Denver Preconference Tour To Feature Indigenous Food That Tells a Story
Tocabe specializes in Native American-inspired cuisine like this fry bread taco topped with beans, roasted green chiles, and veggies. Photos courtesy of Tocabe
Fry bread tacos. Braised bison ribs in a seasonal berry barbeque sauce. Smoky, earthy green chile stew. That’s just a sampling of the mouth-watering delicacies Denver restaurant Tocabe will serve at a special reception following the pre-conference tour highlighting Colorado history, art and culture on Tuesday, Sept. 9 in Denver.
Hosted by 2025 Colorado Communicator of Achievement Donna Bryson and her husband Fred Glick at their extraordinary, art-filled home, the happy hour event will engage conference speakers, NFPW board members, CPW members and tour participants in an immersive culinary experience that tells a story about Indigenous history and culture.
It’s a story 2025 NFPW Conference sponsor Tocabe is eager to share with a community of professional women and men from across the United States who are connected because storytelling is central to their work.
A Tocabe favorite: succulent braised bison ribs with a berry barbecue sauce.
Delicious food is the heart of Tocabe’s work, but the Denver restaurant’s impact extends far beyond the plate. As the only Native-owned and-operated restaurant in the Denver area to specialize in Native American-inspired cuisine, Tocabe aims to “nourish people from seed to soul.”
They source many ingredients from Native farmers and ranchers, providing culturally relevant nutrition with a purpose to “promote food sovereignty, strengthen local economies and revitalize Indigenous cultures.”
Since opening its flagship North Denver location in 2008, the restaurant has steadily expanded its reach through heat-and-serve “Harvest Meals,” meal delivery services, an online marketplace of resources for preparing Indigenous recipes and, most recently, a second location.
Tocabe has expanded its reach through heat-and-serve “Harvest Meals,” meal delivery services, an online marketplace of resources for preparing Indigenous recipes.
“We’re proud of our cultural identity, but our food is for everyone,” said co-owner Ben Jacobs, a member of the Osage Nation. “If you believe in local food, Tocabe is as local as it gets. We’re Native first and local second.”
Tocabe’s growth reflects a broader revitalization of Indigenous cuisine. Chefs, scholars and consumers alike have recognized the numerous benefits of food traditions rooted in local, seasonal ingredients, ecological stewardship and cultural preservation.
Tocabe’s mission-driven goal is to rebuild the original American food system by creating a sustainable supply chain for wholesome, high-quality Indigenous and locally sourced foods.
Tocabe owners Ben Jacobs, left, and Matt Chandra, right, source many ingredients from Native farmers and ranchers, providing culturally relevant nutrition with a purpose to “promote food sovereignty, strengthen local economies and revitalize Indigenous cultures.”
“When people have access to culturally relevant, recognizable food, the chances of them eating healthier increase dramatically,” explained co-owner Matt Chandra. “But it’s not just about improved health markers like reduced blood pressure; it’s also about food security, cultural connection and economic stability.”
His partner, Ben Jacobs, explained how this holistic perspective informs their work. “You often hear the saying, ‘food is medicine,’ but I prefer to say, ‘food is healing.’ Medicine treats one ailment, but healing restores overall health. Feeding people properly—especially with foods that are culturally meaningful—is a way to restore health.”
NFPW Conferencegoers who find themselves hungry for more Tocabe after the Sept. 9 happy hour are in luck: Tocabe’s second location recently opened in Denver International Airport.
“Our new location at the airport is the culmination of 17 years of hard work,” said Chandra. “To now be in one of the world’s busiest airports, with support from the city, county, and state of Colorado, is a huge accomplishment—not just for us, but for Native food representation in a global setting.”
Story by Tara McMurtry