Food Prospectors Ate to Survive the Gold Rush

Northern California and the Pacific Northwest were forever changed by gold rushes, from population increases to economic growth to the introduction of new foods. People from all over the country - even all over the world - were crammed together in overcrowded camps and settlements, mixing ideas and recipes. Supplies were often limited, and food rations had to last much longer than normal, especially in remote regions.

Resourceful gold miners knew how to pack accordingly for long journeys and use the flora and fauna available to them. This list brings together some of the more interesting and unusual foods consumed by those who participated in these gold rushes, some of which have become staples of American cuisine, and some of which have not survived the passage of time.

#GoldRush #FoodHistory #WeirdHistory

[kaceecruson]

My grandmother was from Northern California.. She had a sourdough starter that had been alive for over 100 years...She had been feeding it for close to 50 years herself... She would make bread every year around the holidays and it was the most amazing thing ever!!!

[Fashaw]

“Cuddled with them to keep them warm” now that’s cooking with love.

[c.rogers]

Nettles are right around 28% protein dry weight, and once cooked or dried, they no longer sting. They also have a bunch of great medicinal properties, especially urinary tract ailments, thus the genus name; Urtica.

[prestonmoore]

As a placerville native this video makes me happy.

[kingbeauregard]

I looked at the title and spent an inordinate amount of time wondering what a "food prospector" was. Also, I was wondering about the implication that they were the only people in the Gold Rush who had to eat.

[Tailwinds]

Pasties are a traditional food here in Michigan too. <3 Particularly in the upper peninsula. We have shops here in Flint though that specialize in them. The miners and lumberjacks loved them up north back in the settlement days and the automotive factory workers liked them more recently. They've always had a cultural place here.

[kimberlypatton]

I seriously adore this channel! I'm stuck at home getting over a horrible bout of the flu and pneumonia....nothing's is better than binge watching WH to entertain and take my mind off of this crap! Since I'm trying to sleep I will watch all the one I somehow missed!

[emsauce]

Living in Grass Valley in the past, I can say, pasties are an amazing treat and if you have the chance you should try one.

[ringingsteel]

Horses love wild clover because it’s sweet. I used to pick it and feed it to our horses all the time.

[HistoryOfRevolutions]

"Simplicity is the ultimate sophistication"

- Clare Boothe Luce

[Tiberon]

There are bees in Alaska, just no honey bees.

Also, moose meat is really, really good; it is nice and tender and tastes a little sweet and not very gamey; cook it with onion and potatoes and it makes a great meal.

[questfortruth]

I live in the "Gold Country" in a town called "Rough and Ready"! The story is that they seceded from the Union and formed "The Republic of Rough and Ready"! It lasted about three months until they ran out of booze and asked to be reinstated into the Union!

[stevenjewitt]

Hi there! Love the history! And love the vids, so entertaining. Could you do a vid about what the Spartans eat to be such a strong soldier and fighter thanks 👍👍

[skihills]

"Pasty" is pronounced with a short "a" sound, as in "past", that rhymes with "fast", followed by an "ee" sound. A pastie (long "a") is what strippers use!

[pamelamays]

Welsh Rabbit sounds mighty tasty!
Culinary suggestions:
The Weird History Of Carnival Food.
The Weird History Of School Lunches.
The Weird History Of Restaurants.
The Weird History Of Barbecuing.
The Weird History Of The Evolution Of Cooking, from cavemen's first attempts to roast a mammoth to today's cooking techniques.
The Weird History Of TV Cooking Shows.

[squigglesalamode]

Fun fact: Placervilles logo is a miner mining with a noose hanging around a tree behind him. There’s a bunch of history in downtown Placerville, it’s pretty cool.

[OldieBugger]

Many of them sounded absolutely delicious.

[aikanaro]

Great videos. And a lot of food seems actually good. The moose pies. The neddle soupe. Sourdough bread. Etc etc

[jphillips]

Culinary school: the microbes which give sourdough from San Francisco its flavor are unique to the San Francisco region. if I stole a big batch of their starter and took it to Des Moines Iowa, for the first week everyone would say this bread is off the chain! What is your secret!? Within a week all of the microbes will change over to the local biology and that distinctive flavor will be gone. sourdough bread and its flavor is unique to the region it was made.

[professorsprout]

I'm so cheered to hear you mention Placerville and Grass valley. Good places for music festivals. Also this, there is a sourdough starter that was made before the great 1906 SF earthquake. The baker saved it!!! Its over 100 years old and used as the "mother" to this day. I loved the chapter in Anthony Bourdain book Kitchen Confidential the chapter was called, "feed the bitch" its about a starter and how laborious it is to work in new nutrients to keep her alive.