First Feast Forensics - Episode 2: Preserving the Harvest: Colonial and Native American Food Storage Methods Welcome back to First Feast Forensics. In our last episode, we explored what was actually served at the first Thanksgiving celebration. Today, we're diving deep into how these foods were preserved by both the colonists and Wampanoag. The successful preservation of food was quite literally a matter of life and death in 17th century New England, and the techniques used tell us fascinating stories about both cultures. The winter of 1620-21 had been devastating for the Plymouth colonists, with nearly half their number perishing. By the time of the first Thanksgiving in autumn 1621, they had learned crucial preservation techniques from the Wampanoag that would help them survive future winters. These methods were far more sophisticated than many people realize, combining both European and Native American expertise. Let's start with smoking, perhaps the most crucial preservation technique used by both cultures. The Wampanoag had developed a complex understanding of different woods and their smoking properties over thousands of years. Hickory was preferred for meat smoking, while cedar and alder were used for fish. The smoke house structures themselves were carefully designed to maintain specific temperature and humidity levels. Archaeological evidence shows that colonial smoking structures gradually evolved to incorporate Native American design elements, creating more effective hybrid preservation systems. The colonists brought their own smoking traditions from England, but these had to be adapted to New World materials and conditions. European smoking techniques typically used cold smoking for bacon and ham, but the different climate and available wood types in New England required new approaches. The fusion of English and Wampanoag smoking methods created unique flavors that would influence American cuisine for generations. The practical differences between English and Wampanoag smoking techniques were substantial. English smokehouses were typically enclosed structures with the fire outside, connected by a flue. The Wampanoag often used more open structures, taking advantage of natural wind patterns and creating different temperature zones for various types of preservation. By the autumn of 1621, the Plymouth settlement had likely developed hybrid smoking structures that combined both approaches. Archaeological evidence from colonial sites reveals the remnants of these smoking structures. Post holes and charred earth patterns show where smokehouses stood, while soil analysis has revealed traces of the woods used. Hickory, oak, and apple wood were commonly employed, each imparting distinct flavors and preservation properties. The colonists quickly learned that different woods produced dramatically different results - something the Wampanoag had known for generations. Drying was another crucial preservation method, particularly for corn, the staple crop that would sustain both communities through winter. The Wampanoag technique for drying corn was remarkably efficient. Corn would be harvested at full maturity, then braided into long strands called corn masses. These would be hung in specialized drying structures that protected the grain from rain while allowing air circulation. The colonists adopted this technique almost immediately, recognizing its superiority to European grain storage methods. Fish drying was perhaps the most sophisticated preservation process used by both cultures. The Wampanoag had perfected a technique of split-drying fish that removed most moisture while preserving nutrients. Fish would be split, cleaned, and dried on specially constructed wooden racks. The height of these racks, their angle to prevailing winds, and even the spacing between fish were all carefully calculated to achieve optimal drying conditions. The colonists combined these native drying techniques with their own salting methods, creating what would become a signature New England product: salt cod. The preservation of cod became so important to the colony's economy that it would eventually become one of their primary trade goods. The technique involved laying split cod in salt for several days before drying, a process that created a product that could last for months or even years. Root cellars represented another fascinating merger of European and Native American technologies. The Wampanoag had long practiced underground storage, particularly for crops like squash and roots. They created sophisticated storage pits lined with bark and dried grass, which could maintain relatively stable temperatures throughout winter. Archaeological excavations have revealed these pits throughout the New England region, many still containing traces of their original contents. The English colonists combined these native storage techniques with their own tradition of root cellars, creating hybrid storage systems that worked better in the New England climate than either approach alone. They learned from the Wampanoag that certain crops, like squash and pumpkins, would last longer if cured in the sun before storage. This curing process hardened the outer skin and improved storage life significantly. One of the most sophisticated preservation techniques was the making of pemmican, a concentrated food developed by Native Americans. The Wampanoag taught the colonists how to prepare this high-energy food, which combined dried meat, rendered fat, and dried berries. The meat would be dried completely and pounded into a powder, then mixed with melted fat and dried fruits. Properly prepared pemmican could last for years and provided crucial protein and calories during winter months. The preservation of fruits and berries presented unique challenges. Without sugar for traditional European preserving methods, the colonists had to adopt Native American techniques. Berries would be dried on bark sheets in the sun, while larger fruits like plums and beach plums would be dried whole or in strips. The Wampanoag also taught the settlers how to create fruit leather by pounding dried fruits into sheets that could be stored for months. The seasonal timing of preservation activities was crucial to success. In Plymouth colony, the preservation cycle began in early spring with the smoking of winter-caught fish. By late spring, the first greens and berries needed to be dried or processed. Summer brought an intensive period of fish drying and smoking, while autumn was perhaps the busiest season for food preservation. The timing had to be precise - too early, and food might spoil from humidity; too late, and frost could damage the harvest. The Wampanoag calendar was intricately tied to these preservation activities. Their language had specific terms for different preservation periods - words that described not just the time of year but the exact conditions needed for different preservation techniques. They understood, for example, that meat dried during the waning moon would be less likely to attract insects, a piece of knowledge they shared with the colonists. The tools used for preservation tell their own fascinating story. Archaeological excavations have uncovered specialized cutting tools designed specifically for food preservation work. The Wampanoag used stone scrapers with different edge angles for different preservation tasks - one angle for scraping hides, another for preparing meat for smoking. The colonists brought metal tools, but often found native designs more effective for certain tasks. Salt played a complex role in preservation methods. While the colonists craved salt for their familiar preservation techniques, they struggled to produce it in sufficient quantities. The Wampanoag had sophisticated methods for preserving food without salt, using smoke, air-drying, and freeze-drying during winter months. This led to an interesting fusion of techniques - the colonists began using less salt and incorporating more indigenous preservation methods. The actual work of preservation was incredibly labor-intensive. Smoking required constant attention to maintain proper temperature and smoke levels. Drying racks needed regular turning and protection from sudden rain. Everything had to be checked regularly for signs of spoilage or pest infestation. Both cultures had developed early warning systems for detecting food that was beginning to spoil, using sight, smell, and even sound to identify problems early. Storage structures themselves represented significant investments of community resources. The Wampanoag built sophisticated above-ground storage facilities called napâumis, raised on posts to protect food from moisture and rodents. These structures featured removable sides that could be adjusted for ventilation depending on weather conditions. Archaeological evidence shows that colonial storage structures gradually incorporated these design elements, creating more effective hybrid buildings. The organization of preservation work tells us much about both societies. In Wampanoag culture, food preservation was often a communal activity, with specific roles assigned based on age and experience. Younger members would gather materials and maintain fires, while more experienced workers handled the crucial timing decisions. The colonists, coming from a more individualistic culture, had to adapt to this communal approach when they realized its efficiency. Knowledge transfer between generations was crucial for both cultures. The Wampanoag had sophisticated systems for teaching preservation techniques, with children beginning to learn through observation and small tasks from an early age. Colonial records show they quickly adopted this apprenticeship-style system for teaching preservation skills, recognizing that written instructions couldn't capture the subtleties of proper preservation techniques. Disease prevention was understood by both cultures, though in different