Pembina food

The traditional food of Pembina pays respect to its past as a wild outpost. Simple, honest hearty foods. As Pembina grew to a capital spices from far away were imported for new dishes, leaving the original foods untouched by time, money and new tastes.
Wild meat is still popular on market and festival days. Crowds attracted to the scent of meat sticks.
Pemmican and jerky is enjoyed by travellers, traders and soldiers alike. A source of protein and energy when hunting is not possible.

Bannock: a simple bread, fried, baked or cooked over an open flame by wrapping the dough around a stick. Red, blue, purple flour is used depending where on Turtle island it was grown. Red is most fashionable, most expensive, a favourite of merchants and the nouveau rich to show off. The bannock mixture is loaded into horns, flasks and other easily portable containers. It provides a simple, easy and tasty food source while traveling. Over time those in cities and towns continued to eat it, a way to remember ancestors who ate the same meal.

Rubaboo: a basic stew or porridge first introduced by coureurs des bois and voyageurs (fur traders) and Métis people of Turtle Island a traditionally made of peas or corn, potatoes, pemmican or any available meatwith grease (moss bear, pork, moose) and a thickening agent (flour). It became a traditional food served in taverns. A hearty stew with biscuits.
Spiced meat pies: heavily spiced meat pies with carrots, corns, peas, wild onions and a thick gravy is a relatively new dish being brought from Cascadia a hundred and ten years ago. The last war with the sea faring coastal nation turned the meal unfashionable
Birch beer: using birch sap providing a cheap beer for lower class, traders taverns.
Saskatoon wine: a sour sweet wine made from saskatoon berries.
Wild berry wine: using saskatoon, haskap, raspberry, BlackBerry, and any mix of wild berries to make a popular wine drink.