We’re so proud to have helped fund the creation of Chief Seattle Club’s ʔálʔal Café. Here, they share more about their intentions and dreams for the space.

Sociologist Ray Oldenburg refers to a “third place”, as a social setting outside of home (first place) and work (second place) where people can gather informally and connect with others. The ʔálʔal Café embodied a third place for people that felt like a first place. Somewhere they could go where they felt truly seen, heard and valued. Upon crossing the threshold of the space, the feeling of warmth and celebration of identities and stories fill the air. The artwork and photographs adorning the walls reflected the diverse faces in the room, crystalizing a profound sense of belonging to our customers.

The Café transcended the definition of what a traditional European style café is. Ours embodied more than the serving of food and drinks; it served as a place of respite. A place to reflect, renew and connect with community. It offered customers quiet moments interwoven with joyful gatherings that empowered our members and customers to connect with their heritage and embrace pride in who they are.

Decolonizing the food industry is about reclaiming what was stolen. Our lands, our seeds, and our ways of nourishing our people were taken from us. For too long, colonial systems have dictated what we eat and how we grow it. They decide who profits from our labor. These systems stripped Indigenous communities of food sovereignty and forced us into dependency on processed, unhealthy, and unsustainable foods.

Our ancestors knew how to live in balance with the land. They grew and harvested food to honor the earth rather than exploit it. Reviving traditional foodways and supporting Indigenous farmers and chefs are acts of resistance. This is about healing and reclaiming our identity. It is about breaking the chains of colonialism that still bind us. When we advocate for spaces like the café, we are fighting for our people. We are fighting for our future and our right to exist on our own terms in welcoming environments.

The café is in a season of rest. It is a field lying fallow to restore its fertile ground as an enduring sacred space for our community. Our ancestors practiced crop rotation by planting corn for strength, beans for renewal, and squash to protect the soil. Each had its time to grow and give back to the land. We honor that same rhythm. There are times to plant, times to harvest, and times to let the earth breathe. Right now, the café remains in its fallow season. It is gathering strength and replenishing its roots. When the time is right, it will rise with renewed purpose. It will once again nourish the body, mind, and spirit of our people.