To keep harvested oysters for future use, oysters were dried in the sun by the Eastern Abenaki. In preparation for drying oysters in the sun, I have a grape vine basket with oysters, a deer bone awl in a deer skin holder and nettle sticks.
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Posted in Abenaki, culinary history, drying, food, food history, Food preservation, Native American, Oysters | Tags: culinary history, food, food history, Food preservation, foodways
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Heart to Hearth Cookery
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