Notes

bison fat, dried meat, dried fruit,
mixture of multiple nationalities, mixed into one
northern of great plains
very high production needs for commerce
had a place in peoples diets
fueled commerce boats
british west dependent on the source
responsible for dying buffalo breed
development in bison hunting
1770 europeans found benefits for bison fat and meat
high fat content for brigades
unique trading relationship between native americans and colonists, europeans, newcomers
compared to jerky, pemmican was the better product, better flavor, more difficult to make.
in Gree pemmican (pemigan)- he makes grease, caloric energy is more than jerky
bison held the highest concentration of fat in their bones
3200-3800 calories per pound
edward wentworth, american troops ate pemmican for caloric intake world war 2
boosted the nature of the plains culture, for being semi sedentary and nomadic, they could travel longer and farther with pemmican as a source of calories and energy
link people to bison for gift giving
joined the makers to the totality of the animal, full circle, appreciating the food from the bison more
native americans changed their needs to fit the animal and what it could provide