History of Tallow: Ancient Beginnings to Modern Uses

Tallow has a fascinating and rich history that dates back thousands of years, spanning cultures and continents. Its versatility made it a staple for cooking, lighting, and skincare in societies around the world. Here’s a look at how tallow has evolved and earned its place in history.

Excerpt:

"#Indigenous Cultures: Reverence for Tallow

#IndigenousPeoples in North America, #Australia, and other parts of the world also utilized tallow.

- Native Americans: Rendered fat from buffalo and other animals was used for cooking, preserving foods like pemmican, and as a protective balm for the skin.
- Australian Aboriginals: Tallow from native animals was used in traditional medicine and as a moisturizer to guard against the sun and wind.


The #IndustrialRevolution: Decline and Adaptation

With the advent of industrialization in the 18th and 19th centuries, the demand for tallow shifted:

- Soapmaking: Tallow became a primary ingredient in mass-produced soaps, replacing traditional homemade versions.
- Lighting: Tallow candles were gradually replaced by kerosene lamps and, later, electricity.
- Cooking Fats: Vegetable oils like margarine and shortening began to compete with tallow for culinary use.

Despite these shifts, tallow retained its importance in rural areas and traditional practices because of it’s ease of access especially in cities and regions close to farmlands.


The 20th Century: A Decline in Popularity

As industrialization progressed, tallow and tallow butter fell out of favor for a few reasons:

- The Rise of Synthetic Alternatives: #Petroleum-based products and #synthetic skincare formulations became widely available.
- Dietary Trends: The popularity of plant-based oils led to a decline in the use of animal fats in cooking and skincare.
- Perception of Fats: Animal fats were stigmatized in the mid-20th century due to health concerns, causing people to shy away from tallow."

Read more:
https://articles.creekwoodnaturals.com/history-of-tallow-ancient-beginnings-to-modern-uses/

#SolarPunkSunday #AnimalProducts #TraditionalArts #TraditionalUses #AnimalFat

Again, if animals are used for food, we should aim to not waste anything! (And yes, buffalo tallow can be substituted).

Why Beef Tallow is a Superior Seasoning Choice for #CastIronPans

"Many seasoned cast iron enthusiasts swear by beef tallow. Why? The secret lies in its composition. Tallow is primarily composed of saturated fatty acids, which polymerize effectively when heated. This polymerization process transforms the oil into a hard, plastic-like coating bonded to the iron’s surface. This creates the coveted non-stick seasoning that cast iron is famous for.

"Other oils, especially those high in polyunsaturated fats (like vegetable oil), can become sticky or gummy at high temperatures, leading to a less desirable seasoning. Tallow’s stability at high heat prevents this, ensuring a smooth and durable finish. Furthermore, tallow adds a subtle, savory flavor that many find appealing, enhancing the taste of your dishes."

Learn more:
https://www.chefsresource.com/can-you-use-beef-tallow-to-season-cast-iron/#google_vignette

#SolarPunkSunday #AnimalProducts #BeefTallow #UsesForTallow #BuffaloTallow

How to Bark Tan Hide

Co-authored by Mike Stramiello
Last Updated: March 10, 2025

"Bark tanning is the ancient process of creating a durable, water-repellent leather by tanning animal hide with tree bark. Bark tanning takes several months to complete but will result in a finished leather that you can use to create clothing, hinges, saddles, boots, wallets, bags, and other leather items. If you create the tree bark liquor or solution with the right ingredients, prepare the animal hide correctly, and use the right process to dye the hide, you can bark tan cattle, horse, buffalo, or pig hides.

White oak gives the leather a yellowish shade while chestnut oak turns hides a dark brown. Hemlock bark will give the leather a dark reddish-brown color." [No reason to use chrome or other dye chemicals -- make do with what nature provides!]

