MINNEAPOLIS — January 8, 2025 — North American Traditional Indigenous Food Systems (NATIFS), the nonprofit founded by James Beard Award-winning chef Sean Sherman, has acquired the Seward Co-op Creamery Building in Minneapolis. The new facility, named NATIFS Wóyute Thipi (Wóyute Thipi meaning “food building” in Dakota), will serve as a central hub for the organization’s expanding work in Indigenous food systems and community development.

Located at 2601 Franklin Avenue, NATIFS Wóyute Thipi will house a new counter-service restaurant, ŠHOTÁ Indigenous BBQ by Owamni; a large-scale commissary kitchen to produce Indigenous foods for public institutions; NATIFS’ operational headquarters; and a coworking space designed to support Indigenous and other BIPOC businesses.

“We are thrilled to expand in this new direction as we continue to uplift Indigenous food systems and support our community,” said Sean Sherman, executive director of NATIFS. “This will be the first space we own, and it will truly be the heart of everything we do.”

Opening in 2026, ŠHOTÁ Indigenous BBQ by Owamni will offer counter-service dining as well as takeout, delivery and catering. The menu will feature a variety of smoked meats, fish, and vegetables, as well as healthful Indigenous sides including maple-baked beans, dirty wild rice, house-made hominy, braised greens, corn mush, smoked salmon with huckleberries, alligator gumbo, three sisters bison stew and walleye stew. As at Owamni, the drinks menu will feature beers and wines from BIPOC producers, as well as teas and other Indigenous beverages.

“‘Šhotá’ can translate as ‘smoke’ or ‘clouds’ in the Dakota language. In fact, it’s the same word used in ‘Minnesota,’ which means ‘clouds that live in the water,’” Sherman added. “We are proud Šhotá will be the first Indigenous barbecue restaurant, and, like at Owamni, we’ll prioritize sourcing from Indigenous producers and eliminate colonial ingredients like wheat flour, cane sugar, and dairy from the menu.”

A major component of NATIFS Wóyute Thipi will be a state-of-the-art commissary kitchen, slated to open in mid-2025. The kitchen will allow NATIFS to produce and distribute large-scale, healthy Indigenous foods to public schools, hospitals, universities, and other institutions—offering an alternative to the mass-produced food options that dominate these spaces.

“We are committed to addressing the health disparities that have long affected Indigenous communities by providing access to traditional, nutrient-dense foods,” Sherman said. “Many Indigenous communities face high rates of type 2 diabetes, heart disease, cancer, and other health issues due to a lack of access to traditional foods. Our goal is to provide a sustainable solution and improve overall health and well-being in these communities.”

The building will include a flexible coworking space designed to foster innovation, collaboration, and growth among Indigenous and other BIPOC entrepreneurs, and will provide essential resources to emerging business leaders and offer a supportive environment for their development.

“We were drawn to this location because it fits our diverse needs and is situated by the growing American Indian Cultural Corridor,” Sherman added. “We are excited to contribute to the continued growth and visibility of this vibrant area.”

NATIFS will relocate its administrative  operations from the Midtown Global Market to Wóyute Thipi, solidifying this new space as the organization’s central hub. The nonprofit will continue operating the Indigenous Food Lab Market, education studio and production kitchen at the Midtown Global Market.

“Seward Co-op is grateful to have participated in the history of the building at 2601 East Franklin, but it is more than an honor to know that NATIFS will now occupy it,”  said Ray Williams, Seward Co-op general manager. “Its mission is aligned with Seward Co-op and will provide food access to those in the community and surrounding areas. We warmly welcome NATIFS Wóyute Thipi to the neighborhood!” 

North American Traditional Indigenous Food Systems (NATIFS) is a nonprofit organization dedicated to promoting and preserving Indigenous food systems through education, community engagement, and partnerships. Founded by Sean Sherman, a renowned chef and advocate for Indigenous food sovereignty, NATIFS works to provide access to traditional Indigenous foods and to address food security issues within Native American communities.