Скачать или смотреть New meal kit service celebrates Indigenous cuisine and producers

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The smell of braised bison cooked for over 24 hours covered in a 10-spice dry rub fills the air. It overpowers the existing smells of fry bread dough and wild rice steaming in the corners of the kitchen. This is the scene created by the crew at Tocabe, American Indian Eatery in Denver before opening every day. Soon, those smells could fill your own kitchen.

Ben Jacobs, co-owner of Tocabe and its affiliated marketplace, said this is the next step in fulfilling their mission to tell the stories behind their food and make Indigenous food more commonplace.

“How can we bring nutrition back into people's lives on a convenient level that also has its cultural connectedness?” Jacobs wondered.

A direct-to-consumer prepared meal program was the answer. The meals’ packaging will be similar to other meal-kit services like Blue Apron or Home Chef. But this program will be unique in that it will offer Indigenous dishes made with ingredients sourced from Native food producers. While that fulfills a goal to support Indigenous communities, it does present its own set of challenges.

Read more: https://www.rmpbs.org/blogs/rocky-mou...

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