#preservation methods

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How to Make a 5,000-Year-Old Energy Bar

Eat like ancient Great Plains hunters with this simple recipe.

by Sam O'Brien April 30, 2020

In Secrets of Polar Travel, explorer Robert Peary spends several pages waxing poetic about the merits of a ration he brought on his expeditions to the Arctic between 1886 and 1909. In addition to ranking it “first in importance” among his supplies, he genuinely enjoyed the food, writing that it was the only meal “a man can eat twice a day for three hundred and sixty-five days in a year and have the last mouthful taste as good as the first.”

Peary was talking about pemmican, a blend of rendered fat and powdered, dried meat that fueled exploration and expansion long before his attempts to reach the North Pole. Archaeological evidence suggests that as early as 2800 BC humans hunted the bison that roamed North America’s Great Plains and blended their meat, fat, and marrow into energy-dense patties with a serious shelf-life. A single pound of pemmican lasted for years and might’ve packed as many as 3,500 calories.

“Pemmican is a legit ancient indigenous energy bar,” says Shane Chartrand, a chef from the Enoch Cree Nation in central Alberta. Chartrand’s cookbook, tawâw (which, in Cree, means “come in, you’re welcome, there’s room”), contains a recipe for salmon-based pemmican, but he believes the food’s value lies in function more than flavor.

“Some things are not meant to taste good; they’re meant to make you survive. I’ve hunted all my life. When you’re way out there and you’re starving and you can feel your body breaking down and you’re tired and your sugars are low, it doesn’t matter if it tastes good. You want something that helps you live and helps you keep moving. That was pemmican.”

How to Make a 5,000-Year-Old Energy Bar

Eat like ancient Great Plains hunters with this simple recipe. by Sam O'Brien April 30, 2020

In Secrets of Polar Travel, explorer Robert Peary spends several pages waxing poetic about the merits of a ration he brought on his expeditions to the Arctic between 1886 and 1909. In addition to ranking it “first in importance” among his supplies, he genuinely enjoyed the food, writing that it was the only meal “a man can eat twice a day for three hundred and sixty-five days in a year and have the last mouthful taste as good as the first.”

Peary was talking about pemmican, a blend of rendered fat and powdered, dried meat that fueled exploration and expansion long before his attempts to reach the North Pole. Archaeological evidence suggests that as early as 2800 BC humans hunted the bison that roamed North America’s Great Plains and blended their meat, fat, and marrow into energy-dense patties with a serious shelf-life. A single pound of pemmican lasted for years and might’ve packed as many as 3,500 calories.

“Pemmican is a legit ancient indigenous energy bar,” says Shane Chartrand, a chef from the Enoch Cree Nation in central Alberta. Chartrand’s cookbook, tawâw (which, in Cree, means “come in, you’re welcome, there’s room”), contains a recipe for salmon-based pemmican, but he believes the food’s value lies in function more than flavor.

“Some things are not meant to taste good; they’re meant to make you survive. I’ve hunted all my life. When you’re way out there and you’re starving and you can feel your body breaking down and you’re tired and your sugars are low, it doesn’t matter if it tastes good. You want something that helps you live and helps you keep moving. That was pemmican.”

Archaeologists theorize that it was pemmican’s ability to help early Plains cultures keep moving that allowed them to spread and develop into the many indigenous groups that exist across the Northern United States and Canada today. As different cultures—from Cree to Ojibwe to Blackfoot to Sioux—made their own versions over subsequent millennia, names and recipes varied. Most makers used bison, while others opted for venison or fish. Some blended in dried chokecherries or saskatoons, while others cooked the final patty into a stew known as rubaboo. The end result was always high-octane, easily-portable nourishment. .

Food Preservation An Introduction

by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Preservation: An Introduction""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd25319.pdf  

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/25319/food-preservation-an-introduction/matthew-n-o-sadiku

computer science journal, open access journal of management

Dolly Spectra has recorded a video message for you, the citizens of Zebra Square, detailing methods of precaution to be taken in the event of a problematically nebulous situation. Eternal thanks to Matt Lovett, Katee Weimer, The Maker of Medicine, The Undertaker, and The Angular Man for making this video possible.

You can now download the video edit of this song here, on Soundcloud: https://soundcloud.com/dollyspectra/preservation-methods-video-edit-demo

Dolly Spectra is playing LIVE at FEMFEST! April 18th on USC Campus. Come out and support!