Living History Farms: Ioway Food

In addition to the foods the Ioway grew, there were a lot of plants they gathered in the woods, such as mushrooms, nuts, and berries. In addition, the area had a lot of game, so deer, turkey, raccoon, elk, or turtle might turn up on the menu.

The Ioway had begun trading with French trappers and traders in 1676, which brought into their lives items made of metal and glass. Metal pots, like the one hanging over the fire, expanded their options for cooking. However, traditional wooden utensils were still used for eating and most food preparation.


The interpreter pointed out that meat and vegetables were often dried, in preparation for the winter. Corn in particular had to be dried, to make it possible to grind. There were drying racks, or stages, for the various different things to be dried, but the corn stage was considerably higher than the others. The interpreter noted that it had to be, to keep it away from the animals, because “the critters really love corn.”


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Filed under Corn, Food, History, Midwest, Travel

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