Well, I don't know what the Sioux did with pemmican, but it was still a travel food. Most of the recipes I've seen called for dried berries though.
When Sacajawea traveled with Louis and Clark, she ate tallow candles when there wasn't enough food. But she also ate the layer under the bark of some trees, dug roots, chewed leaves. The squaws were noted for digging up food as they traveled: there are roots the men derisively called "squaw root". The braves typically brought some squaws with them to do that sort of work. I don't think the braves would talk much about the "rabbit food" they might have eaten, just like until recently, guys didn't admit to actually eating salad! Men eat meat, darn it! (The Masai warriors apparently won't eat in the company of women at all, and eat only a limited diet of "warrior food").
Actually I had a relative who bragged about how he NEVER ate vegetables. He died at 52 of colon cancer though (which had probably been growing for 10 years or so before they noticed it). Statistically, it only takes one or two servings of vegies to lower your colon cancer rate by half. But he was healthy enough until he died. I'm fairly sure there are other factors in our society that lead to the high colon cancer rates, but he's one of the reasons I think a lot about butyrate.
On Wed, Jun 30, 2010 at 2:20 AM, RickS <rstewart@iaff.org > wrote:
I had read that blueberries or other berries were added by the white settlers because they didn't like the flavor of pemmican without them. The water content in the berries would make the pemmican spoil faster. But traditional Sioux style pemmican is all fat and meat.
he he... BAS is a phrase that I got from Mark Sisson at marksdailyapple.com . He advocates a BAS every day. I try to eat one every day as it helps to fill me up and I have no craving for counter-surfing afterwards. :) I think that sounds really good, Heather, with the artichoke hearts, bacon, and olives! I'll have to give that a try. My BAS usually consists of Romaine, red cabbage, carrots, plum tomatoes, onions, jalapenos, cliantro, bell peppers, radishes, lime juice, sunflower seeds, salt and pepper, balsamic vinegar, and olive oil. Sometimes I'll throw in broccoli and cauliflower. Last night I also had a big bowl of steel cut oats dipped in buttermilk and a can of sardines.
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