Episode 1- The Reality Behind the First Thanksgiving Menu

First Feast Forensics - Episode 1: The Reality Behind the First Thanksgiving Menu Welcome to First Feast Forensics. Today we're peeling back the layers of history to uncover what was actually served at the first Thanksgiving celebration in 1621. Most of what we think we know about this famous feast comes from just two primary sources - a letter by Edward Winslow and a passage in William Bradford's Of Plymouth Plantation. These sparse historical records paint a very different picture from our modern celebrations, and over the next thirty minutes, we'll explore exactly what that three-day feast would have looked like, from the ecological context to the cooking methods used. To understand the first Thanksgiving meal, we need to first understand Plymouth in 1621. The settlement sat in a region previously occupied by the Patuxet people, who had been devastated by disease just a few years before. The landscape was a mix of cleared fields, forest, and coastal areas. This diverse environment provided a wealth of food sources that would have been utilized during the celebration. According to Winslow's firsthand account written in December 1621, four settlers went on a "fowling" mission in preparation for the feast. Let's explore what this actually meant. The term "fowling" refers to hunting wild birds, but the techniques used were far different from modern hunting. The settlers would have used matchlock muskets, which were notoriously unreliable in New England's damp climate. They also employed techniques learned from the Wampanoag, such as net trapping and using calls to lure birds. The waters around Plymouth were rich with waterfowl - ducks, geese, and even now-extinct passenger pigeons would have been abundant. These passenger pigeons, which would later be hunted to extinction by the late 1800s, were described by colonists as so numerous that they would darken the sky for hours when migrating. They were prized for their meat and were likely a significant part of the feast. If turkey was served, it would have been wild, not domesticated, and significantly different from our modern birds. Wild turkeys of the period were smaller, leaner, and more agile than their domestic counterparts. They were also more challenging to hunt, requiring knowledge of their habits and habitat. The Wampanoag had developed sophisticated hunting techniques for these birds, including the use of calls and decoys made from preserved turkey parts. The documented centerpiece of this historic meal was venison. Winslow records that the Wampanoag, led by Massasoit, arrived with five deer as their contribution to the feast. This wasn't just food - it was a profound diplomatic gesture. In both English and Wampanoag cultures, the sharing of venison carried deep significance. In English tradition, venison was often reserved for the nobility, while in Wampanoag culture, the sharing of deer meat represented respect and alliance. The hunting of these deer would have employed techniques refined over thousands of years. The Wampanoag used sophisticated driving techniques, where groups of hunters would coordinate to guide deer toward waiting hunters. They also used specialized weapons including bows and arrows with stone points specifically designed for large game. Archaeological evidence from the period shows these points were crafted with remarkable precision. The coastal location of Plymouth meant seafood played a crucial role in the celebration, though this part of the story is often overlooked in modern retellings. The colonists and Wampanoag regularly harvested shellfish from the nearby waters. Archaeological evidence from colonial middens (trash heaps) shows abundant shells from soft-shell clams, mussels, and oysters. These shellfish were not just gathered haphazardly - both cultures had developed sophisticated understanding of tidal patterns and seasonal availability. The collection of shellfish was often the work of women and children in both cultures. They used specialized tools including rakes and baskets designed specifically for this purpose. The timing of collection was crucial - both cultures understood the relationship between moon phases, tides, and shellfish safety. They also knew which areas produced the best specimens and how to ensure sustainable harvesting. Lobsters, which we now consider a luxury, were incredibly abundant. Historical records suggest they would wash up on shore in piles up to two feet high during storms. They were so plentiful that they were sometimes used as fish bait or fertilizer. The method of preparing lobster was different too - they were often dried and smoked rather than boiled fresh. Fish like cod and bass were dietary staples, caught using both English and Native American methods. The Wampanoag had developed sophisticated fish weirs - permanent underwater traps made from wooden stakes and woven reeds. These structures would trap fish during tidal changes while allowing smaller fish to escape, ensuring sustai

Episode Transcript

Speaker 1 (00:00):
First Feast Forensics, Episode one, The Reality behind the First
Thanksgiving Menu. Welcome to First Feast Forensics. Today, we're peeling
back the layers of history to uncover what was actually
served at the First Thanksgiving celebration in sixteen twenty one.
Most of what we think we know about this famous
feast comes from just two primary sources, a letter by
Edward Winslow and a passage in William Bradford's of Plymouth Plantation.

