Sante barley business presentation 2016

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Sante barley business presentation 2016

Seafood[ edit ] Blue crab was used on the eastern and southern coast of what is now the U. Seafood in the United States originated with the American Indians in the United States, who often ate codlemon soleflounderherringhalibutsturgeonsmeltdrum on the East Coast, and olachen and salmon on the West Coast.

Whale was hunted by American Indians off the Northwest coast, especially by the Makahand used for their meat and oil. Catfish was also popular among native people, including the Modocs.

Crustaceans included shrimplobstercrayfishand dungeness crabs in the Northwest and blue crabs in the East. Other shellfish include abalone and geoduck on the West Coast, while on the East Coast the surf clamquahogand the soft-shell clam. Oysters were eaten on both shores, as were mussels and periwinkles.

Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root vegetables were often cooked directly in the ashes of the fire.

As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique which has caused many anthropologists to call them " Stone Boilers ". They would heat rocks directly in a fire and then add the rocks to a pot filled with water until it came to a boil so that it would cook the meat or vegetables in the boiling water.

In what is now the Southwestern United States, they also created adobe ovens, dubbed hornos by the Spanishto bake products such as cornmeal bread. Other parts of America dug pit ovens; these pits were also used to steam foods by adding heated rocks or embers and then seaweed or corn husks placed on top to steam fish and shellfish as well as vegetables; potatoes would be added while still in skin and corn while in-husk, this would later be referred to as a clambake by the colonists.

When the colonists came to VirginiaPennsylvaniaMassachusettsor any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included planting crops familiar to them from back home in England. In the same way, they farmed animals for clothing and meat in a similar fashion.

Through hardships and eventual establishment of trade with Britain, the West Indies and other regions, the colonists were able to establish themselves in the American colonies with a cuisine similar to their previous British cuisine.

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There were some exceptions to the diet, such as local vegetation and animals, but the colonists attempted to use these items in the same fashion as they had their equivalents or ignore them entirely if they could.

The manner of cooking for the American colonists followed along the line of British cookery up until the Revolution. The British sentiment followed in the cookbooks brought to the New World as well. One of the cookbooks that proliferated in the colonies was The Art of Cookery Made Plain and Easy by Hannah Glassewho referred to "the blind folly of this age that would rather be imposed on by a French booby, than give encouragement to a good English cook!

This created a large anxiety against the French, which influenced the English to force many of the French to move, as in the expulsion of the Acadians from Nova Scotia to Louisiana. The Acadians left a French influence in the diet of those settled in Louisiana, and among the Acadian Francophones who settled eastern Maine and parts of what is now northern Vermont at the same time they colonized New Brunswick.

The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had established by the midth century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. A striking difference for the colonists in New England compared to other regions was seasonality.

sante barley business presentation 2016

In addition, colonists' close proximity to the ocean gave them a bounty of fresh fish to add to their diet, especially in the northern colonies. Wheathowever, the grain used to bake bread back in England was almost impossible to grow, and imports of wheat were far from cost productive.

The Johnnycake was a poor substitute to some for wheaten bread, but acceptance by both the northern and southern colonies seems evident. Many of the northern colonists depended upon their ability to hunt, or upon others from whom they could purchase game.

Hunting was the preferred method of protein consumption. This was opposed to animal husbandry, which required much more work to defend the kept animals against raids.

Livestock and game[ edit ] Commonly hunted game included deer, bear, buffaloand wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soupsstewssausagespiesand pastries.

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The Spanish in Florida originally introduced sheep to the New World, but this development never quite reached the North, and there they were introduced by the Dutch and English. The keeping of sheep was a result of the English non-practice of animal husbandry.

sante barley business presentation 2016

Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening.Santé Barley - The Health and Wellness Company.

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