef Sean Sherman.

July 9 2024 | Axios Twin Cities

Explore chef Sean Sherman’s journey, an Oglala Lakota tribe member who champions pre-colonial Native American cuisine in Minnesota. Rising from dishwasher at 13 to executive chef, he uses traditional ingredients and techniques, supporting more than 30 Indigenous purveyors to tackle health and economic disparities. With international attention on his mission, Sherman’s work addresses global health issues linked to unhealthy diets. Find out more about his culinary philosophy and vision for a healthier future as Sean Sherman talks to Al Jazeera.

June 30 2024 | Al Jazeera

The Bozeman-based nonprofit HRDC built a new $29 million building with a state-of-the-art kitchen that will house the country’s second Indigenous Food Lab. It will open next year and expand the ongoing work creating recipes, holding cooking workshops, and preparing cooking videos.

December 9, 2023  |  NPR 

January 15, 2024  |  Yes! Magazine

It’s no secret that North American Indigenous food has emerged as one of the Cities’ defining cuisines in recent years, and Indigenous Food Lab — led by chef Sean Sherman of Owamni and the staff of the nonprofit North American Traditional Indigenous Food Systems (NATIFS) — made huge gains for accessibility when it opened at Midtown Global Market this year. 

December 6, 2023  |  Eater

In FERN’s latest story, FERN Editor-in-Chief Theodore Ross talks with Sean Sherman, the Native American chef, author, and activist, about his restaurant Owamni and the politics of food. The interview was produced in partnership with Switchyard magazine as part of a special food issue.

November 30, 2023  |  The Fern

North American Traditional Indigenous Food Systems (NĀTIFS) is a recipient of an Impact Grant from Toast.org, the company’s social impact arm, as a part of its Pledge 1% commitment. 

November 21, 2023  |  Toast News