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At Wheeling, Virginia (now West Virginia), Lewis looked forward to freshly baked bread. He had directed an unnamed corporal to trade flour with a woman who would bake ninety pounds ...
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Savoring Traditions Print E-mail

Local families will pass down heritage along with the potatoes this Thanksgiving

By Alandra Johnson  / The Bulletin
Published: November 20, 2009


“At the heart of it, there's something irreplaceable about preparing food for other people.”  Mary Gunderson


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Paleocuisineology® meets Palaeontologia Electronica 2006. Now, that's a mouthful! Jennifer Pattison Rumford reviews The Food Journal of Lewis & Clark. with wit and insight for her audience of paleoentologists around the world. Palaeontologia Electronica, is an international peer review journal sponsored by, among others, the U.S. Society of Vertebrate Paleontology, and its counterparts in Spain, Britain, Australia and Canada.

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Buffalo Soup for the Traveler’s Soul A History Cooks Press Release Read about Sacagawea's food contributions to the Lewis & Clark Expedition.


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