Replicating a display at the Abbe Museum on the native technique of drying oysters, I first used my deer bone awl to make a small hole in the oysters to allow the oyster to be threaded onto a center stick alternating the side the body of the oyster was positioned.
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Posted in Abenaki, culinary history, drying, food, food history, Native American, Oysters | Tags: culinary history, food, food history, Food preservation, foodways, Native American
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