Bison is a super important food for many Indigenous peoples, especially those of the Northern Woodlands and Plains. Before colonization, it was a key protein source. Now, tons of Native-owned farms are bringing back the bison and contributing to its resurgence. 

Pemmican, a portable, nutrient-rich food made of bison, berries, and maple sap water, has been used by the Northern Woodlands and Plains peoples for generations to sustain themselves through harsh winters and long journeys.  Traditionally, pemmican is made of a mixture of dried, ground meat or fish and rendered fat (tallow) as well as berries when they were available. 
 
Patricia Mabin, founder of Pemmican Patty and a descendant of Chief Little Thunder and the Turtle Mountain Band of Chippewa, makes an updated version of this traditional food adapted from her grandmother’s recipe. Her version includes a blend of bison and 100% grass-fed beef, has a shelf life of up to a year, and is a bit different from traditional pemmican in taste and production method. Their pemmican comes in two flavors: Blueberry Sage and Cherry Chipotle. “We set out to create a modern-day product based on an age-old recipe,” says Patricia. 
 
When asked about the easiest way that people can enjoy this product, Patricia answered “The #1 way I enjoy PPFC Bisonberry blends bars is by giving them away to other that might need a pick-me-up of any kind.” 

While a lot of Indigenous ingredients like heirloom beans and corn can take some time to prepare, pemmican is a great way to incorporate Indigenous foods while living a busy modern life. It’s a perfect on-the-go food and has been for generations.