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During the Great Depression, unemployment was high, jobs were hard to come by and lots of folks had trouble putting food on the table because their meager budgets were stretched to the limit. Sounds familiar doesn’t it?
With the U.S still recovering from one of the worse depressions since World War II, many people today are looking back at those “hard times” to learn more about how our parents and grandparents were able to manage.
One of the ways folks seemed to get by was because they learned to “make do, or do without.” They learned to make a meal out of whatever was on-hand, even if it meant finding a use for stale bread or wrinkled, old vegetables.
No matter what, nothing went to waste. Necessity was the mother of invention for these creative cooks and they came up with soups, stews and casseroles that used every single morsel of food available to them. Many of their recipes are treasured family favorites that are still enjoyed by us today.
Bonus: How to Make Pemmican, the Original Survival Food
Invented by the natives of North America pemmican was used by Indian scouts as well as early western explorers.
Native Americans spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time without refrigeration.
Pemmican is a portable, long-lasting, high-energy food. It's made of lean, dried meat that's crushed into powder and mixed with hot, rendered fat. This makes it one of the ultimate foods to have stockpiled for when SHTF or disaster strikes.
People really should avert their gaze from the modern survival thinking for just a bit and also look at how folks 150 years ago did it.
These guys were the last generation to practice basic things, for a living, that we call "survival skills" now.