Our grandmothers’ recipes are amazing. For Ben Jacobs (Osage), owner of Tocabe, his family’s frybread recipe helped him create a beautiful restaurant that showcases Native food in Denver. Although he doesn’t consider himself to be a chef, he’s become a voice in the Native food world. In this episode, Ben talks about the struggles of starting a Native restaurant, the meaning behind the restaurant’s aesthetics and how Natives like “Mambo No. 5” too.