Things You’ll Need

- Hides
- Tree bark
- Water
- Wood chipper/shredder
- Plastic container
- Dull knife
- Salt
- Hydrated lime [which could be made from crushed, heated seashells -- more about that in another post]

Learn more:
https://www.wikihow.com/Bark-Tan

#SolarPunkSunday #AnimalProducts #TanningLeather #Leather #VegetableTanning #Biodegradable versus #Microplastics #Pleather

Is real leather actually biodegradable? [Answer -- yes, if it is tanned without chemicals!]

There is a lot of discussion around the environmental consequences of leather production. Advocates of real leather usually highlight the fact that real leather degrades [and can last for hundreds of years if cared for properly], while faux leather stays on the planet for hundreds of years [after it degrades after a few years] because it’s made from plastic. This seems like a valid argument but let’s look into production process a bit closer.

How is real leather produced?

"The process of turning animal skins to actual leather is called tanning. More than 90% of the world’s leather is tanned using toxic metal chrome. This way of tanning was invented in 1858 as producers were trying to make the production process faster and cheaper. Chrome also makes leather softer and more waterproof. Right after chrome tanning leather has a light blue color, so it is very easy to dye it and achieve consistent coloring results." [And before then, leather was tanned with acorns and brains, without chemicals]

"So how was it done before 1858? Instead of chemicals, vegetable tanning involves the use of extracts from tree bark [and acorns and brains]. The leather tanned this way is actually biodegradable. But there are a couple of factors why this type of production is not the most popular:

- Time consuming process, that can be performed only by skilled workers. This results in high price.
- Usually vegetable tanned leather is not thin and not waterproof. [It can be made waterproof easily with lanolin and beeswax]
- Consistency of color is very hard to achieve. Every piece from vegetable leather is unique, but it doesn’t work for companies which want absolutely persistent look of their products. [Fa-fa-fa-fashion. Yeah, whatever...]

Conclusion? "Love the feel of real leather and plastic in the oceans is a bigger concern for you? Choose the best option available, like vegetable [or non-chrome] tanned leather."

Read more:
https://medium.com/glami-eco/is-real-leather-actually-biodegradable-e8c753bbf2be

#SolarPunkSunday #AnimalProducts #Leather versus #Microplastics #FastFashion #Clothing

So, I will be posting about #tallow -- both beef and buffalo. I honestly think that EVERYONE who eats meat (myself included) should eat less meat -- make it a special occasion! And when we do consume meat, we should use as much of the animal as possible -- as was done by #IndigenousPeoples around the world. And we should realize that a life has been taken, and not be so casual about it.

And yeah, I wish I could do a vegan diet, but I can't. I have a condition that prevents me from eating too many beans (and I love cheese). I eat meat on occasion, and make it a part of a bigger meal (stews, soups, stir-fry, etc), with lots of veggies and starches (rice or potatoes). A little meat goes a long way, and I love leftovers. I do eat vegetarian dishes the rest of the week. But I have never been a burger-a-day person! UGH!

#SolarPunkSunday #Leftovers #AnimalProducts #EatLessMeat

5 Clever Ways to Use Lanolin At Home

April 28, 2023

"As we may all know, lanolin is commonly used in skincare products due to its ability to moisturize and protect the skin. However, it has many other uses around the home that you may not have known and considered.

It is a versatile and useful substance that can be used in many ways around the home. From leather conditioner to lip balm, lanolin is a natural and effective ingredient that can help you to care for and protect your belongings.

Let's explore some clever ways to use lanolin at home."

https://www.nznaturally.nz/blogs/news/5-clever-ways-to-use-lanolin-at-home

#SolarPunkSunday #OldWays #NoChemicals #AnimalProducts #TraditionalArts #TraditionalTechnology #DIYCleaners #HomeProduct #Waterproofing #NoPFAS #NoChemicals #LeatherConditioning #WoodPolish #RustPrevention #LipBalm

#EdwardianFarm - Extracting Lanolin from Sheep's Wool

"In this clip from Edwardian Farm, Ruth Goodman extracts lanolin from sheep's wool.

