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Chantelle took to the written word like a fish takes to water. That is to say, she found herself immersed in literature from before she was born. She’s been known to tell her friends all about how she can still remember the passages she heard her mother read to her when she was in the womb - Emily Dickinson, Jane Austen, and a bit of Hunter S. Thompson thrown in to balance it out. Whether she’s whipping up pithy one-liners to tease your brain or busy working on her second novel (the first one is available on Amazon under a pen name she refuses to disclose), Chantelle has continued to keep her feet wet with words, as it were. You’re sure to get a kick out of her giggle-worthy explanations and outrageous hints, and still come away feeling like you’ve just expanded your knowledge base.
One food we didn’t include in the quiz is Canada’s Pemmican. The name is a Cree word for “manufactured grease.” Made with whatever meat and berries were available at the time, this concentration of fat and protein was a source of nutrition when resources were scarce. The lean meat of buffalo, elk, deer, moose is cut into small chunks that are slow roasted until hard and brittle. These cooked down chunks of meat are then pounded flat into a coarse powder and mixed with melted fat. Available dried fruits such as cranberries, currants, blueberries or cherries were also pounded into the meat/fat mixture, which could then be packed into rawhide bags and store for years. This high-energy, high-protein food mix was a traditional food of the native people of North America and then widely adopted by traders and explorers. The dish could be served raw, boiled in a stew with onions and potatoes or fried to reheat.
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