NATIFS’ Indigenous Food Lab Market inside Midtown Global Marketwill close June 7 as part of its plans to expand to the Woyute Thipi Building at 2601 Franklin Av. S. in Minneapolis.

June 3, 2025 | Star Tribune

This year's Elevate Prize winners include Sean Sherman, James Beard-winning Chef and Founder & Executive Director of North American Traditional Indigenous Food Systems (NᾹTIFS), which promotes Indigenous foodways education and facilitates Indigenous food access.

The historic building will house a commissary kitchen and offices for the chef’s NATIFS nonprofit in addition to a counter-service restaurant.

A new restaurant/bar, The Frybread Lounge, opened in August 2024, the first and only Indigenous-owned restaurant in upscale Old Town Scottsdale, Arizona. The new restaurant is headed up by Darryl Montana, O'odham, who has worked closely with award-winning Chef Sean Sherman at Owamni in Minneapolis, Minnesota. Montana said he is proud to present an “Indigenized dining experience.”

January 3, 2025 | ICT News

On LIDIA CELEBRATES"America Changemakers," internationally renowned chef, author, and restaurateur Lidia Bastianich throws a national spotlight on progressive chefs, farmers, and entrepreneurs around the U.S. striving to change the future of food.

December 15, 2024 | KPBS

Celebrity chefs José Andrés (founder of World Central Kitchen) and Sean Sherman follow their family ancestors from small-town Spain to Native American lands in the Dakotas to discover their hidden connections to history and food. Andres hails from Spain and grew up in Catalonia and Sherman is Oglala Lakota Sioux from Pine Ridge, South Dakota.

January 2, 2025 | PBS

Owamni has been leading the global conversation about decolonized foods right from the downtown Minneapolis riverfront since it opened in 2021. But do we talk enough about the sensory pleasure of eating Indigenous cuisine?

December 15, 2024 | MSP Magazine

The American Indian Center's new Food is Medicine program marks a generational and culinary shift.

December 8, 2024 | The Cicago Tribune

From venison chops to grape dumpling soup, Indigenous foods are central to the American heartland — if only we had more places to eat them

October 1 2024 | Eater and The Food & Environment Reporting Network

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