(00:24):
These sparse historical records paint a very different picture from
our modern celebrations, and over the next thirty minutes, we'll
explore exactly what that three day feast would have looked like,
from the ecological context to the cooking methods used. To
understand the First Thanksgiving meal, we need to first understand
Plymouth in sixteen twenty one. The settlement sat in a
region previously occupied by the Peduxit people, who had been

(00:46):
devastated by disease just a few years before. The landscape
was a mix of cleared fields, forest, and coastal areas.
This diverse environment provided a wealth of food sources that
would have been utilized during the celebration. According to Winslow's
first hand account written in December sixteen twenty one, four
settlers went on a fowling mission in preparation for the feast.

(01:08):
Let's explore what this actually meant. The term fowling refers
to hunting wild birds, but the techniques used were far
different from modern hunting. The settlers would have used matchlock muskets,
which were notoriously unreliable in New England's damp climate. They
also employed techniques learned from the Wampanoague, such as net
trapping and using calls to lure birds. The waters around
Plymouth were rich with waterfowl, ducks, geese, and even now

(01:31):
extinct passenger pigeons would have been abundant. These passenger pigeons,
which would later be hunted to extinction by the late
eighteen hundreds, were described by colonists as so numerous that
they would darken the sky for hours when migrating. They
were prized for their meat and were likely a significant
part of the feast. If turkey was served, it would
have been wild, not domesticated, and significantly different from our

(01:54):
modern birds. Wild turkeys of the period were smaller, leaner,
and more agile than their domestic counterparts. They were also
more challenging to hunt, requiring knowledge of their habits and habitat.
The Wampanoag had developed sophisticated hunting techniques for these birds,
including the use of calls and decoys made from preserved
turkey parts. The documented centerpiece of this historic meal was venison.

(02:18):
Winslow records that the Wampanoag, led by Massasoit, arrived with
five deer as their contribution to the feast. This wasn't
just food, it was a profound diplomatic gesture. In both
English and Wampanoag cultures, the sharing of venison carried deep significance.
In English tradition, venison was often reserved for the nobility,
while in Wampanoag culture, the sharing of deer meat represented

(02:40):
respect and alliance. The hunting of these deer would have
employed techniques refined over thousands of years. The Wampanoagu used
sophisticated driving techniques, where groups of hunters would coordinate to
guide deer toward waiting hunters. They also used specialized weapons,
including bows and arrows, with stone points specifically dis for
large game. Archaeological evidence from the period shows these points

(03:04):
were crafted with remarkable precision. The coastal location of plymouth
meant seafood played a crucial role in the celebration, though
this part of the story is often overlooked in modern retellings.
The colonists and Wampanoague regularly harvested shellfish from the nearby waters.
Archaeological evidence from colonial middens trash heaps shows abundant shells

(03:25):
from soft shell clams, mussels, and oysters. These shellfish were
not just gathered haphazardly. Both cultures had developed sophisticated understanding
of tidal patterns and seasonal availability. The collection of shellfish
was often the work of women and children in both cultures.
They used specialized tools, including rakes and baskets designed specifically

(03:45):
for this purpose. The timing of collection was crucial. Both
cultures understood the relationship between moon phases, tides, and shellfish safety.
They also knew which areas produced the best specimens and
how to ensure sustainable Harvestingsters, which we now consider a luxury,
were incredibly abundant. Historical records suggest they would wash up

(04:06):
on shore and piles up to two feet high during storms.
They were so plentiful that they were sometimes used as
fish bait or fertilizer. The method of preparing lobster was
different too. They were often dried and smoked rather than boiled.
Fresh fish like cod and bass, were dietary staples, caught
using both English and Native American methods. The Wampanoag had

(04:28):
developed sophisticated fish weirs, permanent underwater traps made from wooden
steaks and woven reeds. These structures would trap fish during
tidal changes while allowing smaller fish to escape, ensuring sustainable harvesting.
The English brought their own fishing techniques, including hook and
line fishing with metal hooks. Eels, now rarely seen on

(04:48):
American tables, were particularly prized by both cultures. They were
caught using specialized traps placed in tidal pools and streams.
The Wampanoag had developed eel pots, woven baskets designed to
trap eels while allowing water to flow through. These were
so effective that the design was quickly adopted by the
English settlers. What's particularly fascinating about the First Thanksgiving is