Lanolin, also called wool wax or wool grease, is a yellow waxy substance secreted by the sebaceous glands of wool-bearing animals. Most lanolin used by humans comes from domestic sheep breeds that are raised specifically for their wool. Lanolin primarily consists of sterol esters. Its waterproofing property aids sheep in shedding water from their coats. Certain breeds of sheep produce large amounts of lanolin.

Lanolin and its many derivatives are used extensively in products designed for the protection, treatment and beautification of human skin.

Crude lanolin constitutes about 5–25% of the weight of freshly shorn wool. The wool from one Merino sheep will produce about 250–300 ml of recoverable wool grease. Lanolin is extracted by washing the wool in hot water with a special wool scouring detergent to remove dirt, wool grease (crude lanolin), suint (sweat salts), and anything else stuck to the wool. The wool grease is continuously removed during this washing process by centrifugal separators, which concentrate it into a wax-like substance melting at approximately 38 °C (100 °F)."

https://www.youtube.com/watch?v=d2pEIsyWD-Y

#SolarPunkSunday #AnimalProducts #Lanolin #TraditionalTechnology #NaturalWaterproofing #Waterproofing #NoChemicals #NoPFAS #OldWays

So, #wool and #lanolin (extracted from raw wool) are made without harming #sheep! In fact, a good shearing can help sheep beat the summer heat! I'll be posting about some of the uses of lanolin in future posts.

How to Extract Lanolin from Sheep's Wool

Last Updated: September 16, 2021

"Sheep's wool contains lanolin as a form of protection against nature and insects. Human use of lanolin is as old as the use of wool. Extracting it is easy to do at home and is a great way to get lanolin that is pure, free of industrial chemicals and ready for use in homemade products."

Learn more:
https://www.wikihow.com/Extract-Lanolin-from-Sheep%27s-Wool

#SolarPunkSunday #OldWays #NoChemicals #AnimalProducts #TraditionalArts

This recipe is very close to what my Metis grandmother made when my uncle had a successful hunt.

[Translated full recipe] #Montagnais wild soup

"This hearty Montagnais wild soup is a traditional Quebec #FirstNations dish. It combines the rich aroma of game meat with a selection of fresh vegetables and local herbs that reflect the taste of nature. Ideal for cold days and a real treat for all lovers of game dishes.

Total: 1 hour 50 minutes | Preparation: 20 minutes | Cooking time: 1 hour 30 minutes

Calorie content 320 kcal | Carbohydrates 30 g| Protein 25 g | Fiber 5 g | Fats 15 g

Montagnais wild soup

Ingredients

Wild meat (e.g. Deer or deer) 500g
Vegetable broth 1 liter
Carrots, diced 2 pcs.
Celery, diced 2 pcs.
Onions, diced 1 pc.
Garlic cloves, chopped 2 pcs.
Potatoes, diced 2 pcs.
Thyme, fresh 1 TL
bay leaf 1 pc.
Pepper, black Pinch
Salt Pinch
Olive oil 2 TBS

Preparation

Cut game meat into small pieces and season with salt and pepper.
Heat olive oil in a large saucepan and fry the game meat until brown from all sides.
Add the onions, garlic, carrots and celery and simmer for a few minutes until the vegetables soften.
Add the potatoes and the vegetable broth. Add thyme and the bay leaf.
Bring the soup to the boil, then reduce the heat and simmer gently for 60 minutes until the meat is tender and the flavors are combined.
Before serving, remove the bay leaf and season the soup to taste with salt and pepper.

Serving suggestions

Serve the soup hot, garnished with fresh bread or crispbread. It goes well with a cold beer or a glass of red wine."

