After the oysters were impaled on the center nettle stick with their bodies on alternating sides, two thinner nettle sticks were threaded through the opposite end of the oyster. The oysters are now held in place and spread to dry in the sun.
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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, Native American
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