Survival experts dismissed pemmican as primitive, yet it lasted for years. This video explores pemmican's history, from Indigenous origins and pivotal historical conflicts to modern food science comparisons. Learn the traditional methods and key ingredients, alongside a step-by-step guide to making your own.
It’s January 16th, 1912. The South Pole. Minus 40 degrees Celsius. Minus 40 Fahrenheit.
On one side of the Antarctic plateau, five British men are dying of starvation. They're elite explorers eating scientifically formulated modern rations developed by the best minds in London. On the other side, a Norwegian team is racing home, stronger than when they started.
The difference? A waxy brick of meat and fat that the British had called primitive and unpalatable.
It's called pemmican. And it breaks every rule we're taught about food safety.
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