Source:
https://www.creatable.de/rezept/montagnais-wildsuppe/

#WildSuppe #AnimalProducts #CookingWithGameAnimals #TraditionalFood #GameRecipes #IndigenousPeoplesDay

So, I'll be re-posting a few #SolarPunkSunday articles from yesterday, then I'll be calling it a day. A topic that I'll plan on exploring next week is using older, traditional methods, some of which involve using animal products (and some of which might otherwise be #FoodWaste). For the sake of not offending those who are vegans, I'll be adding #AnimalProducts hashtag, so folks can mute those posts. I'm using using #EdibleInsects hashtag as some folks might be bothered by those posts (as I found out recently). Thanks to the rest of the SPS team and all those who are now using the hashtag!

The 2023 Costco Apple Pie Recipe Change That Had Customers Talking

Most of us know that Costco is the place to go for supersized bags of Halloween candy and a great deal on vanilla extract, but when it comes to crowd-pleasing products, you can’t sleep on the store’s ba…
#dining #cooking #diet #food #RecipeTopics #accidentallyvegan #animalproducts #ApplePie #costco #Recipes #RecipesTopics
https://www.diningandcooking.com/2317578/the-2023-costco-apple-pie-recipe-change-that-had-customers-talking/

A few of these recipes I've heard of, and even made!

10+ Ojibwe Wild Rice Recipes to Delight Your Taste Buds

ByCook Maniac Team
April 13, 2025

"Wild rice, known as manoomin among the Ojibwe people, is a cherished staple with deep cultural significance.

"Exploring Ojibwe wild rice recipes allows you to discover unique flavors and traditional cooking methods that have been passed down through generations. This nutritious grain not only tastes great but also connects you to the rich heritage of Native American cuisine."

https://cookmaniac.com/ojibwe-wild-rice-recipes/

#IndigenousFoodSovereignty #TraditionalFoods #WildRiceRecipes #SolarPunkSunday #EatingOnABudget #NutritiousFoods #AlternativeGrains #TurkeySoup #AnimalProducts #IndigenousPeoplesDay

Coral reef (Ecosystems 🏞️)

A coral reef is an underwater ecosystem characterized by reef-building corals. Reefs are formed of colonies of coral polyps held together by calcium carbonate. Most coral reefs are built from stony corals, whose polyps cluster in groups. Coral belongs to the class Anthozoa in the animal phylum Cnidaria, which includes sea anemones and jellyfish. Unlike sea an...

https://en.wikipedia.org/wiki/Coral_reef

#CoralReef #CoralReefs #Ecosystems #Oceanography #AnimalProducts

I've done this. And yeah, it's not for the faint of heart!

via @thenarwhal

Finding myself in blood, flesh, veins and bug bites — life at a hide camp for #TwoSpirit #IndigenousYouth

By Kierstin Williams

Kierstin reported and photographed this story at Niizh Manidook Hide Camp over six days in May 2024

June 27, 2025

"It’s my first time tanning my own deer hide. At #NiizhManidook Hide Camp, I’ve learned to slow down, listen and be in relation while immersed in brains and skin..."

https://thenarwhal.ca/two-spirit-indigenous-hide-camp/

#TwoSpirits #BrainTanning #IndigenousTraditions #TEK #BeingInNature #NatureImmersion #Nature #GBLTQ #IndigenousPeoplesDay #AnimalProducts

The labelling requirement also applies to imported products. 🙏

We hope to see this introduced ALL over the world! 🌎

- Viva Charity

2/2

#PlantBasedFuture #Switzerland #animals #AnimalProducts

https://www.swissinfo.ch/eng/swiss-abroad/animal-suffering-to-be-declared-on-food-labels-from-july/89451200

My maternal grandmother was Metis -- one line was #Membertou of the #MikmaqNation. A family favorite that I did NOT appreciate was grilled eels. Eeeew! (Yeah, I know. I'll eat insects, but not eels.)

