This is my Grandfathers’ (“Pete” Delorme) father and mother. Patrice and Madeline (Laframboise) Delorme. Patrice was the last known survivor of the “Brave Bear Massacre” in July, 1874. Stories passed down through the generations still recall how his mother survived when she was stunned by a bullet that struck her crucifix! She was left for dead and was finally found the following day, sheltering in the woods. My mother, Theresa (Delorme) Mabin, remembers her Grandpa (Patrice) staying with her family when they lived on Gordon Lake. I’ve heard people say “who’s going to care in 100 years?”! My son was born 100 years after the massacre, in 1974. We share our stories so that our descendants will remember in 100 years! Thank you for joining us on our journey.
I cherish the moments when I’m able to share time with my mom (Theresa) and sister (Mary) and we love to laugh! To look at us you’d never know that we’ve struggled with high blood pressure, high cholesterol and pre-diabetes, right? Sadly, our people are pre-disposed to these ailments. Pemmican Patty keeps these concerns in mind when we choose ingredients for our products. We use the least amount of sodium required to meet USDA standards, our berries are naturally sweetened and a hint of honey ties it all together. Pemmican Patty Food
Co. strives to help promote healthy nourishment that’s closer to our Indigenous diet of the past.
Almost weekly, in the early 1900’s, my Grandma Ida Delorme would start “high bread” (using yeast) in the evening. Throughout the rest of the next day, she would make and bake loaves & buns and li bangs, without any “modern” electricity or gas heating the oven. Decades later, Grandma Ida visited my cousin Debbie, who offered fresh bread for breakfast. Debbie loaded and started the electric bread maker before bed and woke to find Grandma at the counter, simply awestruck at the machine that did all the work while others slept! I can only imagine her thoughts as she waited for a bite of “homemade” bread! My mom, (Theresa) still says that one of the best parts of visiting “up home” (Belcourt) is eating “li bang made the old way”.
For centuries, meat was dried, pounded into flakes and blended with dried berries and tallow to make a food source that wouldn’t spoil. In 2019, Pemmican Patty’s products were initially made using a food processor & dehydrator, using the knowledge of the past to provide sustenance for the present and generations to come, combining traditions and modernization. Miigwetch for joining us on our journey.
For centuries, pemmican has been fueling journeys for travelers of every kind. Pemmican fueled nomadic cultures and eased times that may have been lean – enough so that much of the early exploration and migration may have been significantly slowed or halted completely. Journeys of fur traders and European settlers surely would have been much more difficult. There’s no doubt that pemmican played a significant role in the establishment of
governments and the survival of people. Pemmican contributed to the economic, cultural and political
strength of the Metis.
It is our desire to continue “fueling journeys” wherever that may lead. From Alaska to Mexico and everywhere in between! Hiking, biking, fishing, hunting, visiting a park or any number of occasions that could benefit from some quick, nutritious energy is where our pemmican-style snacks may travel with you. We wish one of our favorite travelers, Micah M., a safe and joyful journey through the peaks and valleys of Turtle Island!
As the weather gets cooler, the “comfort” food that I cook leans more towards soups and stews. I distinctly remember the smile on my Grampa Pete’s face (above) when he’d smack his lips and say “If we’re lucky, maybe Grandma will make us some rrrubabboooo”! When he’d roll his r’s and stretch out the ‘boo” it sounded magical and mysterious – like there was nothing better in this world! Auntie (Lilly) says that Grandma (Ida) might use a rabbit or duck and add some salt pork (when they had it). They broke their galette into small pieces to soak up the broth.
Rubaboo is a stew or porridge that nourished early French fur traders and Métis people of North America. The word “rubaboo” is a blend of the French word “roux” (flour thickener) and the Ojibwe word for soup (“naboob”). This dish is traditionally made of small game. Pemmican and maple sugar were sometimes added to the mixture, as well as wild parsnip (li navoo) onion, and prairie turnips.