In honor of the upcoming events, this week's Kitchen Parade column features buffalo ragout, a recipe from a fascinating cookbook, the Food Journal of Lewis and Clark by culinary historian Mary Gunderson.
[I had the pleasure of meeting Mary last month. So did Mark Tafoya so visit the Remarkable Palate to hear his podcast interview with Mary, including how in heavens one develops modern-day recipes from 200-year old experiences.]
The Food Journal is a gem, historybook and cookbook both in one. So is the buffalo stew, lean meat paired with turnips and blueberries. Cook a pot, close your eyes ... you just might feel the wind on your back, the sun on your brow ... the ache in your back and the blisters on your feet. Ah, the food ... and life ... of an explorer.