In the early 19^th century, there was intense competition between the North West Company and the Hudson’s Bay Company for dominance of the fur trade. Bison pemmican was a vital food source for the voyageurs on their long journeys. Mass production was undertaken and shipped to the starting points of the fur trade crews - York Factory and Montreal. This indigenous dried meat staple was a high-energy, durable mix of dried, pulverized meat, fat and berries – the energy bar of the prairies. Poor management of the bison hunts eventually led to dwindling numbers, and as the demand for furs also declined, pemmican became less important.

Featuring: Professor Frank Tough, Professor George Colpitts and Gabriel Bailey.