Tocabe Launches Direct-to-Tribe Ready Meal Program

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Tocabe Launches Direct-to-Tribe Ready Meal Program
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'We have to make money to pay native producers what they are worth,' says Ben Jacobs, co-founder of Tocabe, which now has a direct-to-tribe meal program. takes its meals

in Denver, co-founder Ben Jacobs and his business partner Matt Chandra have found a way to bring their food to people who not only need it, but also have a cultural connection to the ingredients.

Enter the Direct-to-Tribe Ready Meal Program, which has already distributed 2,200 prepared meals to Spirit Lakes Nation in North Dakota. But unlike other meal programs, Tocabe makes dishes featuring nutrient-dense food from Native American producers. In March, the program will send more meals, and so far, it has enough grant money to continue the service for two more years.

Jacobs says that so far, the new program has delivered Rock River Ranches bison in a chili with roasted root vegetables, as well as Houma jambalaya with organic wild rice from Red Lake Nation Foods and bison sausage, which pays homage to the Southeastern tribe. For the next delivery, a green chile stew is in the works, as well as a risotto with pumpkin and Ramona Farms wheat berries.

The reason Tocabe partnered with Spirit Lakes Nation is because of a personal connection to Mary Greene-Trottier, the director of the tribe's food distribution program. She handles the grant side and has helped organize the program to make it work best for everyone involved. The meals benefit members of the tribe's food distribution program, which targets families and adults in need in the community.

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