Our Home and Native Foods

By Donalee Moulton, 2011

"For Dennis, his journey of rediscovery has included taking part in a three-day culinary workshop organized by the Mi’kmaq Association for Cultural Studies, based in the #MembertouFirstNation, in #SydneyNS. Led by well-known chef #RayBear (who has a #Cree background) earlier this year, up-and-coming Aboriginal cooks came together in Halifax to learn how to prepare traditional cuisine.

" 'It was an honour to be there,' says Dennis, who applied for the program after he heard about it through a friend. 'Ray Bear is such a respected chef.'

"Bear says Dennis showed real promise as a young chef. 'He took it very seriously, wanting to learn every ounce of technique,' he says. 'I also learned a lot about traditional hunting and cooking myself. It was educational both ways.'

"This resurgence in interest in Aboriginal foods is now extending beyond local Native communities. Last year, more than 80,000 people came to the Membertou 400 celebration in Halifax [in 2010], which honoured the 400th anniversary of the baptism of the Grand Chief of the Grand Council of the Mi’kmaq. A Mi’kmaq village—and meals featuring Native cuisine—were highlights of the festivities.

"A second international PowWow, or Mawio’mi, was held in Halifax this past summer and featured a five-course Mi’kmaq dinner prepared by Ray Bear, served under the stars on the Halifax Common. The traditional Mi’kmaq menu—with a few contemporary additions— included Slow-roasted Venison Loin with Celeriac Purée; Quick-seared Calamari with a Light Bone Jus Pine Aroma; and Pit-fire Boiled Saltwater Lobster with Cornbread Purée and Maple Duck Bacon.

" 'Food is very important in Mi’kmaq culture, and in Aboriginal culture in general, as it often marks the end of a ceremony or celebration,' says Nora McCarthy-Joyce, spokesperson for the Native Council of Prince Edward Island, in Charlottetown. 'Feasting often includes #TraditionalFoods, which vary from group to group and often depend on geography and what’s available. At a feast, it is customary for a prayer to be said for the food and people, and for Elders to be served before everyone else.'

"At the heart of Mi’kmaq cuisine is the natural world: the menu and cooking methods are often dependent upon what is available in the streams and forests nearby. Chapel Island, NS, Elder, Lillian Marshall, says the Mi’kmaq were fisher-hunter-gatherers. 'Their main foods were meat, fish, wild plants and berries,' she says. 'However, since they lived in the Maritime Provinces, 90 per cent of the food consumed was from the water.'

"A particular favourite in this diet has always been eel. The special significance of eel is made evident by its prevalence at important occasions. At a traditional feast, some Elders would bring eel stew or eel soup. It was a sign of both respect and status.

" 'Eel is a delicacy,' says Mary Rose Julian, who lives in #Eskasoni, the largest Mi’kmaq community in the world. 'It is boiled as stew, baked fillet-style with lusknikn on top or without, or grilled.' "

Recipes featured in this article:

- Christmas Pudding
- Katewey Weskiteka’tasikewey (Braised Mi’kmaw Eel Pie)

Read more (includes links to recipes):
https://saltscapes.com/kitchen-party/1659-our-home-and-native-foods.html

#TraditionalDiets #IndigenousFood #NativeAmericanFood #MikmaqCuisine #MikmaqCulture #TraditionalFoods #IndigenousPeoplesDay #AnimalProducts

Some good recipes here! I've made acorn bread (mixed with corn flour), and have had a lot of the ingredients listed below -- but not Catawba / Catalpa worms (really caterpillars). I have eaten many other insects though (more about those in later posts).

#Ojibwe Recipes: Explore Traditional Dishes and Flavors of the Ojibwe People
by Doughnut Lounge

"The Ojibwe people have a rich culinary tradition that reflects their deep connection to nature and the land. With a focus on seasonal ingredients and sustainable practices, Ojibwe recipes celebrate the flavors of the Great Lakes region. From wild rice harvested in traditional ways to fresh fish and game, these dishes tell the story of a vibrant culture that thrives on community and tradition.

