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 sustainable harvesting. The English brought their own fishing techniques, including hook and line fishing with metal hooks. Eels, now rarely seen on 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 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, despite being established in Spanish colonies, hadn't yet made their way to New England. The absence of sugar shaped the feast 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 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 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 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 squash together. This agricultural system was more than just efficient farming - it was a sophisticated understanding of plant relationships that provided complete nutrition. The settlers had attempted to grow English grains, but with limited 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 "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 beechnuts, all of which would have been gathered in large quantities. Ground nuts (Apios americana), which grow wild in the region, were another 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. 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 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 in their approaches. The Wampanoag 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 ovens. However, most cooking would have been done over open fires. The Wampanoag contributed their knowledge of building and maintaining different types of fires for different cooking purposes - hot fires for roasting, coals fo