Tocabe’s new kids’ meals support indigenous communities

Longtime Denver eatery adds delivery options inspired by childhood favorites

By Melissa Voss

Being a Denver staple for authentic indigenous cuisine for over 15 years, Tocabe: An American Indian Eatery is no stranger to serving up plates to locals and visitors alike. 

But Tocabe has also expanded outside of their restaurant walls with a meal delivery service, including new kid-friendly options, and each meal sold pays for another meal for someone in need. 

Last year, Tocabe collaborated with the Denver Indian Center and Denver Indian Health and Family Services to launch the Direct-To-Tribe Ready Meal Program – a non-profit that works to provide individuals and families delicious, healthy meals. 

The Direct-To-Tribe program supports the Indigenous individuals of the Spirit Lake Nation and locals alike by providing Harvest Meals – Tocabe’s line of ready-made, single-serve frozen meals.

In addition to family meals and combination bundles, Tocabe just launched the Little Harvest line of kid-friendly meals. The 14 new ready-made options for breakfast, lunch, and dinner are inspired by childhood favorites, and include a blue corn pancake breakfast and spaghetti with bison meatballs. 

“Our mission is all about making Indigenous cuisine accessible to everyone, especially kids,” says Ben Jacobs, Tocabe co-founder and member of the Osage Nation. “We carefully prepare each Little Harvest meal with nutrition and enticing flavors in mind, ensuring every bite is healthy and tasty.”

When you buy any Harvest Meal or Little Harvest meal from Tocabe’s online market, the company donates one meal, which is composed of ingredients supplied by native farmers, ranchers, producers and caretakers. Not only does the program use fresh, local ingredients, it also supports the communities directly.

“I find that the person eating the food is often left out of the equation in the frozen meal production process,” Jacobs says. “For us, the way we do it is a lot more involved. It is a conversation, a partnership. We are here to listen to the needs and direction our partners want to go, then we move from there. You let us know and we are here to support whatever you see best to feed the community you represent.”

Jacobs points out that food deserts also exist in urban areas. Because of this, his focus branched out. 

“It is all about reach. We not only want to support rural communities but urban as well. The Denver community has helped keep (Tocabe) afloat for over 16 years and has been a significant part of my life, so it seemed to us like a no-brainer,” he says.

Tocabe teamed up with the Denver Indian Center and Denver Indian Health and Family Services to make sure people have more access to quality food.

“The Denver Indian Center is really important with how many people come in and the variety in programming; it is a well-rounded community resource,” he says. 

The Denver Indian Center has served the Denver area for more than 50 years, becoming a prime resource for Indigenous resources, support, information and guidance. Their mission is “to be engaging, innovative and transformative, with transparency, as we provide our employees and American Indian Community members with the highest quality programs and services.” 

Rick Waters, executive director of the Denver Indian Center, worked alongside Jacobs and Tocabe long before the meal program started. Tocabe provided catering for powwows, and cooking classes for elders. When Jacobs approached him with the idea of providing Harvest Meals for the community, the Denver Indian Center welcomed the program with open arms. 

“Food is a common denominator in our community and culture,” Waters says. “We have different levels of community need and access. Some ideas we had were providing them at large events and also providing them to smaller, direct-service programs we have that are already in place like our fatherhood program or youth program. That way we can support families with food and programming – maximizing time, energy and resources.” 

Waters recalled a powwow where attendees had the option to take a Harvest Meal home instead of eating at the powwow. He said that although they did not do any formal feedback requests, the community support and feedback has been immensely positive.

“We see that we are able to move forward and bring these meals wherever they are needed. And the people see that,” Waters states.

Over the past year, Harvest Meals provided 17,840 meals to individuals in need. For Tocabe, it is more than just handing meals over – it is to help curate and provide resources in order to make the program successful. 

“Our team is working hard to broaden our reach,” Jacobs says. “We even have a food scientist on our team to make sure we are hitting all the right targets. Everyone, no matter the age, deserves fresh, healthy, nourishing, comforting food.”