"As we explore Ojibwe recipes, we’ll discover not only delicious meals but also the history and significance behind them. Each dish is a reminder of the importance of honoring our food sources and embracing the natural bounty around us. Join us on this culinary journey as we dive into the heart of Ojibwe cooking, sharing recipes that are both nourishing and steeped in heritage.

Key Takeaways

- Rich Culinary Tradition: Ojibwe recipes are deeply rooted in their cultural heritage, emphasizing a strong connection to nature and #sustainable practices.
- Seasonal Ingredients: The use of local, seasonal ingredients like #WildRice, freshwater fish, and berries is fundamental to Ojibwe cooking, showcasing the flavors of the Great Lakes region.
- Traditional Cooking Techniques: Key cooking methods such as slow cooking, foraging, and smoking are used to create authentic dishes that honor ancestral practices.
- Diverse Dish Variations: Ojibwe cuisine includes a range of dishes from hearty main courses like Wild Rice and Smoked Fish to delightful desserts like Blueberry Pudding, highlighting the adaptability of their culinary tradition.
- Focus on Community and Heritage: Each recipe serves not only to nourish but also to celebrate community bonds and the importance of respecting food sources and traditions.
- Cooking Tools and Preparation: Utilizing appropriate tools and ingredient prep strategies enhances the cooking experience, ensuring the authenticity and flavors of Ojibwe dishes are preserved.

Common Ingredients in Ojibwe Cuisine

- Wild Rice: A staple grain that is harvested from natural bodies of water, offering a nutty flavor and chewy texture.
- Fish: Freshwater fish such as trout, lake whitefish, and northern pike are frequently featured, providing protein and rich flavors.
- Game: Venison and other wild meats are often used, honoring the Ojibwe’s connection to the land.
- Berries: Seasonal berries like blueberries, strawberries, and raspberries bring natural sweetness and vibrant flavors to dishes.
- Maple Syrup: This natural sweetener is harvested in the spring and adds depth to both savory and sweet recipes.
- Herbs and Spices: Common herbs include sage, cedar, and sweetgrass, which contribute unique aromas and flavors to our dishes.
- Acorn Flour: Ground from dried acorns, this flour adds a nut-like flavor and is used in various traditional baked goods.
- Dandelion Greens: Foraged in spring, these greens provide a peppery taste and are often incorporated into salads or cooked dishes.
- Catawba / Catalpa Worms: Used in some traditional feasts, these larvae add a unique protein source and are prepared with care and respect.
- Honey: Sourced from local beekeepers, honey enriches recipes with its sweetness and is often used in traditional desserts.
- Chokecherries: These tart fruit are transformed into jams or jellies, enhancing dishes with their distinctive tangy flavor."

Read more (includes recipes):
https://doughnutlounge.com/ojibwe-recipes/

#IndigenousFood #NativeAmericanFood
#OjibweRecipes #TraditionalFoods #TraditionalDiets #IndigenousPeoplesDay #EdibleInsects #AnimalProducts

#animals #AnimalRights #AnimalProducts #vegan

[Short film] Tides of Tradition

"Communities like the #Unangax̂ rely on traditional #foodways instead of customary, expensive grocery suppliers. This film by Kanesia McGlashan-Price of #Unalaska, #Alaska, follows the journey of a local subsistence hunter and shares the realities of food access in the changing Arctic and the values that inform their harvest."

Watch:
https://www.youtube.com/watch?v=uN4dee0q378&list=PLtiOgIRVt407KkUa7gtlkGIuTD5YU6bqT&index=4

#IndigenousKnowledge
#NativeAmericanHeritageMonth #ClimateChange #TidesOfTradition #WaterIsLife #OceansAreLife #California #ClimateChangeSolutions
#PublicTelevision #WGBH #FilmSeries #LegacyOfTheLand #ClimateChange #ChangingClimate #ArcticMelt #IndigenousFilmmakers #NOVA #FoodAccess #TraditionalHunting #AnimalProducts #IndigenousPeoplesDay