(05:10):
not just what was present, but what was absent. Modern
archaeological techniques, combined with careful study of colonial records, have
given us a clear picture of what couldn't have been
on the menu. Potatoes, both white and sweet, were still
unknown in the region. White potatoes, originally from South America,
were still viewed with suspicion by many Europeans. Sweet potatoes,

(05:31):
despite being established in Spanish colonies, hadn't yet made their
way to New England. The absence of sugar shaped the
feasts significantly. While cranberries were abundant in the region and
the Wampanoag used them for food and medicine, the sauce
we know today would have been impossible without sugar. The
Wampanoag traditionally used cranberries, both fresh and dried, often combining

(05:52):
them with dried meat to make Pemmican, a concentrated survival
food that could last for months. The pumpkin and squash
preparations would have been completely different from our modern dishes.
While these vegetables were available, the settlers called all squash pompions.
They weren't made into pies. Without wheat, flour, refined sugar,
or proper ovens, pie making was impossible. Instead, these gourds

(06:13):
were probably prepared using a method described in period documents.
The squash would be cut into strips, stewed until tender,
and then served with butter and spices, or dried for
winter storage. The grain situation at the first Thanksgiving reflects
a fascinating cultural exchange. Corn was central to the feast,
but this wasn't the sweet corn we enjoy today. The

(06:33):
varieties grown were primarily flint corn, with hard kernels that
could be dried and ground into meal. The Wampanoag had
developed sophisticated cultivation techniques, including the famous Three Sisters method
of planting corn, beans and squashed together. This agricultural system
was more than just efficient farming. It was a sophisticated
understanding of plant relationships that provided complete nutrition. The settlers

(06:57):
had attempted to grow English grains, but with limbmitted success.
Barley and peas grew adequately, but wheat largely failed. In
New England's climate and soil, The colonists had to adapt
their traditional recipes to use corn meal instead of wheat flour.
This led to hybrid dishes. English cooking techniques applied to
Native American ingredients. They would have made what they called

(07:18):
samp corn pounded into a coarse meal and boiled, often
with pieces of meat or fish added. The wild edibles
available in the area played a crucial role in the feast.
The forest provided chestnuts, walnuts, and beech nuts, all of
which would have been gathered in large quantities. Ground nuts
Apios americana, which grow wild in the region, were another

(07:39):
important food source. These small tubers are high in protein
and were often dried and ground into flour. The Wampanoag
taught the settlers how to identify and prepare these wild foods,
knowledge that proved crucial for survival. Fruits available would have
included wild grapes, elderberries, gooseberries, and several varieties of plums.

(08:00):
While most of these would have been past their fresh
season by November, dried fruits would have been available. The
drying process was sophisticated. Both cultures had developed techniques to
preserve fruits while maintaining their nutritive value. The preparation methods
used during the feast were necessarily different from our modern techniques.
Without a proper kitchen or European cooking equipment, most food

(08:20):
would have been spit roasted or boiled in pots. The
Wampanoag brought a rich tradition of cooking techniques, including stone boiling,
where heated rocks were added to wooden or hide containers.
To cook soups and stews. Smoking and drying were essential
preservation methods that would have been actively used during the feast.
Both cultures had developed sophisticated smoking techniques, though they differed

(08:41):
in their approaches. The Wampanoagg typically used cold smoking for preservation,
while the English were more familiar with hot smoking. The
combination of these techniques would have created unique flavors that
we can only imagine today. The settlers had brought some
cooking equipment from England, iron pots, spits, and possibly a
few portable However, most cooking would have been done over

(09:02):
open fires. The Wampanoag contributed their knowledge of building and
maintaining different types of fires for different cooking purposes, hot
fires for roasting, coals for slow cooking, and smoking fires
for preservation. Archaeological evidence from the period shows that the
cooking areas were well organized, with different zones for different
types of food preparation. Pit cooking was common. Holes would

(09:26):
be dug, lined with hot stones and used to cook
large quantities of food. This method was particularly effective for
shellfish and would have been used during the feast. The
seasonings used at the First Thanksgiving represent another fascinating fusion
of cultures. The English settlers would have brought some dried
herbs and spices with them, though these would have been

