Tasting Pemmican: From Community to Commercial
Pemmican recipes have changed a lot over the centuries, passing from Indigenous people to colonial hands and back.
Pemmican is one of the highlights of ECAMP’s labour history Curiosity Tour – Strikes, Struggles, and Success. As we begin a season of stories about Sensing the City, we wanted to do a deep dive into the history of its production in Edmonton.
So ECAMP’s own Emily Horrill – who leads these tours – wrote a fascinating article for those who want to know more about this tasty, nutritious food.
