As fall colors and cooler weather signal winter’s approach, be sure to take the prairie with you as you head indoors. The Food Journal of Lewis & Clark: Recipes for an Expedition by Mary Gunderson and Dennis Dahlin will keep you company in the kitchen and lead you on your own culinary journey through the journals of Lewis and Clark.
From their early feasts in D.C. to creative meals in rugged surroundings, the book explores first-hand food accounts paired with recipes indicative of 19th-century cuisine in the wild. Enjoy recipes like hazelnut cornmeal pancakes and Fort Clatsop salmon chowder – and don’t miss out on the lemon meringue pie. As one reviewer states, “Gunderson is probably the world’s only ‘paleo-cuisineologist.’”
If you’re feeling adventurous, be sure to try Lewis and Clark’s Portable Soup when you are out camping on the Reserve.