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WATCH NOW: Sous Casa selling ready-made Thanksgiving bowls with hopes of donating more for needy people and families

WATCH NOW: Sous Casa selling ready-made Thanksgiving bowls with hopes of donating more for needy people and families

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Thanksgiving is just around the corner and if prepping a feast isn’t in the cards this year, there’s always the next best thing: someone else doing it and dropping it at your doorstep.

Richmond-based Sous Casa, a new eatery and food delivery service startup, wants to make sure you still get your holiday meal and maybe extend the generosity to someone who isn’t as fortunate.

Now through Nov. 23, order a ready-made Thanksgiving bowl containing all the essential Thanksgiving foods — turkey and gravy, mashed potatoes, stewed green beans, cornbread stuffing and cranberry sauce — and have the single-serving meals, which are flash-frozen, delivered to your home the day before Thanksgiving or on Thanksgiving Day.

While you’re at it, buy a discounted bowl for someone in need.

Individual bowls are $4, but donated bowls are cheaper. One donated bowl is $3.50, five to nine bowls are $3.25 each, or 10 or more bowls are $3 each. (Buy 20 and get a Sous Casa T-shirt.)

The donated bowls will go toward Sous Casa partners around the area, including homeless shelters, domestic abuse shelters and other charitable organizations that help those in poverty.

Bowls can be ordered at eatsouscasa.com/buy/p/thanksgifting. Delivery areas include Richmond and Chesterfield and Henrico counties.

Sous Casa chef and owner Jim Hamilton started the eatery — which operates out of Hatch Kitchen RVA, a commercial kitchen in South Richmond with a focus on startup food businesses — in March, though it took off in earnest in June.

Sous Casa specializes in a variety of burritos and hearty bowls — including meaty and vegan, and also breakfast — and the foods are shipped to customers frozen and ready to heat and eat.

A former chef who toured with bands, Hamilton said the pandemic grounded him. A food pop-up was something he’d always been thinking about — he’s worked at Richmond establishments like Millie’s and Kuba Kuba — and the pandemic seemed a natural time to get it going, particularly with so many people in need.

Hamilton said they’re committed to providing 300 donated Thanksgiving bowls, but hope to reach at least 1,000 or more with the community’s help.

Anj McClain, operations director, said working with the nonprofit partners has always been part of Sous Casa’s mission, not just for the holidays. The website tallies more than 5,600 burritos donated thus far.

“We started in the midst of the pandemic,” McClain said, “but we quickly realized how lucky we were.”

Donating meals to those in need, she added, is “the least we can do to give back.”

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