(09:47):
precious and used sparingly. Native herbs like sage, thyme, and
marjoram had been successfully grown from English seeds in their gardens.
The Wampanoag contributed their knowledge of local seasonings, including beech
plum leaves, ground juniper berries, and wild onions. The timing
of the feast coincided with the Wampanoagg harvest celebration known
as Kipunumuk. This wasn't a coincidence. Both cultures recognized this

(10:11):
time of year as crucial for harvest celebrations. The weather
would have been cooling but not yet cold, perfect for
preserving meat and gathering the last of the season's produce.
The three day celebration likely took advantage of this timing
to process and preserve food for the coming winter. Archaeological
evidence from similar sites gives us insight into the serving
methods used. Food was likely served on wooden trenches or

(10:34):
directly from cooking vessels. The English would have had some
pewter plates and cups, but these would have been scarce.
The Wampanoag traditionally used wooden bowls and woven mats for serving.
Eating would have been done with knives and spoons, forks
weren't yet common in English culture, let alone in the colonies.
The diplomatic significance of this shared feast cannot be overstated.

(10:54):
Food sharing was a crucial part of both English and
Wampanoag diplomatic traditions. The very act of hunting, preparing, and
sharing food together would have reinforced the peace agreement made
earlier that year. The three day duration was typical of
Wampanoague celebrations and would have allowed time for diplomatic discussions,
cultural exchange, and shared activities beyond just eating. Recent archaeological

(11:17):
work at Plymouth and similar colonial sites has revealed interesting
details about the spatial arrangement of such feasts. Evidence suggests
that cooking and eating areas were carefully organized, with different
spaces designated for different activities. The settlements layout, with its
central common area, would have provided space for both cooking
and communal eating. The feast would have been a continuous process,

(11:38):
rather than discrete meals. Hunting parties would have brought in
fresh game throughout the three days. Processing this meat would
have been ongoing, with some being cooked immediately in some
being preserved through smoking or drying. This constant flow of
food preparation and preservation was typical of harvest celebrations in
both cultures. The role of women in the feast is

(11:59):
often overlooked in traditional tellings. Both English and Wampanoag women
played crucial roles in food preparation and preservation. The English
women would have been adapting their traditional cooking methods to
new ingredients, while Wampanoag women brought generations of knowledge about
local food preparation and preservation. The First Thanksgiving also marked
a crucial point in the transfer of agricultural knowledge. The

(12:21):
successful harvest being celebrated was largely due to Wampanoag agricultural techniques.
The settlers had learned a plant corn using fish as fertilizer,
a technique that was essential to their survival. This celebration
would have reinforced the importance of this knowledge sharing. Weather
records from the period suggest that sixteen twenty one saw
a relatively mild autumn, which would have facilitated both hunting

(12:44):
and gathering. The pleasant weather would have allowed for outdoor
cooking and eating, making the three day feast more manageable
for the small settlement. The long term impact of this
feast on American culinary history is significant. The merging of
English cooking techniques with Native American ingredients and methods created
the foundation for what would become American cuisine. Many of
the preservation techniques used during the feast remained important in

(13:08):
colonial America for generations. As we examine the archaeological evidence,
historical records, and ecological context of the First Thanksgiving, we
see a picture very different from the traditional narrative. This
wasn't a single meal, but a complex, multi day event
that combined celebration, preservation, diplomacy, and cultural exchange. It was

(13:29):
a moment when two distinct food cultures came together, each
contributing their own ingredients, techniques, and traditions, and the legacy
of this feast extends far beyond the traditional narrative. It
demonstrates the crucial role of food and cultural exchange and diplomacy,
the importance of ecological knowledge and survival, and the ways
in which necessity can lead to culinary innovation. While our

(13:51):
modern Thanksgiving meals might bear little resemblance to this original feast,
understanding what was actually served helps us better appreciate both
the historical reality and the evolution of this important American holiday.
In our next episode, we'll delve deeper into the specific
preservation techniques used by both the colonists and the Wampanoague
and how these methods influence Colonial American cuisine for generations

(14:14):
to come. We'll explore the smoking techniques, drying methods, and
storage practices that were essential for survival in early colonial America.
Thank you for joining me today on First Feast Forensics.
Until next time, keep exploring the true stories behind our
food traditions. This has been a quiet Please production. Head
over to Quiet Please dot ai to hear what matters.